Questions for Jamil 11/20/05

[jamilz]

I think all of the other questions were answered on the show.

[GottBeer]

I've just started freezing yeast with glycerin, much like on this page http://www.schwedhelm.net/brew/yeast_harv_freeze.html, and it appears it be working well so far.

I use 4 oz canning jars for the yeast and 1 quart canning jars for starters, all premixed an pressured cook ahead of time. Works out well. If you're interested in long term yeast storage you should check out the above page.

[Fuzzy]

For lagers do you go by the recomended temps for the yeast or do you have certain temps that you use for all your lagers?

I use the same temp profiles that Dan Gordon talked about for all lagers. Pitch at 44F and let the yeast warm the beer up to 48F.

How do you get your wort that cold before pitching? The best I can do with my immersion chiller is get it down to the low 60's, and that depends on the time of year. Are you putting your wort in a frig to bring it down to the 40's and then pitching the yeast later? Perhaps I missed your explanation on this. Correct me if I am wrong, but thinking just from my standpoint how I would accomplish this, I would have to take the wort, chill it as cold as I could with the immersion chiller and then place the fermenter in the frig and bring it down to 44 degress (how long does this take?). Then I would remove the fermenter, open the lid again, (aerate the wort again??) and then pitch the yeast. Does that sound correct?

[jamilz]

How do you get your wort that cold before pitching? The best I can do with my immersion chiller is get it down to the low 60's, and that depends on the time of year. Are you putting your wort in a frig to bring it down to the 40's and then pitching the yeast later? Perhaps I missed your explanation on this. Correct me if I am wrong, but thinking just from my standpoint how I would accomplish this, I would have to take the wort, chill it as cold as I could with the immersion chiller and then place the fermenter in the frig and bring it down to 44 degress (how long does this take?). Then I would remove the fermenter, open the lid again, (aerate the wort again??) and then pitch the yeast. Does that sound correct?

Chill it the best you can.
Put it in the fridge until pitching temp.
Remove trub.
Add O2 and yeast.

[colplink]

Jamil...

Man, you know your yeast. What I am most curious about now that I have been pitching the proper rates, and I likely missed you talking about this already... I am very interested in how you get your beer to competition. Do you CPF, Bottle condition, what?

[pvignola]

Jamil, you mentioned that you stopped using carapils for AG brewing. Why is that? Do you use .5 lb of wheat for head retention?

Brew On!

[Danno]

You shouldn't need specialty grains for head retention with all grain beers. I don't use American malts very often but I seem to remember that their head qualities weren't as good as English or Continental malts but should still be adequate.

[jamilz]

Jamil...

Man, you know your yeast. What I am most curious about now that I have been pitching the proper rates, and I likely missed you talking about this already... I am very interested in how you get your beer to competition. Do you CPF, Bottle condition, what?

I CPF everything for competition. I added it up the other day, more than 7,000 bottles CPF'd.