| |
Main
Date: 18 Oct 2006 18:12:05
From: JS
Subject: WY1338 Slowest Damn Yeast
|
I know I posted a few weeks ago about my Alt using 1338. It was a
month ago today I pitched into primary. Now it's been in 2ndary about
2.5 weeks, and altho the gravity is slowly falling, I still see a
little foamy head indicating it's still working. The O.G was 1.052,
used a healthy starter and well oxygenated wort. My question is,
could I hasten things along a little by adding some yeast nutrient?
How much, and how would I go about adding it in terms of sanitation,
etc.?
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
|
| |
Date: 19 Oct 2006 15:10:28
From: John 'Shaggy' Kolesar
Subject: Re: WY1338 Slowest Damn Yeast
|
On Wed, 18 2006 18:12:05 -0400, < > wrote:
> I know I posted a few weeks ago about my Alt using 1338. It was a
> month ago today I pitched into primary. Now it's been in 2ndary about
> 2.5 weeks, and altho the gravity is slowly falling, I still see a
> little foamy head indicating it's still working.
Not necessarily. IMO, ignore the presence of a head, ignore airlock bubbles,
etc. Just go off of the SG reading.
> The O.G was 1.052,
> used a healthy starter and well oxygenated wort. My question is,
> could I hasten things along a little by adding some yeast nutrient?
You could try it, but I don't know if it will help anything. What temp
is the beer at? I don't recall all the details, but I think after your
original post I did some hunting on the groups archives about 1338 and
read that it tends to be really picky about temperature.
> How much, and how would I go about adding it in terms of sanitation,
> etc.?
Sanitation shouldn't be an issue. I'd just dump it straight in. Usually
the container it comes in will have an amount recommendation. Something like
a teaspoon or two for a 5 gallon batch sounds familiar, but it's been
awhile since I've used any. See if there's anything written on the label.
John.
|
| | |
Date: 19 Oct 2006 13:13:48
From: JS
Subject: Re: WY1338 Slowest Damn Yeast
|
On 19 2006 15:10:28 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Wed, 18 2006 18:12:05 -0400, <> wrote:
>> I know I posted a few weeks ago about my Alt using 1338. It was a
>> month ago today I pitched into primary. Now it's been in 2ndary about
>> 2.5 weeks, and altho the gravity is slowly falling, I still see a
>> little foamy head indicating it's still working.
>
>Not necessarily. IMO, ignore the presence of a head, ignore airlock bubbles,
>etc. Just go off of the SG reading.
>
>> The O.G was 1.052,
>> used a healthy starter and well oxygenated wort. My question is,
>> could I hasten things along a little by adding some yeast nutrient?
>
>You could try it, but I don't know if it will help anything. What temp
>is the beer at? I don't recall all the details, but I think after your
>original post I did some hunting on the groups archives about 1338 and
>read that it tends to be really picky about temperature.
>
How picky? I've got it at 65F. I don't see how I can ignore a foamy
head and airlock activity. If these are not indicators of
fermentation activity, what else would they be?
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
| | | |
Date: 19 Oct 2006 17:42:22
From: John 'Shaggy' Kolesar
Subject: Re: WY1338 Slowest Damn Yeast
|
On Thu, 19 2006 13:13:48 -0400, < > wrote:
> How picky? I've got it at 65F.
I don't know, I'd have to go hunt around on groups.google.com again
and search for 1338.
> I don't see how I can ignore a foamy
> head and airlock activity. If these are not indicators of
> fermentation activity, what else would they be?
I've had beers which kept a krausen on them long after fermentation was
completely over. Also, there are things which can cause some airlock
activity which have nothing to do with fermentation.
IMO, keep watching the SG like you already are, and use that to gauge when
it is done. If the SG says it's done (reading stops changing over several
days and is reasonable for a FG), then it's done, regardless of what the
krausen or airlock say.
John.
|
| | | | |
Date: 19 Oct 2006 16:05:36
From: JS
Subject: Re: WY1338 Slowest Damn Yeast
|
On 19 2006 17:42:22 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Thu, 19 2006 13:13:48 -0400, <> wrote:
>> How picky? I've got it at 65F.
>I don't know, I'd have to go hunt around on groups.google.com again
>and search for 1338.
>
>> I don't see how I can ignore a foamy
>> head and airlock activity. If these are not indicators of
>> fermentation activity, what else would they be?
>
>I've had beers which kept a krausen on them long after fermentation was
>completely over. Also, there are things which can cause some airlock
>activity which have nothing to do with fermentation.
>
>IMO, keep watching the SG like you already are, and use that to gauge when
>it is done. If the SG says it's done (reading stops changing over several
>days and is reasonable for a FG), then it's done, regardless of what the
>krausen or airlock say.
>
>
>John.
Hey, thanks for the tip on the google groups. Never knew about it. I
did some searching there and found this from a post 5 years ago
concerning the 1338: "If you use this yeast be extremely patient if
you don't want bottle bombs!"
Seems it really does take some time. I'll wait it out. Was going to
lager anyway, so wouldn't have been set to bottle in any case. Altho
I do have a Southern English Brown pitched with slurry from primary of
the Alt, and those two brews are taking up both my 5-gal glass
carboys. Perhaps the end results will justify the wait.
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDem
|
|
