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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through August 30, 2004 * Old yeast slurry or dried yeast? < Previous Next >

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Chumley
Senior Member
Username: Chumley

Post Number: 2170
Registered: 02-2003
Posted on Saturday, August 28, 2004 - 05:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My APA is mashing, but I am hemming and hawing over a yeast choice.

I originally was going to use a slurry of WY1272, but it is 3 months old. I took it out of the fridge and tasted the beer layer over it. It tastes fine, but I am wondering about the viability of such an old slurry? Unfortunately, I didn't make a starter to re-vitalize it, nor do I have a microscope like Fredrik to check on how many are alive. :-)

My other choices are S-04 and Nottingham. I have 2 11-g packets of each. Just thought I would pose the question out here to the B&V, I have about 3-4 hours until its time to pitch (and make up my mind!)

(Recipe is all Glacier APA, 9 lb. Munton's pale, 1.5 lbs. caravienne, 0.5 lbs. 135L crystal, 50 IBUs., OG 1.060)
 

Mark Bushey
Junior Member
Username: Spiff95

Post Number: 81
Registered: 03-2003
Posted on Saturday, August 28, 2004 - 05:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley,

I just bottled a batch of amber ale I brewed with Nottingham, and it was really tasty! I haven't tried the S-04, so I have no frame of reference there. But I don't think you'll be disappointed with the Nottingham.

Mark
--Artificial Intelligence is no match for Organic Stupidity.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3396
Registered: 01-2001
Posted on Saturday, August 28, 2004 - 06:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Go for the 1272...I've used slurries of it older than that, so age shouldn't be a worry. If it tastes good to you, it should be fine.
LIfe begins at 60...1.060, that is.
 

Belly Buster Bob
Senior Member
Username: Canman

Post Number: 1830
Registered: 02-2003
Posted on Saturday, August 28, 2004 - 07:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

go for the slurry....like denny I've used older
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 398
Registered: 01-2002
Posted on Saturday, August 28, 2004 - 08:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ideally you should make a starter with the three-month-old slurry and then give it about 48 hours to work, but you can pitch what you have and hope for the best.

(Message edited by BillPierce on August 28, 2004)
 

Chumley
Senior Member
Username: Chumley

Post Number: 2171
Registered: 02-2003
Posted on Saturday, August 28, 2004 - 09:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just finished cleanup...this one's in the carboy.

I had read Mark and Denny's posts earlier...Nottingham was definitely my choice over S-04 for this APA...however, I was concerned that the unique "dry tartness" of Nottingham would clash with the large amount of crystal I was using...so I went with the 1272.

The clincher was that 3 hours at room temperature had definitely woken up this yeast - the previously clear liquid was now raging, and C02 production was full steam ahead.

The two inches of slurry in the 1/2-gallon jar had two distinct layers... an upper tan layer and a lower grayish layer, each about an inch thick...I decanted off most of the beer, swirled it around until all the tan stuff was in suspension, and dumped it into the carboy.

Hit my target OG on the nose... the smell of Glacier hops is quite wonderful - sort of a black currant aroma. Now I'm kickin' back, enjoying a Bellhaven wee heavy...life is good.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2175
Registered: 02-2003
Posted on Sunday, August 29, 2004 - 02:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

One final report...18 hours later, the krausen head is 3 inches thick...I did whack it with O2 so I should be good to go...thanks everyone.