Dry yeast

How are you fermenting?

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pietro

Dry yeast

Postby pietro » Fri Mar 11, 2016 11:39 am

Every lager I have brewed, I have used 2nd-or-later generation yeast at online calc-recommended pitch rates.

We are brewing a helles next weekend, so I don't have time to get through a batch on our pilot system and grow yeast.

I have heard great things about S-189, and we were originally planning on using WY 2206.

Just wanted to check with folks here as to whether there is any preference between repitched slurry or rehydrated dry.

TIA!
Bryan R
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Re: Dry yeast

Postby Bryan R » Fri Mar 11, 2016 2:14 pm

I am not a fan of dry yeasts to be honest, if the slurry is viable and well handled I would use that.
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Re: Dry yeast

Postby Bryan R » Sat Mar 12, 2016 7:38 am

Says the 5.2 guy. ;)
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Re: Dry yeast

Postby Roachbrau » Sun Mar 13, 2016 12:52 pm

Steve Ruch wrote:
Bryan R wrote:Says the 5.2 guy. ;)


So says the "Life begins at 60, 1.060 that is" guy also. ;)

This is one of the funniest things I've seen posted here so far. We prefer actual science here, not pseudo science.
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Re: Dry yeast

Postby Bryan R » Sun Mar 13, 2016 1:18 pm

Roachbrau wrote:
Steve Ruch wrote:
Bryan R wrote:Says the 5.2 guy. ;)


So says the "Life begins at 60, 1.060 that is" guy also. ;)

This is one of the funniest things I've seen posted here so far. We prefer actual science here, not pseudo science.


"pseudo science" that's even QUITE a stretch.
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Re: Dry yeast

Postby Bryan R » Sun Mar 13, 2016 1:22 pm

Steve Ruch wrote:
Bryan R wrote:Says the 5.2 guy. ;)


So says the "Life begins at 60, 1.060 that is" guy also. ;)


Even more reason then to believe it is junk. Lets here from someone who can actually brew a proper lager.
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Re: Dry yeast

Postby Ancient Abbey » Sun Mar 13, 2016 4:31 pm

pietro wrote:I have heard great things about S-189...

If I don't have yeast ready, then I don't brew. It's that important. That said, if using a highly flocculant lager strain (which most popular dry strains are), the yeast often do not want to continue to ferment and clean up as the temperature is dropped to cold lagering. Transferring to spunden can cause them to flocc early as well. I found these yeast performed best with the temp slightly warmed at the end of fermentation, and lagering had to wait until the yeast were completely done. Clearly, this is not an ideal german fermentation profile. If you want a traditional lager fermentation, then use something with moderate to mod-low flocculation characteristics, preferably a bavarian strain. These tend to be very cold tolerant and continue to chew down sugars and diacetyl when you drop the temperature and spunden.
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Dry yeast

Postby Ancient Abbey » Sun Mar 13, 2016 4:49 pm

Steve Ruch wrote:So says the "Life begins at 60, 1.060 that is" guy also. ;)

Quoting Denny (nor Marshall or any other American homebrewing guru) won't earn you much standing around here. We are here to learn, teach and discuss German brewing methods and techniques, and occasionally show off pics of a great brew day and the resulting beers. We are looking for like minded individuals on their own quest to brew better German beers, as well as wanting to learn and apply German processes to their own brewing. If this isn't for you or you want to debate whether a German technique is "necessary or not", then you'll find a better audience with other forums.
Last edited by Ancient Abbey on Sun Mar 13, 2016 4:49 pm, edited 1 time in total.
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pietro

Re: Dry yeast

Postby pietro » Mon Mar 14, 2016 11:50 am

If there is actual usage of 5.2 stabilizer, that in my mind is more damaging to credibility than quoting Mr. Conn!

So Bryan may kick me off the board for saying this, but I am likely somewhere between Denny and Bryan and the other purists on here.

If I had come upon this in my brewing infancy, I probably would be all-in like many of you, but the reality is "as easily as possible" and "as quickly as possible" (both without REALLY NOTICABLY impacting beer quality) are both present in my brewing mission statement with a 19-month old at home, and a relatively unmedicated golf addiction.

I think Denny does a lot of things for a lot of homebrewers, but I do think the dogmatic "its the way I like it" or "I can't tell a difference" that ends some dialogues can be a little insufficient for me. Though of course that goes the other way too (ahemBRYANahem :mrgreen: )

Looks like we may not be brewing this weekend anyway, so it may make sense for me to do a starter batch on the pilot system so I can use some 2nd-gen 2206 for the 1/2 bbl helles.
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Re: Dry yeast

Postby Bryan R » Mon Mar 14, 2016 3:13 pm

pietro wrote:If there is actual usage of 5.2 stabilizer, that in my mind is more damaging to credibility than quoting Mr. Conn!

So Bryan may kick me off the board for saying this, but I am likely somewhere between Denny and Bryan and the other purists on here.

If I had come upon this in my brewing infancy, I probably would be all-in like many of you, but the reality is "as easily as possible" and "as quickly as possible" (both without REALLY NOTICEABLY impacting beer quality) are both present in my brewing mission statement with a 19-month old at home, and a relatively unmedicated golf addiction.

I think Denny does a lot of things for a lot of homebrewers, but I do think the dogmatic "its the way I like it" or "I can't tell a difference" that ends some dialogues can be a little insufficient for me. Though of course that goes the other way too (ahemBRYANahem :mrgreen: )

Looks like we may not be brewing this weekend anyway, so it may make sense for me to do a starter batch on the pilot system so I can use some 2nd-gen 2206 for the 1/2 bbl helles.


You don't need to be a pureist here, but you need to understand what you are sacrificing. Believe me, I not not the most fanatical, the most vocal, sure. The 80/20 rules apply here. I happen to have the mindset of achieving the best beer possible regardless of effort. Even though, I am usually 6 hrs from start to done with clean up. Work smarter not harder ;)

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