Bottle Conditioned Beer List

[marshbrewer]

There's a long thread on culturing the 1698 yeast here
http://www.thehomebrewforum.co.uk/showthread.php?t=60341
My experience, at least for the first generation, was that the yeast was so top fermenting that I had to keep turning the yeasty krausen into the brew to keep it going, since otherwise there was not enough actually in the liquid beer itself.

Interesting thread, thanks. Almost sounds like a yeast that would be suited to Yorkshire square, where the krausen would get washed back into the brew by the circulation of the wort. Might give the Fuller's yeast a go first to get my confidence up. I did successfully culture up Cooper's yeast a while back, but it didn't blow me away; I found it a bit neutral and didn't think it's added enough to justify the effort. Looking for something more fruity **** time.

 

[MyQul]

Looking for something more fruity **** time.

Your not the only one looking for fruity ****

 

[marshbrewer]

Lol. That's just too funny to correct. :-)

 

[Gunge]

Your not the only one looking for fruity ****

I hope my successful capture of Fullers 1845 yeast, sitting in the fridge awaiting its assignment, comes up with the goods!

 

[MyQul]

I hope my successful capture of Fullers 1845 yeast, sitting in the fridge awaiting its assignment, comes up with the goods!

Should do. Have you started culturing it up yet?

 

[Gunge]

Should do. Have you started culturing it up yet?

Yup - started it off on Saturday and now I've got a litre. Sure it's ready to go but can't brew until Sunday. Suppose it'll be alright in the fridge until I need it, when I'll slowly bring it up to 19C or so?

 

[MyQul]

Yup - started it off on Saturday and now I've got a litre. Sure it's ready to go but can't brew until Sunday. Suppose it'll be alright in the fridge until I need it, when I'll slowly bring it up to 19C or so?

I'll be fine in the fridge. Whats' the OG of the beer your going to make. t's probably enough but you might want to pour off the spent wort and put it in another 1L of starter, just to be 100% sure you've got enough yeast.
When I cultured mine up to 1L I only put it in 10L of wort

 

[Gunge]

@MyQul... I'm aiming for 1050ish. I'll do as you recommend seeing as I've got four days to play with and being new to this. Cheers!

 

[terrym]

Gunge
I assume you are aware of MyQul's guide
http://www.thehomebrewforum.co.uk/showthread.php?t=53567

 

[MyQul]

@MyQul... I'm aiming for 1050ish. I'll do as you recommend seeing as I've got four days to play with and being new to this. Cheers!

I almost exclusively drink low OG session beers (thinking of making a 2.5% mild or bitter next week. The lowest I've gone) and put my 1L starter in 10L of about 1.036-38 wort. So to be on the safe side I'd definatey step it up if your putting it in 1.050 of 23L. Especially as you've got the time to do it. I'll only cost you a couple hundred grammes of DME :thumb:

 

[MyQul]

Gunge
I assume you are aware of MyQul's guide
http://www.thehomebrewforum.co.uk/showthread.php?t=53567

Whilst my guide definately works. I've recently discovered you can bottle culture in a lot less steps. When I cultured up the Gales strain I only used two steps (200ml then 1L) before put it into a 10L batch

 

[marshbrewer]

The 1845 yeast is going to be my first attempt at reculturing since returning to brewing, so will be interested to hear how you get on with it.

 

[marshbrewer]

This thread suggests that Marston's Pedigree is a secondary strain, Safale F-2.

 

[Gunge]

The 1845 yeast is going to be my first attempt at reculturing since returning to brewing, so will be interested to hear how you get on with it.

Finally got round to using this today! Started brewing 0645, done and dusted at 1130. Been 4 hours since pitching and there's no sign of life, yet. What gives? CML Real Ale would have finished by now.

 

[Gunge]

Ok now 9 hours in and still nuthin'. Getting twitchy now.

 

[MyQul]

Ok now 9 hours in and still nuthin'. Getting twitchy now.

You're just used to CML Real Ale yeast. I wouldnt even be worrying till 72 hours is up.

https://www.homebrewtalk.com/forum/...ake-24-to-72-hrs-to-show-visible-signs.43635/

 

[Gunge]

You're just used to CML Real Ale yeast. I wouldnt even be worrying till 72 hours is up.

https://www.homebrewtalk.com/forum/...ake-24-to-72-hrs-to-show-visible-signs.43635/

Phew! Dunno why but I was kinda expecting it to hit the ground running.

 

[MyQul]

Phew! Dunno why but I was kinda expecting it to hit the ground running.

Have you used liquid yeast before? If you've only used dry you'll be used to fast starts. I've read that a packet of dry yeast has 1.5 times as much cells in it than yeast from one of the yeast labs.
My Gales yeast usually takes about 12-24 hours to get going

 

[Gunge]

MyQul... no, never used liquid yeasts before. Looks like I've been spoiled but reassured that all is normal. Fully expecting it to be going at it like the clappers at 5am tomorrow when I get up! Got it at 22C by the way. Would you go with that for 1845 yeast?

 

[MyQul]

MyQul... no, never used liquid yeasts before. Looks like I've been spoiled but reassured that all is normal. Fully expecting it to be going at it like the clappers at 5am tomorrow when I get up! Got it at 22C by the way. Would you go with that for 1845 yeast?

I'd start it off lower. From what I've read, Fullers pitch the yeast at 17C/18C then raise to 20C. Then (iirc) when fermentation is over crash it down and hold it there for a bit while the yeast cleans up