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#1 denny

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Posted 29 October 2014 - 09:07 AM

I've got some 1450 on the stir plate for a batch of Noti Brown on Fri.  Hoping to have time to brew a dunkel before I leave for Nashville next Thur.



#2 codemonkey

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Posted 29 October 2014 - 09:45 AM

Just growing yeast tonight for the weekend. I swore I was done with liquid yeast but I just can't bring myself to use baker's yeast. I've got a ton of EDV-493 in the fridge (well, actually more like 400g), but that doesn't seem right either.



#3 positiveContact

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Posted 29 October 2014 - 10:12 AM

Just growing yeast tonight for the weekend. I swore I was done with liquid yeast but I just can't bring myself to use baker's yeast. I've got a ton of EDV-493 in the fridge (well, actually more like 400g), but that doesn't seem right either.

 

are you saying dry yeast == bakers yeast?

I've got some 1450 on the stir plate for a batch of Noti Brown on Fri.  Hoping to have time to brew a dunkel before I leave for Nashville next Thur.

 

I was thinking of trying some BRY-97 and US-05 (split 10 gallon batch) for this recipe just b/c I'm kind of anti-making-starters right now.  thoughts?



#4 denny

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Posted 29 October 2014 - 10:16 AM

are you saying dry yeast == bakers yeast?

 

I was thinking of trying some BRY-97 and US-05 (split 10 gallon batch) for this recipe just b/c I'm kind of anti-making-starters right now.  thoughts?

 

Haven't used the BRY.  I hear it's supposed to be the same as WY1272, which I really like.  I expect there will be some differences, just like the difference between 05 and 1056.



#5 ChicagoWaterGuy

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Posted 29 October 2014 - 10:17 AM

Just growing yeast tonight for the weekend. I swore I was done with liquid yeast but I just can't bring myself to use baker's yeast. I've got a ton of EDV-493 in the fridge (well, actually more like 400g), but that doesn't seem right either.

I'm guessing you don't want to repitch since the bugs colonies might start to get out of hand.



#6 codemonkey

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Posted 29 October 2014 - 10:19 AM

are you saying dry yeast == bakers yeast?

No. Baker's yeast is what most Scotch distilleries use. I bought a thing of Red Start from Costco but I'm hesitant to use it. Distiller's yeast is biologically closer to baker's yeast than it is beer yeast, but I doubt it makes all that much of a difference.


Edited by codemonkey, 29 October 2014 - 10:19 AM.


#7 Poptop

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Posted 29 October 2014 - 10:19 AM

Anxiously awaiting the following week to make my Alt'ish Red-X.

#8 positiveContact

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Posted 29 October 2014 - 10:20 AM

No. Baker's yeast is what most Scotch distilleries use. I bought a thing of Red Start from Costco but I'm hesitant to use it. Distiller's yeast is biologically closer to baker's yeast than it is beer yeast, but I doubt it makes all that much of a difference.

 

just when I thought it couldn't get any stranger :lol:



#9 neddles

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Posted 29 October 2014 - 10:21 AM

Need to finally get my Toasted Oatmeal Coffee Stout done. Probably tomorrow.



#10 positiveContact

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Posted 29 October 2014 - 10:22 AM

Need to finally get my Toasted Oatmeal Coffee Stout done. Probably tomorrow.

 

add some smoked malt in there (bacon!) and you have a full breakfast ;)



#11 codemonkey

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Posted 29 October 2014 - 10:23 AM

I'm guessing you don't want to repitch since the bugs colonies might start to get out of hand.

My washes are usually around 8-9% abv, and pretty much all the literature I've read on yeast say that those aren't ideal conditions for repitching. I get 5-6 batches out of a single vial of White Labs. When I'm stepping up a starter I pull off 250-300 ml and put it in the fridge for the next batch. There's surely some genetic drift going on - I start to see increasing final gravities in the later ferments - but so far it's been working out for me.



#12 positiveContact

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Posted 29 October 2014 - 11:02 AM

My washes are usually around 8-9% abv, and pretty much all the literature I've read on yeast say that those aren't ideal conditions for repitching. I get 5-6 batches out of a single vial of White Labs. When I'm stepping up a starter I pull off 250-300 ml and put it in the fridge for the next batch. There's surely some genetic drift going on - I start to see increasing final gravities in the later ferments - but so far it's been working out for me.

 

I wonder if it's genetic drift or general yeast health/count as you go along.  I would think the genetic drift would be minimal over the course of 5-6.



#13 codemonkey

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Posted 29 October 2014 - 11:09 AM

I wonder if it's genetic drift or general yeast health/count as you go along.  I would think the genetic drift would be minimal over the course of 5-6.

Yeah, genetic drift is probably incorrect. Maybe it's just simple selection, but I split the starter a day after the first step, and I swirl the flask pretty good, so I shouldn't be limiting to specific characteristics like flocculation.



#14 positiveContact

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Posted 29 October 2014 - 11:10 AM

Yeah, genetic drift is probably incorrect. Maybe it's just simple selection, but I split the starter a day after the first step, and I swirl the flask pretty good, so I shouldn't be limiting to specific characteristics like flocculation.

 

I do something similar but I let each starter completely ferment out.



#15 codemonkey

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Posted 29 October 2014 - 11:15 AM

I really should get a microscope and hemocytometer, but I think after the honeymoon phase I'm going to get lazy and never use it again.



#16 BlKtRe

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Posted 29 October 2014 - 11:31 AM

Mashing a Oud Bruinish as we speak. 



#17 HVB

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Posted 29 October 2014 - 11:50 AM

I hope to keg a mild and do a bitter of some sort with some of the cake this week.  I planned to do it Sunday but the sour beer tasting did me in!



#18 MakeMeHoppy

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Posted 29 October 2014 - 12:29 PM

I have a 3 gallon porter batch finishing up. I may make another small batch of RIS with the yeast cake.



#19 BarelyBrews

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Posted 29 October 2014 - 01:06 PM

I have a fermentor going now( Wyeast 1272 is a beast apparently). Sometime next week im making a  Two- Hearted IPA .



#20 Bklmt2000

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Posted 29 October 2014 - 03:34 PM

Sadly nothing this week.  Next week, though, brewday is on; will brew my annual clone of GLBC's Nosferatu imperial red/stock ale.




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