Jump to content


Photo
- - - - -

Unsure what i want to do

yeast

  • Please log in to reply
9 replies to this topic

#1 BarelyBrews

BarelyBrews

    Frequent Member

  • Patron
  • PipPipPipPip
  • 1631 posts
  • LocationMichigan

Posted 09 April 2012 - 06:19 PM

I made a 2 hearted clone last Wednesday, it went slow on thursday and rapid on friday(temp rose to 68 degrees) so i cooled it off with cold water in my holding area. By sunday it appeared done (nervous).Today i took a gravity reading 1.020 and my target was 1.018. Looks fairly clear, sample tasted good(although aromatics are not so good). I plan to dry hop this beer. How soon is too soon for racking to a secondary, i usually take 2 gravity readings and like to wait minimum 2 weeks. But would like to get at the yeast ( WLP 001). My other choices for yeast are a month old slurry of safale 05 or belgian yeast ( nice- but im drinking a belgian red now and wish to not let the yeast fight the hops). I understand some breweries transfer quickly. What's your thoughts?
  • 0

#2 pizzaman

pizzaman

    Member

  • Members
  • PipPip
  • 71 posts
  • LocationSeattle,WA

Posted 09 April 2012 - 07:07 PM

go ahead and transfer it. It will clear up in the secondary and you can reuse the yeast now why its nice and fresh
  • 1

#3 Genesee Ted

Genesee Ted

    yabba dabba doob

  • Moderators
  • PipPipPipPipPip
  • 42794 posts
  • LocationRochester, NY

Posted 09 April 2012 - 07:14 PM

Welcome pizzaman! You give sound advice!

#4 pizzaman

pizzaman

    Member

  • Members
  • PipPip
  • 71 posts
  • LocationSeattle,WA

Posted 09 April 2012 - 07:28 PM

Thanks doobahstop. Long time brewer and lurker, thought it was time to register and post
  • 0

#5 MtnBrewer

MtnBrewer

    Skynet Architect

  • Moderators
  • PipPipPipPip
  • 6666 posts
  • LocationThe Springs

Posted 09 April 2012 - 07:29 PM

You probably could transfer it but I wouldn't. I'd wait and see if you can knock the last couple of points off the gravity. If nothing else, it'll give the yeast a chance to clean up some of the fermentation by-products. My rule of thumb is that I never transfer out of the primary in less than a week.

#6 BarelyBrews

BarelyBrews

    Frequent Member

  • Patron
  • PipPipPipPip
  • 1631 posts
  • LocationMichigan

Posted 09 April 2012 - 09:00 PM

You probably could transfer it but I wouldn't. I'd wait and see if you can knock the last couple of points off the gravity. If nothing else, it'll give the yeast a chance to clean up some of the fermentation by-products. My rule of thumb is that I never transfer out of the primary in less than a week.

Was thinking of getting another reading tomorrow, and waiting atleast a week. Was dreaming it could not out a couple more points also. Thanks
  • 0

#7 *_Guest_BigBossMan_*

*_Guest_BigBossMan_*
  • Guests

Posted 09 April 2012 - 09:23 PM

Thanks doobahstop. Long time brewer and lurker, thought it was time to register and post

Welcome aboard!
  • 0

#8 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 50787 posts
  • LocationLimbo

Posted 10 April 2012 - 03:17 AM

You probably could transfer it but I wouldn't. I'd wait and see if you can knock the last couple of points off the gravity. If nothing else, it'll give the yeast a chance to clean up some of the fermentation by-products. My rule of thumb is that I never transfer out of the primary in less than a week.

I'm with this guy.
  • 1

#9 Deerslyr

Deerslyr

    Disliker of Nut Kicking

  • Patron
  • PipPipPipPipPip
  • 23796 posts
  • LocationGod's Country!

Posted 10 April 2012 - 06:53 AM

I'm with Mtn on this one. I like to let the yeast clean it up a bit.When do you want to brew the next batch? If you hold off an extra week, you can rack over to the secondary while your boil is taking place. You have a nice starter there. Your 05 and Belgian slurry's would need to be "refreshed". You could certainly eliminate that step.EDIT: Oh, and welcome to the board Pizzaman! Please tell us the history behind yoru moniker. As a group, we tend to like to be self-sufficient, so I expect that you make your own pizza dough, sauce and moz cheese. We have a sub-forum for food recipes over in the PH (if you haven't found it already).
  • 0

#10 BarelyBrews

BarelyBrews

    Frequent Member

  • Patron
  • PipPipPipPip
  • 1631 posts
  • LocationMichigan

Posted 11 April 2012 - 11:37 AM

Almost to the boil point here, decided to keg my belgian patersbier and use the fresh belgian yeast for this red ale. It takes around 3 weeks to finish clearing in my basement.Belgian yeast does make fine beer.
  • 0



Also tagged with one or more of these keywords: yeast

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users