That might make things tricky when it comes to splitting some off into more vials for freezing.
Anyone tried splitting & freezing this yet?
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That might make things tricky when it comes to splitting some off into more vials for freezing.
Anyone tried splitting & freezing this yet?
Thanks for the reply, good to hear it went well. I'll be trying it in the next week or two when the stir plate is freed up.I did last night. Went a lot smoother than I thought it would. There were still little clumps that didn't want to separate, but overall I was happy with what I was able to get into vials.
I'm down to 1.012 with no sign of slowing down. BS estimates 1.002 so we'll just have to see.
I was pleased with the results, comments were a pleasant well brewed beer with some nice fruity character but somewhat undercarbed, average score 33.5.
The carbing issue was expected, this yeast drops like a drop bear onto a Dutch Tourist and was so clear in the bottles that I could hardly see any yeast regrowth on tipping bottles, even after three weeks.
Next time I need to bottle any I'll save some of the first murky stuff out of the FV tap and re-inoculate the portion to be bottled.
I don't think this will be a good yeast to finish off a stalled RIS with due to its high flocculation, when I kegged I was able to drain right down to the cake without any yeast getting stirred up. If needed I'd pour in a few litres, give it a good shake then fill the rest.Have some 059 on the plate, might steal the above recipe, and knock it out tomorrow. Need a decent cake for RIS rescue, when the RIS slows, though it went from 1.130 to 1.075 overnight, so maybe it won't be needed but better to be prepared.
I only want it to chew sugar, I'll cask age(keg with some oak dominoes) with lager yeast till next winter, the fact it flocks so well sorta works for me, it just means good yeast handling and pre planning brews to provide yeast cakes.I don't think this will be a good yeast to finish off a stalled RIS with due to its high flocculation, when I kegged I was able to drain right down to the cake without any yeast getting stirred up. If needed I'd pour in a few litres, give it a good shake then fill the rest.
Nah, when I said it flocks well I meant like concrete, stuck together with chemset. I'd use it to start a RIS and get the flavour profile but it really won't chew the remaining sugar when it's compacted on the bottom of the fv.I only want it to chew sugar, I'll cask age(keg with some oak dominoes) with lager yeast till next winter, the fact it flocks so well sorta works for me, it just means good yeast handling and pre planning brews to provide yeast cakes.
ahh gotcha, thanks will move to plan cNah, when I said it flocks well I meant like concrete, stuck together with chemset. I'd use it to start a RIS and get the flavour profile but it really won't chew the remaining sugar when it's compacted on the bottom of the fv.
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