metalmaka Posted April 10, 2013 Share Posted April 10, 2013 Hello Wanted to get some advice and opinions from you guys. I have a couple of Wyeast Liquid Yeasts, and am working out a few combo ideas. Was thinking of using the Wyeast (liquid yeast) WLP810 San Francisco Lager Yeast with a can of the Thomas Coopers Traditional Draught. Any hints? (I also have a can of Canadian Blonde and European lager sitting there but both are past their use by date so wanted to make the most of this liquid yeast). Keen on the Traditional Draught as I think it will gain more from the yeast. Any finishing hop additions recommended? Also have some Wyeast WLP 570 Golden Belgian Ale yeast. Any tips on which brew to use this on? The yeast is out of date but been in the fridge so not warmed up. I'm not too fussed about this one. And finally I scored some Wyeast WLP009 Aust Pale Ale yeasts (seasonal) so pretty stoked. Was going to use one with a can of Coopers Pale Ale but wasn't sure which finishing hops to add - Simcoe, Cascade, Magnum? I always use Amarillo but dunno that it's appropriate given I have a different (and expensive) yeast - wanted to make the most of it and branch out of my box a little! Thanks for the tips. Link to comment Share on other sites More sharing options...
Scottie Posted April 10, 2013 Share Posted April 10, 2013 Hey Metalmaka Congrats on your first post, its been a while coming. I can't offer much on the Lager as I don't brew them. As I understand it large amounts of late hops aren't the go. But I'd go with the draught. As for the Belgian I will direct you to this thread that GrahamB8 commented on. Sure it's a different yeast beast but the grains used will give you an idea of what to use. WLP009, isn't this the Coopers ale yeast? If not surely it would make a great Aussie Pale Ale as you are intending. For me finishing with Cascade, short boil and not too much dry hoping. As patriotic as I am I love hops in my Pale Ales and therefore the Aussie style isn't a favourite. But what the hell it's only a style guideline after all [rightful] . Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 10, 2013 Share Posted April 10, 2013 Hey Metalmaka, You wouldn't be a metalhead by any chance? [lol] Anyway, I can't really offer much on the TC Draught as I never brewed it when I was doing kits. I would recommend making starters from those yeasts though as there would probably be a low percentage of viable cells in those packs, certainly not up to the required pitching rate for a standard brew. The out of date one might be completely dead, apparently liquid yeasts don't last that long. Are you familiar with the process of making starters? Link to comment Share on other sites More sharing options...
Hairy Posted April 10, 2013 Share Posted April 10, 2013 Hello Wanted to get some advice and opinions from you guys. I have a couple of Wyeast Liquid Yeasts, and am working out a few combo ideas. Was thinking of using the Wyeast (liquid yeast) WLP810 San Francisco Lager Yeast with a can of the Thomas Coopers Traditional Draught. Any hints? (I also have a can of Canadian Blonde and European lager sitting there but both are past their use by date so wanted to make the most of this liquid yeast). Keen on the Traditional Draught as I think it will gain more from the yeast. Any finishing hop additions recommended? Also have some Wyeast WLP 570 Golden Belgian Ale yeast. Any tips on which brew to use this on? The yeast is out of date but been in the fridge so not warmed up. I'm not too fussed about this one. And finally I scored some Wyeast WLP009 Aust Pale Ale yeasts (seasonal) so pretty stoked. Was going to use one with a can of Coopers Pale Ale but wasn't sure which finishing hops to add - Simcoe, Cascade, Magnum? I always use Amarillo but dunno that it's appropriate given I have a different (and expensive) yeast - wanted to make the most of it and branch out of my box a little! Thanks for the tips. Welcome Metalmaka. The Thomas Coopers Traditional Draught is a nice kit and will probably be good for a steam beer with the San Fran lager yeast. Maybe some late hopping with Northern Brewer would be a nice touch. As for the Aus Pale Ale I would go for Cascade but that's because I love cascade. You could also try a heap of cascade with a little Simcoe. Link to comment Share on other sites More sharing options...
metalmaka Posted April 11, 2013 Author Share Posted April 11, 2013 Thanks a lot for the welcomes guys. Looks like I've found my tribe. Yeah Scotty the guy in the home brew shop did say that the 0009 Aussie Pale Yeast was what Coopers used. Thanks for the Belgian Ale link. Thinking about it, that Belgian yeast is probably dead as it's been out of date for over a year now. I might combine it with a kit yeast as well and maybe get a little different esthers from the 2 yeasts combined. I don't usually make Lagers either but am pretty excited about this one for some reason. Otto, how would you recommend making a starter? I usually don't I just warm them up (out of the fridge) and shake around a bit and warm a bit more, then pitch them into the fermenter. It usually takes an extra day or 2 to start good fermenting but I just roll with that. Metal? Of course. Is there any other kind of music?! Thanks for the tip Hairy, I have Cascade and Simcoe in the fridge so will try a 3-part Cascade to 1-part Simcoe and see what it's like. Excited already! Re: the San Fran Steam Lager (kinda), if I don't have any Northern Brewer would you recommend Tettnager or Hallertau? I have a teabag of Nelson Sauvin on hand as well? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 11, 2013 Share Posted April 11, 2013 Otto, how would you recommend making a starter? I usually don't I just warm them up (out of the fridge) and shake around a bit and warm a bit more, then pitch them into the fermenter. It usually takes an extra day or 2 to start good fermenting but I just roll with that. Metal? Of course. Is there any other kind of music?! No, there isn't. [lol] Philbo and I are the resident metalheads around here but there's always room for more! Anyway regarding starters, it's something I'm quite new to myself but it's a really simple process and this is my method. You'll need a suitable 2 litre container for ales, 5 litres for lagers. I use erlenmeyer flasks because they can be boiled on the stove, but you could use a soft drink bottle or whatever, just don't boil that [lol]. I aim for a wort with a gravity of around 1035-1040. You will need to boil it first for about 10 minutes. I'd mix up 3 litres of water with about 230-240g of light dry malt in a pot, boil it on the stove for 10 mins. Normally for that gravity you'd go 100g LDM per litre but because of the boil off it would probably increase the SG so that's why I suggest a bit less. Once that's done, cool it down to room temp in the sink with some cold water and ice if you can, and then transfer it to the 2 litre container (which should be sterilized and sanitized prior) and pitch the yeast packet into it. Cover the top with some sanitized foil secured with a rubber band, shake it up, then let it sit there and ferment for about 2 days, giving it a swirl/shake each time you walk past it. After two days you can either pitch the whole thing into your brew or chill it in the fridge for a day or two to settle out the yeast, then decant most of the "beer" off it leaving a little in there to swirl up the yeast cake into a slurry and pitch that. Sorry for the long winded message, if you have any questions just ask, if not me someone else will be able to help.[biggrin] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted April 13, 2013 Share Posted April 13, 2013 Otto, how would you recommend making a starter? I usually don't I just warm them up (out of the fridge) and shake around a bit and warm a bit more, then pitch them into the fermenter. It usually takes an extra day or 2 to start good fermenting but I just roll with that. Metal? Of course. Is there any other kind of music?! I've used this for my making my starters. Seems to have worked relatively well. I don't have astir plate so just give a shake every now and then. Use Mr. Malty to work out how much you need Link to comment Share on other sites More sharing options...
metalmaka Posted May 2, 2013 Author Share Posted May 2, 2013 So a bit of an update and a little more help please. Made a starter from the Wyeast Liquid Yeast San Francisco Lager, used it with Coopers Traditional Draught and 1.5kg Light Dry Malt with 25g Cascade hops just for some aroma. Went to 21L volume. OG was 1082, now sitting at 1014 with no more bubbling. That means with a carbo drop its going to be something like 9% wtf??!! I want to rack it into another fermenter for a few days - question is after its in second fermenter can I top it up with another couple of litres of water (maybe to 23L, check SG, then maybe another litre to final volume 24L)?? I want to reduce the amount of alcohol for more of a quaffer, but don't want to get a watery insipid beer. Ive been home brewing for nearly 10 years and never had a batch go this high on the final alcohol, I figure its a hungry punchy yeast and the 1.5kg of malt. Link to comment Share on other sites More sharing options...
Hairy Posted May 2, 2013 Share Posted May 2, 2013 An OG of 1082 is whack (trying to sound cool [cool] ). I think you just had a false OG reading. The kit plus 1.5kg liquid malt in 21 litres should give you an OG around 1047. FG of 1014 sounds about right so the ABV should be around 5%. No need to add anymore water. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 2, 2013 Share Posted May 2, 2013 Yeah, what Hairy said.. beat me to it [devil] [lol] Link to comment Share on other sites More sharing options...
Reuben Posted May 2, 2013 Share Posted May 2, 2013 Damn, Hairy beat me to it too! You would need to add 3.5kg of light dry malt to get that OG. You would also need some freaky mutant yeasties to get 83% attenuation with that much malt! It will be fine! Good choice to add some more Cascade to it. It'll help bring out the cascade in the Traditional Draught kit even more. [biggrin] Link to comment Share on other sites More sharing options...
metalmaka Posted May 3, 2013 Author Share Posted May 3, 2013 Cool guys, I'll run with it as is then. Hoping its' gonna be a bit of a winner and may become a regular batch. Higher cost due to the Liquid Yeast is offset by not drinking many lagers vs ales. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted May 3, 2013 Share Posted May 3, 2013 Higher cost due to the Liquid Yeast is offset by not drinking many lagers vs ales. Hi Maka. Have you looked into yeast rinsing/farming? I made sure I was good at my yeast handling before I started using liquid yeasts. What I do now is use one smack pack/vial of liquid yeast to inoculate a brew, then rinse the yeast cake from the fermenter and get four more pitches from it. When down to the last one I rinse and split again to get a total of 9 pitches from one pack. Here's a great thread on AHB covering the process. http://aussiehomebrewer.com/topic/55409-rinsing-yeast-in-pictures/ Good luck mate. [cool] Link to comment Share on other sites More sharing options...
metalmaka Posted May 8, 2013 Author Share Posted May 8, 2013 Hey thanks Philbo, thats a great link. Lot of work/time to save a couple of bucks but I think I'll give it a go when time allows. The San Fran Yest lager was bottled before I read this, so unfortunately it has gone onto the garden already. But I do like "treating" myself with a liquid yest now and then so will deffo come back to that link and try it. Thanks for letting me know, great advice. It reminded me that I did once grab out the "cake" from a good batch I had and jarred it up, however never knew how to separate it out so nothing ever happened to it. It's probably still sitting on a shelf in the place I use to live at! Link to comment Share on other sites More sharing options...
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