This yeast has been problematic for me during fermentation and filtering.
Ferm: This is a high alcohol tolerant yeast strain used in Special Ales of Belgium. The yeast can handle higher temperatures from about 68-80 F. It seems to go for several days very vigorously after pitching, and then it shuts down almost entirely with lots of sugar still available. I pulled some of the flocculant yeast off the bottom of the ferm tank and fed it with new wort, then repitched it the next day. That seemed to work last time I used it inspite of a month long fermentation time. This time it hasn't taken off after doing this.
Filtering: The clarity on the intial batch was not good. I used 7 micron and then 3 micron filter sheets. Neither of these microns was able to strip the yeast from the beer. I looked at it in a microscope and there was still several million cells/mL.
If anyone has used this yeast with similar problems I would love to here from you. It may be a situation of propogation techniques and or bad yeast bank supply. I do outsource my yeast propogation.
Thanks,
Todd
From: Todd Malloy (tmalloy25@hotmail.com)
Ferm: This is a high alcohol tolerant yeast strain used in Special Ales of Belgium. The yeast can handle higher temperatures from about 68-80 F. It seems to go for several days very vigorously after pitching, and then it shuts down almost entirely with lots of sugar still available. I pulled some of the flocculant yeast off the bottom of the ferm tank and fed it with new wort, then repitched it the next day. That seemed to work last time I used it inspite of a month long fermentation time. This time it hasn't taken off after doing this.
Filtering: The clarity on the intial batch was not good. I used 7 micron and then 3 micron filter sheets. Neither of these microns was able to strip the yeast from the beer. I looked at it in a microscope and there was still several million cells/mL.
If anyone has used this yeast with similar problems I would love to here from you. It may be a situation of propogation techniques and or bad yeast bank supply. I do outsource my yeast propogation.
Thanks,
Todd
From: Todd Malloy (tmalloy25@hotmail.com)
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