Spork
Well-Known Member
- Joined
- 19/4/11
- Messages
- 989
- Reaction score
- 5
I think I've got a new strain of yeast.
Little has changed in my process, but after a year and a bit of AG BIAB brewing I finally brewed a shocker!
Recent changes:
- stopped skimming the scum as sweet wort came to boil - made a couple of very nice beers.
- might have pitched a couple of brews a bit warm (mid 20's) - but that has happened before and they have soon cooled to 18 - 20c in the brew fridge. Those beers tasted fine.
This makes me think it's the yeast.
I've been re-using part or all of my yeast cakes for 3-4 generations for a while now with no dramas, but the other day I tipped my first keg. It was undrinkable.
I'm sipping on a keg that used the same yeast now. It's drinkable - just.
The yeast began as US04. This yeast can be a bit slow to settle out, but the last 2 batches it didn't settle at all until I stuck it in the freezer @ 0.5c.
FG on the current one is too low for me to determine using refractometer and chart to compensate for alcohol content. Must be bloody close to 1.000. Bitter as.
Going to brew tomorrow, and will cool the wort to 18c before pitching - with fresh yeast.
Having to buy beers really sucks.
Little has changed in my process, but after a year and a bit of AG BIAB brewing I finally brewed a shocker!
Recent changes:
- stopped skimming the scum as sweet wort came to boil - made a couple of very nice beers.
- might have pitched a couple of brews a bit warm (mid 20's) - but that has happened before and they have soon cooled to 18 - 20c in the brew fridge. Those beers tasted fine.
This makes me think it's the yeast.
I've been re-using part or all of my yeast cakes for 3-4 generations for a while now with no dramas, but the other day I tipped my first keg. It was undrinkable.
I'm sipping on a keg that used the same yeast now. It's drinkable - just.
The yeast began as US04. This yeast can be a bit slow to settle out, but the last 2 batches it didn't settle at all until I stuck it in the freezer @ 0.5c.
FG on the current one is too low for me to determine using refractometer and chart to compensate for alcohol content. Must be bloody close to 1.000. Bitter as.
Going to brew tomorrow, and will cool the wort to 18c before pitching - with fresh yeast.
Having to buy beers really sucks.