Beer Forum

1.080 Tripel with 12% sugar, 2 vials wp530 in 1200ml starter, pitch @ 66f now at 73F at 10 days.

Sample at 1.024 and it needs to be drier.

looking at pitching a liquid Champagne yeast at high krueasen:

- what size starter?
- pitch into primary or rack beer to secondary then pitch?

Cheers

-

My vote is to pitch into primary and leave it for a week then secondary.


Weenie Boy

Sorry, double post.

Weenie Boy

Check ya on BBB Dbear!

I had a 10 gallon batch of golden strong (Brewing Classic Styles) that stopped at 1.025 from 1.077. I pitched a 2000ml active starter of Champagne yeast after I kegged it. It then finished at 1.008. The problem was that was a little too low and the beer was way too hoppy. In retrospect, I should have monitored the gravity so I could have crashed and filtered when I reached the desired balance. The beer is about 9 months old now and I still have 5 gallons. I'm waiting for the hops to drop out. Not much room for them to hide.

BTW, when I have excessive blow-off, I run the blow-off into a sanitized a 4000ml Erlenmeyer flask with aluminum foil tightly around the blow-off tube and flask opening. When the fermentation activity subsides, I put the yeast and beer back in the fermenter.

Tasty

Thanks Tasty.

"...and the beer was way too hoppy." Say it ain't so

The sanitized flask is a great idea. I had sanitized water in a 1gal jug and ended up with a 1/2in of sludge in the bottom. Should have known a 6gal better bottle is no match for 530 when it wants to be free. Next time I bring the big glass to to the party.

The yeast that was left did a heroic job of getting to 1.020. The beer is sweet but the ferment is clean (no off flavors). First time using a striplate and did a 1300ml starter with 2 vials of 530.

- What liquid Champagne yeast did you use?
- For 5gal, 1000ml starter?

Cheers.

I used White Labs WLP715 Champagne yeast. 1000ml starter sounds fine.

Tasty

Thanks Tasty. Thanks to all.