Shepheard Neame 1698 Yeast

[MyQul]

Well the krausen has grown a bit and spat some out of the FV into the blow off tube but nothing outrageous. I think I could have easily not bothered with the BO rig and just cling filmed the top of the FV like I usually do

 

[terrym]

Well the krausen has grown a bit and spat some out of the FV into the blow off tube but nothing outrageous. I think I could have easily not bothered with the BO rig and just cling filmed the top of the FV like I usually do

Better safe than sorry :thumb:

 

[MyQul]

BOLLARDS!!! I may have lost the strain!

I cracked open a pale ale I bottled about 6 weeks ago to discover it is infected with wild yeast! It had that slightly sour smell to it and when I degassed the beer and took a gravity reading it was 1.003 so definatly over attenuated and infected. Funny thing is I was drinking the same beer a couple of nights ago and there was no signs of the infection.

I have a bitter and a brown ale (with the SN strain in it) in my two FV's which are identical so I don't know which FV had the infected bitter ws in and may be still infected. I'll just have to bottle both and wait about 6 weeks for any sign of infection to show (wonder if I can drink almost 40L of beer in six weeks before any infection takes hold :hmm:)

Just chucked the dregs of my last bottle of beer with wyeast 1469 in it I was holding in reserve into 250ml of wort to culture up which I'll use while I'm waiting for any infection to show and use if there is one DOOOOOHHHHH!!!!!!!!

 

[terrym]

Commiserations.
But 40 litres in six weeks is only a litre a night. Enjoy.

 

[MyQul]

Commiserations.
But 40 litres in six weeks is only a litre a night. Enjoy.

I might be able to manage.:lol:

Sometimes I wish I could stop faffing around and trying out stuff I read about. I think it was trying out the "new" yeast harvesting method. I brew/ferment in my kitchen and our fruit bowl is always overflowing (wild yeast metropolis) so when I opened my FV to harvest I think some got in. I think this is exactly the same way I got a wild yeast infection the last time as I was trying out top cropping. The flip side to this I probably wouldn't learn stuff by trying it out

Right, I'm off to the shop to buy some sugar to have a go at making some invert syrup - I'll probably manage to set myself on fire doing it

 

[cheapbrew]

Thats a bummer after all your work culturing it up

 

[MyQul]

Thats a bummer after all your work culturing it up

There seems to be a (possible) happy ending. I've opened a couple (well three) more bottles from the batch that I thought were infected and they seem ok. So it might have been just a couple of bottles that were infected rather than the whole batch.

 

[terrym]

MyQul
Is mine bigger than yours.....that is of course 1698 krausen?
Started an extract brew on Sat, 16.5 litres in the FV pitched with some more 1698 yeast (3rd generation), and this morning there was a 5-6" krausen on top. But the good news is, so far, it hasn't hit the lid :thumb:

 

[terrym]

But the good news is, so far, it hasn't hit the lid :thumb:

I spoke too soon, bubbling through the airlock. Blow off tube fitted; lets see how that copes, with an occasional swirl to demolish some of the krausen back into the brew.
I think this might be the last time I use this yeast.... :-?

 

[MyQul]

My (krausen ) never really got more then about 2-3 inches deep. I swirled the FV to get it back into the wort and it seems to have stayed in there. Unlike the1469 krausen which hangs around an keeps regrowing

 

[MyQul]

Just took a gravity reading for the brown ale that I used the SN strain in. 78% so not bad. It also seems to make quite a malty beer.

 

[MyQul]

I bottled the brown ale with the SN in it today. I was having a cheeky glassful straight from the FV whilst bottling. The yeast defiantley brings a lot to the party.

I've harvested a jarful of trub and will rinse the yeast out of it with some wort before splitting it in four.

I'm pretty sure now it's not infected but just to make sure Im going to wait 6 weeks before using it again to see if any infections shows up in the brown ale

 

[terrym]

Just bottled my extract brew done with my 3rd generation 1698. OG about 1.043, FG about 1.009, so 79% attenuation.
Compared to the previous two brews using this yeast it seems to have lost that initial apple fruity taste, but it's early days yet.

 

[MyQul]

My brown ale is absolutely delicious, malty and flavoursome and I'll definatley be making it again with the SN. I was going to swap a bottle with Dad's_Ale in his bottle swap. But every time I open a bottle, if I leave it for a few seconds (like 10) it starts to foam up like it's overattenuated.
At first I thought, yup, my initial assesment was correct and it's infected with wild yeast, but now (even though I'm not 100% sure it's not infectected), I think I didn't leave it to ferment for long enough and it's still fermenting in the bottle.
I usually pitch on a monday and bottle a week thursday so it only has about 10 days to fully ferment out. I'm used to dried yeast like US-05,notty and S04, which ferment fast and 10 days is no problem for those yeasts but I think as I get more experienced with liquid/non-dried yeast I'm realizing they're a whole different animal.
I have a Smoked Porter with 1469 in in the FV at the moment. I'm going to give it an extra week in the FV to make sure it's fully fermented out. And will do so will all my future brews

 

[Covrich]

My brown ale is absolutely delicious, malty and flavoursome and I'll definatley be making it again with the SN. I was going to swap a bottle with Dad's_Ale in his bottle swap. But every time I open a bottle, if I leave it for a few seconds (like 10) it starts to foam up like it's overattenuated.
At first I thought, yup, my initial assesment was correct and it's infected with wild yeast, but now (even though I'm not 100% sure it's not infectected), I think I didn't leave it to ferment for long enough and it's still fermenting in the bottle.
I usually pitch on a monday and bottle a week thursday so it only has about 10 days to fully ferment out. I'm used to dried yeast like US-05,notty and S04, which ferment fast and 10 days is no problem for those yeasts but I think as I get more experienced with liquid/non-dried yeast I'm realizing they're a whole different animal.
I have a Smoked Porter with 1469 in in the FV at the moment. I'm going to give it an extra week in the FV to make sure it's fully fermented out. And will do so will all my future brews

Thats worth knowing.

I plan to start the growing of mine this week when my DME and stuff arrives.. so plenty of time in the FV.. maybe its like some of the other english strains you mentioned and needs a bit of watching/ babying? be interesting to see what sort of attenuation you get with the porter..

I plan to make a slightly modified GH ESB with my yeast

 

[MyQul]

Thats worth knowing.

I plan to start the growing of mine this week when my DME and stuff arrives.. so plenty of time in the FV.. maybe its like some of the other english strains you mentioned and needs a bit of watching/ babying? be interesting to see what sort of attenuation you get with the porter..

I plan to make a slightly modified GH ESB with my yeast

I took a gravity reading last Wed. I got either 77% or 78% as I wasn't 100% sure of the OG reading. I will of course take another reading next week when I bottle (the porter has Wyeast 1469 in not the SN strain btw)

 

[marlon]

Inspired by Myqul's experiences I've bought a bottle of 1698 today. That's as far as it's got. I'll wait for more info

 

[Covrich]

I took a gravity reading last Wed. I got either 77% or 78% as I wasn't 100% sure of the OG reading. I will of course take another reading next week when I bottle (the porter has Wyeast 1469 in not the SN strain btw)

I am a little surprised it is as high as that, a lot of English style yeasts of this kind tend to be the lower to mid end of 70s

Good to hear it is really nice though

 

[MyQul]

Inspired by Myqul's experiences I've bought a bottle of 1698 today. That's as far as it's got. I'll wait for more info

"wait for more info"? Are you unsure what to do next?

 

[cornyandy]

A little footnote if I may. I used to culture (20 years ago Arrghh was it that long) from Shepherd Neame's Spitfire when it was bottle conditioned, all I did was stick the dregs into a starter solution (malt extract, water and a little sugar) wait three or four days and chuck it in, things were a little less scientific then but boy did it create good beers. I never tried to re-harvest or anything like that but it was a great yeast back then and assuming the same strain I reckon it will still be good.