Lotm Posted October 21, 2012 Share Posted October 21, 2012 I'm using the yeast from under the lid. Because this yeast is a combination Ale & Lager yeast, I believe that you are at the upper end of the temp scale. The Coopers Ale yeasts will cope with this temp OK but I have had the Pale Ale kit yeast give me a bad result in my Irish Red (@20'C). I have a mate who went off Pale Ale altogether last summer and that was when his FV temp went too high, he has no issues with the Ale yeasts at the same temps. The instructions under the list of the Australian Pale Ale kit states the general 21-27\xb0 I thought. I don't have the benefit of any real temp control beyond 12 ice bricks. I guess I could be in deep doo doo. [pinched] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 21, 2012 Share Posted October 21, 2012 All the instructions state that temp. 18-20 is better for ale yeast, 9-12ish for lager yeast. That combination yeast I generally fermented at ale temps and it was fine. Link to comment Share on other sites More sharing options...
Guest Posted October 22, 2012 Share Posted October 22, 2012 I wonder if thats where Coopers Yeast gets it's 'bannana' type ester profile from.. the (portion of) Lager Yeast at higher temps in the ferment (AKA Steam Ale) ?? One for PB2 [pinched] Link to comment Share on other sites More sharing options...
Guest Posted October 22, 2012 Share Posted October 22, 2012 Lyle... you may like the Aussie Forum... HERE. A wealth of knowledge on that site. But it doesn't hurt to stay with us, either - we're a friendly bunch [biggrin] [sideways] Of course... that goes without saying [kissing] Link to comment Share on other sites More sharing options...
PB2 Posted October 24, 2012 Share Posted October 24, 2012 Not sure which yeast you are asking about?? Anyway... Our commercial ale yeast can often throw pear, nail polish and banana aromas. Wheat beer yeast, such as WB-06, is champion for throwing cloves, banana, bubblegum, etc. Haven't really noticed these characters from lager yeast [sideways] Link to comment Share on other sites More sharing options...
Guest Posted October 24, 2012 Share Posted October 24, 2012 Our commercial ale yeast can often throw banana aromas. What Im asking is that the "kit yeast" that has the blend of Lager yeast brewed at ale temperature.. will the lager component of that throw banana aromas? ala steam ale... Link to comment Share on other sites More sharing options...
Guest Posted October 24, 2012 Share Posted October 24, 2012 Link to comment Share on other sites More sharing options...
PB2 Posted October 24, 2012 Share Posted October 24, 2012 A dancing banana - wonder if it can do the splits [lol] I haven't witnessed this yeast blend throwing banana esters at any ferment temp' [unsure] Link to comment Share on other sites More sharing options...
Guest Posted October 24, 2012 Share Posted October 24, 2012 ROFLMAO @ BillK's dancing banana! [lol] [sideways] [lol] So does that mean your are B1 & he is B2? [tongue] I had my WinAmp player on random & after about half a dozen songs the dancing banana seemed to dance roughly in time with Prince's "Controversy". I'd be interested in any songs others think he keeps rhythm with! Haha! I'll continue to explore this further... [biggrin] Beer. Link to comment Share on other sites More sharing options...
Hairy Posted October 24, 2012 Share Posted October 24, 2012 It looks pretty excited so maybe it is dancing to "Bananas and Blow" by Ween [innocent] Link to comment Share on other sites More sharing options...
Guest Posted October 25, 2012 Share Posted October 25, 2012 Is he doing the Gangnam Style? Link to comment Share on other sites More sharing options...
Hairy Posted October 25, 2012 Share Posted October 25, 2012 Is he doing the Gangnam Style? Giddy up! Link to comment Share on other sites More sharing options...
King Ruddager Posted October 25, 2012 Share Posted October 25, 2012 The banana is dancing at about 150bpm so ... Google why not Link to comment Share on other sites More sharing options...
LordEoin Posted October 25, 2012 Share Posted October 25, 2012 I've spent too long staring at the dancing banana... Link to comment Share on other sites More sharing options...
Wal Posted October 25, 2012 Share Posted October 25, 2012 Hahaha...I think this is the fruitiest thread ever....[biggrin] [biggrin] [lol] [lol] Link to comment Share on other sites More sharing options...
LordEoin Posted October 25, 2012 Share Posted October 25, 2012 I think this is the fruitiest thread ever... Indeed. It deserves a round of APPLEause![biggrin] Link to comment Share on other sites More sharing options...
LyleC1 Posted October 31, 2012 Author Share Posted October 31, 2012 I set up another means of temperature control yesterday...Because I advanced to bigger batches, I can no longer find room in my fridge to do cold crashing, which seems to be necessary to get my beer to clear. Fortunately, my son had a freezer sitting around doing nothing, so now I'm using my temperature control software/hardware to run the freezer to about 3.9C. Holding those temps to +/- 0.25 degrees C so my controller is working very well. This setup will let me cold crash and have a keezer for serving my beer! Does anyone else have trouble getting their beer to clear without cold crashing? This batch has been in the fermenter for two weeks. I moved it from the primary to a secondary after one week, but it is still not clear. FG is 1.012 and is stable. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 31, 2012 Share Posted October 31, 2012 I don't cold crash because I don't have the means to, but I've never had a problem with cloudy beer. I don't rack it to a secondary either. Well, technically I do, but that's only because I bulk prime when I bottle. I simply bottle it and leave it sit there for about 3 months. Usually after about two weeks it's clear in the bottle, although I do get chill haze. [bandit] Link to comment Share on other sites More sharing options...
Guest Posted October 31, 2012 Share Posted October 31, 2012 Gelatin rocks [whistling Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 31, 2012 Share Posted October 31, 2012 Hey Bill, I think we already discussed that adding Gelatin will make the beer unsuitable for vegetarians didn't we? And we decided they don't matter I think [lol] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 31, 2012 Share Posted October 31, 2012 [lol] When do you add gelatin anyway? At the same time as the priming sugar then just rack the beer onto it as well? Link to comment Share on other sites More sharing options...
Guest Posted November 1, 2012 Share Posted November 1, 2012 Hey Bill, I think we already discussed that adding Gelatin will make the beer unsuitable for vegetarians didn't we? And we decided they don't matter I think [lol] I can't recall that conversation. [crying] Link to comment Share on other sites More sharing options...
Guest Posted November 1, 2012 Share Posted November 1, 2012 [lol] When do you add gelatin anyway? At the same time as the priming sugar then just rack the beer onto it as well? I add Gelatin to my keg then just syphon the beer on top of it. Works a treat [cool] If you are not kegging but are Bulk Priming then I can't see why you couldn't just put a teaspoon of Gelatin in with your sugar mix... provided the solution is not cold. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 1, 2012 Share Posted November 1, 2012 Fair enough then. [joyful] I might give it a whirl when I bottle this latest batch. I'll just add a teaspoon when I mix up my sugar and boiling water in the jug. Link to comment Share on other sites More sharing options...
Guest Posted November 2, 2012 Share Posted November 2, 2012 Fair enough then. [joyful] I might give it a whirl when I bottle this latest batch. I'll just add a teaspoon when I mix up my sugar and boiling water in the jug. Don't use water hotter than about 75C (can't remember the exact limit) I usually use around the 60C-70C mark. Link to comment Share on other sites More sharing options...
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