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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * October 16, 2003 * Good Wyeast 1272 recipe? < Previous Next >

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Jeff McClain (206.207.77.117)
Posted on Friday, September 26, 2003 - 03:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've got 10 gallons of DC's Rye IPA that is about to go into secondary, and would like to use the abundant yeast cake from this brew first weekend in October. Any suggestions?

Also, I have a recipe for a Green Meadows Pilsner that is a lager yeast. By definition, is all Pilsner a lager? Any chance I could substitue an American Ale (like Wyeast 1056 or 1272) and do a pilsner?

-Jeff
 

chumley (63.227.173.149)
Posted on Friday, September 26, 2003 - 03:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

By definition, all pilsner is a lager. But there is no reason why you couldn't brew a "Green Meadows Cream Ale" using your 1272 yeast cake.

I personally don't worry too much about styles unless I'm brewing something for a competition - and then just to get feedback over my recipe or brewing process.

I recall, though, that DC's Rye IPA has an OG > 1.070. Personally, 1.070 is my cutoff for re-using a yeast cake, for all I have read indicates that yeast are pretty stressed out after fermenting that high of gravity. I have had 50/50 success using yeast cakes between 1.060 - 1.070 - I would suggest either make a new starter of 1272 or something else, or go buy a couple of packets of Nottingham.
 

PalerThanAle (65.168.73.62)
Posted on Friday, September 26, 2003 - 12:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jeff - I'm in the same situation. A week ago yesterday I racked the RyePA into conditioning kaegs and left about 1/2 gallon on top of the yeast cake and covered the primary back up. I would like to brew something in the next week or so. Here is what I was thinking:
1 Pale Ale (all Santiam)
2 American Wheat (all Santiam)
3 Old Stoner BW
4 Amber/Red Ale

In that order.

PTA
 

davidw (209.107.44.126)
Posted on Friday, September 26, 2003 - 01:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

1272 is an excellent porter yeast IMO.
 

PalerThanAle (65.168.73.62)
Posted on Friday, September 26, 2003 - 01:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

1a Baltic Porter

PTA
 

Jeff McClain (137.201.242.130)
Posted on Friday, September 26, 2003 - 01:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hum...interesting. Thanks PTA. And I'll have to consider what you are saying Chumley. Maybe I'll brew something that could use 1056 or 1272 and if the 1272 doesn't work, I can pitch some 1056 I have.

-Jeff
 

Denny Conn (63.114.138.2)
Posted on Friday, September 26, 2003 - 03:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FWIW, I just took the slurry from the last batch of Rye IPA out of the fridge a couple days ago and fed it to get ready to brew this weekend. Activity seems completely normal, so I would say you'd be OK repitching it in spite of the OG. PTA, using the Rye IPA yeast to brew Old Stoner seems somehow fitting...

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