Dave Sarber
Unindicted Co-conspirator
Double post!
Last edited:
Ok, transferred to secondary and cold crashing. The numbers are: OG 1.102; FG 1.010; ABV 12.08%; AA 89%.
And an amazing 3" yeast cake in the bottom of the primary!
Why secondary?
Have you tasted it?Ok, transferred to secondary and cold crashing. The numbers are: OG 1.102; FG 1.010; ABV 12.08%; AA 89%.
And an amazing 3" yeast cake in the bottom of the primary!
People here stored the beer for more than three months on the yeast... It won't produce off flavours. It clears off flavours, it's not completely inactive and you introduce oxygen during transfer, so probably a better idea to leave it on it, if your are not aging it for a long time.I allways do that to get rid of the yeast at the bottom. Although it is not dead it is inactive and serves no use anymore. Eventually the cells of the inactive yeast at the bottom will break open giving off flavors to your bear.
For cold crashing and aging a bit before bottling. Also have a 5 liter starter of Hornindal that I'm cold crashing at the same time, to harvest yeast uncontaminated with hops and fruit. (the beer had cranberry puree added). Doing it all at the same time while I have the temp dialed down.
This is what I see.... I'm letting it breathe to see if this activates anything.
It's worked on hefeweizen before. Just opening it and the krausen changed and rose like a loaf of bread.View attachment 637345
Looks a little darker, maybe my batch of Yeast is a slow learner. Temp is 80F with the brewbelt on for 4 hours.View attachment 637390
No my personal comfort... LoL.80 sounds more like it for Horindal. Curious as to the reasoning for the lower temps? Are you shooting for a really clean profile? If its hot where you live, cover it and throw it in the garage or someplace warmer.
Yeah, I do. I usually pull a sample at high krausen for both refractometer and/or hydrometer checks. A fast ferment test (FFT). This seemed to never take off. Even with a starter. The starter was not great. It's as if the yeast would only suspend during agitation. Other than that it settled quickly. But it smelled like it was doing something. Tart and tropical smelling.Is that a corrected refractometer reading? Do you use a hydrometer?
Batch of Hornindal is from January.I certainly get having the temp set for personal comfort. Just from I’ve read and my experience with Voss I personally would’t have made a starter. It almost sounds like you got a funky batch though. I threw 1 tbsp Voss into a 1.080+ batch at 90+ and it went off within an hour. Never got a huge krausen though. I wouldn’t worry about it to much. Just let it ride
I bought a couple packs of the Hornindal for culturing. I put in a 2 liter starter, and I noticed also it flocculated and settled very fast. I had it on a stir plate, but would run the stir plate for 5 or 10 minutes and then shut it off, it would settle out again within half an hour. Still, it did ferment my homemade canned wort, it was just a bit sluggish about it. Like they say, relax, kick back, and drink a Homebrew!
Appreciate both of your posts!It floccs crazy heavy.
When I racked off to harvest the yeast, I was able to have my BB nearly 45° angle before the slurry even budged on the top and I had to shake it rigorously to get it to come up to go for storage.
People regularly comment, and complain, about the too heavy of flocc for things like secondary fermentation and bottling as well
As for the time, at your temp I have read about it taking that long for it to have signs of fermentation. At 85+ is when you hear about the stories of it being full krauzen in a few hours
The package say 75% to 82%. What do you think leave it be for another day or two?I think you'll get higher attenuation than that.
Awesome!!!! - Thank you! [emoji482]I'd leave it til you don't have any airlock activity. The higher temp will develop the citrus esters, and I think you'll beat 82%.
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