Yeah, I think either way you'll be fine. Did you use liquid yeast or dry? Starter or no starter?
liquid wyeast, the slap pack. im assuming thats with a starter (sorry noob to this haha)
if i repitch, should i do the same? or go with a different yeast of the same?
We're all noobs at some point! No, that's not a starter. A starter consists of basically making a small amount of wort, and pitching your yeast to raise the number of viable yeast cells... There's a little more to it than that, but do a quick search and you'll find plenty of info! Depending on the "best by" date of your Wyeast pack, it make be a really slow start. If you have to repitch, I would probably go with a dry yeast like Safale S-05. Others have used it with this recipe with good results.
Awesome thank you for that. I'll do the dry yeast if i have to repitch.
EDIT: If i do so, should i make a starter for it? Or just pitch it as is? First time using Dry yeast, i see mixed reviews haha
I've always had good result pitching it straight from the packet. Some will say you should rehydrate it first, directions are on the packet, but many don't rehydrate first. You won't need a starter for dry yeast, as there is a greater yeast cell count in a packet of dry yeast vs. a vial/pack of liquid yeast. So, rehydrate or don't, either way you'll make beer! I'll be surprised if you don't wake up tomorrow to find active fermentation, let me know how it all turns out!
Awesome! Any idea what the "best by" date was on the yeast you pitched? Yeah, opening the lid could potentially cause you some infection issues. I'd let it go for the 7 days, and check the SG. If it's dropped quite a bit, check it again in a day or so and see if it stays the same. If it does, you're good to go! If not, pitch some dry yeast. Even if you've got a stuck fermentation, you can pitch some dry yeast and you'll be fine.
if your fermentation is complete, there is nothing to worry. I wouldnt leave the beer on berries for 2 weeks but i honestly cant tell you why. I just wouldnt. 7-10 days tops. More time in terrtiary will not hurt anything. Cold crash it for a week or two and let it clear up. It will help.scrub0bk said:i just racked onto the strawberries after 10 days. OG was 1.020. compared to my first brew (belgain wheat) there was very very little krauzen, a lot more sediment though in the primary. I think im gonna leave it on the secondary for about a week, then rack onto tertiary for about another 10-14 days. Think this is a good idea? I'm a bit worried there wasnt much krauzen but a lot of sediment, but obviously i got fermentation if i dropped from about 1.055 to 1.020.
if your fermentation is complete, there is nothing to worry. I wouldnt leave the beer on berries for 2 weeks but i honestly cant tell you why. I just wouldnt. 7-10 days tops. More time in terrtiary will not hurt anything. Cold crash it for a week or two and let it clear up. It will help.
Fermentation should be complete before you rack onto berries. Secondary fermentation is a misnomer. Fermentation only occurs once, unless you add more fermentable sugar. In my experience, adding the berries does not cause another fermentation so the beer should be done when you rack. The terrtiary stage is only for clean up. Check your gravity and if it is unchanged for 3 days, fermentation is complete. Then rack o to berries.
no. Not saying that. Im saying the by the time fermentation is complete, the yeast are done. In my 4 years of brewing this beer, it has NEVER started fermentation again. Ever. Once the beer reaches FG, its done. The berries give it flavor, but will not kick start the yeast into dropping you FV even more.jtd_419 said:So you're saying that the natural sugars contained in all fruits are not fermentable, I do believe that you need to rethink that
no. Not saying that. Im saying the by the time fermentation is complete, the yeast are done. In my 4 years of brewing this beer, it has NEVER started fermentation again. Ever. Once the beer reaches FG, its done. The berries give it flavor, but will not kick start the yeast into dropping you FV even more.
yup! i did terrtiary in the keg in my last batch and i wasnt happy with it. It didnt clear and it didnt age right. I would terrtiary, then go the keg.SupervisingChildren said:That's why you do the 2 week primary, correct? I had one or 2 gushers in the first few batches which I think were from tossing in the strawberries too early when the yeast was still active. Question: kegging my current batch. Tertiary then keg, or terriary in the keg?
yup! i did terrtiary in the keg in my last batch and i wasnt happy with it. It didnt clear and it didnt age right. I would terrtiary, then go the keg.
Gonna bottle in a couple days... here is where we are so far...
I just bottled last night. Very sweet smell of strawberries, had to taste a bit, had a very wine-esque taste to it.
Anyone else have similar before bottling? hoping that it just needs a bit of time to "beer-up" persay.
Anyone try this using strawberry extract as opposed to the fruit directly? And any recommendations as to quantity and timing of its use if so?
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