Yeast Hardiness

[Baloonon]

About a week ago prior to bottling I decided to cold crash my 5 gallon
bucket.

As it turned out, the night was *much* colder than I thought it was going
to be. The bucket that was 60ish F the night before ended up so cold in the
morning that it was halfway filled with slush.

I toyed with adding more yeast prior to bottling, but decided to risk it.
As it turns out, the USO5 was fine and the bottles carbed up just as fast
as they usually do. The first test bottle tasted just fine.

[Joerg]

Post by Baloonon
About a week ago prior to bottling I decided to cold crash my 5 gallon
bucket.
As it turned out, the night was *much* colder than I thought it was going
to be. The bucket that was 60ish F the night before ended up so cold in the
morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk it.
As it turns out, the USO5 was fine and the bottles carbed up just as fast
as they usually do. The first test bottle tasted just fine.

I went the other way around last Tuesday. Walked the dogs while heating
from 155F to 206F for an Amber Ale, forgot to take the harvested trub
with US-05 in there out of the fridge, remembered it 5mins before end of
boil ... DANG! Ran upstairs to get the glass jar and set it on the lid
of my kettle. Shortly thereafter it looked like some of the slurry
wanted to start cooking. Cooled it back down and pitched it. The
fermenter kicked into gear withing the usual 4-5h. Let's see how it
tastes in another week when I rack off to secondary. I always take a
sip. When it's a Belgian maybe two, or three ...

[Baloonon]

Post by Joerg

Post by Baloonon
About a week ago prior to bottling I decided to cold crash my 5
gallon bucket.
As it turned out, the night was *much* colder than I thought it was
going to be. The bucket that was 60ish F the night before ended up so
cold in the morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk
it. As it turns out, the USO5 was fine and the bottles carbed up just
as fast as they usually do. The first test bottle tasted just fine.

I went the other way around last Tuesday. Walked the dogs while
heating from 155F to 206F for an Amber Ale,

Are you mashing now?

Post by Joerg
forgot to take the
harvested trub with US-05 in there out of the fridge, remembered it
5mins before end of boil ... DANG! Ran upstairs to get the glass jar
and set it on the lid of my kettle. Shortly thereafter it looked like
some of the slurry wanted to start cooking. Cooled it back down and
pitched it. The fermenter kicked into gear withing the usual 4-5h.
Let's see how it tastes in another week when I rack off to secondary.
I always take a sip. When it's a Belgian maybe two, or three ...

I wouldn't be surprised if it killed off some of the yeast, but that sludge
contains so many cells that a lot of it survived. Microorganisms are pretty
amazingly hardy sometimes.

[Joerg]

Post by Baloonon

Post by Joerg

Post by Baloonon
About a week ago prior to bottling I decided to cold crash my 5
gallon bucket.
As it turned out, the night was *much* colder than I thought it was
going to be. The bucket that was 60ish F the night before ended up so
cold in the morning that it was halfway filled with slush.
I toyed with adding more yeast prior to bottling, but decided to risk
it. As it turns out, the USO5 was fine and the bottles carbed up just
as fast as they usually do. The first test bottle tasted just fine.

I went the other way around last Tuesday. Walked the dogs while
heating from 155F to 206F for an Amber Ale,

Are you mashing now?

No, not enough space and time for that. Then there is the matter of
getting rid of spent grains. For most beers I have to steep in grains at
155F.

Post by Baloonon

Post by Joerg
forgot to take the
harvested trub with US-05 in there out of the fridge, remembered it
5mins before end of boil ... DANG! Ran upstairs to get the glass jar
and set it on the lid of my kettle. Shortly thereafter it looked like
some of the slurry wanted to start cooking. Cooled it back down and
pitched it. The fermenter kicked into gear withing the usual 4-5h.
Let's see how it tastes in another week when I rack off to secondary.
I always take a sip. When it's a Belgian maybe two, or three ...

I wouldn't be surprised if it killed off some of the yeast, but that sludge
contains so many cells that a lot of it survived. Microorganisms are pretty
amazingly hardy sometimes.

Yes, and it makes new yeast cells all the time so it's never really
underpitched. I'll probably use some trub from the Amber Ale as 4th
generation to ferment a Cream Ale next week but for the Barley Wine I'll
take a fresh pack. Or maybe a fresh pack each.