The Yeast Quandry, finito

[D Ash]

Howdy, y'all!

For those who may still be following along, I did harvest yeast from two
primaries. The strong ale cake is in the fridge chillin' (WLP007) to be
used in a brown ale for SWMBO. A quart mix of 2/3 distilled water, 1/3
Imperial A09 (The Floculator! what a cake! had to cut into pieces to get it
out, sort of like Jello) went into my latest 6-gallon brew of the ol'
Golden Elixir, a pale ale (OG: 1.060) at 68F, ambient 64F. Krausen went all
the way through the blowoff tube and into the bucket overnight! Well okay,
not all of the krausen did, but it's chugging right along and foam is
flowing gently through the tube. Haven't reached high krausen yet, so will
likely need to change the airlock water soon. WOW! Rowdy ferment! And the
aroma is wonderful, as well.

Doing this saved me $9.95 from the bottom line for this brew session. I
like saving $. This is a good thing. All is right with the Universe! I am
still a happy homebrewer. Thank you all for the advice-- very much
appreciated.

[Joerg]

Post by D Ash
Howdy, y'all!
For those who may still be following along, I did harvest yeast from two
primaries. The strong ale cake is in the fridge chillin' (WLP007) to be
used in a brown ale for SWMBO. A quart mix of 2/3 distilled water, 1/3
Imperial A09 (The Floculator! what a cake! had to cut into pieces to get it
out, sort of like Jello) went into my latest 6-gallon brew of the ol'
Golden Elixir, a pale ale (OG: 1.060) at 68F, ambient 64F. Krausen went all
the way through the blowoff tube and into the bucket overnight! Well okay,
not all of the krausen did, but it's chugging right along and foam is
flowing gently through the tube. Haven't reached high krausen yet, so will
likely need to change the airlock water soon. WOW! Rowdy ferment! And the
aroma is wonderful, as well.
Doing this saved me $9.95 from the bottom line for this brew session. I
like saving $. This is a good thing. All is right with the Universe! I am
still a happy homebrewer. Thank you all for the advice-- very much
appreciated.

All the yeast from two primary fermenters into one new batch? That's a
lot, almost nuclear. I used about 1/3rd of the yeast plus liquid from a
Koelsch on yesterday's batch. Fermentation set in about 20h later but
very gradually. It's maybe one bubble every 30sec but it'll pick up
during the day.

The yeast that had gone into the harvest batch before was dry yeast. The
usual, Safale US-05. The remainder of the harvest will be put to
culinary use. Next harvest will be from a Cream Ale on Dec-16. That'll
go into an IPA.

[D Ash]

Post by Joerg

Post by D Ash
Howdy, y'all!
For those who may still be following along, I did harvest yeast from
two primaries. The strong ale cake is in the fridge chillin' (WLP007)
to be used in a brown ale for SWMBO. A quart mix of 2/3 distilled
water, 1/3 Imperial A09 (The Floculator! what a cake! had to cut into
pieces to get it out, sort of like Jello) went into my latest
6-gallon brew of the ol' Golden Elixir, a pale ale (OG: 1.060) at
68F, ambient 64F. Krausen went all the way through the blowoff tube
and into the bucket overnight! Well okay, not all of the krausen did,
but it's chugging right along and foam is flowing gently through the
tube. Haven't reached high krausen yet, so will likely need to change
the airlock water soon. WOW! Rowdy ferment! And the aroma is
wonderful, as well.
Doing this saved me $9.95 from the bottom line for this brew session.
I like saving $. This is a good thing. All is right with the
Universe! I am still a happy homebrewer. Thank you all for the
advice-- very much appreciated.

All the yeast from two primary fermenters into one new batch? That's a
lot, almost nuclear. I used about 1/3rd of the yeast plus liquid from
a Koelsch on yesterday's batch. Fermentation set in about 20h later
but very gradually. It's maybe one bubble every 30sec but it'll pick
up during the day.

No, no! Only one pint was pitched. The other is being saved for next
week's Bogie's Brown Ale.

[Joerg]

Post by D Ash

Post by Joerg

Post by D Ash
Howdy, y'all!
For those who may still be following along, I did harvest yeast from
two primaries. The strong ale cake is in the fridge chillin' (WLP007)
to be used in a brown ale for SWMBO. A quart mix of 2/3 distilled
water, 1/3 Imperial A09 (The Floculator! what a cake! had to cut into
pieces to get it out, sort of like Jello) went into my latest
6-gallon brew of the ol' Golden Elixir, a pale ale (OG: 1.060) at
68F, ambient 64F. Krausen went all the way through the blowoff tube
and into the bucket overnight! Well okay, not all of the krausen did,
but it's chugging right along and foam is flowing gently through the
tube. Haven't reached high krausen yet, so will likely need to change
the airlock water soon. WOW! Rowdy ferment! And the aroma is
wonderful, as well.
Doing this saved me $9.95 from the bottom line for this brew session.
I like saving $. This is a good thing. All is right with the
Universe! I am still a happy homebrewer. Thank you all for the
advice-- very much appreciated.

All the yeast from two primary fermenters into one new batch? That's a
lot, almost nuclear. I used about 1/3rd of the yeast plus liquid from
a Koelsch on yesterday's batch. Fermentation set in about 20h later
but very gradually. It's maybe one bubble every 30sec but it'll pick
up during the day.

No, no! Only one pint was pitched. The other is being saved for next
week's Bogie's Brown Ale.

A pint including the slurry? What I do is harvest the whole yeast cake
which usually fills two 7oz preserve jars because of the need to diluted
with some water (so it comes out from the bottom of the fermenter). Then
I let that sit and do some other stuff. After a while the liquid (with
most of the yeast at its bottom) seperates and floats on top. I then
dump the liquid from one ja into the 5-gal batch of wort. That is about
1/2 cup.

The rest is dutifully handed over to my wife who then rolls her eyes and
asks me where to freeze all the bread this makes. We can barely eat it all.

[D Ash]

Post by Joerg

Post by D Ash
No, no! Only one pint was pitched. The other is being saved for next
week's Bogie's Brown Ale.

A pint including the slurry? What I do is harvest the whole yeast cake
which usually fills two 7oz preserve jars because of the need to
diluted with some water (so it comes out from the bottom of the
fermenter). Then I let that sit and do some other stuff. After a while
the liquid (with most of the yeast at its bottom) seperates and floats
on top. I then dump the liquid from one ja into the 5-gal batch of
wort. That is about 1/2 cup.
The rest is dutifully handed over to my wife who then rolls her eyes
and asks me where to freeze all the bread this makes. We can barely
eat it all.

Oops! I was in a hurry. Meant to type 'quart'.

[Joerg]

Post by D Ash

Post by Joerg

Post by D Ash
No, no! Only one pint was pitched. The other is being saved for next
week's Bogie's Brown Ale.

A pint including the slurry? What I do is harvest the whole yeast cake
which usually fills two 7oz preserve jars because of the need to
diluted with some water (so it comes out from the bottom of the
fermenter). Then I let that sit and do some other stuff. After a while
the liquid (with most of the yeast at its bottom) seperates and floats
on top. I then dump the liquid from one ja into the 5-gal batch of
wort. That is about 1/2 cup.
The rest is dutifully handed over to my wife who then rolls her eyes
and asks me where to freeze all the bread this makes. We can barely
eat it all.

Oops! I was in a hurry. Meant to type 'quart'.

A quart of a gallon would als be the whole enchilada. That's bound to
caused "nuclear" fermentation :-)

My Amber Ale is fermenting at the regular airlock rate right not just
like with a fresh yeast packet. Except I saved the $4 for the yeast.

Yesterday a barkeeper who is also a homebrewer told me that his wife
made cookies from some of the spent grains. Forgot to ask him for the
recipe, will do next time.

[D Ash]

Post by Joerg

Post by D Ash

Post by Joerg

Post by D Ash
No, no! Only one pint was pitched. The other is being saved for next
week's Bogie's Brown Ale.

A pint including the slurry? What I do is harvest the whole yeast cake
which usually fills two 7oz preserve jars because of the need to
diluted with some water (so it comes out from the bottom of the
fermenter). Then I let that sit and do some other stuff. After a while
the liquid (with most of the yeast at its bottom) seperates and floats
on top. I then dump the liquid from one ja into the 5-gal batch of
wort. That is about 1/2 cup.
The rest is dutifully handed over to my wife who then rolls her eyes
and asks me where to freeze all the bread this makes. We can barely
eat it all.

Oops! I was in a hurry. Meant to type 'quart'.

A quart of a gallon would als be the whole enchilada. That's bound to
caused "nuclear" fermentation :-)
My Amber Ale is fermenting at the regular airlock rate right not just
like with a fresh yeast packet. Except I saved the $4 for the yeast.
Yesterday a barkeeper who is also a homebrewer told me that his wife
made cookies from some of the spent grains. Forgot to ask him for the
recipe, will do next time.

Perhaps I failed to explain properly. Let me just try again:

I poured enough trub/yeast/beer slurry from the primary fermenter into a
quart Mason jar to make up a third of a quart. Topped it up with two
thirds of a quart of distilled water. Put a ring and seal on it tightly,
put the jar in the fridge. Next day, gently swirled it to make slurry
again, poured that into the cooled wort in the 6.5 gallon carboy.
Ferment took off normally for liquid yeast. Now . . . questions?

[Joerg]

Post by Joerg

Post by Joerg

Post by D Ash

Post by Joerg

Post by D Ash
No, no! Only one pint was pitched. The other is being saved for

next

Post by Joerg

Post by D Ash

Post by Joerg

Post by D Ash
week's Bogie's Brown Ale.

A pint including the slurry? What I do is harvest the whole yeast

cake

Post by Joerg

Post by D Ash

Post by Joerg
which usually fills two 7oz preserve jars because of the need to
diluted with some water (so it comes out from the bottom of the
fermenter). Then I let that sit and do some other stuff. After a

while

Post by Joerg

Post by D Ash

Post by Joerg
the liquid (with most of the yeast at its bottom) seperates and

floats

Post by Joerg

Post by D Ash

Post by Joerg
on top. I then dump the liquid from one ja into the 5-gal batch of
wort. That is about 1/2 cup.
The rest is dutifully handed over to my wife who then rolls her eyes
and asks me where to freeze all the bread this makes. We can barely
eat it all.

Oops! I was in a hurry. Meant to type 'quart'.

A quart of a gallon would als be the whole enchilada. That's bound to
caused "nuclear" fermentation :-)
My Amber Ale is fermenting at the regular airlock rate right not just
like with a fresh yeast packet. Except I saved the $4 for the yeast.
Yesterday a barkeeper who is also a homebrewer told me that his wife
made cookies from some of the spent grains. Forgot to ask him for the
recipe, will do next time.

I poured enough trub/yeast/beer slurry from the primary fermenter into a
quart Mason jar to make up a third of a quart. Topped it up with two
thirds of a quart of distilled water. Put a ring and seal on it tightly,
put the jar in the fridge. Next day, gently swirled it to make slurry
again, poured that into the cooled wort in the 6.5 gallon carboy.
Ferment took off normally for liquid yeast. Now . . . questions?

Still a bit much though. Didn't you say the Kraeusen thundered all the
way through the blow-off tube?

My amber stopped fermenting surprisingly fast this time. From Sunday
night to Tuesday late night the airlock burped happily and this morning
it's quiet. Probably all done already. However, this is not a potent
1.060 beer like yours, the Amber started around 1.040. My wife does not
like strong ales but I did order one recipe kit just for myself for
early next year. That one should clock in between 7.5% and 8% ABV.

[baloonon]

Post by Joerg
My wife does not
like strong ales but I did order one recipe kit just for myself for
early next year. That one should clock in between 7.5% and 8% ABV.

Save some. I'm opening some Burtons I made back in February and they've
gotten really interesting over time. I have a few strong ales I made
almost two years ago which I'll be opening closer to Christmas. They were
really good last Christmas, and I'm hoping they got even better over the
past year.

[Joerg]

Post by baloonon

Post by Joerg
My wife does not
like strong ales but I did order one recipe kit just for myself for
early next year. That one should clock in between 7.5% and 8% ABV.

Save some. I'm opening some Burtons I made back in February and they've
gotten really interesting over time. I have a few strong ales I made
almost two years ago which I'll be opening closer to Christmas. They were
really good last Christmas, and I'm hoping they got even better over the
past year.

That's tough. It only works if someone hides them and won't tell me
where they are :-)

Just got a notice from UPS that "due to operating conditions" the
shipment won't come in today. Whatever that means, hopefully nothing
bad. This is one of the beers in the shipment:

https://www.midwestsupplies.com/subduction-cascadian-dark-ale