Show your yeast

[Vallka]

This is a crazy wet yeast I picked up from my buddy the brewer at Backcountry Brewing. London 1318, London lll.

 

[Josh Hughes]

I like London III didn’t use this year’s round of English ales though.

 

[Vallka]

I like London III didn’t use this year’s round of English ales though.

Ya it’s my go-to

 

[GFHomebrew]

What a day and it was done wow.

 

[Vallka]

It was a good day for that batch for sure!

 

[Vallka]

Chocolate Stout S-05 is taking its time with this one. I did add a new mini fridge to fermentation chamber, so had to figure out even temp control.

 

[Donoroto]

Chocolate Stout S-05 is taking its time with this one. I did add a new mini fridge to fermentation chamber, so had to figure out even temp control. View attachment 26219

Yep, if it gets cold the yeast stays asleep. Increasing the temperature like you did is exactly what I do.

 

[Herm brews]

Here is some clean saison slurry, and I might like to use it soon. We have a heatwave coming, and I am thinking of brewing another batch of something that can handle warmer ambient temps in my fermentation closet. Saison might fit that bill.

 

[GFHomebrew]

View attachment 26282 Here is some clean saison slurry, and I might like to use it soon. We have a heatwave coming, and I am thinking of brewing another batch of something that can handle warmer ambient temps in my fermentation closet. Saison might fit that bill.

Not to twist your arm or anything but all them ginger beers I brewed last year and before were all fermented with Belgian saison 1 - WLP 565
They always left some malt hanging around.

 

[Over The Cliff Brewing]

Spinning up the Hornindal Kviek

 

[Ward Chillington]

View attachment 26303 Spinning up the Hornindal Kviek

Hey Cliff...how long do you spin your kveik and what sort of OG was the wort you pitched it into?

 

[Over The Cliff Brewing]

Hey Cliff...how long do you spin your kveik and what sort of OG was the wort you pitched it into?

I usually spin it for 2 days. I used the Propper Starter, the canned wort (1.040). I normally don't have extract around so I bought the canned stuff. It works but a bit pricey. I will pitch it in 1.052 wort at 90F and hold it at 85F until done.

 

[Ward Chillington]

Ok..did turn that batch inside a week?

 

[Over The Cliff Brewing]

Ok..did turn that batch inside a week?

Fermentation is done in 3 days give or take a few hours. I pitched the Hornindal this am around 8 at 85F. It was bubbling by 9am.

 

[Vallka]

This one took a long time to kick in as well as ferment. Could be me trying to figure out the new INKBIRD!

 

[Donoroto]

This one took a long time to kick in as well as ferment. Could be me trying to figure out the new INKBIRD!
View attachment 26434

Wow, by 5 days I'd have pitched more yeast. Nice.