scmgre
Well-Known Member
- Joined
- 19/5/11
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I had a brew day on Anzac day and made a coffee espresso stout I chilled to around 70 degrees then no chilled I thought my starter was healthy as it was ranched from the primary and washed from my last but 1 brew (a steam beer) so yeast was collected 3 weeks ago and stored in the fridge after washing. I made a 750 mill starter and there was definite activity. I pitched it this morning at 8 am its been 13 hours and no activity is this normal for WLP810 or should i chuck in my only other yeast which is a packet of dry safbrew WB 06? I think with the amount of dark malts and coffee the yeast has bugger all to do with the flavour but i could be wrong.
recipe:
San Fran Cisco Lager WLP810
47g Nelson Sauvin boil 40 minutes
28g cascade flame out
[SIZE=11.818181991577148px]0.18kg chocolate malt[/SIZE]
0.23kg Carafa 1
0.23kg caaaroma
0.4 kg Roasted Barley
1kg Munich light
1kg pilsner
1kg vienna malt
2.25kg pale mat
48 shots of espresso in the secondary (haven't got there yet might dial it down as this looks like a mad amount of coffee)
recipe:
San Fran Cisco Lager WLP810
47g Nelson Sauvin boil 40 minutes
28g cascade flame out
[SIZE=11.818181991577148px]0.18kg chocolate malt[/SIZE]
0.23kg Carafa 1
0.23kg caaaroma
0.4 kg Roasted Barley
1kg Munich light
1kg pilsner
1kg vienna malt
2.25kg pale mat
48 shots of espresso in the secondary (haven't got there yet might dial it down as this looks like a mad amount of coffee)