Thinking of going with this yeast for a west coast IPA. I've used their Darkness before and it's nice not to need a starter . Any flagshipers out there I'd like to know how you liked it . Thanks all !
I love and all IMperial yeast. A24 is my favorite. Flagship should be good for west coast. Good floctuation and attention. Mild ester production.Thinking of going with this yeast for a west coast IPA. I've used their Darkness before and it's nice not to need a starter . Any flagshipers out there I'd like to know how you liked it . Thanks all !
Use a yeast calculator to estimate how many cells need to be pitched.Think I'll give it a shot. I'm gonna brew Saturday and cant get the yeast till Friday. From what I understand is you dont need starterd with imperial yeast. Thank you both for your thoughts.
Reusing yeast that's gone through fermentation (yeast harvesting) is different than saving out some yeast from a fresh pack or an overbuilt starter (yeast ranching), to be used in a next batch after making another starter, and so on. That yeast can be as good as the original pack as long as you use good sanitation. You can easily do that 5-10 times.@IslandLizard - I dont reuse yeast . Its gonna be a 5 gallon batch. However the OG is gonna be 1.073 so looks like I'm gonna have to do a starter dang it . I thought a starter had to be done 48 hrs before pitching . It will be ok just making the starter the night before? I'm also trying to lower the srm. I posted on the original thread . Knowing you , you have probably already responded to it lol. I really appreciate how much you respond to help people out.
Since you're asking, are you on a tight time schedule for this one?One thing I read is the flocculation is Med to Low. I've never cold crashed. Would sitting in a keg at 38 for a few days be enough fining? Or should I cold crash ?
That's a good alternative to a traditional stirred starter. Possibly as good or better than a vitality starter.I pitched two seperate 1 litre starters (shaken, not stirred) into 12 gallons of wort.
That's a good alternative to a traditional stirred starter. Possibly as good or better than a vitality starter.
I'm gonna get my yeast tomorrow. So I will do a starter . Hey Island you said when you doing a starter you dont pitch all the starter just the yeast at the bottom . How do you pour it out . I usually pour the whole thing in and still have yeast stick to bottom. I can imagine dumping the wort off top would make it harder getting all the yeast out .
Yes, that's fine. You could cover it with a piece of plastic wrap when sticking it in the fridge.I use a foam stopper in the flask . Is that adequate?
I wouldn't consider a Brulosophy exbeeriment research, or providing any form of absolute proof. But it's very likely not many people, even seasoned homebrewers and beer drinking fanatics, can taste the difference either. Adding 10% of oxidized, weak starter beer to a batch may indeed not be detectable. I have drunk starter beer, and it's actually not all that bad. Mostly. It may give a decent base for comparing what different yeasts can contribute, like phenols, esters, and other flavor and aroma compounds, keeping in mind how it was produced (e.g., oxidation effects on them).I was listening to a Brulosophy podcast earlier today that talked about the fermented wort on top of a starter. They tested a beer with a starter that was decanted, and another where the fermented "beer" was added in with the yeast. Bottom line was, there was no noticeable difference between the 2.
http://brulosophy.com/2016/10/10/decanted-vs-full-yeast-starter-exbeeriment-results/
Through the mail?I'm gonna get my yeast tomorrow.
When you've pitched half or a bit more, start swirling and tilting to resuspend the yeast caked to the bottom. Pitch more, inspect the bottom by tilting the flask, and swirl until it's all suspended. If there's still any left, you could pour some of your batch's beer (wort becomes beer when you pitch yeast) into the flask and swirl some more. Just use good sanitation.I usually pour the whole thing in and still have yeast stick to bottom
I'm going to the HBS to get grain and the yeast . Looking into the shakin not stirred starter . How do you overbuild starters? Do you add more DME then needed for the amount of starter you need?
@Zooksta , how long does it take to pitch with a shaken not stirred starter ? I read that link but didnt see how long you should wait
Yeah, the point is to pitch while the yeast is active, if you were going to decant you would cold crash the yeast out of suspension first, defeating the purpose.
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