Originally posted by JIGSAW
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SafLager S-23
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Originally posted by AlexBrew View PostAs most of you guys know I'm doing this Castle Lite Clone brew and I pitched S23 yeast - of which I made a 1litre starter with 100g DME - and this formula has worked for me in the past to pitch my 3x 5gal fermenters (US05, VOSS, B134). Guess VOSS is in a sepperate category..
Now! .. as some know I'm having a really slow ferment on this S23 - and I didn't know why.. So after recent posts with members I concluded that I didn't have enough yeast to start of with - so, did some more research on the pitching yeast / starter topic.
This from BrewersFriend:
[ATTACH=CONFIG]3115[/ATTACH]
Seems that not all (dry and liquid) yeasts are made equal. My S23 yeast scales fairly down the scale of viable yeast cells. Other thing I haver learned is that ale brews require way less yeast than lager brews (coz lagers ferment at lower temps) therefor need twice as much starter yeast.
EDIT: Who has the slow ferment with the Notingham Ale Yeast? There you go - now you know why. BruHaha .. why so quiet ?
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Originally posted by AlexBrew View PostAs most of you guys know I'm doing this Castle Lite Clone brew and I pitched S23 yeast - of which I made a 1litre starter with 100g DME - and this formula has worked for me in the past to pitch my 3x 5gal fermenters (US05, VOSS, B134). Guess VOSS is in a sepperate category..
Now! .. as some know I'm having a really slow ferment on this S23 - and I didn't know why.. So after recent posts with members I concluded that I didn't have enough yeast to start of with - so, did some more research on the pitching yeast / starter topic.
This from BrewersFriend:
[ATTACH=CONFIG]3115[/ATTACH]
Seems that not all (dry and liquid) yeasts are made equal. My S23 yeast scales fairly down the scale of viable yeast cells. Other thing I haver learned is that ale brews require way less yeast than lager brews (coz lagers ferment at lower temps) therefor need twice as much starter yeast.
EDIT: Who has the slow ferment with the Notingham Ale Yeast? There you go - now you know why. BruHaha .. why so quiet ?
But if splitting yeast like with a starter or a previous harvest then it really helps to oxygenate with pure oxygen for 1 minute.
I've never tried it. Just what I've read.
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