Comments on: Lessons in Homebrewing: Temperature http://www.blogaboutbeer.com/2009/01/12/lessons-in-homebrewing-temperature/ The Funnest Beer Blog on the Interwebs Tue, 16 Mar 2010 22:20:00 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Hot News » Yeast Starter http://www.blogaboutbeer.com/2009/01/12/lessons-in-homebrewing-temperature/comment-page-1/#comment-22550 Hot News » Yeast Starter Sun, 22 Mar 2009 09:01:39 +0000 http://www.blogaboutbeer.com/?p=640#comment-22550 [...] [...] [...] [...]

]]> By: Luke (response) http://www.blogaboutbeer.com/2009/01/12/lessons-in-homebrewing-temperature/comment-page-1/#comment-19477 Luke (response) Thu, 15 Jan 2009 23:38:08 +0000 http://www.blogaboutbeer.com/?p=640#comment-19477 I've never used a starter myself, but I would assume that's probably true since a lot of the "lag time" before the yeast goes crazy would be used up doing what the starter accomplishes ahead of time (and would thus cut the time in half), if that makes sense... I’ve never used a starter myself, but I would assume that’s probably true since a lot of the “lag time” before the yeast goes crazy would be used up doing what the starter accomplishes ahead of time (and would thus cut the time in half), if that makes sense…

]]> By: Chipper Dave http://www.blogaboutbeer.com/2009/01/12/lessons-in-homebrewing-temperature/comment-page-1/#comment-19475 Chipper Dave Thu, 15 Jan 2009 21:44:59 +0000 http://www.blogaboutbeer.com/?p=640#comment-19475 I just brewed last weekend on Saturday afternoon and had made a yeast starter for a White Labs WLP006 english ale yeast 3 days earlier on Wednesday.  I let my wort cool down to just 70 degrees and then pitched in my yeast starter.   I then sealed it in a 7 gallon food tub and shook the hell out of it for several minutes to oxygenate it.  I put the airlock on it around 3pm.  By 10pm still no bubbling, but in the morning the airlock was busy bubbling like crazy.  It was going nuts for a solid 36 hours and then the activity started to slow.  By Wednesday, the bubbling activity had stopped all together.  This morning, Thursday, no bubbling.  So I think I got all the fermentation done in a few short days.  I heard from others on Twitter that it is common for that to happen when a yeast starter is used. I just brewed last weekend on Saturday afternoon and had made a yeast starter for a White Labs WLP006 english ale yeast 3 days earlier on Wednesday.  I let my wort cool down to just 70 degrees and then pitched in my yeast starter.   I then sealed it in a 7 gallon food tub and shook the hell out of it for several minutes to oxygenate it.  I put the airlock on it around 3pm.  By 10pm still no bubbling, but in the morning the airlock was busy bubbling like crazy.  It was going nuts for a solid 36 hours and then the activity started to slow.  By Wednesday, the bubbling activity had stopped all together.  This morning, Thursday, no bubbling.  So I think I got all the fermentation done in a few short days.  I heard from others on Twitter that it is common for that to happen when a yeast starter is used.

]]> By: Nick http://www.blogaboutbeer.com/2009/01/12/lessons-in-homebrewing-temperature/comment-page-1/#comment-19420 Nick Tue, 13 Jan 2009 21:25:40 +0000 http://www.blogaboutbeer.com/?p=640#comment-19420 I hear ya....I brewed a dark mild right after Xmas and its STILL bubbling out of the airlock 2+weeks later!  My brews usually stop bubbling after 1 week.  I think it has to do with the low temp in our house...the beer is holding around 62 degrees but Wyeast states that it will work well at temps above 65. The think the most recent homebrewing lesson for me is 1)patience: hombrew takes at least 3 weeks at a MINIMUM before bottling.  Don't bother it until then!  The beginner books say you can go with a much shorter ferment time, but letting your beer sit allows it to mellow and mature and also allows the yeast to clean up all of those funky by-products of fermentation.  2)Skip the Secondary....its OK to let your beer sit in primary for an extended period of time (like 1-2 months if you want).  Again, the beginner books warned of yeast autolysis with a beer sitting on the yeast cake and I think this phenomenon  is largely a myth.  I'd be tempted to move a high-gravity beer to secondary for an extended maturation/condition or for lagering however. Great blog and keep on brewing! I hear ya….I brewed a dark mild right after Xmas and its STILL bubbling out of the airlock 2+weeks later!  My brews usually stop bubbling after 1 week.  I think it has to do with the low temp in our house…the beer is holding around 62 degrees but Wyeast states that it will work well at temps above 65.

The think the most recent homebrewing lesson for me is 1)patience: hombrew takes at least 3 weeks at a MINIMUM before bottling.  Don’t bother it until then!  The beginner books say you can go with a much shorter ferment time, but letting your beer sit allows it to mellow and mature and also allows the yeast to clean up all of those funky by-products of fermentation.  2)Skip the Secondary….its OK to let your beer sit in primary for an extended period of time (like 1-2 months if you want).  Again, the beginner books warned of yeast autolysis with a beer sitting on the yeast cake and I think this phenomenon  is largely a myth.  I’d be tempted to move a high-gravity beer to secondary for an extended maturation/condition or for lagering however.

Great blog and keep on brewing!

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