Yeah I've figured I'll leave it for now. I have ramped up the temps a bit after pitching to "help it along", and I'll turn it down at the first signs of action again. It's now at 14°C. The heat wave is causing the fridge to run 24/7 now, hehe.
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Yeast propagation : Long term base solution storage
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He didn't boil, so its not like he boiled off any oxygen from the wort.
Secondly its Fermentis yeast which should be fine in these conditions.
Im sure it will get there... you can even leave it till Thursday before making a decision.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Sorry my bad I didn't calculate the yeast viability for 90 days storage, just guessed that you will have 70% yeast viability after 3 months.
In actual fact you lose 0.7% of your yeast viability per day 90 X 0.7% = 63% loss
If you washed, crashed and decanted you will have close to 2 billion cells/ ml compacted yeast slurry.
300 ml decanted X 2 billion/ml = 600 billion potential cells - 63%loss = you have 222 billion cells that's still alive.
You need 540 Billion cells for 1.050 Lager @ 1.75 mil/ml/°Plato for a Lager therefore you only pitched about 40% of the needed viable cells.
That said I would still leave it at 12C and let the yeast do its thingLast edited by Harhm; 22 October 2019, 17:12.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Harhm View PostSorry my bad I didn't calculate the yeast viability for 90 days storage, just guessed that you will have 70% yeast viability after 3 months.
In actual fact you lose 0.7% of your yeast viability per day 90 X 0.7% = 63% loss
If you washed, crashed and decanted you will have close to 2 billion cells/ ml compacted yeast slurry.
300 ml decanted X 2 billion/ml = 600 billion potential cells - 63%loss = you have 222 billion cells that's still alive.
You need 540 Billion cells for 1.050 Lager @ 1.75 mil/ml/°Plato for a Lager therefore you only pitched about 40% of the needed viable cells.
That said I would still leave it at 12C and let the yeast do its thing
Sent from my SM-A750F using Tapatalk
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No problem. I use Beersmith for everything brewing but for yeast I have been using the Brewersfriend yeast calculator exclusively with great success.
Sent from my SM-G930F using Tapatalk2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Toxxyc View PostYeah I've figured I'll leave it for now. I have ramped up the temps a bit after pitching to "help it along", and I'll turn it down at the first signs of action again. It's now at 14°C. The heat wave is causing the fridge to run 24/7 now, hehe.
Sent from my SM-G930F using TapatalkLast edited by Harhm; 23 October 2019, 05:39.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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I slightly increased the temps right after pitching, so I didn't tamper with it in the meantime. I checked on it this morning again and saw a krauzen forming, with good smell from the airlock's moving bubbles. It's slow, but it's there, exactly how I want it, so I'm really happy with it right now. Bit of a sigh of relief, to be honest. Looks good, smells good. Got that rich biscuity nose again that I absolutely love.
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Originally posted by JIGSAW View PostHe didn't boil, so its not like he boiled off any oxygen from the wort.
oxygen-solubility-water-2.png
Glad its going now Toxxyc. Im very interested in your final results here and your comparison to the boiled version.Cheers,
Lang
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"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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Originally posted by Langchop View PostI wouldn't compleeeeetely write this off as a factor in fermentation lag. My understanding from reading up is that most of your oxygen is gone by around 75 C (according to one article, though the below graph doesnt say this) and its not a case of it just 'boiling off' at boiling point? ie. a case of solubility, not volatility.
I have to admit tho, ever since that article from Fermentis about their yeast being pitched dry and into wort without oxygenating, I don't do that anymore and I must say I cant tell a difference in lag-time between back when I did and now.
Remember I'm the "lets take a shortcut" type of brewerThe Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View PostNoted.
I have to admit tho, ever since that article from Fermentis about their yeast being pitched dry and into wort without oxygenating, I don't do that anymore and I must say I cant tell a difference in lag-time between back when I did and now.
Remember I'm the "lets take a shortcut" type of brewer
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If there is one thing I continuously learn from literature and people's experiences here, is that few of the 'ultra critical' things we are taught (think oxygenating, rehydrating, trub separation, etc) are actually that catastrophically critical, except for sanitation (IMO), and most often at the very worst you will have a very average beer. I have often had little panics, but almost always, they resolve themselves with time.
[Yes my arms are up defensively, waiting to be lambasted for this statement!]
Even some crappy beers have turned into amazing beers after 2 years of bottle time.
Yeasty bugs are hardy and industrious little buggersLast edited by Langchop; 24 October 2019, 10:26.Cheers,
Lang
~~~~~~~~~~~~~~
"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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Originally posted by JIGSAW View PostNoted.
I have to admit tho, ever since that article from Fermentis about their yeast being pitched dry and into wort without oxygenating, I don't do that anymore and I must say I cant tell a difference in lag-time between back when I did and now.
Remember I'm the "lets take a shortcut" type of brewer
https://www.youtube.com/watch?v=-tkGAX5XSS0
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