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Date: 10 Jun 2006 11:03:58
From: Duke Orson
Subject: Adding yeast to secondary
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I brewed an IPA last weekend (10 gallons) and like I usually do, split the
batch into 2 5 gallon containers. I typically use 2 different yeasts. In
one I pitched Safale S-04 and in the other the only yeast I had left which
was some Munton's (I forgot to check before starting the brew and somehow
thought I had a different yeast, but turns out it was Muntons).
Today I racked over and the carboy that has Safale is crystal clear, while
the Muntons very cloudy. I didn't know this before I started racking as the
container with the Munton's was a plastic bucket. After reading Munton's
website I realize now that this yeast (even by their own admission) will not
ferment out an all malt recipe. Wanting the beer to clear and finish
fermenting (the gravity was way high) I added a packet of Saflager S-23.
Probably another mistake I know but it was a moment of temporary insanity.
Anyway, now that's in there, what can I expect? It can't hurt that much
right?
Cheers!
Dukester
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Date: 10 Jun 2006 14:03:43
From: JS
Subject: Re: Adding yeast to secondary
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On Sat, 10 Jun 2006 11:03:58 -0500, "Duke Orson" <of200@bellsouth.net >
wrote:
>I brewed an IPA last weekend (10 gallons) and like I usually do, split the
>batch into 2 5 gallon containers. I typically use 2 different yeasts. In
>one I pitched Safale S-04 and in the other the only yeast I had left which
>was some Munton's (I forgot to check before starting the brew and somehow
>thought I had a different yeast, but turns out it was Muntons).
>
>Today I racked over and the carboy that has Safale is crystal clear, while
>the Muntons very cloudy. I didn't know this before I started racking as the
>container with the Munton's was a plastic bucket. After reading Munton's
>website I realize now that this yeast (even by their own admission) will not
>ferment out an all malt recipe. Wanting the beer to clear and finish
>fermenting (the gravity was way high) I added a packet of Saflager S-23.
>Probably another mistake I know but it was a moment of temporary insanity.
>Anyway, now that's in there, what can I expect? It can't hurt that much
>right?
>
>Cheers!
>Dukester
>
I can't imagine they would state their yeast wouldn't ferment out an
all-malt wort. Perhaps you heard it wasn't the best choice for a high
gravity wort. I don't know what you should expect, but intuitively, I
would at least lower the temp, as a lager yeast may produce
off-flavors at a high ale temp. Also, did you add it by sprinkling
directly into the beer, or after rehydrating? I know there's been
discussion here about the pros and cons of rehydrating, but that's
assuming a fresh wort that hasn't started fermenting. Adding yeast
out of the packet directly into wort that's partly fermented is asking
it to rehydrate not only with water and suger, but with alcohol as
well. That couldn't be very healthy for it.
John S.
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Date: 10 Jun 2006 13:53:01
From: Duke Orson
Subject: Re: Adding yeast to secondary
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"JS" <jayceeessfouratfrontiernetdotnet > wrote in message
news:kv1m82t4uu93767u6qvqspkb1sgbhj5kg8@4ax.com...
> On Sat, 10 Jun 2006 11:03:58 -0500, "Duke Orson" <of200@bellsouth.net>
> wrote:
> I can't imagine they would state their yeast wouldn't ferment out an
> all-malt wort. Perhaps you heard it wasn't the best choice for a high
They do!: "For recipes demanding the use of sugar our Standard Yeast is
ideal. If all malt brewing is undertaken we would recommend that you use our
Premium Gold Yeast as our Standard Yeast will struggle to ferment some of
the more complex sugars which are more prevalent in all malt recipes."
> gravity wort. I don't know what you should expect, but intuitively, I
> would at least lower the temp, as a lager yeast may produce
> off-flavors at a high ale temp.
It's at 62 now which is in the range of Saflager.
> Also, did you add it by sprinkling
> directly into the beer, or after rehydrating? I know there's been
> discussion here about the pros and cons of rehydrating, but that's
> assuming a fresh wort that hasn't started fermenting. Adding yeast
> out of the packet directly into wort that's partly fermented is asking
> it to rehydrate not only with water and suger, but with alcohol as
> well. That couldn't be very healthy for it.
Oops!
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Date: 10 Jun 2006 17:00:36
From: JS
Subject: Re: Adding yeast to secondary
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On Sat, 10 Jun 2006 13:53:01 -0500, "Duke Orson" <of200@bellsouth.net >
wrote:
>"JS" <jayceeessfouratfrontiernetdotnet> wrote in message
>news:kv1m82t4uu93767u6qvqspkb1sgbhj5kg8@4ax.com...
>> On Sat, 10 Jun 2006 11:03:58 -0500, "Duke Orson" <of200@bellsouth.net>
>> wrote:
>> I can't imagine they would state their yeast wouldn't ferment out an
>> all-malt wort. Perhaps you heard it wasn't the best choice for a high
>
>They do!: "For recipes demanding the use of sugar our Standard Yeast is
>ideal. If all malt brewing is undertaken we would recommend that you use our
>Premium Gold Yeast as our Standard Yeast will struggle to ferment some of
>the more complex sugars which are more prevalent in all malt recipes."
>
I never would have thought such a limited yeast existed. Let us know
how it turns out, esp. in comp. to the other batch.
--
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Date: 12 Jun 2006 16:32:06
From: John 'Shaggy' Kolesar
Subject: Re: Adding yeast to secondary
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On Sat, 10 Jun 2006 11:03:58 -0500, <of200@bellsouth.net > wrote:
> Today I racked over and the carboy that has Safale is crystal clear, while
> the Muntons very cloudy. I didn't know this before I started racking as the
> container with the Munton's was a plastic bucket. After reading Munton's
> website I realize now that this yeast (even by their own admission) will not
> ferment out an all malt recipe.
What makes you think Muntons won't ferment an all malt recipe? Muntons
is a pretty good yeast, I'm sure under normal conditions it will have no
trouble at all with an all malt beer.
> Wanting the beer to clear and finish
> fermenting (the gravity was way high)
What was the gravity?
> I added a packet of Saflager S-23.
> Probably another mistake I know but it was a moment of temporary insanity.
> Anyway, now that's in there, what can I expect? It can't hurt that much
> right?
It might not have been necessary, but it should not have hurt anything.
John.
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Date: 12 Jun 2006 11:49:23
From: Dukester
Subject: Re: Adding yeast to secondary
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
> What makes you think Muntons won't ferment an all malt recipe? Muntons
> is a pretty good yeast, I'm sure under normal conditions it will have no
> trouble at all with an all malt beer.
It's not what I think, Muntons states it (oddly enough) so on their own
website:
http://www.muntons.com/homebeer/other-products/misc_standard_yeast.asp
Compared to the Safale, the carboy was cloudy as heck, looked like I just
poured it out of the brew kettle. Just wish I had known about it before I
used it. From now on, I'll try their "Gold" yeast only.
> What was the gravity?
High: 1030. Started out at 1053.
> It might not have been necessary, but it should not have hurt anything.
It formed a nice little krausen on it for a day afterwards but has settled
down quickly and clearing up better now.
Cheers!
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Date: 12 Jun 2006 17:08:22
From: John 'Shaggy' Kolesar
Subject: Re: Adding yeast to secondary
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On Mon, 12 Jun 2006 11:49:23 -0500, <dontbothermedukes909@withspam.yahoo.com > wrote:
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
>
>> What makes you think Muntons won't ferment an all malt recipe? Muntons
>> is a pretty good yeast, I'm sure under normal conditions it will have no
>> trouble at all with an all malt beer.
>
> It's not what I think, Muntons states it (oddly enough) so on their own
> website:
>
> http://www.muntons.com/homebeer/other-products/misc_standard_yeast.asp
They don't say how much of a difference it makes though. I'd bet it's
smaller than you think.
> Compared to the Safale, the carboy was cloudy as heck, looked like I just
> poured it out of the brew kettle. Just wish I had known about it before I
> used it. From now on, I'll try their "Gold" yeast only.
Cloudy shouldn't have anything to do with it not being as attenuative. Being
cloudy could just mean that the yeast was still in suspension and still
fermenting your beer.
>> What was the gravity?
>
> High: 1030. Started out at 1053.
How long was it fermenting, at what temperature? How many days was it
at 1.030 or was that just one reading? Are you sure it just wasn't still
working. That's only 43% attenuation. Even if their standard yeast does
ferment less than the Gold version, I doubt it only gets ~40% attenuation.
John.
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Date: 12 Jun 2006 15:43:54
From: Dukester
Subject: Re: Adding yeast to secondary
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne8r7um.5r6.spam@weizen.shagg.net...
>
> They don't say how much of a difference it makes though. I'd bet it's
> smaller than you think.
Maybe not, however, they don't recommend this yeast for all malt beers. If
they don't recommend it, it would follow that the difference is not
insignificant.
> How long was it fermenting, at what temperature? How many days was it
> at 1.030 or was that just one reading? Are you sure it just wasn't still
> working.
8 days at 63F. 2 consecutive daily readings. It may have dropped some the
second day, nothing like 3 or 4 points. I hope it was (is) still working. No
traditional english ale yeast I've used has ever been this far behind on the
8th day. It simply should not take that long, particularly after such a
violent fermentation the first day.
Cheers!
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