Attenuating too fast!

How are you fermenting?

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Brody
Assistant Brewer
Posts: 323
Joined: Sat Nov 14, 2015 11:30 pm
Location: Philadelphia, Pennsylvania

Re: Attenuating too fast!

Postby Brody » Tue Aug 23, 2016 3:32 pm

phishie wrote:
Brody wrote:
phishie wrote:
I need to correct my post, it was about 300-400 ml of slurry in a 1L jar once the slurry settled from the beer. I decanted most of the beer prior to pitching. I guess that still means I potentially pitched >1 billion per ml which is a lot.


That actually bodes a question I have: Is 300ml of dense slurry under 700ml of partially fermented beer in a 1l mason jar basically the same cells as a just the 300ml of dense slurry? Or is it assumed that yeast in suspension are still significant.


Are you not decanting off the supernatant beer?


I've left it all in before. Pulled the yeasty beer upon transfer for spunding, seal up the jar, and store it in the fridge. Pitch a week or 2 later. Haven't had any flavor issues with it.

But typically I do decant some and leave a bit to be able to successfully incorporate the yeast.
phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Re: Attenuating too fast!

Postby phishie » Tue Aug 23, 2016 3:45 pm

Brody wrote:
But typically I do decant some and leave a bit to be able to successfully incorporate the yeast.


That's what I've done.

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