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Wy1056 Top Cropper / Bottom Cropper?

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ausdb

Copper kettles don't kill people....
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I brewed an SFPA on the weekend and always take sample of fermenting wort and leave it near the main fermenter with a hydrometer in it. Rather than taking a heap of samples and worrying about sanitising taps each time etc I just watch this tube and use it as a gauge of how the ferment is progressing.
IMG_4818sml.jpg

This is Wyeast 1056 after a day and a half, although its hard to see there is almost as much activity at the bottom of the ferment as their is at the top, this sample jar is 400mm high.
IMG_4819sml.jpgImg_4822sml.jpg

The wort was oxygenated with pure O2 and 2.2L of starter was pitched into 38L of wort

Cheers Ausdb
 

colinw

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I haven't used 1056 for ages, but I've certainly noticed behaviour a bit like this with Safale US-56. Both a bottom yeast cake and some top activity which settles out toward the end.
 

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