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Scotch ale pitching rate.

 
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Firebrewmedic43




Joined: 23 Dec 2014
Posts: 104
Location: Tennessee

Drinking: barrel-aged Foreign Export Stout

Working on: Helles


PostLink    Posted: Sat Jan 28, 2017 6:08 am    Post subject: Scotch ale pitching rate. Reply with quote


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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
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Jan 28, 2017 3:13 pm    Post subject: Re: Scotch ale pitching rate. Reply with quote

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


PostLink    Posted: Mon Jan 30, 2017 11:29 pm    Post subject: Reply with quote

Kal how much are you pitching for your scottish 70/-...whats,your fermentation schedule?
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Jan 31, 2017 2:29 am    Post subject: Reply with quote

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

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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


PostLink    Posted: Tue Jan 31, 2017 5:26 pm    Post subject: Reply with quote

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.

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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Jan 31, 2017 5:35 pm    Post subject: Reply with quote

You're right!

I took him to mean "yeast starter" and not "yeast slurry" in the original post. I updated my response above.

Kal

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We ship worldwide and support our products and customers for life.
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Firebrewmedic43




Joined: 23 Dec 2014
Posts: 104
Location: Tennessee

Drinking: barrel-aged Foreign Export Stout

Working on: Helles


PostLink    Posted: Wed Feb 01, 2017 12:40 am    Post subject: Reply with quote

You are correct I was meaning yeast starter... Glad you caught that
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