Dry Yeast Varieties
#21 *_Guest_Blktre_*
Posted 28 April 2009 - 06:55 PM
#22
Posted 28 April 2009 - 07:31 PM
that's my one issue with it, other than that I like it fine. Stubborn Flocc.Any clarity or stubborn flocc. issues w/US05. I get it and thats a complaint of mine.
#23
Posted 28 April 2009 - 07:41 PM
This is the only dry yeast I've used since I started brewing again. Any dry yeast that works halfway decent is better than what we had when Andy was still in high school I really haven't noted any big clarity/floc problems with it. And I've used it a lot lately for some drop of the hat brew sessions. I'll try to re-evaluate because a few are waiting to be tapped.Anyway, next time I do use US-05 I plan to ferment mid 60's to see if it will throw a little interesting stuff, I'm usually around 60 - 62df with it.Any clarity or stubborn flocc. issues w/US05. I get it and thats a complaint of mine.
#24
Posted 28 April 2009 - 07:53 PM
#25
Posted 28 April 2009 - 08:33 PM
#26 *_Guest_Blktre_*
Posted 28 April 2009 - 09:12 PM
Stangbat and I have been emailing back and forth about using US05 for Alts. My concern is getting it to ferment strong at 60* and of course getting it to clear. My other concern about that is a crisp and clean Alt using it. Stangbat is gonna give it a try. I just wont budge from 1007 w/my Alts, but im getting lazy in my old high school days and 20+g batches is the way im headed. And not having to step 1007 forever and a day using US05 if its crisp and clean, might just work??Anyway, next time I do use US-05 I plan to ferment mid 60's to see if it will throw a little interesting stuff, I'm usually around 60 - 62df with it.
Talk to me. Again, im stuck using Bohemian Pilsner liquid yeast 2124 on my Pilsners. How does this fare flavor wise? Crisp, clean and strong at 50*?S-189 for lagers
Edited by Blktre, 28 April 2009 - 09:12 PM.
#27
Posted 29 April 2009 - 03:07 AM
I'd also be interested in hearing a review of this. How many 5 gallon batches can you make with a brick? How long is the yeast good for once you crack the brick open?S-189 for lagers. (I bought a brick.)
#28
Posted 29 April 2009 - 03:45 AM
I bought a brick on the late part of 07 and with an expiry date of Feb 08 am still using it from time to time.I keep it frozen in the deep fridge. I use 40g of it per batch now due to viability issues ( I think )So 500g and initially use 15g per batch. and now 40g. I'm down to 40g left, but I have been using a varietyof yeasts in the meantime.US-05, S-04 are my dry standby yeast with the S-189 being changed to 34/70 for the time being.I'd also be interested in hearing a review of this. How many 5 gallon batches can you make with a brick? How long is the yeast good for once you crack the brick open?
#29
Posted 29 April 2009 - 04:05 AM
How do you guys break up a brick and measure out amounts without contaminating the yeast?I bought a brick on the late part of 07 and with an expiry date of Feb 08 am still using it from time to time.I keep it frozen in the deep fridge. I use 40g of it per batch now due to viability issues ( I think )So 500g and initially use 15g per batch. and now 40g. I'm down to 40g left, but I have been using a varietyof yeasts in the meantime.US-05, S-04 are my dry standby yeast with the S-189 being changed to 34/70 for the time being.
#30
Posted 29 April 2009 - 06:49 AM
I used a vac sealer, and didn't go crazy over sanitation. Look, one of the big reasons for using dry is the ease of a big pitch. Big pitches automatically suppress competing microbes. I pitch about 25 grams each time (5 gal), so the brick would make 20 batches. I split the brick with a few people, and AFAIK nobody has had an infection from it.How do you guys break up a brick and measure out amounts without contaminating the yeast?
#31
Posted 29 April 2009 - 06:52 AM
Makes sense - I'm a little crazy with my sanitation sometimes What lagers do you use this for? I've only made one lager so far that I haven't actually tried yet but I think I would like to make at least a couple a year just for variety.I used a vac sealer, and didn't go crazy over sanitation. Look, one of the big reasons for using dry is the ease of a big pitch. Big pitches automatically suppress competing microbes. I pitch about 25 grams each time (5 gal), so the brick would make 20 batches. I split the brick with a few people, and AFAIK nobody has had an infection from it.
#32
Posted 29 April 2009 - 06:53 AM
I won't be trying that again. Not a disaster but dissappointing.Stangbat and I have been emailing back and forth about using US05 for Alts. ...........
#33
Posted 29 April 2009 - 07:48 AM
Can you remember any specifics as to any differences/problems?I was thinking about it because Fermentis says US-05 is good down to 59º. The alt I have on tap now used K-97 and I had problems getting it to start and I pitched a pack of US-05 to get it going and it finished up nice. I don't think it tastes a lot different than the last batch that was made with 1007, but I'm not sure how much flavor I can contribute to the K-97 vs. the US-05 since it was a mixture of both.I want to give K-97 another try, but I'm leery after this current batch of alt. I'm pretty sure that the problem was the batch of yeast and probably also how I treated it after pitching. But I'm still gun shy.Like blktre, I'm getting lazy and I've had good results (IMHO) with dry yeast. My last 5 batches have been with dry and I think they are as good as anything I've brewed. Since I'm now brewing 10g at a time, it is nice to be able to pitch a couple of packs and be done vs. having to step up a starter.I won't be trying that again. Not a disaster but dissappointing.
#34
Posted 29 April 2009 - 08:15 AM
It seemed to be missing the little bit of fruitiness that 1007 can throw. That's my guess, it just wasn't the same.Can you remember any specifics as to any differences/problems?.........
#35 *_Guest_Blktre_*
Posted 29 April 2009 - 08:43 AM
Hmmmm, i get very little esters w/1007 at 60*. So id think the US05 being more neutral would work fine. Not sure what im doing different.It seemed to be missing the little bit of fruitiness that 1007 can throw. That's my guess, it just wasn't the same.
#36
Posted 29 April 2009 - 10:08 AM
#37
Posted 30 April 2009 - 02:06 PM
#38
Posted 30 April 2009 - 02:56 PM
#39
Posted 30 April 2009 - 04:24 PM
Back then I couldn't buy it like that, but had to buy a brick. I am with Brewergeorge. I vac sealed and didn't worry much.Never had any problems. Our club, Members of Barleyment, does bulk buys of yeast also and splits it up, vacuum sealing it. I have an order for150g of 34/70 in now pending delivery.No need to buy S-189 by the brick: https://www.american...roducts_id=2349I split a batch of Vienna Lager with S-189 and W-34/70 side by side and hope to report on the results after this weekend.- Jim
#40 *_Guest_Milf Man_*
Posted 30 April 2009 - 04:49 PM
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