Apex San Diego Yeast

[Bigbre04]

Hey all,

@J A and i were talking about Apex San Diego attenuation and fermentation times. Here is my data for the last few months on this yeast.

My usage stats:
250g dry(no starter)
Push O2 at 1-2LPM during knockout
~76 gals of wort
20g YeastX
10g Kick keiselgrrrrrrrr
knock at 66-68f
Jackets set to 66-70 depending on style

I use the alternate formula for all of my abvs in the abv calculator.

Most recent to oldest
#228/229Oyster stout(double batch) 2 days back to back. 9/24-25
SP: 68f //OG: 14.5/14.5p//FG: 3.8p//atten 74%//ABV: 5.99%//repeated grav: Day 6//Grain to glass: 7 days

#227 WC IPA 9/17
SP:68f//OG:15p//FG:2.9p//atten:81%//abv: 6.76%//repeated grav: day 6//DH: day 7-10//Grain to glass 10 days

#226 DH Red Ale 9/12
SP:68f//OG: 12.7//FG:2.8//atten:78%//abv: 5.4%//repeated grav: day 7//DHay 7-11//Grain to glass: 11 days

#219 WC IPA(same recipe as above) 8/8
SP:68f//OG: 15//FG:2.8//atten: 81%//abv 6.76%//repeated grav: day 6//DHay 7-10//Grain to glass 10 days

#216 FestBeir(shh dont tell) (spunding valve set to 10psi on day 3, 15psi on day 6) 8/1
SP:17.5c//OG: 13.9//FG: 2.6//atten: 81%// abv: 6.2%//repeated grav: day 10//grain to glass: 11 days

#213 Coconut Black ale 7/11
SP:20c//OG: 14//FG: 3.2//atten: 77%//abv: 5.99%//repeated grav: day 10(i was on vacation so a kitchen guy was checking the gravs probably finished earlier)//grain to glass: 11

#209 WC IPA(different recipe) 7/1
SP:20.5c//OG: 15.25//FG: 3.0// atten: 80%// abv: 6.86%//repeated grav:day 7//DH: day 7-10// Grain to glass 11 days

#203 WC IPA(similar to above) 6/6
SP: 68f//OG 14.8p//FG: 2.7//atten: 82%//abv: 6.74%//repeated grav: day 7// DH: day7-10// Grain to glass: 11 days

#198 Watermelon golden ale 5/21/25
SP: 21C//OG: 13.7//FG: 2.5//atten: 82%//abv: 6.16%//repeated grav: day 8//Grain to glass: 8 days

I can keep going if yall want more data. For reference, this is one of about 7 or 8 Apex Yeasties that i keep on hand.

 

[J A]

Fantastic!! Really good to have the info laid out.
First batch I used it for went 78% and took 6 or 7 days. The current IPA that's fermenting on it is 77% at 6 days and still going. I expect that it may go to 80 or better but probably won't bother checking for a couple of days since I've got it closed off for carbing up.

 

[Yooper]

Wow- good reference points. Thanks so much for taking the time to post that!

 

[Bigbre04]

Wow- good reference points. Thanks so much for taking the time to post that!

My pleasure! I can do the same for the other yeasts that I use if you think it would help folks out?

If there is a better format for posting this im all for it.

The only thing to consider is that I have pretty good temp control and CCVs.

 

[Bigbre04]

Fantastic!! Really good to have the info laid out.
First batch I used it for went 78% and took 6 or 7 days. The current IPA that's fermenting on it is 77% at 6 days and still going. I expect that it may go to 80 or better but probably won't bother checking for a couple of days since I've got it closed off for carbing up.

If im already dryhopped or not dryhoping I frequently cap the blowoffs when they are getting close to terminal to save the co2 and start the carb on the tank. Sort of like with the spunding valve.

If you no longer are gaining pressure that is another good indicator that you are terminal

 

[J A]

If im already dryhopped or not dryhoping I frequently cap the blowoffs when they are getting close to terminal to save the co2 and start the carb on the tank. Sort of like with the spunding valve.

If you no longer are gaining pressure that is another good indicator that you are terminal

Since I have the unitanks, I like to utilize the pressure capability. I'll often cap early and loosen the spring retainer on the safety valve. It's not calibrated or incrementally adjustable but I can ease the spring tension enough to maintain a lower pressure than the max safety blow-off level if needed. If I time it right and if I've been able to crash pretty thoroughly I can pressure transfer fully carbed beer into the keg and, depending on style, be pretty much ready to serve next day or as soon as it clears sufficiently.