Is there a thread on here about getting hold of live liquid yeasts, how to store them, and how to cultivate them.
Is there a thread on here about getting hold of live liquid yeasts, how to store them, and how to cultivate them.
my theakston old peculiar clone beer is nice and clear, so i must have done something right. however the sg was only 1036 at the start and now 1012 so very weak, i did bungle the amount of water i used and topped it up to 23l from about 15l after the boil.
not sure how much to sparge with for 23l
2nd brew actually but its went much better than the first, which still actually tasted ok.
Is there a thread on here about getting hold of live liquid yeasts, how to store them, and how to cultivate them.
Thanks again guys. This thread, above all others, gave me the confidence to dive right in to all-grain brewing. Despite a few mishaps I'm still convinced it was the right thing to do! :
As the day went on I began to let my record keeping slip. Probably a combination of being knackered out and in a slight panic whenever something seemed to be going off course from the plan.
Despite a few mishaps I'm still convinced it was the right thing to do! :
Personally, I would (assuming you have a big enough pot ) go for a ten litre brew rather than a five litre one. It is a lot of work and you feel at the end of it like you deserve a good reward..... Nine or ten litres is more rewarding to me than four or four and a half... :)
Ok Kev, can you tell us what equipment you use for mashing and sparging? How do you sparge? And how much water did you use last time, did you keep a record?
You want to use 8 more litres in total than you used last time. I estimate you would need about 32 litres total. 10 to 12 litres of this would go in the mash, the rest would be used to sparge. You could sparge through the grains with all the 20 or so litres, if you have a drain on your mashing vessel, or you could do two batch sparges of about 10 litres each.
All the talk of water loss made me wonder. When I am doing my boil, do I have a lid on the pan or not?
Also, thanks on the yeast info, I would have just put the whole white labs vial into my 10l mix. Never used a liquid yeast before. I now need to read up on the other points raised about it, as at ã6 a pop, it would be good if I could cultivate it myself.
Ideally you have no lid on the pan during the boil. If you need the lid on to get a good rolling boil, make sure there's space for the steam to escape.
This is one good method of liquid yeast cultivation...
http://www.jimsbeerkit.co.uk/liquid_yeast.htm
basically a 32 litre burco boiler to get water upto 65 deg
i thought i meassured 15l ontop of what was above the tap level
should have been 20 but i think i lost count putting it in
then the boiler dint work so i had to take it all back out reset button underneath and then all ok,
the grains were put into a bag and that brought the level upto the max level on the boiler.
i then after the 65 deg temp reached kept it simmering in the boiler,
after the tap was blocked with grain as the bag got burned on the bottom, when i noticed i then suspended it up higher,
when i used a saucepan to get the liquid out some got spilt.
boiler cleaned out and the bag was squeezed etc etc
the liquid then returned to the boiler for a good boil, i did forget to start the clock but was a good hour.
this then put into the fv and then noticed i was only at 15l
so i topped it up to what i thought was 23l.
i did taste last night , it was ok but weakish
maybe after time it will be better, im leaving it in the fv for a few weeks as advised before.
at least this time around it is a clear beer which i am really please with
so i guess i didnt really sparge at all, but just squeezed the bag i guess. all the time it was getting to 65 deg i was dunking it up and down.
Cheers! What is the reason for not using a lid, I thought it would reduce loss of fluid, or am I missing something?
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