H
harebare
So the last time I racked off the primary there was SUCH a pretty pile of yeast that I hydrated it a little and put it in a Grolsch type bottle that my brew pub master-brewer gave me some yeast in a while back and threw it in the fridge. When it came time to brew again (the next weekend) I pulled out the yeast, shook it into a growler, added a weak starter (water and spray malt 1.020 or there aboutst), air locked it and set it on the kitchen counter.
The next morning it was going wild. I brewed essentially the same California/American ale that I harvested it from. The OG of the mother batch was 1.080 and it went to 1.008 in 3.5 days. This time 1.080 went to 1.012 in the same amount of time and stopped dead.
OK. Call me Princess but I can taste the extra 0.004 sweetness and I don't want it in my ale. Is my yeast tired and can't quite make it across the finish line or do you think I screwed up and produced some less-than-fermentable sugar in my mash somehow?
If it's just tired yeast, I'll bottle with champagne yeast and no additional sugar. But if it's complex sugars, I'll have to add a special yeast and leave it in the secondary a few weeks longer than I'd like to.
Is there a simple (and I'm talking dirt simple here. I got a D in organic chem in college) test for complex vs simple sugars?
Just thinking out loud. Oh this brewing thing is ever a puzzle...
- Hare
The next morning it was going wild. I brewed essentially the same California/American ale that I harvested it from. The OG of the mother batch was 1.080 and it went to 1.008 in 3.5 days. This time 1.080 went to 1.012 in the same amount of time and stopped dead.
OK. Call me Princess but I can taste the extra 0.004 sweetness and I don't want it in my ale. Is my yeast tired and can't quite make it across the finish line or do you think I screwed up and produced some less-than-fermentable sugar in my mash somehow?
If it's just tired yeast, I'll bottle with champagne yeast and no additional sugar. But if it's complex sugars, I'll have to add a special yeast and leave it in the secondary a few weeks longer than I'd like to.
Is there a simple (and I'm talking dirt simple here. I got a D in organic chem in college) test for complex vs simple sugars?
Just thinking out loud. Oh this brewing thing is ever a puzzle...
- Hare