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OK CB, what temp is the fermenting fridge set at?
18 degrees, wort is at 18 and I pitched yeast rehydrated at about 24degrees....
OK CB, what temp is the fermenting fridge set at?
So for the next brew I did a good healthy starter from the other side of the pack and the beer was in high krausen within 24 hours.
I hope you pitched your starter at 40 deg c Bribie?
CB,
Try fermenting Notto on the cool side --- 16 deg c for a cleaner finish. As mentioned previously you will get better results from making up a starter of Notto than chucking it into the fermenter dry.
TP
Just a note here on the term "Starter".
A "Starter" is when the yeast is added to some wort and allowed to grow more cells.
Dry yeast out of a packet should never be used with a "Starter" as it depletes the reserves built in the yeast by the lab.
Dry yeast can be rehydrated with water.
Ive never rehydrated a dry yeast in my life. I just dry pitch every time and never had any problems. And I use Nottingham for every 2nd brew these days.
+1If you've never done it in your life, I suggest you give it a go. I've done both. Dry pitching works well enough, but rehydrated yeast takes off much, much faster. I suggest you give it a go just to see the difference.
You are quite correct there Grantw. I am so used to starters these days that I just rattled the word off without thinking.A "Starter" is when the yeast is added to some wort and allowed to grow more cells.
Dry yeast out of a packet should never be used with a "Starter" as it depletes the reserves built in the yeast by the lab.
Dry yeast can be rehydrated with water.
I'll give it a go next time. Ive just needed a shove I sposeIf you've never done it in your life, I suggest you give it a go. I've done both. Dry pitching works well enough, but rehydrated yeast takes off much, much faster. I suggest you give it a go just to see the difference.
Bloody hell! Must be something in this yeast farming business. Could certainly save some money there. Is it easy? Time consuming?I'm another who manages to get around 32 brews from one dry yeast sachet (8 tubes X 4 generations). Am currently on generation 3 of Nottingham without any perceived changes in taste, fermentation, etc. Long Live Yeast Farming. :super:
Bloody hell! Must be something in this yeast farming business. Could certainly save some money there. Is it easy? Time consuming?
Not too time consuming if you do it during the TV ads at night.
TP
Damn, I dont watch TV. Whatever shall I do?Not too time consuming if you do it during the TV ads at night.
Like all yeasts Nottingham has it's applications, personally I don't like it in pale or subtle ales. Green beer fermented using Nottingham has a distinct Nottingham yeast profile. Good in dark ales though especially Porters.
Rehydrating dried yeast proof's it (you know before you pitch if it's stuffed) and shortens lag time.
Flame suit on: Dried yeast contains higher levels of "other/wild yeasts and bacteria" than liquid yeasts. This is why the yeast companies provide such high cell counts per pack. Repitching is fine so long as the recovered yeast is in good condition. Racking arms in fermenters in commercial operations allow selection of clean yeast from the centre of the yeast cake, in most cases fermenters used for homebrewing do not suit this practice. Timing of brewing to suit repitching will help as the yeast can be repitched without lengthy storage, to avoid overpitching use the recommended rate of 5 - 6 grams of crop yeast per litre of wort. As yeast multiplies 4 or five times during fermentation I used about 1/4 of the yeast trub or 200ml.
If you repitch dried yeast and the beer has that "yeast issue" flavour then you've learn't it's better to pitch an inexpensive new pack of dried yeast, just like I did.
Screwy
I started off by using Chiller's excellent yeast farming method -- HERE --- Print it out for future reference if you are interested. FWIW I think Chiller was a little conservative in his estimates of yeast life in the fridge.
Not too time consuming if you do it during the TV ads at night.
TP
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