mwd
Awful Ale Apprentice
- Joined
- 25/7/08
- Messages
- 2,513
- Reaction score
- 83
I just made a Trican recipe (see battle of the toucans) with belle saison yeast or so I thought.
I did a twenty minute Pioneer hop boil in 2l and 200g BE2 with two packets of Coopers yeast as yeast nutrient. All good. Did a quick clean up of the fermenter and collected the yeast cake from the Coopers Saison kit just bottled. I cleaned out the krausen scum around the top of the fermenter took the tap out and gave a swish round with sanitiser drained and put in the Stout Trican etc. Due to using quite a lot of boiling water to scour the cans ended up with a wort temp of 34C. Stuck the fermenter into the wine fridge (bloody slow) and left overnight. This morning took an OG 1.072 and gave the wort a good beating with the spoon to aerate it. This afternoon checked the temperature and there is foam upto the lid and the airlock going like the clappers.
Wild yeast or did some of the yeast used for nutrient survive the 20min boil and kicked off.?
I have chucked in the Belle Saison slurry at 26C hopefully it will become the predominant yeast in this brew.
I did a twenty minute Pioneer hop boil in 2l and 200g BE2 with two packets of Coopers yeast as yeast nutrient. All good. Did a quick clean up of the fermenter and collected the yeast cake from the Coopers Saison kit just bottled. I cleaned out the krausen scum around the top of the fermenter took the tap out and gave a swish round with sanitiser drained and put in the Stout Trican etc. Due to using quite a lot of boiling water to scour the cans ended up with a wort temp of 34C. Stuck the fermenter into the wine fridge (bloody slow) and left overnight. This morning took an OG 1.072 and gave the wort a good beating with the spoon to aerate it. This afternoon checked the temperature and there is foam upto the lid and the airlock going like the clappers.
Wild yeast or did some of the yeast used for nutrient survive the 20min boil and kicked off.?
I have chucked in the Belle Saison slurry at 26C hopefully it will become the predominant yeast in this brew.