Fermentation hasn't started

[jonnyt]

If you pitch above 20C you could get increased esters

[DerbyshireNick]

+1 on the starting low.

Currently reading "yeast" and my translation into practical instructions of what it says is...

start 2c below your target (pitch)

after 24 hours increase to 1c below target.

after a further 24 hours increase to target.

Then... it says when fermentation is 3/4 of the way through (I assume this to mean in terms of gravity not total process but I need this clearing up) using the same stepping over 24 hour periods bring it up to 2c over your target. This final increase will help the yeast get active and "clean up after themselves" as you are helping them gobble up all the nasties they may leave behind.

This goes hand in hand with when people preach longer fermentations times and I have to agree. I have just started a brew using this method (brew day coming soon) and intend to give it a good 3 weeks minimum in primary. This will give a nice long "conditioning" phase at the slightly higher temperature and in theory produce a really nice beer.

[gregorach]

I notice you oxygenate after you've pitched. Is this the best way to do it and, if so, why is it better than oxygenating before pitching, please?

Also, how many minutes does the cylinder last?

Guy

I do it that way around to distribute the yeast without having to stir it. A lot of the motivation for this (along with the plate chiller) was to get as close as possible to a completely closed system, post boil.

I don't know how long the cylinder will last - I'm still on my first one. I've done at least 15 brews with it so far, and couple of those were lagers, which I aerate for 90 seconds.

[gregorach]

Is the investment in time and equipment worth it?

A lot of people would ask the same about all-grain vs kits, or home brewing vs going to the shops. In terms of time it's not that much more on a brew day. In terms of money, that depends on how easily you can afford it. I've spent more on a shirt, or a bottle of wine...

[Rick_UK]

Is the investment in time and equipment worth it?

A lot of people would ask the same about all-grain vs kits, or home brewing vs going to the shops. In terms of time it's not that much more on a brew day. In terms of money, that depends on how easily you can afford it. I've spent more on a shirt, or a bottle of wine...

Point taken Dunc, and I guess if you have plenty of time/money and enjoy lots of tinkering and fine tuning then it's all part of the pleasure of brewing and worth the money. I suppose what I really meant was does it improve the final product and give you a better brew? I tend to be quite minimalist and like to avoid unnecessary processes/equipment. However, i'm always interested in improving/my set up if it means a better end product.

Interesting views on pitching temperature. So far I've been largely following the advice in GWs book where he recommends pitching on the warm side to enable the yeast to establish itself quickly and doesn't seem concerned about this producing too many esters.

Rick

[gregorach]

I suppose what I really meant was does it improve the final product and give you a better brew?

Well, it enables you to move to a closed system post-boil, reducing opportunities for infection (including those very slight infections that you don't really notice as such, but which can make subtle differences) and it gives me more consistency. I used to notice quite a lot of variation in the length of the lag phase and the subsequent rate of fermentation, depending on how well aerated my wort was. This is now much more consistent and predictable.

It also depends on what sort of yeast you're using - if you're using dried yeast or strains with low to moderate oxygen demands, you'll notice much less difference than if you're using strains with high oxygen demands.

[barneey]

Just a little help needed with the oxygen side of things, rather than go down the disposable cylinder route would a normal refillable oxygen cylinder do the job?

Adams gas is 10mins away from me http://www.adamsgas.co.uk/index.php?pag ... &Itemid=54

Thanks

[gregorach]

I don't see why not.

[weiht]

Yeah, i would pitch cold too 17-18c depending on strain. Maybe u could make a small starter wort like 300-500ml and pitch that into the slurry 12 hrs before finshing your brewday? That would help wake up the yeast and allow you to pitch active yeast into the fermenter.

I think its better to pitch cold and let it rise gradually than pitch warm and bring it down to where you want it to ferment. You may confuse the yeast into putting out some flavours you would otherwise wanna avoid