What are you brewing?

Replies to This Discussion

Permalink Reply by Tilt on February 25, 2011 at 11:09am

Now you've got me thinking....

The crunch factor is "how warm is too warm for 1272?"

I dont have a fermentation fridge, and use the fan and water tub method under the house - hence the interest in fermenting at about 20deg at this time of the year.

If 20 wouldn't make the yeast spew fusels and other nasties then I could be tempted.

If its pushing the friendship then I'll fall back to the dry yeast.

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Permalink Reply by Reviled on February 25, 2011 at 11:17am

20 would be perfectly fine for that yeast mate!! I'd personally be comfortable taking it up to 22*c

Permalink Reply by Tilt on February 25, 2011 at 11:26am

Righto then - thats all I need to know.  Thanks Rev,

I'll take Stu up on your offer if its OK - and look forward to a wee experiement.

Permalink Reply by Tilt on February 25, 2011 at 10:25am

Yep - I'm keen to try a co-op at some stage but not confident of my sterile technique after this weeks experience :(

I'd be interested in learning from someone who knows the right way to go about it.

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Permalink Reply by Druid on February 25, 2011 at 10:53am

Yikes - think I hijacked your thread - sorry.

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Permalink Reply by Tilt on February 25, 2011 at 11:05am

No worries - I didn't think so - we've got related requests and any talk about this is good talk as far as I'm concerned. 

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Permalink Reply by Stu H on February 25, 2011 at 12:00pm

Haha I was actually offering it to Druid. I've only got enough for 1 person, but you could make a starter up and split it :)

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Permalink Reply by Druid on February 25, 2011 at 12:08pm

Sounds good to me.  How long can I keep the starter for?  Or do I just refreeze the slurry from the starter?  Guess I'd better start reading up in the Library.

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Permalink Reply by denimglen on February 25, 2011 at 3:27pm

A starter would keep for a week at fridge temps.  It will keep longer but viability and vitality will start to drop off.

 

No reason why you can't freeze from that slurry but I prefer go straight from a smack pack, just reduces the risk of contamination.

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Permalink Reply by Tilt on February 25, 2011 at 12:15pm

Sorry Stu and Druid - my mistake...got carried away and the forum post order threw me. 

As I said I've got the dry yeast fallback option so more than happy to stay with that for now unless anyone else can help out.

Cheers

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Permalink Reply by Stu H on February 25, 2011 at 12:51pm

Hah no worries bro!

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Permalink Reply by jt on February 25, 2011 at 12:51pm

Another North West Welly Ale with 1469 in the next few days
3.500 Malteurop
0.500 Dark Caramalt (I read that it really is the biz)
0.010 Black

13gm Sauvin @ 60
The 14gm ea Hallertau & Mot @ 15 10 5 & 0

I brewed it last time with a few gm less of each hop, just edging them up a bit to account for anticipated higher FG
Expecting 1.033 / 1.010 and 40 IBU

Thanks to Joe for the hop combinations in a blog or photo comment some time ago

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