A stolen idea.

[wide eyed and legless]

I don't mind taking risks, especially if the risks are in my favour a guy who has done this for 40 years, and has done it without changing his method I figure it can't be too bad. He is in the UK his name is Mike Challis, he is now 85 years old still brewing 100 litre batches, the DVD he sent me shows him brewing in 1990 on a set up which a lot of home brewers would be more than happy with today.

I have asked him why he doesn't put his video on you tube, but he says he doesn't know how, and he doesn't like putting his head above the trenches. He got in touch with me about saving the co2 from the fermentation he does the same thing for keeping his casks connected to his beer engine and using his Noddy balloon connected to a cask breather. I think that was what he meant by keeping his head below the trenches he has had a few run ins with CAMRA.

As Grmblz has mentioned dry yeast has really changed a lot, no need to aerate wort, no need to re-hydrate, the Chinese English Ale yeast I have been using says to re hydrate but do not aerate the wort.

So anyone who is interested in Mikes DVD it is pretty long but interesting, I will post it out at no cost and maybe pass it around, I wouldn't like to go against his wishes and upload it, even if I new how.

Thanks for the messages for my wife, we were only reading on Saturday how cancer goes un diagnosed by doctors. She has had a pain in her side for about 6 months, she does yoga goes to the gym, and swims. It wasn't until we were in New York in May when I noticed she could not keep up walking and struggled with the sub way steps. The doctors had told her the pain in her side was muscle pain. We went back to the doctors and asked for a ultra sound, which led to a CT scan, which led to a PET scan and she was diagnosed with 4th stage mantle lymphoma. It is in her pelvis, rib, spleen, bone marrow and numerous lymph nodes.
She is going through aggressive chemo and immunotherapy I took her into Epworth Hospital yesterday and the treatment is over 2 days.

 

[hoppy2B]

And to top it off, pasteurization temps for milk (from wiki) are 30 minutes at 63 degrees C, and 15 seconds at 72 degrees C. Take from that what you will.

Correction, those temperatures came from Britannica. com

Yeah, sorry to hear about your wife weal.

 

[Coalminer]

The re-hydration temps for dry yeast are usually something like 35 degrees C. I assume the manufacturer has done testing and knows what they're talking about.

 

[Coalminer]

Definitely the manufacturer knows what they are talking. Fermentis does not recommend these sort of temperatures and I think they supply a fair amount of yeast
eg Safale US-05... 25>29 https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-us-05/
Saflager S=189... 15>25 https://fermentis.com/en/fermentation-solutions/you-create-beer/saflager-s-189/

Note these refers to E2U dry yeast so not outdated

Look before you leap[/QUOTE]

 

[Coalminer]

OOPS leapt too soon, double post

 

[onemorecell]

Thanks for the messages for my wife, we were only reading on Saturday how cancer goes un diagnosed by doctors. She has had a pain in her side for about 6 months, she does yoga goes to the gym, and swims. It wasn't until we were in New York in May when I noticed she could not keep up walking and struggled with the sub way steps. The doctors had told her the pain in her side was muscle pain. We went back to the doctors and asked for a ultra sound, which led to a CT scan, which led to a PET scan and she was diagnosed with 4th stage mantle lymphoma. It is in her pelvis, rib, spleen, bone marrow and numerous lymph nodes.
She is going through aggressive chemo and immunotherapy I took her into Epworth Hospital yesterday and the treatment is over 2 days.

sorry to hear that... sounds rough. Good luck mate and really hope it goes well!

 

[hoppy2B]

Definitely the manufacturer knows what they are talking. Fermentis does not recommend these sort of temperatures and I think they supply a fair amount of yeast
eg Safale US-05... 25>29 https://fermentis.com/en/fermentation-solutions/you-create-beer/safale-us-05/
Saflager S=189... 15>25 https://fermentis.com/en/fermentation-solutions/you-create-beer/saflager-s-189/

Note these refers to E2U dry yeast so not outdated

Look before you leap

[/QUOTE]

I have a packet of Nottingham, albeit slightly out of date, which has a picture showing to rehydrate in 100 mL of water at 30-35 degrees C.

But if you have different information that is fair enough.

 

[onemorecell]

nvm

 

[MHB]

Try this
Mark

 

[billygoat]

I don't mind taking risks, especially if the risks are in my favour a guy who has done this for 40 years, and has done it without changing his method I figure it can't be too bad. He is in the UK his name is Mike Challis, he is now 85 years old still brewing 100 litre batches, the DVD he sent me shows him brewing in 1990 on a set up which a lot of home brewers would be more than happy with today.

I have asked him why he doesn't put his video on you tube, but he says he doesn't know how, and he doesn't like putting his head above the trenches. He got in touch with me about saving the co2 from the fermentation he does the same thing for keeping his casks connected to his beer engine and using his Noddy balloon connected to a cask breather. I think that was what he meant by keeping his head below the trenches he has had a few run ins with CAMRA.

As Grmblz has mentioned dry yeast has really changed a lot, no need to aerate wort, no need to re-hydrate, the Chinese English Ale yeast I have been using says to re hydrate but do not aerate the wort.

So anyone who is interested in Mikes DVD it is pretty long but interesting, I will post it out at no cost and maybe pass it around, I wouldn't like to go against his wishes and upload it, even if I new how.

Thanks for the messages for my wife, we were only reading on Saturday how cancer goes un diagnosed by doctors. She has had a pain in her side for about 6 months, she does yoga goes to the gym, and swims. It wasn't until we were in New York in May when I noticed she could not keep up walking and struggled with the sub way steps. The doctors had told her the pain in her side was muscle pain. We went back to the doctors and asked for a ultra sound, which led to a CT scan, which led to a PET scan and she was diagnosed with 4th stage mantle lymphoma. It is in her pelvis, rib, spleen, bone marrow and numerous lymph nodes.
She is going through aggressive chemo and immunotherapy I took her into Epworth Hospital yesterday and the treatment is over 2 days.

What sort of stuff is on the video?
Very sorry to hear about your wife. I hope things get better.

 

[wide eyed and legless]

What sort of stuff is on the video?
Very sorry to hear about your wife. I hope things get better.

His brewing set up and how he brews,from 1990 to present day. As I said he is 85 now and he has a tall conical fermenter which he has to climb a step ladder to put the yeast in. The last part would be of interest to you, the Beer Engine and attaching the captured co2 to the cask breather. Castigated by CAMRA for suggesting such a thing and now CAMRA are thinking of initiating it!

 

[billygoat]

His brewing set up and how he brews,from 1990 to present day. As I said he is 85 now and he has a tall conical fermenter which he has to climb a step ladder to put the yeast in. The last part would be of interest to you, the Beer Engine and attaching the captured co2 to the cask breather. Castigated by CAMRA for suggesting such a thing and now CAMRA are thinking of initiating it!

I’d be very interested in having a look at it.

 

[kieran]

I haven't seen the video, but if he uses some sort of yeast nutrient and a decent volume, there's absolutely no problem with pre warming at all.
Talking about autolysis in this amount of time is tosh when the yeast cell cycle is roughly 1 hr 20 mins.

The manufacturer recommended guidelines are purely lowest common denominator for the average brewer - many of whom can't control temperature and are more likely to cook the yeast in the process.. hence, toss in the cooled wort.

The end result will be the same though for preculture vs direct pitch, you'll likely end up with the same number of yeast cells when fermentation peters out.

I'm a lazy arse who works with yeast sachets, and I sprinkle that in rather than pre culture (and I have a 50cm X 25cm Ratek controlled temp heat tray modified with stirrers. http://www.ratek.com.au/products/WT1-Medium-Analogue-Warming-Tray.html having that at my disposal and not using it.... The height of laziness.

 

[Cian Doyle]

It isn't unique to put the yeast on the grain be,d I noticed Professor Nguyen on his brewing demo did the same thing.

 

[hoppy2B]

Most people wouldn't think twice about taking their supermarket purchased block of bakers yeast out of the fridge and plonking it into some sugar and water or milk, and then warming it up.

 

[MHB]

Aren't we lucky they aren't making beer,

 

[Reg Holt]

Nothing wrong with warming up the yeast before its put to work, doesn't matter where you do it, I have a stir plate to warm mine.