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Firebrewmedic43
Joined: 23 Dec 2014 Posts: 104 Location: Tennessee
Drinking: barrel-aged Foreign Export Stout
Working on: Helles
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Link Posted: Sat Jan 28, 2017 6:08 am Post subject: Scotch ale pitching rate. |
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I've been reading up on zScottish and scotch ales. Just finished Noonan's scotch ale book from Brewers publications. He's advocating a 4qt yeast slurry for a starting grav of .90-.120 for a five gallon batch. Does this seem excessive? He makes good points and in one of his recipes for an -/80 (OG. 1.042) he uses a 2qt slurry. Just wanting to get some other thoughts on this. Certainly notwithstanding Noonan's expertise in this matter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Jan 28, 2017 3:13 pm Post subject: Re: Scotch ale pitching rate. |
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Firebrewmedic43 wrote: | He's advocating a 4qt yeast slurry for a starting grav of .90-.120 for a five gallon batch. Does this seem excessive? |
Nope! Especially not at the 1.120 range of the scale.
EDIT: I took your post to mean "yeast starter" not "yeast slurry". 4 qt of compacted slurry would be an absolute massive amount of yeast even with 50% trub.
Kal
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Last edited by kal on Tue Jan 31, 2017 5:35 pm; edited 1 time in total
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Firebrewmedic43
Joined: 23 Dec 2014 Posts: 104 Location: Tennessee
Drinking: barrel-aged Foreign Export Stout
Working on: Helles
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Link Posted: Mon Jan 30, 2017 11:29 pm Post subject: |
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Kal how much are you pitching for your scottish 70/-...whats,your fermentation schedule?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Jan 31, 2017 2:29 am Post subject: |
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I used US-05 for my Scottish 70/-. I chilled the wort to 64F. Aerate well (60 seconds with pure O2 or 90+ seconds with Fizz-X).
The ferment at ~64-66F until 2/3 done then turn off the fermenting fridges to let it slow rise to ~70-72F and left another ~7 days before kegging.
The beer was only 1.038 so ~24g of US-05 for 11-12 gallons was fine.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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701pilot
Joined: 10 May 2016 Posts: 50 Location: northern california
Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale
Working on: Milk Chocolate Stout
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Link Posted: Tue Jan 31, 2017 5:26 pm Post subject: |
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I have read this post a number of times with some confusion. After a check with mr. malty, I think my confusion has been cleared up. You mention a yeast slurry. I think what you are referring to is a yeast starter. That is different from a yeast slurry. A slurry is about 90% compacted yeast and 10% non yeast. A yeast starter is just the opposite. You would only need about 6.5 fl oz of slurry for a 1.120 five gallon batch. About the same as using four liquid yeast packs with no starter.
If I am not understanding correctly please let me know.
_________________ Mark
I can't change the laws of physics but with enough horse power I can chase it into submission.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Jan 31, 2017 5:35 pm Post subject: |
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You're right!
I took him to mean "yeast starter" and not "yeast slurry" in the original post. I updated my response above.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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Firebrewmedic43
Joined: 23 Dec 2014 Posts: 104 Location: Tennessee
Drinking: barrel-aged Foreign Export Stout
Working on: Helles
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Link Posted: Wed Feb 01, 2017 12:40 am Post subject: |
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You are correct I was meaning yeast starter... Glad you caught that
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