2nd Gen Yeast

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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2nd Gen Yeast

Postby brewmeisterintng » Sun Mar 06, 2005 12:44 pm

All,
Liquid yeast is getting to be on the pricey side at $7 for WLP001 so I have taken the traub from the secondary and pitched it directly into my new batch of Fat Tire Ale. Both recipes call for the same yeast so I figured that I can cut the cost in half if I plan my second batch around the bottling day of the first. The only problem (if you call it that) is that I dry hopped the first batch (SNPA) in the secondary so the hops were transferred into the Fat Tire as well. It took about 12-14hrs before I could tell that the yeast was back in action.
Looking for comments

James
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What I have been doing

Postby Azorean Brewer » Sun Mar 06, 2005 2:31 pm

James,

I have been trying to save money as well. What me and a friend (he also brews) have been doing for some time now is schedule brew dates so it coincides with racking from primary to secondary. For example, on batch #1 is to start a yeast starter one to two days ahead with a tube of Whitelabs fresh yeast.

Brew day (Saturday morning batch #1) I make the lightest of any three given recipes that use the same yeast (Example my 848 Helles using WhiteLabs German Lager yeast). Following Saturday, I brew batch #2 (my Harp Lager Clone) and rack the first batch from primary to secondary. Dump chilled wort from batch #2 on to yeast cake in primary from batch #1, fermentation in 4 hours.

Following Saturday plan out batch #3, brew batch #3 (my Dortmunder Export II) and rack Harp Clone from primary to secondary, dump batch #3 on to yeast cake from batch #1 & #2, again fermentation in 4 hours.

The next time I brew I start all over again with fresh yeast, cuts cost from $7 per batch to $2.33 per batch. I am meticulous about cleanliness when I am racking as not to introduce nasties. So say you wanted to use British ale yeast. Make a bitters on batch #1, IPA on batch #2, Porter on batch #3. Any off flavors from the previous batch because of ingredients is masked by the progressively more darker next batch, tough to do with lighter lagers though. I start with Helles because this is the toughest batch to brew, you can make good amber to dark beers, making good light beers is hard. Good luck,

Paul.
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Ale or Lager Yeast

Postby brewmeisterintng » Mon Mar 07, 2005 8:02 am

Paul
I never have used lager yeast. Knowing that ales surface ferment and lagers bottom ferment it sounds as if you are getting more viable yeast. I have read that you should skim the ale yeast off the surface during high crouson if you want to get a good yeast starter without all the troub. The problem is I ferment in a carboy.

James
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no need

Postby richanne » Mon Mar 07, 2005 3:55 pm

You don't need to skim off the yeast at high crouson to get a good starter. Wait until the yeast floculates and settles to the bottom.
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