That sums it up.I thought I had a pack of US 05 on hand but do not.I do have a 4 month old WY 1007 slurry that I'm real comfortable with the sanition on.Would be brewing an AM IPA.Would you brew?
Would you brew tomorrow?
Started by
Bigeasy
, May 23 2009 05:50 PM
6 replies to this topic
#2
djinkc
-
- Patron
-
- 32138 posts
Comptroller of Non-Defending Defenders of Inarticulate Twats
- Locationout the backdoor
Posted 23 May 2009 - 07:07 PM
I use 1007 a lot. Four months old I would make a starter - sorry. You might be OK and it might take forever to take off. If it's a thin slurry you could let it warm up to room temps and see if there's any activity.Would I brew? Probably but with limited expectations....... Probably preaching to the choir but this is why I try to always have extra US-05 around.
#3
ncbeerbrewer
-
- Members
-
- 2210 posts
Frequent Member
- LocationRaleigh NC
Posted 23 May 2009 - 07:17 PM
+1 on DJ comments. I say make a starter before you begin brewing see what the slurry does. If it ferments get to brewing if not well then nothing lost. Wy 1007 is a great yeast but you never know after 4 months either.
#4
*_Guest_Blktre_*
*_Guest_Blktre_*
-
- Guests
Posted 23 May 2009 - 07:18 PM
I wouldn't brew w/any 4mth old slurry. Not only would your cell count be turd, the funkiness caused by old age wouldn't make a very clean beer. Just aint worth it. Good sanitation or not. Toss it.
#5
Bigeasy
-
- Members
-
- 25 posts
Member
Posted 23 May 2009 - 07:21 PM
Yeah,shit.I know better.Thanks for keeping a bro on the right path.
#6
*_Guest_Blktre_*
*_Guest_Blktre_*
-
- Guests
Posted 24 May 2009 - 09:52 AM
I too get excited about slurries. The longest Ive ever gone is a month. Under 2weeks is better. But, anything that old is pushing it. Id just hate for you to go thru a kick butt brew day and have it fail or it could of been better if i just woulda. 1007 is sluggish anyways. An old cake making a starter w/it even, probably wouldn't help that strain out much anyways. I also feel the beer even if it did finish for you, would have that old type flavor to it in the background. The same kind of flavor you risk when pitching on a yeast cake in a dirt fermenter. You might be able to get away w/it, but why risk when the numbers start stacking against you. One of the things in making great beer is fresh ingredients. That includes yeast. Id take that US05 you got and ferment it cold if your goal is a crisp final product, this would make those hops standout nice. I think for sure this would yield a higher quality beer.
#7
Bigeasy
-
- Members
-
- 25 posts
Member
Posted 25 May 2009 - 06:46 AM
I ended up pulling krausen off an active ferment,letting it settle in boiled,cooled water and pitching that.US 05.Thanks guys.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users
