![]() There weren't any exotic adjuncts or chemicals used in the process. The previous harvests of the yeast were clean and properly stored, and not more than 6 months old. The malts bill is very similar to what I used before with 2105 yeast. This is not the way I remembered this yeast acting on the two previous times I used it. So, the FFT took off like a rocket and finished way low, but the fermenting wort took forever to start and developed only a slow, weak stream of activity. 2105-PC only has an estimated attenuation of 70-74%. Even though it's often the case that an FFT will finish 1~2 points lower than an actual fermenter wort, I have a hard time believing that it would be 5 points lower than my calculated estimate. The FFT sample was done in the same Erlenmeyer flask as the pitched yeast, and the sample was drawn from the fermenter immediately after the pitch. My predicted FG was 1.009, but the FFT measured out at 1.004 after two days on a stir plate at room temperature. Gravity has dropped about 12 points, down from OG 1.045, so I know it's fermenting. I raised the temperature to 53F, and after 4-6 hours there was a slow but steady parade of bubbles in the blow-off, however the rate hasn't increased past this stage of 8-10 bubbles per minute, and it's 5 days into fermenting. I was getting ready to give the yeast a burst of CO2 to kick start the process when I noticed a lone bubble. I oxygenated for 60 seconds after pitching and capping the fermenter.Īfter nearly 50 hours there was no visable activity in the blow-off. The wort and yeast were both at or near 50F. I crashed, decanted, then pitched ~800 ml of thick, viscous slurry into the fermenter. I only propagated 1 quart since this was the last jar of my homemade starter wort. The base yeast for the starter was harvested from a previous batch last April and took off quite well into a quart of prepared 1.040 wort and reached active krausen within 24-36 hours. ![]() I'm 5 days into fermenting at 50F, and the activity is slow in the blow-off line. I'm on a 3rd generation pitch starter right now in a Pre-Prohibition lager that I usually ferment with WLP-830. I've brewed twice with it before in the past year (Coors Light and Coors Banquet clones) with very good results. Just curious about experiences other folks might have had with Wyeast 2105 PC Rocky Mountain Lager yeast.
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