Brew UK Forum | General Brewing Discussions
Mad Wyeast
Got some summer lightning in the fv and pitched in Wyeast London Ale III after brewing on Friday just gone. Question is that I have never seen such an amazing
Yeast head on my brew. I have only ever used Safale S-04 but thought I would try something different. Normally the yeast head is gone after 3 or so days but the yeast head is still massive and shows no sign of abating - is this normal for Wyeast and if so how long will it be before I can get a hydro reading as I'm on day 5 of fermenting and can't get under the yeast to see what's going on!
Cheers H
Planning - Golden ale with lots of Styrian hops
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Responses
Posted 1 year ago by Moderator
My new name for the Weihenstephner is Eyjafjallajökull but the California Lager Wyeast is very quiet by comparison.
Fermenting: Summer pale ale
Maturing/Conditioning: Marynka pseudo-lager
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 1 year ago by Admin
1318 always does that. I usually leave for 4 days, then transfer to secondary for 1 week before kegging. I check the gravity a couple of days before the end and if fine then I transfer to the garage for a couple of days as its cooler and the yeast drops out before I keg.
Posted 1 year ago by Member
Glad you like yours.....I got the WYeast 3333 for a German Wheat, took ages to get going but then again I dindnt make a starter.
Did you make a starter with yours??
Posted 1 year ago by Member
Hi Gazz, I just used the activator and after 3 hours I just pitched the yeast straight into the fermenter. Tried to make a starter for my other brew which turned into a stinking mess (which I binned and used safale instead) never used WYeast before but seems good so far
Cheers, H
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Posted 1 year ago by Member
Thats always my worry with making a starter.
I shall try this again but with an ale this time!
Posted 1 year ago by Admin
If the activators are fresh, ie around 4 - 6 weeks old then they should be fine to pitch direct into 5 gallon brews. If you make up a 1 litre starter they do get going much quicker and that's what I tend to do these days.
If the yeasts are older than that then I would make up a starter otherwise risk a long lag time.
There are some great new seasonal one's coming.
Email from wyeast:
Wyeast is ready to release the 4th Quarter Private Collection in the
Activator package. We have selected three English Ale strains key to
making some of the finest cask conditioned and bitter beers in the
world. The West Yorkshire strain #1469 has been our most requested PC
strain this year. Also, brought back by popular demand is our British
Cask ale strain #1026. In addition, we have a higher alcohol tolerant
mix of strains, our Old Ale Blend # 9097.
Posted 1 year ago by Member
Sorry forgot to say thanks to Greg for the help regarding the above post. new Wyeasts sound great too. Nice to see an expanding range rather than a diminishing range as some seem to have these days. Keep up the fine work Greg - it's very much appreciated (as I'm sure all the regulars here would agree!)
Cheers, Howard
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Posted 1 year ago by Member
How fresh do you get them in Greg?
Are there any posts on here on how to make a starter? Also how much would you charge for a delivery for a pack?
Posted 1 year ago by Admin
Thanks Howard - much appreciated.
Gazz we get them made to order so they are brand new when we get them. They are then as fresh until they sell. We put the date on the site of the oldest one we have but quite often there are fresher one's behind so it changes often.
Making a starter is easy. Just dissolve spraymalt in boiling water at the rate of 1/10 Ie 100g spraymalt to 1 litre of water. Allow to cool then put in a demi john and cover with clingfilm. Add the yeast once its warmed up and allow to ferment for a couple of days. Give it a good shake everytime you walk past it. The night before you are brewing move it somewhere cool to allow the yeast to settle out. Once the wort is in the fermenter, pour off most of the liquid just leaving enough to get the sediment running then swirl to get it all back to liquid and add to the wort.
It sounds a little complicated compared to dried yeast buts its really not much hassle at all.
Here is a good resource to tell you how bigger starter to make. Link as you may want to make a bigger starter if using older yeasts, higher ABV brews or lagers.
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