Comments on: Dubbel Trubbel – Belgian Dubbel http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/ home brewed Thu, 24 Feb 2011 00:24:21 +0000 hourly 1 http://wordpress.org/?v=3.0.5 By: tgl http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-63 tgl Fri, 16 Apr 2010 17:36:27 +0000 http://48bottles.com/?p=44#comment-63 OK you jokers: http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ MAC, notice his container boiling technique... caps off! OK you jokers:
http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

MAC, notice his container boiling technique… caps off!

]]> By: halfmanbot http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-26 halfmanbot Mon, 29 Mar 2010 22:50:39 +0000 http://48bottles.com/?p=44#comment-26 I like to use tiny sponges, but I like to get intimate with my yeast. I like to use tiny sponges, but I like to get intimate with my yeast.

]]> By: mac http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-9 mac Mon, 01 Mar 2010 04:25:36 +0000 http://48bottles.com/?p=44#comment-9 I've heard this "washing yeast" language thrown around. Whats that involve? A microscope and some really small brushes? I’ve heard this “washing yeast” language thrown around. Whats that involve? A microscope and some really small brushes?

]]> By: halfmanbot http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-6 halfmanbot Tue, 16 Feb 2010 22:08:04 +0000 http://48bottles.com/?p=44#comment-6 When I'm repitching with the yeast cake/slurry I don't keep it for that long, maybe like 2-3 hours. I always repitch from the primary, so you will need to have brew days 1 to 2 weeks apart. benefits of repitching include obvious monitary savings from not buying new yeast and a lot of yeasts actually ferment better on the 2nd, 3rd or 4th use. Also, for big beers like barleywines you will almost need to use repitched yeast. The start you would have to make to get a good yeast cellcount for a barleywine would be like 1 gallon, which is a huge starter, and effects the gravity of the beer. My current method is this: 1) Clean and rise everything with dish soap (Usually secondary fermentor, turkey baster, siphon hose, small funnel and 1000 ml elanmeyer (sp?) flask and sanitize. If I'm paranoid I'll fill the flask half full with water and boil to kill anything inside. 2) Rack beer (that you will be harvesting yeast from) from the primary to the secondary, being careful to leave the trub/yeast at the bottom undisturbed. Leave a bit of liquid as well. 3a) If the trub looks decently clean just swirl it all up and continue racking the trub/yeast mix into the flask, using the funnel if neccessary. 3b) If the trub have junk in it pull out the sanatized turkey baster and pull the nice white layer of yeast out and drop it into the flask. 4) Cover the flask with a piece of tinfoil and put it into the fridge. I usually don't sanatize the tinfoil, but I really should. 5) pitch into new cooled wort like you would any other yeast. The super-easy way is to rack the first beer out of the primary, leaving the trub and just dump the new beer on the existing yeastcake, but you will get more flavor carryover from the first beer to the second using this method. Always keep in mind that beer is most vulnerable from the time the boil ends to the time you have the cover on the primary, so pay special attention to sanitation with anything that will come in contact with the beer in this window. This weekend I repitched 600 ml of a thick slurry of Pacman yeast that had already been used twice. I had aggressive, bubbling fermentation within 5 hours of pitching. If you want to store the yeast longer you can wash it. This will let it keep for maybe a month, but it's a bit troublesome. I can show you how to do that, if you'd like. When I’m repitching with the yeast cake/slurry I don’t keep it for that long, maybe like 2-3 hours. I always repitch from the primary, so you will need to have brew days 1 to 2 weeks apart. benefits of repitching include obvious monitary savings from not buying new yeast and a lot of yeasts actually ferment better on the 2nd, 3rd or 4th use. Also, for big beers like barleywines you will almost need to use repitched yeast. The start you would have to make to get a good yeast cellcount for a barleywine would be like 1 gallon, which is a huge starter, and effects the gravity of the beer. My current method is this:

1) Clean and rise everything with dish soap (Usually secondary fermentor, turkey baster, siphon hose, small funnel and 1000 ml elanmeyer (sp?) flask and sanitize. If I’m paranoid I’ll fill the flask half full with water and boil to kill anything inside.

2) Rack beer (that you will be harvesting yeast from) from the primary to the secondary, being careful to leave the trub/yeast at the bottom undisturbed. Leave a bit of liquid as well.

3a) If the trub looks decently clean just swirl it all up and continue racking the trub/yeast mix into the flask, using the funnel if neccessary.

3b) If the trub have junk in it pull out the sanatized turkey baster and pull the nice white layer of yeast out and drop it into the flask.

4) Cover the flask with a piece of tinfoil and put it into the fridge. I usually don’t sanatize the tinfoil, but I really should.

5) pitch into new cooled wort like you would any other yeast.

The super-easy way is to rack the first beer out of the primary, leaving the trub and just dump the new beer on the existing yeastcake, but you will get more flavor carryover from the first beer to the second using this method.

Always keep in mind that beer is most vulnerable from the time the boil ends to the time you have the cover on the primary, so pay special attention to sanitation with anything that will come in contact with the beer in this window.

This weekend I repitched 600 ml of a thick slurry of Pacman yeast that had already been used twice. I had aggressive, bubbling fermentation within 5 hours of pitching.

If you want to store the yeast longer you can wash it. This will let it keep for maybe a month, but it’s a bit troublesome. I can show you how to do that, if you’d like.

]]> By: tgl http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-5 tgl Mon, 15 Feb 2010 21:07:53 +0000 http://48bottles.com/?p=44#comment-5 How long and under what conditions did you keep the yeast? How long and under what conditions did you keep the yeast?

]]> By: halfmanbot http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-4 halfmanbot Fri, 12 Feb 2010 02:14:30 +0000 http://48bottles.com/?p=44#comment-4 It's the second time I used that batch of yeast. I used to judt dump the chilled wort onto the cake. It’s the second time I used that batch of yeast. I used to judt dump the chilled wort onto the cake.

]]> By: tgl http://48bottles.com/2010/02/05/dubbel-trubbel-belgian-dubbel/comment-page-1/#comment-2 tgl Tue, 09 Feb 2010 03:53:02 +0000 http://48bottles.com/?p=44#comment-2 What's a "2nd gen cake"? Recycled yeast? What’s a “2nd gen cake”? Recycled yeast?

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