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Date: 30 Oct 2006 01:44:45
From: Brian Foster
Subject: Belgian Abby Ale Yeast reuse; what do you think
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I made a Belgian Dubble (1.061 OG) with this yeast. It is ready to go to
2ndary now.
I've got a Fat Tire clone that could be ready to go pretty quick.
I've been reading what you guys are saying about saving the yeast cake and
just putting the wort on the old cake and letting it rip.
Concerns:
The yeast was used for a darker, bigger beer first, what effect will that
have on the fat tire clone?
What do you guys do with the krausen from the first batch? Clean it up a
little or just leave it there?
Thanks
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Date: 30 Oct 2006 16:19:39
From: John 'Shaggy' Kolesar
Subject: Re: Belgian Abby Ale Yeast reuse; what do you think
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On Mon, 30 2006 01:44:45 GMT, <brianfoster@houston.rr.com > wrote:
> I made a Belgian Dubble (1.061 OG) with this yeast. It is ready to go to
> 2ndary now.
>
> I've got a Fat Tire clone that could be ready to go pretty quick.
>
> I've been reading what you guys are saying about saving the yeast cake and
> just putting the wort on the old cake and letting it rip.
>
> Concerns:
> The yeast was used for a darker, bigger beer first, what effect will that
> have on the fat tire clone?
Generally it's recommended to go the other direction. IE, weaker to stronger
beer and lighter to darker color. 1.061 isn't too bad for the first
beer though, you should be alright. If it was a lot higher than that I'd
be worried about the yeast being too stressed out from the initial
fermentation.
> What do you guys do with the krausen from the first batch? Clean it up a
> little or just leave it there?
I'd just leave it there.
John.
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Date: 30 Oct 2006 10:45:45
From: Denny Conn
Subject: Re: Belgian Abby Ale Yeast reuse; what do you think
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Brian Foster wrote:
> Concerns:
> The yeast was used for a darker, bigger beer first, what effect will that
> have on the fat tire clone?
>
> What do you guys do with the krausen from the first batch? Clean it up a
> little or just leave it there?
The yeast will be fine to reuse. You do realize that Fat Tire doesn't
use a Belgian tasting yeast?
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 31 Oct 2006 01:20:33
From: Brian Foster
Subject: Re: Belgian Abby Ale Yeast reuse; what do you think
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"Denny Conn" <denny.g.conn@ci.eugene.or.us > wrote in message
news:45464859.3B9AFA42@ci.eugene.or.us...
> Brian Foster wrote:
>
>> Concerns:
>> The yeast was used for a darker, bigger beer first, what effect will that
>> have on the fat tire clone?
>>
>> What do you guys do with the krausen from the first batch? Clean it up a
>> little or just leave it there?
>
> The yeast will be fine to reuse. You do realize that Fat Tire doesn't
> use a Belgian tasting yeast?
>
> ---------->Denny
> --
> Life begins at 60...1.060, that is.
What do they use?
Thanks
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Date: 01 Nov 2006 09:04:17
From: Denny Conn
Subject: Re: Belgian Abby Ale Yeast reuse; what do you think
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Brian Foster wrote:
> What do they use?
>
> Thanks
Fat Tire is modelled on De Konick, I've heard, which is a beer that has
none of that traditional "Belgian" taste. In order to get close to
replicating Fat Tire, you need to use a neutral American ale yeast, like
WY1056, WLP001, or US-56.
--------- >Denny
--
Life begins at 60...1.060, that is.
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