VPB1188 (aka CONAN) Slurry Harvest For Brewnosers

[NASH]

YESSSSS

Seems a little, ummmm, active, lady

[RubberToe]

Awesome, lol.

[GuingesRock]

I'll be set up to oxygenate in time for a brew on Sunday. If anyone is going to Bad Apple before then, would they be able to drop off a bottle there for me please, if there is a spare one. If not, no worries, I'll postpone and order some Yeast Bay, but I can't seem to find a 5L Erlenmeyer flask for the starter, all the online stores are out of stock.

[John G]

Got mine bubbling like mad on a Citra DIPA. Smells delish. Thanks Nash!

[NASH]

Got mine bubbling like mad on a Citra DIPA. Smells delish. Thanks Nash!

Quite welcome. Enjoy


Transmitted from the Hop-phone.

[Maritimer]

Hey Nash, I'm a bit late to the plate. Any jars of this left? I could grab on after work today or tomorrow.

[RubberToe]

I'm brewing an IPA right now and planning on slightly under pitching at 68F and at some point over the next few days let it go to 72.

FYI you can use the Mr. Malty calculator to guestimate how much slurry you should pitch:

http://www.mrmalty.com/calc/calc.html" onclick="window.open(this.href);return false; (pitch from slurry tab)

Explanation of options: http://www.mrmalty.com/calc/repitch.html" onclick="window.open(this.href);return false;

[jtmwhyte]

I'm going with a Citra/Centennial IPA on Saturday with this fucker.

[amartin]

Kirsten - what size batch is that?

[redoubt]

Kirsten - what size batch is that?

It's a 23L batch.

-Kirsten

[jtmwhyte]

Kirsten - what size batch is that?

It's a 23L batch.

-Kirsten

did you pitch the Slurry from the jar or build a starter?

[NASH]

Hey Nash, I'm a bit late to the plate. Any jars of this left? I could grab on after work today or tomorrow.

Yup, there's 3 or 4 left...

[redoubt]

Kirsten - what size batch is that?

It's a 23L batch.

-Kirsten

did you pitch the Slurry from the jar or build a starter?

I left the jar out at room temp for the afternoon/evening, and pitched right from the jar. No starter required. He's a healthy little bugger, that Conan.


Kirsten

[CartoonCod]

Yup, there's 3 or 4 left...

Cool, I'd like to stop by and pick one up as well if they are not all called for. I can be there around 4:15 tomorrow.

[Maritimer]

Hey Nash, I'm a bit late to the plate. Any jars of this left? I could grab on after work today or tomorrow.

Yup, there's 3 or 4 left...

You da Man, Thanks!

[NASH]

There's still four in the cooler.

1 x 500 ml plastic.
1 x 250 ml plastic.
2 x 250 ml Mason.

[RubberToe]

I'm guessing about 12 - 14 HR lag. At 68F/20C. I "under pitched" but not really, lol.

uploadfromtaptalk1396039308338.jpg

Sent from the brew timer.

[NASH]

Ideal lag is generally around 5 or 6 hrs so its all good!

[CartoonCod]

I grabbed a mason jar today. It was a quick in and out because I had to run and get the family. Thanks a lot I'm brewing with it tonight!

[jtmwhyte]

I took mine out about an hour ago to brew with in the morning and within an hour it blew the threaded top off the mason jar! I popped it into a larger container and await it's magic tomorrow

[RubberToe]

I took mine out about an hour ago to brew with in the morning and within an hour it blew the threaded top off the mason jar! I popped it into a larger container and await it's magic tomorrow

Yeah, make sure to degas those puppies! I think NASH might have a pic to post...

[NASH]

This is a 2 L Mason jar

THE DESTROYER.jpg

[NASH]

Pulling the yeast out that soon it's gotta be over 1 volume of CO2. It's almost like spray foam insulation when you pull it from the bottom cone.

Also, ever hear of cold pitching? That's how it's done in breweries. Yeast cells are sort of like people in that we dive into cold water, freeze and die. Dive into warm water, rejoice because it feels so good

Seriously, we never warm yeast

[jtmwhyte]

Thanks for the heads up Nash. I was always under the impression that we wanted the yeast not to be shocked. That's why you do what you do and I just want to, lol.

[Maritimer]

I got the last jar after work yesterday, mashing my IPA right now, I'm really excited to try this strain. Just want to thank Nash and Rubbertoe for doing this, I'm sure you will be sampling many an IPA in the next few weeks.