Tweet
Anybody using wyeast 1332 as their house yeast? I just started using this yeast as our house yeast, switched from 1056, and we are having issues with double batching/fermentation times.
For years I've used 1056 with no issues back-to-back brew days. Pitching for 15 bbls on day one, oxygen at 7 lpm for about 15-20 minutes. Day two (24 hours later) knocking out another 15 bbl batch, no oxygen. Fermentation 3-5 days.
with 1332, I bought a fresh pitch, 8 L . Did the same process as I stated above and we are having a horrible fermentation. I've talked to Michael at Wyeast and we have come to a conclusion that maybe its the lag time between batches and/or waiting until the beer has taken off better. I would rather not wait 48 hours to brew the second batch.. out of convenience and brew scheduling..
Anybody else having this issue with 1332? I'm about to switch back to 1056, but we like the flavor profile of 1332 on our ales. Any input/suggestions would be greatly appreciated!
For years I've used 1056 with no issues back-to-back brew days. Pitching for 15 bbls on day one, oxygen at 7 lpm for about 15-20 minutes. Day two (24 hours later) knocking out another 15 bbl batch, no oxygen. Fermentation 3-5 days.
with 1332, I bought a fresh pitch, 8 L . Did the same process as I stated above and we are having a horrible fermentation. I've talked to Michael at Wyeast and we have come to a conclusion that maybe its the lag time between batches and/or waiting until the beer has taken off better. I would rather not wait 48 hours to brew the second batch.. out of convenience and brew scheduling..
Anybody else having this issue with 1332? I'm about to switch back to 1056, but we like the flavor profile of 1332 on our ales. Any input/suggestions would be greatly appreciated!