Gavo
Dogwood Brews
I have recently tried the dry 1056 American Ale yeast found here at CraftBrewer. This is the second time I have used it. This time it was re-used from a farmed sample, washed and stored for about two months. I kept the second pack for an emergency spare.
I used it for an APA (recipe below). Brewed on Sunday 15th Feb, whirlpooled, no chilled. Poured into fermenter through sanitized strainer and pitched the 1 litre starter, after pouring of the spent wort, on Monday 16th Feb. Racked it to secondary on Friday 20th Feb at 1016 down from 1050 OG. Dry hopped with 10 grams Cascade pellets into the secondary. Sunday morning and today it was a constant 1011 SG. Pitched and fermented at 18 degrees C in fermenter fridge.
Problem/Query is that the krauzen did not want to drop and the yeast just doesn't seem to flock out to a compact layer anywhere near what US-05 does (both 1056 and US-05 are supposed to be the same?). At a steady SG of 1011 the krauzen just ramained. I have now racked it yet again and am now dropping the temp ready to gelatine and polycar. The beer was clear yet the Krauzen still there. Not to mention no compact yeast/ sediment layer.
Anyway I am wondering if anyone else has had the same experience and would like to share their experiences (show us your caring and sharing sides ). Should I brew a litre or two more in future to allow for losses to racking?
Here is the recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #018 Racecourse Pale Ale
Brewer: Gavin
Asst Brewer:
Style: American Pale Ale
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.18 L
Estimated OG: 1.050 SG
Estimated Color: 18.0 EBC
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.20 kg Light Dry Extract (15.8 EBC) Dry Extract 33.80 %
2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 56.34 %
0.20 kg Caramunich Malt (110.3 EBC) Grain 5.63 %
0.15 kg Pale Crystal (110.0 EBC) Grain 4.23 %
10.00 gm Cascade [6.30 %] (Dry Hop 4 days) Hops -
13.00 gm Galaxy [15.00 %] (45 min) Hops 24.9 IBU
16.00 gm Amarillo [8.20 %] (10 min) Hops 3.7 IBU
15.00 gm Cascade [6.30 %] (5 min) Hops 2.2 IBU
15.00 gm Cascade [6.30 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 2.35 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 6.13 L of water at 77.1 C 67.8 C
Notes:
------
Full boil, No chill.
I am interested in your thoughts and experiences.
Cheers
Gavo.
I used it for an APA (recipe below). Brewed on Sunday 15th Feb, whirlpooled, no chilled. Poured into fermenter through sanitized strainer and pitched the 1 litre starter, after pouring of the spent wort, on Monday 16th Feb. Racked it to secondary on Friday 20th Feb at 1016 down from 1050 OG. Dry hopped with 10 grams Cascade pellets into the secondary. Sunday morning and today it was a constant 1011 SG. Pitched and fermented at 18 degrees C in fermenter fridge.
Problem/Query is that the krauzen did not want to drop and the yeast just doesn't seem to flock out to a compact layer anywhere near what US-05 does (both 1056 and US-05 are supposed to be the same?). At a steady SG of 1011 the krauzen just ramained. I have now racked it yet again and am now dropping the temp ready to gelatine and polycar. The beer was clear yet the Krauzen still there. Not to mention no compact yeast/ sediment layer.
Anyway I am wondering if anyone else has had the same experience and would like to share their experiences (show us your caring and sharing sides ). Should I brew a litre or two more in future to allow for losses to racking?
Here is the recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #018 Racecourse Pale Ale
Brewer: Gavin
Asst Brewer:
Style: American Pale Ale
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.18 L
Estimated OG: 1.050 SG
Estimated Color: 18.0 EBC
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.20 kg Light Dry Extract (15.8 EBC) Dry Extract 33.80 %
2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 56.34 %
0.20 kg Caramunich Malt (110.3 EBC) Grain 5.63 %
0.15 kg Pale Crystal (110.0 EBC) Grain 4.23 %
10.00 gm Cascade [6.30 %] (Dry Hop 4 days) Hops -
13.00 gm Galaxy [15.00 %] (45 min) Hops 24.9 IBU
16.00 gm Amarillo [8.20 %] (10 min) Hops 3.7 IBU
15.00 gm Cascade [6.30 %] (5 min) Hops 2.2 IBU
15.00 gm Cascade [6.30 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 2.35 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 6.13 L of water at 77.1 C 67.8 C
Notes:
------
Full boil, No chill.
I am interested in your thoughts and experiences.
Cheers
Gavo.