I am looking for some of this Safale K97 yeast but none of the HBS here appear to sell it so does anyone know the handiest place to get a couple of packets ? ;D
If i can't get the K97 what do ye think about the S33 dry yeast and compare it to US05 or S04. ;D
Not sold in packets, only 500g packs.
Quote from: TheSumOfAllBeers on June 17, 2015, 01:20:45 PM
Not sold in packets, only 500g packs.
Ah feck where did you hear that from ? :(
I guess so i am looking at S33 or good old US05. ;D
ya looking into doesn't seem to be any website that does the 11.5g packets just the 500g bag, at least from what i could find.
https://www.brouwland.com/en/our-products/brewing/beer-yeast/fermentis-dried-yeast/d/dried-brewing-yeast-safale-k-97-500-gr#.VYGQmEYUNmg
Why this yeast? What dies out do that other yeasts don't?
You could buy 500g and use it as your house yeast.
Quote from: johnrm on June 17, 2015, 06:42:07 PM
Why this yeast? What dies out do that other yeasts don't?
You could buy 500g and use it as your house yeast.
I have a recipe that calls for liquid kolsch yeast and since i don't do liquid yeast i needed a dry yeast alternative,it is for the rye beer i am brewing,i have never used K97 before but it was suggested as an alternative close as,along with S33. ;D
I want to stock as close as possible to a liquid kolsch yeast but in dry yeast form. ???
Or, liquid yeast and wash to reuse over multiple brews. Costs less and really opens up the flavours you can create. Remember, yeast makes beer, not you. That and fermentation temperatures are the two things to never be cheap in when making beer
Go get yourself some liquid yeast. You don't 'need' a stir plate.
Nottingham at lower temp will give a clean crisp beer but if you want a kolsch you should get a kolsch yeast.
Simples.
Quote from: johnrm on June 17, 2015, 09:25:47 PM
Go get yourself some liquid yeast. You don't 'need' a stir plate.
Looks like i may have to,i am not a fan of liquid yeast,to me it is too much work and takes too much coddling and is ridiculously expensive.I recognize there is a place for liquid yeast but i also feel you don't have to use liquid yeast to get a great beer.However in this case as there is no direct dry yeast equivalent this would be one of those rare cases i can see a need to take the plunge. ;D
I think i am going to go with the Wyeast smack pack as it saves me having to do a starter,however the recipe calls for a dry hop and i do wonder how washing the yeast after a dry hop will affect it ? ;D
Technically the wyeast still needs a starter. What vermelho and I do is over build our starters and refill our yeast vials so overtime it works out pretty cheaply as I just keep an ale yeast and a Belgian.
Quote from: armedcor on June 17, 2015, 10:12:38 PM
Technically the wyeast still needs a starter. What vermelho and I do is over build our starters and refill our yeast vials so overtime it works out pretty cheaply as I just keep an ale yeast and a Belgian.
Doesn't that defeat the purpose of a smack pack though ? ;D
If your dry hopping, just transfer to secondary and harvest from primary. Also, I do the same trick as armadcor and growth a big starter and keep a bit back so I always have a clean version of the yeast. Also, I've learned some yeasts take longer to grow than others, so doing an initial growth a week earlier like this means I know my final pitch will be active and sufficient.
Liquid yeast requires more fiddling, but it's about the craft, rather than the simpliest solution.
Quote from: molc on June 17, 2015, 10:26:55 PM
If your dry hopping, just transfer to secondary and harvest from primary. Also, I do the same trick as armadcor and growth a big starter and keep a bit back so I always have a clean version of the yeast. Also, I've learned some yeasts take longer to grow than others, so doing an initial growth a week earlier like this means I know my final pitch will be active and sufficient.
Liquid yeast requires more fiddling, but it's about the craft, rather than the simpliest solution.
Looks like i will be doing multiple starters then as i don't do secondary and haven't in over two years,however i have noted your points above and will proceed accordingly,it's not as if i am short of mason jars or storage space in my fridge lol.I assume a starter made from a weak AG wort will suffice ? ;D
Google top cropping yeast. Few nice vids on YouTube as well.
1.040 is your target og for the starter. If you have a mash around that level spare after a big beer, you can use that runoff, otherwise just go with 10:1 water to dme boiled for 10 mins to sanatize.
Yep I use a 1.030 wort nothing massive. The smack pack is an "activator" basically it's a bit of nutrient and a way of seeing that your yeast is still alive.
Quote from: molc on June 17, 2015, 10:38:13 PM
1.040 is your target og for the starter. If you have a mash around that level spare after a big beer, you can use that runoff, otherwise just go with 10:1 water to dme boiled for 10 mins to sanatize.
Gotcha thanks for that. ;D
Quote from: armedcor on June 17, 2015, 10:39:19 PM
Yep I use a 1.030 wort nothing massive. The smack pack is an "activator" basically it's a bit of nutrient and a way of seeing that your yeast is still alive.
Cool i dint realize that tbh,i always thought the smack pack was the starter,told ya i know nothing about liquid yeast lol. ;D How long will a clean sample in a jar keep for in the fridge in my kitchen ? ;D
Keep the clean sample in the original vial after your first growth phase and it will keep for 3 months with no issues. I recently grew a 6 month old vial and it kicked off perfectly after a day lag. Vial is now refilled and the clock is reset.
Quote from: molc on June 17, 2015, 10:50:01 PM
Keep the clean sample in the original vial after your first growth phase and it will keep for 3 months with no issues. I recently grew a 6 month old vial and it kicked off perfectly after a day lag. Vial is now refilled and the clock is reset.
So basically i grow up the original vial or smack pack over say a week,the split it in two and decant half back into the vial or other jar to keep in fridge and use the second half to brew with ? ;D
Quote from: Greg2013 on June 17, 2015, 11:03:24 PM
Quote from: molc on June 17, 2015, 10:50:01 PM
Keep the clean sample in the original vial after your first growth phase and it will keep for 3 months with no issues. I recently grew a 6 month old vial and it kicked off perfectly after a day lag. Vial is now refilled and the clock is reset.
So basically i grow up the original vial or smack pack over say a week,the split it in two and decant half back into the vial or other jar to keep in fridge and use the second half to brew with ? ;D
Exactly! Over time the yeast character will slightly change but look now you've got a "house" yeast.
Quote from: armedcor on June 18, 2015, 09:25:48 AM
Quote from: Greg2013 on June 17, 2015, 11:03:24 PM
Quote from: molc on June 17, 2015, 10:50:01 PM
Keep the clean sample in the original vial after your first growth phase and it will keep for 3 months with no issues. I recently grew a 6 month old vial and it kicked off perfectly after a day lag. Vial is now refilled and the clock is reset.
So basically i grow up the original vial or smack pack over say a week,the split it in two and decant half back into the vial or other jar to keep in fridge and use the second half to brew with ? ;D
Hmm ESB brewed with a kolsch yeast sounds interesting. ;D
Exactly! Over time the yeast character will slightly change but look now you've got a "house" yeast.
Well i am rightly bolliked for brewing this weekend now.HBC and Geterbrewed have no Kolsch yeast in stock and HBW haave no liquid yeast at all,i really am not meant to brew these beers i think lol. ;D
Don't be blaming these poor guys for your planning! I thought Kolsch was a seasonal strain!
Edit no it's not!
No liquid yeast in HBW for a good while now. Saying that though, putting in an ordere Thursday afternoon for a weekend brewday was never going to work even if they had the yeast in stock. You could try nottingham at a low temp (15-16c) if you have it.
I have a Kolsch starter on for brewday Saturday. Sorry. :D
Hey Nigel were you the fecker that nicked my European ale yeast as well :)
Have to get my shit together on slanting at some point :(
I hear you on that. At this stage I'm trying to keep 4 yeast strains alive and it's probably more hassle than its worth.
Total sidebar, but we really should figure out a way to centralize slanting in Dublin. I know partridge was doing some as well. Would be so handy for moments like this to have somewhere to go and pick up a sample.
I've started building up a starter, save the last drop for James , and a vial for myself. Building up a nice catalog of yeasts. Few days and I can have any of the strains built up.
I've been saying this for a long time that local clubs should have a yeast bank of some sort.
Are you slanting your vial or just regrowing them every 3 months or so?
No slants yet but it is on my to do list.
Ones that get forgotten about get sacrificed to the brewing gods in the boil.
Still, perfect for the house strains like 001 and 002. I'm going have a very Belgian summer with the 500 from the cask brew as well :)
Quote from: nigel_c on June 18, 2015, 03:56:21 PM
No liquid yeast in HBW for a good while now. Saying that though, putting in an ordere Thursday afternoon for a weekend brewday was never going to work even if they had the yeast in stock. You could try nottingham at a low temp (15-16c) if you have it.
I have a Kolsch starter on for brewday Saturday. Sorry. :D
No it would have worked alright,i called HBW and told them had i a small order and they said ring em back once i had the order number and they would send it out today. ;D
And mister smarty pants CH i am not blaming anyone for my lack of planning but one just does not expect the two biggest HBS to be out of fecking everything at the same time liquid yeast wise anyway,oh wait that's planning too. :P
Anyway all kidding aside guys i am not waiting another fortnight or 3 weeks for these liquid yeast to come in to do this Rye Beer, i am going to use what i have here and feck it, i have MJ44/MJ79/Danstar Belle Saison dry yeasts here and am thinking now M44 West Coast Ale/Rye Beer. ;D
The Roggenbier i can wait until next week for the Wyeast Bavarian Wheat Yeast from HBC as they have that in stock but the Rye Beer needs doing now. ;D
I'd recommend a sugar addition for the saison. :D ;D :D
Mash low and a sugar addition is the key to a dry saison with belle. my 2c anyway.
Quote from: nigel_c on June 18, 2015, 06:32:38 PM
I'd recommend a sugar addition for the saison. :D ;D :D
Mash low and a sugar addition is the key to a dry saison with belle. my 2c anyway.
Bloody smart arse,i suppose i asked for that >:(
Ok don't know what i did there but i seem to have deleted a couple of replies so apologies. :(
You deleted one reply, I was able to recover it. We may need to fit your keyboard with a breathalyzer :P
My other option i just thought of is grow up the packet of MJ44 over the next two days in a jar and some sugar solution and then Sunday or Monday split it and use half each for the Rye Beer and Roggenbier ? :o
Quote from: Garry on June 19, 2015, 02:40:11 PM
You deleted one reply, I was able to recover it. We may need to fit your keyboard with a breathalyzer :P
Thanks Garry for that,nah m8 no need for the breathalyzer m8 just i picked the wrong time to do these two beers as i have been up the walls with stuff all week and i am tying myself up in knots worrying about fecking yeast for these. ;D
Never grow yeast with sugar. It makes it lazy and produces yeast optimised for simple sugars. Then you throw it into a maltose environment and it struggles.
Quote from: Ciderhead on June 18, 2015, 03:59:05 PM
Hey Nigel were you the fecker that nicked my European ale yeast as well :)
Have to get my shit together on slanting at some point :(
Don't I remember you telling me this was a waste of time given the cheapness of dry yeast? Remember the pressure cooker can also cook rice & pasta in record time :)
Shanna
Quote from: molc on June 19, 2015, 04:17:14 PM
Never grow yeast with sugar. It makes it lazy and produces yeast optimised for simple sugars. Then you throw it into a maltose environment and it struggles.
Ok cool thanks for the tip. ;D
I picked up two jars of this in local health food shop yesterday but only used one 370gr jar and diluted it down in a pot and boiled for 15 mins on the cooker top,came to 1040-1050 OG.Covered the post and let it cool and then into a sterilized demijohn with a pinch of yeast nutrient,pitched the M44 yeast yesterday evening. I am still waiting for activity this morning but i expect by tea time today we will have lift off. ;D
Except you don't need to use starters for dried yeast :(
There are cases where a starter with dry yeast can be used...
Using older (out of date) yeast.
Doing a true lager where a larger pitch is required and only one pack of yeast is available.
Quote from: johnrm on June 21, 2015, 01:14:15 PM
There are cases where a starter with dry yeast can be used...
Using older (out of date) yeast.
Doing a true lager where a larger pitch is required and only one pack of yeast is available.
Yes JohnRM you tell him the cheeky git. CH i only have one packet of the M44 and i want to grow it up to do two brews is the reason. ;D
How much is that extract? Looks pretty handy. Personally I just keep a bag of sms around and use it for starters or bumping up gravity if I miss my numbers
Quote from: molc on June 21, 2015, 03:10:13 PM
How much is that extract? Looks pretty handy. Personally I just keep a bag of sms around and use it for starters or bumping up gravity if I miss my numbers
It was €3.10 for 370gr from my local health food shop. ;D
While i might not consider this as a long term option i think for that price and food grade quality extract it is certainly a great option for a "oh crap the HBS are shut and i need to do a starter now" situation. ;D
By using dried yeast in a starter you are using all the goodies they put in the pack to boost the yeast as there is a low viability in dried and they usually put in twice the volume required.
If you want to do 2 batches harvest and clean the yeast or buy a second packet at 3.50 ya tight git :)
Are we back to the 7 P's again
prior planning preparation prevents piss poor performance
Quote from: Ciderhead on June 21, 2015, 07:30:16 PM
By using dried yeast in a starter you are using all the goodies they put in the pack to boost the yeast as there is a low viability in dried and they usually put in twice the volume required.
If you want to do 2 batches harvest and clean the yeast or buy a second packet at 3.50 ya tight git :)
Are we back to the 7 P's again
prior planning preparation prevents piss poor performance
I can't win with you ya big bully :'( :'( :'(