This past weekend (March 9, 2012) I started a new brew. I'm using Ram's Head Weizenbock from eBrew.com (Alternative Beverage). My yeast is Safbrew T-58 (10 grams). This isn't the yeast that Alternative Beverage specifically recommends but I have something in mind. I was looking for a yeast than can tolerate a high alcoholic content. I'll explain why later.
The first thing to do when preparing a brew session is to start your yeast. It needs to be active and ready to go to work when you pitch into the wort. I typically use the dry packs. Check the direction on the package to see if there are any temperature restrictions. I usually use 1-2 cups of water at ~80 F with 1 tbsp of powdered sugar. You can see here, after 45 minutes of brewing the yeast is alive and kicking.
January 24, 2009
Started Irish Red.
Should have made starter a couple days ahead per instructions. Used WYEAST 1056 Propagator. Did make starter, used for ~2 hours.
Used a ~5 gallon pot. Didn't have any problems with over foaming.
Cooled the wort by placing pot inside fermenter and adding ice to sides and inside while stirring. Only two applications were required.
The stirrer did an excellent job of cooling and aerating the wort. Angled at ~45 deg did a great job of getting air into wort. SG = 1.05 @ 78° F.
All ingredients smell great.
Made up water with 4lbs ice to cool and half gallonish for volume. boiled 4 gallons of filtered water for wort.
February 1, 2009
Specific Gravity = 1.012@ 65° F
Huge yeast colony on bottom of primary. 1-2 inches thick. Topped off with 1-2 quarts of filtered water.
February 13, 2009
SG = 1.011 @ 68° F
Using the starting and ending SGs a value of 5.3% alcohol/volume was found.
Roughly 47 bottles were made.
- 13 Grolsch
- 1 large
- 1 – huge
- 32 – regular
Had enough beer for at least two more bottles.
Beer tasting day. This beer tastes quite good, enjoyed by all.