Leann Follain Brew Day Double batch double brewer.

[CH]

They have changed the formula after the investment but the M Temp has has been consistent for the last 4 years. I preferred the fuller bodied older version from 2-3 years back.

A bit wrong there ch, no formula has changed, fact

So how come it tastes thinner? There must be a change in pale source used or similar? This isn't a tomato's don't taste like they used to thing either I've had this comment from a couple of different sources where we were discussing craft beers in the market from 5 years ago.

Also recently had the stout at the BJCP course and I'm guessing it's LF second runnings but they were all over the place depending on batch, from a fine representation of the style, to overly sweet syrupy nearly unfinished examples.

[molc]

Yeah something has changed with process or quality with LF. I've stopped buying it, as it's not a patch on it's former self the last few years. Not the same issue either; sometimes too bitter, other times too syrupy.

Used to be my go-to Stout (

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[Tom]

Was that Erythmics? Thought it was... anyway!

That yeast scope thing is CLASS! I have a put-your-eye-to-the-thing microscope, and I've always struggled to use it properly but I'm going to try again today, having seen from you what I should be seeing.

Also, seeing your sample, I'm going to take the rare step (for me) of not using a restarter for the yeast I collected three weeks ago. Might just dollop an estimated quantity. See how I get on! Just working out my water additions for a stout.

[Beerbuddha]

Was that Erythmics? Thought it was... anyway!

That yeast scope thing is CLASS! I have a put-your-eye-to-the-thing microscope, and I've always struggled to use it properly but I'm going to try again today, having seen from you what I should be seeing.

Also, seeing your sample, I'm going to take the rare step (for me) of not using a restarter for the yeast I collected three weeks ago. Might just dollop an estimated quantity. See how I get on! Just working out my water additions for a stout.

Well I'm guessing that the collected yeast will take off better than the powder yeast.

Only downside of collecting yeast is contaminated if not done correctly. I'd say unless you have 20or so successful brews under your belt proving good sanitation then use powder yeast each time.

The photo of the yeast looks good but the 3D view through the glass is spectacular. The yeast was 100% viable. Again I will check a packet of unopened powder yeast after rehydration for viability.

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[Tom]

Yeah, I reckon I've about twenty or so brews done by now.

I only use liquid, anyway, I prefer the choice. That's largely why I collect, too, because it's pricier.

Keep posting your yeast research.

[molc]

Btw, what kit was needed to do that yeast count and blue dye dead cell test? I seriously want it now!

[mick02]

There's an app for that - https://hemocytap.wordpress.com

[Beerbuddha]

I believe Dempsey bought a microscope that would be in the price range of a home setup but never seen his update on the equipment. If you can drag him away from professional commercial beer judging he might fill us in on the kit......im still in the market for affordable microscope

[CH]

If you can drag him away from professional commercial beer judging

Dempsey tell em about the Swithwicks we had in Kilkenny 2 weeks before they closed it down!

[Beerbuddha]

OK. So I don't usually transfare to secondary unless it's to add dry hops but as it's for the post sure why not give myself extra work.

So clean all parts for transferring from fermenter A to fermenter B. Rinse with water before you sterilize with starsan or you will get off flavors in beer and caustic in the cleaner will neutralize the starsan ineffective.

I am on a well water supply and if I add star San to well water it goes milky white making star San useless as my water is hard very alkaline.

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[Beerbuddha]

Again clean with caustic first as you cannot sterilize dirt. Rinse with water add star San and drain as much as possible as you are looking to reduce oxygen in transfare and any starsan water will have high oxygen levels.

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[Beerbuddha]

So this is my set up for purging fermenter B with C02. Co2 being heavier I have it pumped in the bottom with pipe and released via top exit. As you put pressure into vessel you can see it's very clear and when you release pressure it turns milky fog. Do not give one continuous purge as it's just mixing co2 and oxygen. Purge few times allow co2 to settle bottom and oxygen to go to the top and vent.


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[Beerbuddha]

So if you follow the pipe and tube you can see how I add pressure to one vessel that pushes beer out of that vessel via tube and into the other via hose and pipe. When I first start transfare I let co2 purge the line of oxygen and starsan then attach to pipe on vessel B. It only takes very small amount pressure to start transfare. You can then.let gravity do it's job. When you first do this you will get bored and up the pressure to speed things up but the top will pop of fermenter and you will learn to do this slow way. Be very careful as the glass fermenters can basically explode so avoid glass unless your confident.

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[Beerbuddha]

Again just to show how I do it I have a container which I add boiled ro water too and let it cool. Then place beside the fermenter I want yeast harvested from so it's at same temperature as yeast come harvest day.

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[Beerbuddha]

As you can see the yeast at end vessel A has this water added and swirl. The water needs to be sterile and same temperature so you don't shock the yeast. Then clean....sterilize my collection container. Cheap piece kit from China thanks to S.A. for link and idea.

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