Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 So at 20c just sprinkle it on top and close her up? 1 Link to comment Share on other sites More sharing options...
Kegory Posted September 25, 2023 Share Posted September 25, 2023 3 minutes ago, Back Brewing said: So at 20c just sprinkle it on top and close her up? You're talking about the wort, right, not the yeast? I like to stir my wort* before I sprinkle the yeast then I just sprinkle the yeast from the outside working my way the the center and let the currents take care of the distribution. I then sprinkle to fill in the lighter coated sections. But I don't think it's necessary to stir the wort. *ducking my head, waiting for the incoming rocks to be thrown. 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 So at 20c just sprinkle it on top and close her up? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 25, 2023 Share Posted September 25, 2023 Just now, Kegory said: You're talking about the wort, right, not the yeast? I like to stir my wort* before I sprinkle the yeast then I just sprinkle the yeast from the outside working my way the the center and let the currents take care of the distribution. I then sprinkle to fill in the lighter coated sections. But I don't think it's necessary to stir the wort. *ducking my head, waiting for the incoming rocks to be thrown. I always create a whirlpool with the wort & sprinkle the yeast evenly. Always works. 2 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 (edited) I've already give it a good stir before I put it in the fridge I need to know when I get it down to 20c do I have to stir it again or just open the lid pitch the yeast and close it up At the moment it is 23c and decreasing Edited September 25, 2023 by Back Brewing 1 Link to comment Share on other sites More sharing options...
Kegory Posted September 25, 2023 Share Posted September 25, 2023 12 minutes ago, Back Brewing said: I've already give it a good stir before I put it in the fridge I need to know when I get it down to 20c do I have to stir it again or just open the lid pitch the yeast and close it up At the moment it is 23c and decreasing I give it repeated stirs to make sure the whole wort is at roughly the same temperature. If it's only been cooling or warming for a short amount of time then the outside is going to be a different temperature to the inside. I have the inkbird probe reading the outside temperature and I use a thermometer to measure the temperature closer to the center. When the measurements get very close to equal I pitch the yeast (in much the same way as Phil does, getting a whirlpool first). Link to comment Share on other sites More sharing options...
kmar92 Posted September 25, 2023 Share Posted September 25, 2023 17 minutes ago, Back Brewing said: So at 20c just sprinkle it on top and close her up? Yes, that will work. 3 1 Link to comment Share on other sites More sharing options...
kmar92 Posted September 25, 2023 Share Posted September 25, 2023 1 minute ago, Kegory said: I give it repeated stirs to make sure the whole wort is at roughly the same temperature. If it's only been cooling or warming for a short amount of time then the outside is going to be a different temperature to the inside. I have the inkbird probe reading the outside temperature and I use a thermometer to measure the temperature closer to the center. When the measurements get very close to equal I pitch the yeast (in much the same way as Phil does, getting a whirlpool first). I admire your enthusiasm, but is that really necessary? After all your stirring etc, after a few hours it will still be back to different temps if it sits in a fridge or even outside of a fridge. The stirring may help with oxygenation of the wort (although Palmer says that is limited). The yeast will still fire up, without the stirring, and once the ferment is fully underway the yeast will create their own convection movement within the wort. 4 Link to comment Share on other sites More sharing options...
Kegory Posted September 25, 2023 Share Posted September 25, 2023 48 minutes ago, kmar92 said: I admire your enthusiasm, but is that really necessary? After all your stirring etc, after a few hours it will still be back to different temps if it sits in a fridge or even outside of a fridge. The stirring may help with oxygenation of the wort (although Palmer says that is limited). The yeast will still fire up, without the stirring, and once the ferment is fully underway the yeast will create their own convection movement within the wort. As I said up thread, I don't think it's necessary to stir the wort. However, I find the whirlpool and the swirl as I sprinkle the yeast quite entertaining. 2 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 (edited) Exciting times fellow brewers my first temp controlled brew just pitched the VARDENT IPA yeast ( first time I have tried this yeast ) I pitched it at 21c and will brew it at 21c It's the CALI IPA Edited September 25, 2023 by Back Brewing 8 Link to comment Share on other sites More sharing options...
Kegory Posted September 25, 2023 Share Posted September 25, 2023 37 minutes ago, Back Brewing said: Exciting times fellow brewers my first temp controlled brew just pitched the VARDENT IPA yeast ( first time I have tried this yeast ) I pitched it at 21c and will brew it at 21c It's the CALI IPA Looks the goods. I'm quite interested in trying that recipe at some point, I hope you report back on the results. Is Verdant a biotransformation yeast? Anyone? 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 1 minute ago, Kegory said: Looks the goods. I'm quite interested in trying that recipe at some point, I hope you report back on the results. Is Verdant a biotransformation yeast? Anyone? I'll report on what I think in about 4 weeks 1 Link to comment Share on other sites More sharing options...
Kegory Posted September 25, 2023 Share Posted September 25, 2023 8 minutes ago, Kegory said: Looks the goods. I'm quite interested in trying that recipe at some point, I hope you report back on the results. Is Verdant a biotransformation yeast? Anyone? In answer to my own question, yes it is (good for a hazy/NEIPA). 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 25, 2023 Share Posted September 25, 2023 (edited) I've googled a fair bit about it and all rhe discussions are positive for the types you mentioned my guy at the LHBS suggested it Edited September 25, 2023 by Back Brewing 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted September 26, 2023 Share Posted September 26, 2023 19 hours ago, Back Brewing said: Exciting times fellow brewers my first temp controlled brew just pitched the VARDENT IPA yeast ( first time I have tried this yeast ) I pitched it at 21c and will brew it at 21c It's the CALI IPA I brewed the Cali Coast IPA before. As I bought the ROTM pack it came with American Ale yeast. The beer turned out very nice and was very enjoyable. I did use Verdant IPA yeast before. I brewed an adaptation of the ROTM Passion Peach Pale Ale. As I couldn't get the Mr.Beer North West Pale Ale I used a can of Coopers Original Pale Ale, LDM, some Carapils malt and Callista hops. It was a really nice beer, thinking about it now I might brew it again. The second time I used the Verdant yeast was in my Kingsley Ginger Beer, the "Ginger Fritz". As I used more sugar than recommended and I had one getting old in the fridge I added it as well as I thought the extra yeast would help chewing through all the sugar, and the described flavor profile of "Prominent notes of apricot and undertones of tropical fruits and citrus" would compliment the ginger beer. I don't know for whichever reason, but it turned out sooo goood. 3 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 26, 2023 Share Posted September 26, 2023 Well the Cali IPA is bubbling away I notice it started after 5 hour of pitching the yeast When I looked an half hour ago I thought it didn't have a Krausen then I looked closer and the Krausen is actually really white and hard to see and a nice thicknesses 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted September 26, 2023 Share Posted September 26, 2023 11 hours ago, Back Brewing said: Well the Cali IPA is bubbling away I notice it started after 5 hour of pitching the yeast When I looked an half hour ago I thought it didn't have a Krausen then I looked closer and the Krausen is actually really white and hard to see and a nice thicknesses Verdant is a beast. Very quick to start and pretty active. I like it because it brings some nice flavours to the party. 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 26, 2023 Share Posted September 26, 2023 42 minutes ago, Aussiekraut said: Verdant is a beast. Very quick to start and pretty active. I like it because it brings some nice flavours to the party. I agree, it is a great yeast, lovely aromatic, citrus flavours, it also brews happily at ambient temps around 18-22c. I have used it when the brew fridge is being used for another brew. 4 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 28, 2023 Share Posted September 28, 2023 Stop over thinking Classic 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted September 29, 2023 Share Posted September 29, 2023 Not quite brewday but I have four and a half kilos of grain steeping at fridge temps. Brewday is tomorrow. It’ll be odd to mash without grain 4 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted September 29, 2023 Share Posted September 29, 2023 1 minute ago, Aussiekraut said: Not quite brewday but I have four and a half kilos of grain steeping at fridge temps. Brewday is tomorrow. It’ll be odd to mash without grain How did your hop tea go? Link to comment Share on other sites More sharing options...
Aussiekraut Posted September 29, 2023 Share Posted September 29, 2023 5 hours ago, Back Brewing said: How did your hop tea go? I'm taking a different approach. I'm not boiling the alcohol off, I am trying to not have it produced in the first place. No tea is needed for this. I'm steeping the grains until tomorrow, then syphon the wort into the kettle and "mash" it, before boiling and hopping it. There won't be much sugar for the yeast to gobble. so little alcohol will be produced. Not as low alcohol as boiling it off but I should come in under 1.5%. We'll see what happens. 4 Link to comment Share on other sites More sharing options...
Kegory Posted September 29, 2023 Share Posted September 29, 2023 1 hour ago, Aussiekraut said: I'm taking a different approach. I'm not boiling the alcohol off, I am trying to not have it produced in the first place. No tea is needed for this. I'm steeping the grains until tomorrow, then syphon the wort into the kettle and "mash" it, before boiling and hopping it. There won't be much sugar for the yeast to gobble. so little alcohol will be produced. Not as low alcohol as boiling it off but I should come in under 1.5%. We'll see what happens. That's very interesting. According to an article I read (and posted) by Briess cold steeping does not add to gravity. It would be interesting to see your readings. If there are no sugars in the wort I reckon it'll definitely be low alcohol in the beer. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted October 1, 2023 Share Posted October 1, 2023 Coopers Brew A IPA with 3.5 kilo of Gladfeild Ale Malt. I'll dry hop with 30 grams of Cashmere and 30 grams of Citra. 6 Link to comment Share on other sites More sharing options...
Aussiekraut Posted October 1, 2023 Share Posted October 1, 2023 This is the cold extracted wort boiling away happily. It's in the cube now and will go into the FV in a bit. It should finish in just a couple of days, due to the very low amount of sugar. I guess the yeast is just playing tiddlywinks. 7 Link to comment Share on other sites More sharing options...
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