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  • Yeast Hardiness

    From Baloonon@baloonon@hootmali.com to rec.crafts.brewing on Wed Jan 30 01:18:52 2019
    From Newsgroup: rec.crafts.brewing

    About a week ago prior to bottling I decided to cold crash my 5 gallon
    bucket.

    As it turned out, the night was *much* colder than I thought it was going
    to be. The bucket that was 60ish F the night before ended up so cold in the morning that it was halfway filled with slush.

    I toyed with adding more yeast prior to bottling, but decided to risk it.
    As it turns out, the USO5 was fine and the bottles carbed up just as fast
    as they usually do. The first test bottle tasted just fine.
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  • From Joerg@news@analogconsultants.com to rec.crafts.brewing on Sun Feb 3 09:17:13 2019
    From Newsgroup: rec.crafts.brewing

    On 2019-01-29 17:18, Baloonon wrote:
    About a week ago prior to bottling I decided to cold crash my 5 gallon bucket.

    As it turned out, the night was *much* colder than I thought it was going
    to be. The bucket that was 60ish F the night before ended up so cold in the morning that it was halfway filled with slush.

    I toyed with adding more yeast prior to bottling, but decided to risk it.
    As it turns out, the USO5 was fine and the bottles carbed up just as fast
    as they usually do. The first test bottle tasted just fine.


    I went the other way around last Tuesday. Walked the dogs while heating
    from 155F to 206F for an Amber Ale, forgot to take the harvested trub
    with US-05 in there out of the fridge, remembered it 5mins before end of
    boil ... DANG! Ran upstairs to get the glass jar and set it on the lid
    of my kettle. Shortly thereafter it looked like some of the slurry
    wanted to start cooking. Cooled it back down and pitched it. The
    fermenter kicked into gear withing the usual 4-5h. Let's see how it
    tastes in another week when I rack off to secondary. I always take a
    sip. When it's a Belgian maybe two, or three ...

    --
    Regards, Joerg

    http://www.analogconsultants.com/
    --- Synchronet 3.17c-Linux NewsLink 1.110
  • From Baloonon@baloonon@hootmali.com to rec.crafts.brewing on Mon Feb 4 21:12:16 2019
    From Newsgroup: rec.crafts.brewing

    Joerg <news@analogconsultants.com> wrote:

    On 2019-01-29 17:18, Baloonon wrote:

    About a week ago prior to bottling I decided to cold crash my 5
    gallon bucket.

    As it turned out, the night was *much* colder than I thought it was
    going to be. The bucket that was 60ish F the night before ended up so
    cold in the morning that it was halfway filled with slush.

    I toyed with adding more yeast prior to bottling, but decided to risk
    it. As it turns out, the USO5 was fine and the bottles carbed up just
    as fast as they usually do. The first test bottle tasted just fine.

    I went the other way around last Tuesday. Walked the dogs while
    heating from 155F to 206F for an Amber Ale,

    Are you mashing now?

    forgot to take the
    harvested trub with US-05 in there out of the fridge, remembered it
    5mins before end of boil ... DANG! Ran upstairs to get the glass jar
    and set it on the lid of my kettle. Shortly thereafter it looked like
    some of the slurry wanted to start cooking. Cooled it back down and
    pitched it. The fermenter kicked into gear withing the usual 4-5h.
    Let's see how it tastes in another week when I rack off to secondary.
    I always take a sip. When it's a Belgian maybe two, or three ...

    I wouldn't be surprised if it killed off some of the yeast, but that sludge contains so many cells that a lot of it survived. Microorganisms are pretty amazingly hardy sometimes.
    --- Synchronet 3.17c-Linux NewsLink 1.110
  • From Joerg@news@analogconsultants.com to rec.crafts.brewing on Mon Feb 4 15:28:45 2019
    From Newsgroup: rec.crafts.brewing

    On 2019-02-04 13:12, Baloonon wrote:
    Joerg <news@analogconsultants.com> wrote:

    On 2019-01-29 17:18, Baloonon wrote:

    About a week ago prior to bottling I decided to cold crash my 5
    gallon bucket.

    As it turned out, the night was *much* colder than I thought it was
    going to be. The bucket that was 60ish F the night before ended up so
    cold in the morning that it was halfway filled with slush.

    I toyed with adding more yeast prior to bottling, but decided to risk
    it. As it turns out, the USO5 was fine and the bottles carbed up just
    as fast as they usually do. The first test bottle tasted just fine.

    I went the other way around last Tuesday. Walked the dogs while
    heating from 155F to 206F for an Amber Ale,

    Are you mashing now?


    No, not enough space and time for that. Then there is the matter of
    getting rid of spent grains. For most beers I have to steep in grains at
    155F.


    forgot to take the
    harvested trub with US-05 in there out of the fridge, remembered it
    5mins before end of boil ... DANG! Ran upstairs to get the glass jar
    and set it on the lid of my kettle. Shortly thereafter it looked like
    some of the slurry wanted to start cooking. Cooled it back down and
    pitched it. The fermenter kicked into gear withing the usual 4-5h.
    Let's see how it tastes in another week when I rack off to secondary.
    I always take a sip. When it's a Belgian maybe two, or three ...

    I wouldn't be surprised if it killed off some of the yeast, but that sludge contains so many cells that a lot of it survived. Microorganisms are pretty amazingly hardy sometimes.


    Yes, and it makes new yeast cells all the time so it's never really underpitched. I'll probably use some trub from the Amber Ale as 4th
    generation to ferment a Cream Ale next week but for the Barley Wine I'll
    take a fresh pack. Or maybe a fresh pack each.

    --
    Regards, Joerg

    http://www.analogconsultants.com/
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