AnbyG
Well-Known Member
Last weekend I attempted to brew an (almost) all wheat beer utilizing some leftover grains/extract to clear up some space in the pantry. Long story short, I did not have enough ice to throw in wort to cool it down rapidly to 70 F. So I left it at room temperature overnight (~18 hours) to cool down from 80F to 70F. The OG measured next morning at 70F was 1.065.
I had a 2 year old packet of Safale WB-06 sitting outside. I wasn't sure if it was viable. So I decided to make a starter, prepared a 105g/L solution of DME, poured the whole packet of dry yeast in 400 mL of the solution and let it grow overnight in a plastic bottle. Within a couple of hours bubbles were rising out of the yeast starter like crazy. I pitched ~250 mL of the solution next morning in my wort.
Within 12 hours of pitching fermentation was going on rapidly. The bubbles were coming out of the airlock at a pace that I normally see 3 days or so after pitching dry yeast. I've never seen fermentation start and reach its peak so quickly. But I have never pitched a starter before, so I am not sure if this is normal. Any downside to this?
Ingredients :
~6 pounds of Avangard wheat malt
1.5 lb Bavarian wheat LME
0.5 lb of Crystal 20
1 lb Carapils
1 lb flaked wheat malt
1 lb cane sugar
Mash in at 148-154 F for 90 min (unstable electric stove), mash out at 170 F for 5 minutes. Final volume of batch ~5.5 gallons.
Total boiltime of 90 minutes. 1 oz Saaz (30 min boil), 1 oz Willamette (20 min boil), 1 oz Cascade (5 min boil), 1 oz coriander seeds (5 min boil)
I had a 2 year old packet of Safale WB-06 sitting outside. I wasn't sure if it was viable. So I decided to make a starter, prepared a 105g/L solution of DME, poured the whole packet of dry yeast in 400 mL of the solution and let it grow overnight in a plastic bottle. Within a couple of hours bubbles were rising out of the yeast starter like crazy. I pitched ~250 mL of the solution next morning in my wort.
Within 12 hours of pitching fermentation was going on rapidly. The bubbles were coming out of the airlock at a pace that I normally see 3 days or so after pitching dry yeast. I've never seen fermentation start and reach its peak so quickly. But I have never pitched a starter before, so I am not sure if this is normal. Any downside to this?
Ingredients :
~6 pounds of Avangard wheat malt
1.5 lb Bavarian wheat LME
0.5 lb of Crystal 20
1 lb Carapils
1 lb flaked wheat malt
1 lb cane sugar
Mash in at 148-154 F for 90 min (unstable electric stove), mash out at 170 F for 5 minutes. Final volume of batch ~5.5 gallons.
Total boiltime of 90 minutes. 1 oz Saaz (30 min boil), 1 oz Willamette (20 min boil), 1 oz Cascade (5 min boil), 1 oz coriander seeds (5 min boil)