You rehydrate dry yeast in about half a cup of warm water in advance of pouring it into the fermenter. I usually sprinkle it on top of the water, let sit, covered, for 10 minutes, stir, sit, again covered, for an additional 10 minutes, stir and pitch. McGarnigle Well-Known Member. The Brewhouse's website suggests Wyeast , but of course there are other choices. I like your avatar it was my daughters favorite anime growing up..
Seven Well-Known Member. I agree with the suggestion to use Wyeast - Irish ale yeast. Although the dry yeasts suggested will probably work just as well. TheSeether Well-Known Member. I have never rehydrated safale even in my big batches.. It's not necessary is it? I always like using any of the British style yeast strains to ferment out lower ABV stouts. TheSeether said:. No, it is not necessary in the strictest sense of the word or even a loose interpretation, really. The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity.
Rehydrating with water ostensibly makes the cell walls more "pliable" to better handle the osmotic pressures discovered in the wort. Yes, the yeast can go from dry to wort with apparent success but it does represent additional stress for the yeast. Finally, the sooner the yeast get to work the more quickly they outpace any competitors that may find their way into your wort. The yeast have to hydrate one way or the other. Do you want them to get to work as soon as they hit the wort or wait around in the wort getting rehydrated?
CidahMastah Well-Known Member. Joined Nov 12, Messages 4, Reaction score The is the stout yeast. That is the yeast used to make Guinness. I would go with that or the WL equivalent, WL Check this out Yeasts. You must log in or register to reply here. Similar threads. Coopers Stout - what yeast is best?
Replies 19 Views 11K. Sep 19, Bob. Brewer's Best Irish Stout. Basically my house yeast. Sounds like you're going for a "West Coast" style stout, not a British one. I use for those, so I'd recommend if you're going White Labs.
Life begins at I would go with WLP If you're a Rogue fan, go for the Pac Man. Its what makes Rogue beers taste like Rogue beers. I personally do NOT care for that yeast, just for its flavor contribution.
But, this is why we homebrew. To tailor the beer to our tastes! Quote from: denny on July 04, , pm. Jeremy Baker "An escalator can never break: it can only become stairs. Extract brewers should use a light color US-based malt extract. All-grain brewers can use a single infusion mash and a low enough mash temperature so that the resulting beer does not end up too viscous.
Use a lower mash temperature when using lower attenuating yeasts or high starting gravities and use a higher temperature when using the higher attenuating yeasts or lower starting gravity beers. The majority of the character that defines American stout comes from specialty malts and there is plenty of room for experimenting with specialty grains and rich malt flavors.
Every American stout needs roasted malt notes and many examples include caramel malt flavors. Experimenting with the amounts and colors of crystal and roasted malts is a great way to change the character of your beer.
The roast, chocolate and coffee character of the style comes from the use of highly kilned grain. Roasted barley, black malt and chocolate malt are most common. Keep in mind that beers at the higher end of this range can be acrid depending on the blend of roasted grain.
However, some commercial versions use mostly chocolate malt while others use almost all black malt. It really depends on the other balancing factors, which can either emphasize the acrid sharpness or mellow it out.
Crystal malts add caramel flavors and residual sweetness, which helps balance the bitterness of the roast grains and hops. For caramel flavors, I like a mid-color crystal for this style, but the type of crystal malt you use can range dramatically. The quantity and the color of crystal malt is a key part of the balancing act.
The lower the color of the crystal malt the sweeter it often seems. You want to try to balance the sweetness of the crystal malt, the residual sweetness from unfermented sugars, the sharp, highly roasted grains, and the hop bittering to achieve a balanced, drinkable finish. If you are looking for more complexity, mouthfeel or increased head retention, it is possible to add other malts as well.
Oats, wheat malt, Munich malt and more are common additions. Just use restraint so the beer does not become saturated with unfermentable dextrins or cloying flavors. Hop flavor and aroma varies from minimal to bold.
Typical hop additions for this style are American varieties, but you have plenty of leeway when making your hop choices. Almost anything is fair game as long as you do not try to build a big German noble hop character or something along those lines. It is the overall impression that matters. I like using citrusy or piney American variety hops such as Cascade, Centennial, Columbus and Amarillo for flavor and aroma. You can bitter with almost any hop as well, but clean, neutral hops are most common.
In any interpretation, late hop additions are acceptable, but you need to have some idea of how any citrusy, acidic notes from the hops might play alongside the roast character. To cut back on the amount of hop material at the end of the boil and subsequent wort loss, I prefer to use high alpha hops for the bulk of the bittering. While all American stouts should have a medium to high bitterness, the balance of bittering versus malt sweetness can range from balanced to firmly bitter.
Fermentation should result in a well-attenuated, low ester beer. You will not have to worry too much about leaving an overly sweet beer with these yeasts either, as they tend to attenuate well even in big beers and at a range of temperatures. Regardless of the yeast, you want good attenuation and a relatively clean profile so make certain you oxygenate the wort and pitch an appropriate amount of clean, healthy yeast. Try to pick a temperature and stick with it, holding the temperature steady throughout fermentation.
Holding the temperature steady is important to getting a proper level of attenuation and avoiding off-flavors, especially if you are making a bigger beer. One thing about beers with a high level of roast character is that fresh out of the fermenter they can have an acrid, biting, sharp character.
If you experience that in your beer, a little time can let some very dusty roast malt particles settle out and can help lessen that character. Time also affects the balance and intensity of other flavors, and can mellow some of the harsher aspects, so sometimes letting the beer sit for a few weeks before drinking is a wise move. Ingredients Step by step Mill the grains and dough-in targeting a mash thickness that will allow your system to achieve the necessary pre-boil volume and gravity.
The total boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil.
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