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I would appreciate anyones comments on what I am doing here:
I am in the process of brewing a 1.060 sg Scottish ale. While I was at it, I though I would see if my yeast skills are any good, and try to top crop and repitch some yeast. I have been using Wyeast 1728 Scottish ale yeast, but for this batch, I switched to Whites 028 Edinburgh yeast. This will be the 3 th bath of Scottish we have made and have fermented all of them at 55 F. White Labs has a note on their website that indicates the 028 does not ferment
well below 62 F. Part of what I was trying to do, was to see to what extent this caution was true. I made a starter with two veils of 028 and 3.5 l of .042 wort. Both the starter and the 25 l batch began fermenting in 5 – 6 hours, had a yeast / fruit smell, and a vigorous fermentation. They were pitch at 52 F and fermented at 55 F. I have not tasted the beer from the White yeast yet, but everything about the behavior of the two strains seem to be the same. I will come back and report any differences in the beer if any develop.
I have collected about 300 ml of slurry from the surface of the fermenting wort. I started collecting 24 hour after pitching and two more times after that at 6 hour intervals. I used a cooks skimming ladle and collected the yeast into two 1 qt jars with about ½ cup of the wort in each. The three skimming procedures have netted me about 300 ml of unsettled slurry in total. My estimation is this will yield about 100 ml of settled slurry, or about 3 veils worth. I plan to leave it with the wort for three days at 37 F then wash it with sterilized distilled water and store it in the refrigerator for a week or until I need some. When the time comes, I will use about 100 ml of this to make a starter for my next batch of Scottish Ale.
More later:
Tom
I am in the process of brewing a 1.060 sg Scottish ale. While I was at it, I though I would see if my yeast skills are any good, and try to top crop and repitch some yeast. I have been using Wyeast 1728 Scottish ale yeast, but for this batch, I switched to Whites 028 Edinburgh yeast. This will be the 3 th bath of Scottish we have made and have fermented all of them at 55 F. White Labs has a note on their website that indicates the 028 does not ferment
well below 62 F. Part of what I was trying to do, was to see to what extent this caution was true. I made a starter with two veils of 028 and 3.5 l of .042 wort. Both the starter and the 25 l batch began fermenting in 5 – 6 hours, had a yeast / fruit smell, and a vigorous fermentation. They were pitch at 52 F and fermented at 55 F. I have not tasted the beer from the White yeast yet, but everything about the behavior of the two strains seem to be the same. I will come back and report any differences in the beer if any develop.
I have collected about 300 ml of slurry from the surface of the fermenting wort. I started collecting 24 hour after pitching and two more times after that at 6 hour intervals. I used a cooks skimming ladle and collected the yeast into two 1 qt jars with about ½ cup of the wort in each. The three skimming procedures have netted me about 300 ml of unsettled slurry in total. My estimation is this will yield about 100 ml of settled slurry, or about 3 veils worth. I plan to leave it with the wort for three days at 37 F then wash it with sterilized distilled water and store it in the refrigerator for a week or until I need some. When the time comes, I will use about 100 ml of this to make a starter for my next batch of Scottish Ale.
More later:
Tom