Subject: Re: Re: liquid yeast
Date: 1989-04-02 13:04:40 GMT
) [ on the problems of pitching directly into wort v. darkening
) effects of canned sterile wort used to start yeast ]
I don't think that I would attempt to pitch liquid yeast directly
into the 5 gallons; there is simply too much beer for too little
yeast. The lag time would be too long (well, I prefer a lag time of
about 2 minutes before I can smell the CO\s-2\d2\u\s+2 and other
pleasant odours of fermentation).
I don't keep sterile wort on hand, either. When I plan to make beer,
I sterilize a half-gallon glass vessel (the usual bleach-water) and
produce some boiled wort on the spot. Use light-coloured DME, boil
it for a few minutes, cool it, and pour into the glass vessel. Add
yeast to this. Cover with clean saucer, or use sterilized plug &
I pitch the yeast, with wort, into the beer.
If I were really worried about keeping the colour light, and needed
canned wort, I might make a batch of sterile wort by mashing a couple
of pounds of pale lager malt, boiling the resultant barley-water, and
canning. The DME wort is generally darker than from pale grain.
Dr. T. Andrews, Systems
CompuData, Inc. DeLand
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