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Date: 28 Nov 2006 16:30:18
From: Matt
Subject: Wow... dry yeast is great
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I usually make starters out of the white labs vile, but this time I
didn't have time and decided to use dry yeast since there's more cells.
I pitched this afternoon around 2:45 and 4 1/2 hrs later I've got some
activity. This stuff is great! I like making starters and all, but it's
good to know that this stuff is pretty fast acting too.
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Date: 28 Nov 2006 20:35:26
From: Dan Logcher
Subject: Re: Wow... dry yeast is great
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Matt wrote:
> I usually make starters out of the white labs vile, but this time I
> didn't have time and decided to use dry yeast since there's more cells.
> I pitched this afternoon around 2:45 and 4 1/2 hrs later I've got some
> activity. This stuff is great! I like making starters and all, but it's
> good to know that this stuff is pretty fast acting too.
I've been mostly using dry yeast.. and the stuff kicks in pretty quickly.
I don't even bother to rehydrate before hand, I just dump it in and aerate.
--
Dan
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Date: 29 Nov 2006 05:22:12
From: John 'Shaggy' Kolesar
Subject: Re: Wow... dry yeast is great
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On Tue, 28 Nov 2006 20:35:26 -0500, <dlogcher*xspam*@comcast.net > wrote:
> Matt wrote:
>
>> I usually make starters out of the white labs vile, but this time I
>> didn't have time and decided to use dry yeast since there's more cells.
>> I pitched this afternoon around 2:45 and 4 1/2 hrs later I've got some
>> activity. This stuff is great! I like making starters and all, but it's
>> good to know that this stuff is pretty fast acting too.
>
> I've been mostly using dry yeast.. and the stuff kicks in pretty quickly.
> I don't even bother to rehydrate before hand, I just dump it in and aerate.
I pretty much do the same thing when I'm brewing extract batches. I
generally use liquid for my all grain beers though. I've seen fairly
similar behaviour from dry yeast pitched directly compared to liquid yeast
with a good sized starter. I think once you get the cell counts up, it
doesn't really make much difference if the original yeast was liquid or dry
(not counting differences in the strains, etc). Dry is certainly easier
though.
John.
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Date: 30 Nov 2006 13:49:44
From: Thomas T. Veldhouse
Subject: Re: Wow... dry yeast is great
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Matt <djembefola24@yahoo.com > wrote:
> I usually make starters out of the white labs vile, but this time I
> didn't have time and decided to use dry yeast since there's more cells.
> I pitched this afternoon around 2:45 and 4 1/2 hrs later I've got some
> activity. This stuff is great! I like making starters and all, but it's
> good to know that this stuff is pretty fast acting too.
>
Which yeast are you using and for what kind of beer? There are some really
good dry yeasts available these days.
--
Thomas T. Veldhouse
Key Fingerprint: D281 77A5 63EE 82C5 5E68 00E4 7868 0ADC 4EFB 39F0
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Date: 01 Dec 2006 07:29:58
From: hankus
Subject: Re: Wow... dry yeast is great
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If you make a starter with dry yeast,you will have a bigger cell count and
therefore a safer procedure-11 years brewing and never a slow start or
infection-I suspect because I always use a starter and usually dry yeast
except for some special styles.
(easy starter=wortcicle-save slurry from a boil in a covered pitcher
overnight,decant the liquid and freeze it in a freezie bag as a stater base)
--
Thanks
Hank
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Date: 01 Dec 2006 17:15:40
From: John 'Shaggy' Kolesar
Subject: Re: Wow... dry yeast is great
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On Fri, 1 Dec 2006 07:29:58 -0600, <hbienert@cox.net > wrote:
> If you make a starter with dry yeast,you will have a bigger cell count and
> therefore a safer procedure
Dry yeast should already have a high enough cell count (unless you're using
the generic stuff that comes with kits). Starters aren't necessary. It
won't hurt anything to make a starter, but you're probably just wasting
time/effort.
John.
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Date: 01 Dec 2006 13:13:41
From: Denny Conn
Subject: Re: Wow... dry yeast is great
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Matt wrote:
>
> > Keep in mind that after fermetnation has started, a refractometer can't
> > directly read the SG due to the alcohol. You need to apply a
> > compensation formuala.
>
> The SG was taken before fermentation. After fermentation I use a
> hydrometer.
Thanks for the clarification!
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 01 Dec 2006 12:34:40
From: Matt
Subject: Re: Wow... dry yeast is great
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> Keep in mind that after fermetnation has started, a refractometer can't
> directly read the SG due to the alcohol. You need to apply a
> compensation formuala.
The SG was taken before fermentation. After fermentation I use a
hydrometer.
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Date: 01 Dec 2006 11:57:57
From: Denny Conn
Subject: Re: Wow... dry yeast is great
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Matt wrote:
>
> The readings are from the SG. I did only a hydrometer reading with temp
> correction for the OG before the boil. I think I really need to test
> both devices with distilled water. I'm planning on leaving the beer
> alone for a couple weeks then racking to the keg and get a reading
> then. I think I'm done with secondaries for most of my beers. I don't
> mind them a little cloudy.
Keep in mind that after fermetnation has started, a refractometer can't
directly read the SG due to the alcohol. You need to apply a
compensation formuala.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 01 Dec 2006 11:44:05
From: Matt
Subject: Re: Wow... dry yeast is great
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The readings are from the SG. I did only a hydrometer reading with temp
correction for the OG before the boil. I think I really need to test
both devices with distilled water. I'm planning on leaving the beer
alone for a couple weeks then racking to the keg and get a reading
then. I think I'm done with secondaries for most of my beers. I don't
mind them a little cloudy.
John 'Shaggy' Kolesar wrote:
> On 1 Dec 2006 10:24:28 -0800, <djembefola24@yahoo.com> wrote:
> > The beer is a Robust Porter and the yeast is the safale56. The krausen
> > has already started dropped since last night. That's two full days of
> > fermentation at 68F. Kind of wondering if it's a possible stuck
> > fermentation which I've never experienced before.
>
> Probably a little too early to be worrying about a stuck fermentation.
>
> > My gravity is a
> > somewhat mystery too. My hydrometer told me 1.064 while my
> > refractometer reads at 1.069. I've been have issues getting my exact
> > gravity for some time.
>
> Are you talking about the OG or the current SG after fermentation activity?
> If there was a .005 discrepancy in measuring the OG, then I'd chalk it
> up to one or both of the devices not being calibrated 100% accurately. If it's
> the current gravity, then refractometers don't give good results with the
> presence of alcohol. I think there's a conversion formula you need to apply
> in order to "correct" the refractometer reading once the wort starts getting
> alcohol in it.
>
> If you were talking about the OG above, have you taken a current gravity
> reading? That'll help you figure out if it's slowing down because you've
> gotten a lot of attenuation already, or if it's getting stuck. Personally,
> I think it's a little early to get concerned about it. I'd just leave it
> alone for several more days at least, and then check the gravity or just
> rack to a secondary. It's certainly possible to have a quick primary
> fermentation if the conditions are right.
>
>
> John.
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Date: 01 Dec 2006 10:24:28
From: Matt
Subject: Re: Wow... dry yeast is great
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The beer is a Robust Porter and the yeast is the safale56. The krausen
has already started dropped since last night. That's two full days of
fermentation at 68F. Kind of wondering if it's a possible stuck
fermentation which I've never experienced before. My gravity is a
somewhat mystery too. My hydrometer told me 1.064 while my
refractometer reads at 1.069. I've been have issues getting my exact
gravity for some time.
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Date: 01 Dec 2006 19:29:04
From: John 'Shaggy' Kolesar
Subject: Re: Wow... dry yeast is great
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On 1 Dec 2006 10:24:28 -0800, <djembefola24@yahoo.com > wrote:
> The beer is a Robust Porter and the yeast is the safale56. The krausen
> has already started dropped since last night. That's two full days of
> fermentation at 68F. Kind of wondering if it's a possible stuck
> fermentation which I've never experienced before.
Probably a little too early to be worrying about a stuck fermentation.
> My gravity is a
> somewhat mystery too. My hydrometer told me 1.064 while my
> refractometer reads at 1.069. I've been have issues getting my exact
> gravity for some time.
Are you talking about the OG or the current SG after fermentation activity?
If there was a .005 discrepancy in measuring the OG, then I'd chalk it
up to one or both of the devices not being calibrated 100% accurately. If it's
the current gravity, then refractometers don't give good results with the
presence of alcohol. I think there's a conversion formula you need to apply
in order to "correct" the refractometer reading once the wort starts getting
alcohol in it.
If you were talking about the OG above, have you taken a current gravity
reading? That'll help you figure out if it's slowing down because you've
gotten a lot of attenuation already, or if it's getting stuck. Personally,
I think it's a little early to get concerned about it. I'd just leave it
alone for several more days at least, and then check the gravity or just
rack to a secondary. It's certainly possible to have a quick primary
fermentation if the conditions are right.
John.
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