Dazza_devil
Well-Known Member
- Joined
- 18/2/08
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- 1,579
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Evenin Brewers,
I took my Wyeast 3638 out of the fridge last night and smacked my first pack this mornin and it's all lookin good. The pack, with a manufacture date of 28 Dec. '09, swelled well within two hours and I pitched it into a 1 litre starter. Came back from shopping a couple of hours later to find a krausen forming already, amazing. Some credit has to go to Ross at CraftBrewer here, the quality of his yeast and being able to ship it from Queensland to Tassie in the middle of a heat wave in obvious great condition. I ordered it express with two ice gel packs to help keep it cool in transit.
His vacuum sealer that he uses for cracked grain bags might not be much chop but the yeast I have to say is lookin somethin else.
I plan to step it up to a 3 litre starter and ferment it out. Hopefully will have enough slurry, after I chill and decant the beer off the top, to start my 23 litre Dunkelweizen @ 1.048 and have enough left over to make another couple of starters out of. What do ya's think? If I fill a stubby or two will there be enough to start my brew? I read that slightly underpitching can be an advantage with this particular style and yeast. I plan to give the starter I use for the brew a feed of the wort a couple of hours before I pitch it and ferment around 19 degrees C.
Cheers.
I took my Wyeast 3638 out of the fridge last night and smacked my first pack this mornin and it's all lookin good. The pack, with a manufacture date of 28 Dec. '09, swelled well within two hours and I pitched it into a 1 litre starter. Came back from shopping a couple of hours later to find a krausen forming already, amazing. Some credit has to go to Ross at CraftBrewer here, the quality of his yeast and being able to ship it from Queensland to Tassie in the middle of a heat wave in obvious great condition. I ordered it express with two ice gel packs to help keep it cool in transit.
His vacuum sealer that he uses for cracked grain bags might not be much chop but the yeast I have to say is lookin somethin else.
I plan to step it up to a 3 litre starter and ferment it out. Hopefully will have enough slurry, after I chill and decant the beer off the top, to start my 23 litre Dunkelweizen @ 1.048 and have enough left over to make another couple of starters out of. What do ya's think? If I fill a stubby or two will there be enough to start my brew? I read that slightly underpitching can be an advantage with this particular style and yeast. I plan to give the starter I use for the brew a feed of the wort a couple of hours before I pitch it and ferment around 19 degrees C.
Cheers.