SJW
As you must brew, so you must drink
- Joined
- 10/3/04
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I pitched a Wyeast 2124 (fresh one) into a German Pilsner last night that I did not aerate. I just dipped a tooth pick in some olive oil and swirled it around in the wort after I pitched the yeast, with no starter. Anyway, to my surprise 12 hours later this thing has gone nuts. I pitched at 18 deg C and dropped it straight down to 12 deg C and by the morning it was jumping.
Has anyone else done this? I read an article about how the the New Belgum Brewing Co. uses this method and its got something to do with the yeast getting what it needs from the oil on some molecular level.
Just wanted to confirm if this was a fluke or fact?
STEVE
Has anyone else done this? I read an article about how the the New Belgum Brewing Co. uses this method and its got something to do with the yeast getting what it needs from the oil on some molecular level.
Just wanted to confirm if this was a fluke or fact?
STEVE