From the HBD Archive
From: Tom Bower <>
Subject: Dry Hopping, Ale Yeast Fermentation Temps
Date: 1992-03-16 21:42:59 GMT

Recently a friend and I made a 10-gallon batch of ale which we split into
two large carboys and pitched with different yeast starters: the first, with
re-used WYEAST British Ale from a previous batch, and the second with some
SNPA yeast (started from a six-pack worth of bottles...YUM!).

Questions for the HBD'ers:

1.) I want to dry hop. I was going to throw an ounce of whole Cascades into
the carboy after the krauesen (sp?) falls. If these things are floating
around loose, how do I rack to secondary without plugging up the siphon
or leaving a bunch of beer behind? Is it possible to put the hops into
a sanitized hop bag or something? (Then how do I get it into the mouth
of the carboy!?) At least in the 7-gallon carboy I've got plenty of
headroom for it.

2.) The two yeasts I'm trying are behaving rather differently. The British
yeast (maybe because it was re-used and started with a greater population)
took off and fermented vigorously, even at my basement temp. of 57 deg. F,
while the SNPA yeast was extremely slow. In fact, I even went and got a
pack of WYEAST #1056 (American Ale, which I read here IS the SNPA yeast)
and pitched that as well when I still had almost no activity after 2 1/2
days. I suspect that the temperature is a bit on the cool side for this
yeast; does anyone have know what the "ideal" temperatures are for these
little buggers? It's now been 4 days and the British yeasties are still
popping, lots of CO2 and rollicking yeast motion in the carboy, while the
SNPA guys appear to be working but much more slowly. So far, no sign of
contamination, just vastly different fermentation rates at this temp.
Both carboys were at equal temperature, both were agitated to oxygenate
the cooled wort...the only visible difference at pitching time was that
the British batch had more trub in the bottom than the other.

In the meantime, I'm just not worrying, and looking forward to trying these
two ales which will be the same except for the yeast they were fermented with.

Any comments from others with experience using these yeasts or with the
mechanics of dry-hopping will be appreciated!

~~~ Tom Bower ~~~

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