79 replies to this topic

[ThroatwobblerMangrove]

2112 (or equivalent). I'm guessing it's that san fran lager yeast. A decent choice for these ingredients, but I'm not sure how octoberfesty it will turn out. If this is the yeast you went with, make sure to give it a good d-rest. I sometimes get some butter aromas and flavors from it.

she said it was a dry yeast though...

[jayb151]

Oops! didn't catch that part.It could be the safale 37/40 or whatever it is. Other than that, I'm lost.

[Deerslyr]

Hoppygirl... what yeast did you use??? Inquiring minds want to know. I think US-05 would have been great for this to let the spices shine through.

[ThroatwobblerMangrove]

Hoppygirl... what yeast did you use??? Inquiring minds want to know. I think US-05 would have been great for this to let the spices shine through.

I was figuring nottingham b/c that is often touted as having lager like qualities when fermented cold.

[Deerslyr]

I was figuring nottingham b/c that is often touted as having lager like qualities when fermented cold.

I haven't looked at the lower end of temps for Nott... do you know what it is offhand?

[ThroatwobblerMangrove]

I haven't looked at the lower end of temps for Nott... do you know what it is offhand?

55F or 57F I think.

[hoppygirl]

55F or 57F I think.

sorry, ill look tonight. promise! haha

[Big Nake]

Just started the mash for my Summoned Spirits Spiced Pumpkin Ale! Whoo-Hoo!

[hoppygirl]

sorry, ill look tonight. promise! haha

ok- so i couldnt find the yeast i used anywhere, so i asked the person i get brewing supplies from. he said he thought he sold me Safale 23?

[ThroatwobblerMangrove]

ok- so i couldnt find the yeast i used anywhere, so i asked the person i get brewing supplies from. he said he thought he sold me Safale 23?

can you keep that under 59F? 59F is the recommended upper end of the temp range for fermentation. did the guy at the shop mention anything about ferm temperature when you picked up the yeast?

[hoppygirl]

can you keep that under 59F? 59F is the recommended upper end of the temp range for fermentation. did the guy at the shop mention anything about ferm temperature when you picked up the yeast?

he told me that was a dry yeast that would make it like a lager but at higher temperatures (like ale temps). we've never had a problem with it fermenting before at room temp, it bubbled for about 5 days....am i missing something?

[Big Nake]

Hmm. That's a lager yeast and while 59° will make beer, closer to 50° would be more suitable for a lager yeast. I just used it myself in an emergency and kept it around 50°... it made a very nice gold lager.

[ThroatwobblerMangrove]

he told me that was a dry yeast that would make it like a lager but at higher temperatures (like ale temps). we've never had a problem with it fermenting before at room temp, it bubbled for about 5 days....am i missing something?

you might get something more ale than lager like. I've never used that particular dry yeast but I was just quoting the manufacturers reccommended fermentation temperature ranges for that strain.

[hoppygirl]

you might get something more ale than lager like. I've never used that particular dry yeast but I was just quoting the manufacturers reccommended fermentation temperature ranges for that strain.

hmm-i dont know then. i guess ill find out when i crack open a bottle....eventually. haha. the waiting on tasting the beer drives me crazy, patience is a virtue that i do not have.

[ThroatwobblerMangrove]

hmm-i dont know then. i guess ill find out when i crack open a bottle....eventually. haha. the waiting on tasting the beer drives me crazy, patience is a virtue that i do not have.

the key is to brew more beer so you are never without homebrew

[Big Nake]

... Or start kegging. The lag time that exists for natural carbonation of primed bottles is reduced to 1-2 days with kegging. You'll spend some money on it, for sure. Good luck with the beer, I hope it comes out nicely & in time for Oct-Nov brewing.

[ThroatwobblerMangrove]

... Or start kegging. The lag time that exists for natural carbonation of primed bottles is reduced to 1-2 days with kegging. You'll spend some money on it, for sure. Good luck with the beer, I hope it comes out nicely & in time for Oct-Nov brewing.

kegging does take some of the pain away but I don't think I'm as adverse to bottling as some keggers are. The main thing I hate doing is delabeling but after a while you build up a nice collection of delabeled bottles.

[matt6150]

Well I'm planning on doing my pumpkin beer tomorrow and searched for pumpkin today at 6 different grocery stores. Finally found some organic stuff at the heath food store. Apparently there is a shortage of pumpkins this year I've been told from a bad crop or something.

[Big Nake]

Well I'm planning on doing my pumpkin beer tomorrow and searched for pumpkin today at 6 different grocery stores. Finally found some organic stuff at the heath food store. Apparently there is a shortage of pumpkins this year I've been told from a bad crop or something.

Seriously. I used to get a big 30oz can of Libby's pumpkin mush for 99¢ or something. This year it was two 15-oz cans of organic pumpkin for something like 2.49 each. What the?

[matt6150]

Seriously. I used to get a big 30oz can of Libby's pumpkin mush for 99¢ or something. This year it was two 15-oz cans of organic pumpkin for something like 2.49 each. What the?

Yep, same here. I actually paid 2.99 for a 15oz can of the organic. Apparently all the Libby's pumpkin crop flooded so there done canning it for the year.