homebrewandbeer.com

Mr Smurto
I thought that today I would go to the bottlo and purchase another bottle of rouge beer ($15)
This one was an IPA I scrutinized each and every bottle that was on the shelf

Convinced that the bottle that I procured had the most sediment in it I left the store to take it back to my workshop where it will cold settle for 24 hours

Then we (I) will carefully decant the brew from the slurry sample it and add yeast nutrient fresh worth @ 1035 and see if this pacman yeast is up to the mark!

Will keep you posted with results
Cheers speeidie

speedie wrote:Mr Smurto

Then we (I) will

Sounds like some sort of multiple personality thing when you write posts like that Speedie

There's a Mr Smurto on this forum?

I think Speedie may have lowered his opinion of you.

Never mind Dr.
You will always be held in the highest regard, certainly by me, amongst others.

DR i would never disrespect a fellow brewer!

Well ya did. The man is a doctor. You seem to do so bad with the whole etiquette thing, whether it be social or just plain ol' internet.

tried that butal ipa from rouges
pithced in some yeast nutrient areated wort yesterday
today no activity as yet
speedie

After three days there is some sign of activity in the culture vessel

Will keep feeding wort to it and see if it does the job
Dr?
The current batch is a double batch does this mean that you brewed twice or you high gravity brewed then cut your base?
Speedie

Brewed over gravity and then dilute back to get 40L in one brew. The dilution is done in the kettle with boiling water at flameout.

I can't quite fit enough in my kettle to do a straight double batch.

Keeping you posted on yeast progress
Today I checked for signs of vitality a must say that there was a substantial
Amount of white cells around the bottom of the glass demijohn

The culture was then agitated to bring yeast back into solution and a sample removed for inspection under microscope

There were quite a few cells per grid approximately 10 and all look in good shape I even witnessed a couple sporeing

I am going to keep adding wort in an Endeavour to grow it up to pitching rate for that Russian Imperial Stout recipe that I posted I will need two to three litres of paste to get off the 200 litres batch

I do hope that the yeast strain is infact Pacman and not some conditioning yeast!

Dr have you blind taste tested that brew on others I find that if you know what is what you seem to be more bias

Keep brewing Speedie




ps this is posted under grainbrewing because it has a lot to do with the art!

speedie wrote:I do hope that the yeast strain is infact Pacman and not some conditioning yeast!

Rogue bottles contain the primary strain.

How dare you respond to him, Bum! He clearly only wants to talk to the Doc and nobody else.

It's okay. He won't read it. Just like he didn't read it the first time I mentioned that in this thread.

matr wrote:Why is this in the Grain Brewing area?

Speedie do you assume kit & extract brewers take no interest in reculturing yeast?

speedie wrote:ps this is posted under grainbrewing because it has a lot to do with the art!

Speedie, your response to the original question is offensive. You blast everyone else here for being elitist but seem very happy to be elitist yourself.

Thanks for your reply bum on yeast strain
It mentions on the side of the bottle that pacman is used but wasn’t sure that it is the case for conditioning

Earl I think that the original post was from me and I and so far anyone else has not strayed from topic
Ds thanks for your input

Lastly if any one is going to brew a larger quantities I would bet that they would have a real interest in there yeast!
Cheers Speedie

How does batch size play a role in what yeasts people use? I know a couple of people who do 12L batches and use more varied yeasts than I do.

That's the best thing about smaller batches. You have a lot of variety between yeast and grain.

I'd love to do double batches but no way in the world would I want 400lts of the same beer, even if it was all Leffe brune.

speedie wrote:
Earl I think that the original post was from me and I and so far anyone else has not strayed from topic

Thats actually not the case speedie. As usual it seems you are twisting reality to suit yourself. The two posts I quoted in my post did not address the original topic at all.

yeast is up and running hard now it has been grown up in daily increments and is up to 22 litre demijohn size now
may do that russian stout on sunday
if wife agrees
good value for a bottle of imported beer @ $15 plus the yeast
smack pack $18