Coopers commercial yeast minimum temperature?

[Mark D Pirate]

Good to hear it's tasting as expected Ruddy !

What temp is it sitting at now ?

i'm still baffled as to how so many here are getting different results with same strain

 

For me finding out why will only lead to me making better beer

[Otto Von Blotto]

...Anyway' date=' here's the thing - if you ferment a DIY Beer size batch at that temp you won't get the same characters thrown by the yeast. To get the sort of ester profile that we see from a 170,000litre brew, you need to ferment a 23litre brew at a temp at least 18C or higher. [img']sideways[/img]

 

Reading that thread again I vaguely remember it but given I don't use CCA yeast I probably didn't pay any real attention to it.

 

So we have the information there, my question is why is it the case?

[Beerlust]

Hi Markoman.

i'm still baffled as to how so many here are getting different results with same strain

 

For me finding out why will only lead to me making better beer

My guess would be a combination of varying pitching rates & the original gravities of the brews we are using our CCA yeast on.

 

Another possible cause may also be that our temp controlled fridges are not entirely accurate.

 

Just my 2 cents' date='

 

Lusty.[/size']

[Otto Von Blotto]

I always check my STC probe against a reliable thermometer every few batches just to make sure it's still accurate enough that I won't end up with some weird flavour due to the temp being way out from where it should be.

[Beerlust]

Otto man excluded of course.

[Otto Von Blotto]

I should add that I only started doing that after I found the probe was reading about 1.5C lower than it should have been. Didn't seem to affect the outcome of any of the beers fermented at this higher temp though.

[Mark D Pirate]

Would the water chemistry in the mash effect ester production or at least perception of it ?

I'm not doing anything but pre boil and cool my tap water before mashing in

[Otto Von Blotto]

I don't think so but happy to be corrected on that.

[Greenyinthewestofsydney]

Reading that thread again I vaguely remember it but given I don't use CCA yeast I probably didn't pay any real attention to it.

 

So we have the information there' date=' my question is why is it the case? [/quote']

 

Do we have any ideas on why the yeast would behave differently on a 170 kilolitre batch at 17c v a 23 litre batch at 17c assuming same ratio of yeast pitched?

[Mark D Pirate]

Hoping there's a simple answer that won't take advanced degrees to understand

 

I'll run my next CPA brew warmer and see how it goes , last one went down well with my Cooper's drinking friends

May even split batch and run side by side .....what a shame I just bought another fridge :-)

[Otto Von Blotto]

Do we have any ideas on why the yeast would behave differently on a 170 kilolitre batch at 17c v a 23 litre batch at 17c assuming same ratio of yeast pitched?

That's exactly what I'm asking. Not arguing the point, just wanting to understand why it is so. Honestly I have no idea, aside from maybe that in a huge batch like that it might ferment with more vigor than a little 20 odd litre batch.

[Beerlust]

Could it be the exothermic nature of yeast is harder to control in large volumes?

[King Ruddager]

Hmmm, my dark ale has reached 1.017 and it ought to be 1.008. I reckon I'll throw a US05 in it and see if anything else happens

[Greenyinthewestofsydney]

Hmmm' date=' my dark ale has reached 1.017 and it ought to be 1.008. I reckon I'll throw a US05 in it and see if anything else happens[/quote']

 

Has it been going at about 2 points a day KR? or has it completely stalled? Had it go very slow a couple of times. It is probably still going just chugging along. My longest batch with CCA took about 20 days in primary.

[porschemad911]

Do we have any ideas on why the yeast would behave differently on a 170 kilolitre batch at 17c v a 23 litre batch at 17c assuming same ratio of yeast pitched?

The osmotic pressure on the yeast in the 2 batches would be very different.

[King Ruddager]

Has it been going at about 2 points a day KR? or has it completely stalled? Had it go very slow a couple of times. It is probably still going just chugging along. My longest batch with CCA took about 20 days in primary.

 

Not sure actually. I'll re-measure it tomorrow. It's had ... 16 days so far though

[Mark D Pirate]

Still baffled here , last run with this yeast strain exceeded exp. FG within 7 days .

 

i have calibrated my STC and other thermometers against a borrowed lab grade one .

either i'm doing something really well or very wrong and i'm not sure which

[Greenyinthewestofsydney]

Has it been going at about 2 points a day KR? or has it completely stalled? Had it go very slow a couple of times. It is probably still going just chugging along. My longest batch with CCA took about 20 days in primary.

 

Not sure actually. I'll re-measure it tomorrow. It's had ... 16 days so far though

 

One thing I have found KR is you need to pitch more yeast with CCA. 1L starters just dont cut it. It will chug away forever and you will get a heap of banana esters. I always pitch 2L starter and do it at 17c max 18c. Plenty disagree with me but found that anything over that gives too much esters. Great yeast but the starter needs to be bigger.

[DirtyStew]

I used 6 bottles in my AG pale ale clone. Seems to be happy at 18 degrees.

[Greenyinthewestofsydney]

Still baffled here ' date=' last run with this yeast strain exceeded exp. FG within 7 days .

 

i have calibrated my STC and other thermometers against a borrowed lab grade one .

either i'm doing something really well or very wrong and i'm not sure which [img']unsure[/img]

 

With a bigger starter I agree.. 7 days is about right when I do a 2L starter into a 1045 wort. A 1L and its double or more. It just doesn't seem to multiply/grow like a US-05 type yeast where I only use 1L starters and its done within a week.

[King Ruddager]

Hmmm' date=' my dark ale has reached 1.017 and it ought to be 1.008. I reckon I'll throw a US05 in it and see if anything else happens[/quote']

 

Two days later (day 18 now) and it's gone down just a fart to 1.015~1.016

[Beerlust]

Hi Ruddy.

I reactivated 6 bottles (the video only shows 4 because I did two the next day) to the letter of the instructions

I hadn't watched your video on the Dark Ale until now. I watched it in the hope of seeing if all the stubbies you used showed obvious signs that the yeast in each of them was viable. Such is the fast pace nature of Fast Homebrew' date=' I couldn't see if each of the stubbies puffed up the glad wrap upon shaking them or not. Did each of the stubbies show this obvious sign of C02 being produced?

 

If each of the six used did, I must admit I am at a bit of loss to explain the sluggish/stalled ferment.

 

Hmmm' date=' my dark ale has reached 1.017 and it ought to be 1.008. I reckon I'll throw a US05 in it and see if anything else happens[/quote']

 

Two days later (day 18 now) and it's gone down just a fart to 1.015~1.016

I'd be pitching some more yeast to finish the ferment.

 

Cheers,

 

Lusty.

[King Ruddager]

Did each of the stubbies show this obvious sign of C02 being produced?

 

Yep.

 

And yeah, I'll grab some US05 on the way home and pitch that into it tonight and give it another week I reckon.

[Greenyinthewestofsydney]

Hmmm' date=' my dark ale has reached 1.017 and it ought to be 1.008. I reckon I'll throw a US05 in it and see if anything else happens[/quote']

 

Two days later (day 18 now) and it's gone down just a fart to 1.015~1.016

 

Yep. Thats the way the yeast works unless you pitch a fair bit of yeast. You will have banana flavours coming out everywhere I am guessing.