HOMEBREW Digest #5679 Thu 29 April 2010

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Pitching yeast only - no priming sugar (Don Van Valkenburg)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3400 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. THank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Thu, 29 Apr 2010 11:22:36 -0700 From: Don Van Valkenburg <valkenburg at verizon.net> Subject: Pitching yeast only - no priming sugar Greetings all. It has been a long time since I have visited HBD, but the good news is I am still brewing. Anyhow, I have done what I think is an excellent Belgium . I split a 10 gal batch and use two different yeasts, White labs Abbey(WLP530), and the Bastogone(WLP510). I still do a starter even with White labs and besides, these vials were a few months out of date. But to get to the point, the Abbey didn't look as robust as the Bastogone, so I split my starter between two 5 gal batches and got a very healthy ferment that started within 12 hours. Then two days later I still had a flask of Abbey yeast and was ready to dump it, but before I did, I smelled and tasted. I couldn't find any off oder or taste and thought what the heck, and pitched it into one of the carboys and got secondary and more intense activity on that batch. SG 1.060 FG; batch A+B yeast = 1.010 FG batch B yeast only= 1.012 Thus you can see the attenuation of Abbey + Bastogone was much better so now I am thinking of bottling some of the B batch (the one fermented with only Bastogone) . Since it fermented out to only 1.012 I am thinking of simply pitching a more attenuative yeast such as WLP 540 Abbey IV, with an attenuation of up to 85%, I am thinking it is all I need to create some carbonation and a bottle conditioned beer. My reasoning is that 3/4 cup of corn sugar yields about 1.0025 points, so there may already be sufficient sugars, given the right yeast. Has anyone tried just pitching yeast, and no sugar ? Don Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 04/29/10, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96