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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Yeast Questions (Robert Tower)


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Date: Thu, 30 Jan 2014 18:50:05 -0500
From: Robert Tower <robertjamestower at gmail.com>
Subject: Yeast Questions

I recently ran an experiment that I've wanted to try for a long time. I had
a bad batch of yeast (I think it got too cold) and was stuck with a fresh
batch of wort (a blond Kolsch-like base) and no beer yeast. Instead, I
direct pitched an appropriate amount of dry wine yeast (K1V-1116). It took
off within a couple of hours and by the next day an extremely thick head
had formed with what looked like a tan/brown leathery outer skin. The
temperature during fermentation has floated between 58-62 F. After five
days the head finally developed some cracks and began falling. However,
through the cracks white foam is bubbling up gently. I'm guessing by now
it's chewed through all the simple sugars and is now struggling with the
malt sugars.

Has anyone here tried fermenting beer entirely with wine yeast? How well
did it attenuate and what was the flavor profile like? How long did it take
to finish?

Another yeast question I had was regarding lager yeast harvesting and/or
repitching. I recently moved to a much cooler climate and so lager brewing
without refrigeration is now a possibility. I've consulted all my brewing
books but without exception they only discuss havesting/repitching
techniques for ale yeasts. I'm going to be brewing utilizing open
fermentation so access for harvesting will not be problematic. I would
assume top cropping is not possible due to the bottom dwelling nature of
lager strains. Am I left with scooping off the bottom after primary and
culturing up a starter for the next batch? Or should I try harvesting prior
to the end of primary (or at some other stage)? Since I'm not using a
cylindroconical "dumping the cone" is not an option.

Cheers,
Bob Tower
North Braddock, PA
www.rjtowerbrewing.com

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