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Post by neddles on Apr 8, 2020 10:11:57 GMT -6
I have revived a 20 month old smack pack. Probably going to brew a wit with it. Who has used it? Suggestions other than wit? Fermentation temp. recommendations?
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Post by Ken on Apr 8, 2020 10:27:49 GMT -6
First off, very encouraging that a 20-month old pack was resurrected. How long did that take? The yeast looks and smells okay? The flocculation is low, the attenuation is 72-76% and the temp range is 63°F to 76°F. For styles, it shows Wit and also "Belgian Specialty Ale... White IPA". Not sure I have heard of that second style but it sounds... um... different.  You know this is not my yeast so I am doing everything I can to avoid getting queasy over here. Keep us posted as things progress and it's great to hear you're back on it. Any specific reason for the break you took? I understand that brewing is almost always the lowest priority so I get it. |
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Post by poptop on Apr 8, 2020 10:30:12 GMT -6
Always love the Hoegaarden. Perhaps a Saison. It says 63-76F with low flocc so.... You could go either way and make a big quaffer. Maybe a low OG Saison for a nice cake and drop a Big beer on it. wyeastlab.com/yeast-strain/forbidden-fruit |
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Post by Ken on Apr 8, 2020 10:38:10 GMT -6
It does say it's good to 12% so a big beer is certainly doable.
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Post by neddles on Apr 8, 2020 11:15:38 GMT -6
First off, very encouraging that a 20-month old pack was resurrected. How long did that take? The yeast looks and smells okay? The flocculation is low, the attenuation is 72-76% and the temp range is 63°F to 76°F. For styles, it shows Wit and also "Belgian Specialty Ale... White IPA". Not sure I have heard of that second style but it sounds... um... different. You know this is not my yeast so I am doing everything I can to avoid getting queasy over here. Keep us posted as things progress and it's great to hear you're back on it. Any specific reason for the break you took? I understand that brewing is almost always the lowest priority so I get it. My break was mostly about changing family schedules and shifting family priorities that pretty much ate up all my time. Most of my prior brewing was done late at night after the kids went to bed, that was no longer possible. The 20 month old yeast was revived using 500ml of a half strength starter (1.020). The yeast looked normal creamy tawny color coming out of the smack pack and smelled the same as usual. It took about 3 days on the stir plate to get going but it eventually took off as normal. |
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Post by neddles on Apr 8, 2020 11:18:41 GMT -6
Always love the Hoegaarden. Perhaps a Saison. It says 63-76F with low flocc so.... You could go either way and make a big quaffer. Maybe a low OG Saison for a nice cake and drop a Big beer on it. wyeastlab.com/yeast-strain/forbidden-fruitYeah I wonder about doing the wit and then following up with something like a Tripel Karmelite. |
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Post by Ken on Apr 8, 2020 12:01:58 GMT -6
First off, very encouraging that a 20-month old pack was resurrected. How long did that take? The yeast looks and smells okay? The flocculation is low, the attenuation is 72-76% and the temp range is 63°F to 76°F. For styles, it shows Wit and also "Belgian Specialty Ale... White IPA". Not sure I have heard of that second style but it sounds... um... different. You know this is not my yeast so I am doing everything I can to avoid getting queasy over here. Keep us posted as things progress and it's great to hear you're back on it. Any specific reason for the break you took? I understand that brewing is almost always the lowest priority so I get it. My break was mostly about changing family schedules and shifting family priorities that pretty much ate up all my time. Most of my prior brewing was done late at night after the kids went to bed, that was no longer possible. The 20 month old yeast was revived using 500ml of a half strength starter (1.020). The yeast looked normal creamy tawny color coming out of the smack pack and smelled the same as usual. It took about 3 days on the stir plate to get going but it eventually took off as normal. Congrats on navigating around that and making it back. When my kids were little I would brew starting at around 4am. Finish up and then take them to school and then start working. Weekends were usually busier than weekdays so there wasn't much choice back then. It's hard to justify 4-5 hours to make something that you could pick up at a quickie mart in 10 minutes. |
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You know this is not my yeast so I am doing everything I can to avoid getting queasy over here. 
