10 x yeast re-pitch experiment

[Beer Martin]

So, I've known about the brewing network for over a year, but never listened to it. A buddy of mine convinced me to go back and listen to all the archived shows. I've never been so inspired to brew (currently have 6 active carboys).

After listening to the second Jamil appearance talking about fermentation I decided to try a run of re-pitching a yeast ten times.

The experiment is less of trying to find out about yeast and more of a determination challenge.

I go through phases on what I brew and I'm currently stuck on English beers. So, I will be using London ESB.

My current plan is to make a 2 liter starter. Then the first pitch will be into a 1.035 English Bitter. Here's my current plan:

1) English Bitter (1.035)
2) English Special Bitter (1.045)
3) English Extra Special Bitter (1.060)
Split yeast
4a) English IPA
4b) English Mild (1.035)
split yeast
5a) English Imperial IPA
5b) Southern English Brown (1.040)
6) Northern English Brown (1.040)
7) Brown Porter (1.048)
Split Yeast
8a) English Extra Special Bitter (1.060)
8) Robust Porter (1.060)
Split Yeast
9a) English Brown Ale or Bitter
9) Baltic Porter (1.080)
10) Imperial Stout (1.100)

It's a plan that will take time, but should be fun. Keep me brewing every week, other week, or 3 weeks if I get lazy.
________
HERBALAIRE VAPORIZER (http://www.vaporshop.com/herbalaire-vaporizer.html)

[markaberrant]

9) Baltic Porter (1.080)
10) Imperial Stout (1.100)


Baltic Porter is a lager, not an ale, I don't think London ESB would be at all appropriate for a yeast choice.

And that same yeast is going to have a hell of a time fermenting a 1.100 stout. I would go beyond 1.080 - 1.090 with that yeast.

[Beer Martin]

Baltic Porter is a lager, not an ale, I don't think London ESB would be at all appropriate for a yeast choice.

And that same yeast is going to have a hell of a time fermenting a 1.100 stout. I would go beyond 1.080 - 1.090 with that yeast.

Good point. I wasn't aware that Baltic Porter was traditionally a lager yeast. I might go ahead and give it a try regardless and ferment it at the lower range for ale yeast.

I don't plan on re-using the yeasts from the a) batches.
The a) batches are bigger beers. That's why I'll take a smaller portion to ferment another small beer and use the majority of the yeast for the big beer.
________
Iolite vaporizer (http://vaporizers.net/portable-vaporizers)

[markaberrant]

Good point. I wasn't aware that Baltic Porter was traditionally a lager yeast. I might go ahead and give it a try regardless and ferment it at the lower range for ale yeast.

I don't plan on re-using the yeasts from the a) batches.
The a) batches are bigger beers. That's why I'll take a smaller portion to ferment another small beer and use the majority of the yeast for the big beer.

I think of Baltic Porter as more of an Imperial Schwarzbier than an Imperial Porter.

I understand your plan, but the London ESB yeast is not known for high alcohol tolerance or attenuation, so it's going to have trouble with a 1.100 stout no matter what you do.

[Beer Martin]

I think of Baltic Porter as more of an Imperial Schwarzbier than an Imperial Porter.

I understand your plan, but the London ESB yeast is not known for high alcohol tolerance or attenuation, so it's going to have trouble with a 1.100 stout no matter what you do.

Touch?, the gravities aren't nailed down. I'll probably bring it down. I do have my 1.119 stout right now, so maybe I'll do a 1.070-80.
________
Brunette lesbian (http://www.fucktube.com/categories/430/lesbian/videos/1)

[Mill Rat]

I've found WLP 007 to be well suited to both English session ales and to getting a good ferment on those 1.100+ batches, too, using exactly the sort of slurry carryover method you've described, including some that have won awards.

[Beer Martin]

Beer number 1 is in the fermenter. Fermenting at 66 F. Should be a fun run. I wonder how far I'll get.

Since it's a small beer I might rack it into secondary and brew again this weekend. Though, I will have to bottle/keg 3 other beers. So either this weekend or next.
________
CHRIS AMON (http://www.ferrari-wiki.com/wiki/Chris_Amon)

[Beer Martin]

Beer number one was kegged yesterday and beer number two was pitched directly on top of the yeast cake and took off withing a few hours.

Beer two was indeed a Special Bitter and had a 1.049 OG (I freaked out a little and threw in some DME then found out my efficiency was spot on. So, the OG is a touch high)

My plan is to ferment this one for 2 weeks then keg. At that point I'll separate the yeast and trub for a cleaner pitch into beer three.
________
Lesbian asslicking (http://www.fucktube.com/categories/722/asslicking/videos/1)