Liquid yeast agitation during drive home

markaberrant · Post by **markaberrant** » Mon Sep 19, 2011 9:09 am

Ale's What Cures Ya wrote:I am happy though that after 6 years of drinking good beer I've finally made a batch of my own brew. Despite the fact I did not have all that fun doing this, if the beer actually turns out okay I just might do it again.

I gets easier, you have definitely made the right decision! Not sure where you live, but if you get a chance to, definitely check out Learn to Homebrew Day, and/or track down some local homebrewers and ask to sit in on a brewday with them. You will learn a ton from seeing other people brew, reading only takes you so far.

Ale's What Cures Ya · Post by **Ale's What Cures Ya** » Mon Sep 19, 2011 9:54 am

markaberrant wrote:
Ale's What Cures Ya wrote:I am happy though that after 6 years of drinking good beer I've finally made a batch of my own brew. Despite the fact I did not have all that fun doing this, if the beer actually turns out okay I just might do it again.
I gets easier, you have definitely made the right decision! Not sure where you live, but if you get a chance to, definitely check out Learn to Homebrew Day, and/or track down some local homebrewers and ask to sit in on a brewday with them. You will learn a ton from seeing other people brew, reading only takes you so far.

Thanks for the tip. I do know a couple guys from my beer circle that do their own brewing (and the stuff they make isn't too bad either) so I'll see about getting in on a brew day with them.

As for my fermenter I just woke up checked it and the airlock is bubbling 1-2 times per second. Is that a good rate or should it be faster?

markaberrant · Post by **markaberrant** » Mon Sep 19, 2011 10:30 am

Don't worry about it. Leave it alone for at least a week now.

Steak Andersson · Post by **Steak Andersson** » Mon Sep 19, 2011 11:07 am

Agreed. Sounds like fermentation is going well at this point.

Ale's What Cures Ya · Post by **Ale's What Cures Ya** » Mon Sep 19, 2011 3:54 pm

So at which point is it best to harvest yeast for use in another batch? Seeing as how a vial of the California Ale Yeast was 12 bucks I'd certainly like to keep using it as long as possible. Should I take it from the krausen or from the bottom yeast cake?

Steak Andersson · Post by **Steak Andersson** » Mon Sep 19, 2011 6:20 pm

Are you planning to brew again as soon as this batch is finished primary fermentation?

Ale's What Cures Ya · Post by **Ale's What Cures Ya** » Mon Sep 19, 2011 8:16 pm

Steak Andersson wrote:Are you planning to brew again as soon as this batch is finished primary fermentation?

No. I'm going to wait until I see how this batch turns out.

Steak Andersson · Post by **Steak Andersson** » Mon Sep 19, 2011 8:40 pm

Your window is about 2 weeks, max.

When your current primary is finished:

1. Sanitize the same sort of jar you'd use for a starter -- it'll need a stopper and an airlock.

2. Sanitize a spoon or a ladle. After racking, scoop the yeast from the bottom of your primary fermenter and put it into the jar, then seal with the airlock.

3. Put the jar in the fridge.

4. When you're ready to brew, take the jar out of the fridge. Let it warm up for a few hours, then pitch the yeast into your wort.

Hope that helps!

Steak Andersson · Post by **Steak Andersson** » Wed Sep 21, 2011 10:12 am

How is your fermentation progressing?

grub · Post by **grub** » Wed Sep 21, 2011 10:36 am

Steak Andersson wrote:Your window is about 2 weeks, max.

i've actually had good success with yeast cakes saved for up to 6 months. I would recommend a starter if you're going to hold 'em for that long, and refrigeration is a must. same goes for smack packs 6-12 months old... you'll need more time for 'em to swell up and should consider an extra step-up, but totally viable. I love when places put them on sale at the 3 month mark!

markaberrant · Post by **markaberrant** » Wed Sep 21, 2011 12:25 pm

grub wrote:i've actually had good success with yeast cakes saved for up to 6 months. I would recommend a starter if you're going to hold 'em for that long, and refrigeration is a must. same goes for smack packs 6-12 months old... you'll need more time for 'em to swell up and should consider an extra step-up, but totally viable. I love when places put them on sale at the 3 month mark!

This is my experience as well. Sanitation is critical, as is making a starter to re-awaken the dormant yeast.

That being said, I typically just repitch fresh slurry. I'm currently working through a single pack of US-05 that I first pitched in late August... by Thanksgiving I will have made 30 gallons of beer with it.

Steak Andersson · Post by **Steak Andersson** » Wed Sep 21, 2011 4:01 pm

I hadn't considered the starter angle for longer hold times...

Ale's What Cures Ya · Post by **Ale's What Cures Ya** » Wed Sep 21, 2011 4:22 pm

Steak Andersson wrote:How is your fermentation progressing?

The airlock has quieted down to about 1 bubble per 8 seconds. I took the airlock out to have a peak the other day and saw a good deal of krausen which made me happy. The smell coming out of the airlock is certainly interesting, very sweet with lots of amarillo and cascade notes.

Ale's What Cures Ya · Post by **Ale's What Cures Ya** » Thu Sep 22, 2011 9:13 pm

Does anyone have any experience with aseptox? It was the only no-rinse sanitizer that was easily accessible to me.