North West Welly Ales
So there's some
1469 West Yorks Ale Yeast doing the rounds in North Welly
First up my questions on the yeast and hops
S05 loves hops, S04 eats them up.
What does W1469 do to them ?
I'm going to brew a pale, 85% Malteurop 15% dark crystal (ship that order Joe !)
Using S05 I'd go IBU's about 90% of OG and my 1.034 would finish at 1.008 and I'd be hoppy and happy
So Wyeast reckon 67-71% attenuation - I'm mashing on the high side so what'ya think I should allow for ?
And what about the hop treatment, should I hop to expect losing a fair whack of flavour to the yeast, or will it be moderately kind to my pellets ?
Next what about reusing slurry. We've got 135ml of nice looking slurry harvested last Thursday, brewing next Wednesday , a lag of 14 days.
Mr malty suggests that we have more than enough yeast to just repitch, but I know that a lot of people talk about making a starter if the slurry is over a week old, what's the consensus chaps ?
Replies to This Discussion
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Permalink Reply by jt on
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last repitch was a bit shabby - I reckon i only pitched half the slurry I should have - bad technique, shabby practices and that's why I've been using dried :-)
So I have half the krausen I would normally have after 48 hours but I can see that there's a fair bit of yeast in the fermeter in suspension.
Ferment kicked off in about 12-18 hours as usual, just a bit subdued.
Should I pitch some more or will it catch up ?
Opinions ?
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Permalink Reply by JoKing on
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What were the actual stats? You pitched into 20 Liters of what gravity? How much slurry?
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25 litres of 1.034 wort
Mr Malty told me I’d need 98ml of two week old slurry
As I uncapped it and poured it out of the bottle it sort of fluffy up, aerated itself, became loose & foamy rather than smooth & pourable.
Could be co2 coming out of solution ?
So the volume increased dramatically, very hard to measure from the original volume.
Smell and taste fine. Started to ferment when I added wort so no apparent problem with the yeast.
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I reckon it will be sweet.
It's definately CO2 coming out of solution, so be careful not to let the pressure in the storage containers get too high. The yeast cell walls can't really stand up to it depending on what strain you use.
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Yea, I guessed co2. not a problem there,
but I was more concerned about the probable underpitch and whether the yeast would make up the numbers quick enough, or if I should add somemore.
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OK, it's gone to 1.010 and tasting good and looking remarkably clear for day 4 - must remember not to worry so much
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