Placer Ultimate Brewing Society
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Transcript of Placer Ultimate Brewing Society
Placer Ultimate Brewing SocietyVice President Report
Beer Style CalendarMonth Style
April Schwarzbier
May Cream Ale
June Brewer’s Best (Any Style)
July California Common
August Saison
September Cascadian or Black IPA
October Belgian Dubbel and Tripel
November Spice, Herb or Vegetable
December Brewer’s Best (Any Style)
January Smoked Beers
February Kolsch
March ????
Next Meeting • PUBS BrewTech Topic:
• Fermentation
• Style of the Month Beer:• Cream Ales
Yeast Starters
What is a Yeast Starter?
A small amount of wort (unfermented beer) that is used to grow and prepare yeast to ferment a batch of beer.
Why Do I Need One?• To provide the enough healthy yeast to
successfully ferment a batch of beer.• Pitching the proper amount of healthy
yeast results in:• Reduced chance of contamination
because fermentation process starts much quicker so wild yeast and bacteria are less likely to take hold.
• Reduced off-flavors through proper yeast growth. Under and over pitching yeast can impart unwanted flavors in beer.
• Saves cost by not having to purchase additional packages of yeast.
Yeast Pitching RateRecommended Ale Yeast Cell Count per Wort Volume and
Gravity (Ale)
0
200
400
600
800
1000
1200
5 Gallons 10 Gallons 15 GallonsWort Volume
Cell C
ount
(Billi
on)
1.0301.0401.0501.0601.0701.0801.0901.1001.1101 package2 packages
1.030
1.040
1.050
1.060
1.070
1.0801.090
1.100
1.110
2 Packages
1 Package
Sources:- MrMalty.com- BeerSmith
Recommended Pitching Rate:Ale: 0.75 Million Cells / ml of WortLager: 1.50 Million Cells / ml of Wort
Yeast Pitching Rate Calculation
(Pitching Rate) x (Milliters of Wort) x (Degrees Plato of Wort) = Desired Cells
Example: 5 Gallons of 1.048 Ale
5 Gallons 18,927 ml1.048 12 Plato
(750,000) x (18,927) x (12) 170 Billion Cells
What Do I Need?Required• DME• Mixing Container• Stirrer (Egg Wisk)• * Boiling Container• * Fermenting Container• Sanitizer• Water (Starter/Chill)• A Beer of Course
* Erlenmeyer Flask Recommended
Optional• Yeast Nutrient• Ice • Scale• Stir Plate• Foam Control
How Do I Make One?
Measure out you DME
Add the Yeast Nutrient directly to the DME
How Do I Make One?Add cold water and stir
Note: amount of water is notImportant at this point
Pour mixture into boil container
How Do I Make One?Add desired amount of water (4 liters in this case)
Add Anti-Foaming Agent
How Do I Make One?
Apply Medium Heat…
and bring to boil. Boil for ~15 minutes. Note: No Foam!
How Do I Make One?While starter is boiling, prepareChilling pan by adding cold water.
If you’re using a stir plan, sanitize the stir bar.
How Do I Make One?After the 15 minute boil is done, chill theStarter by placing it in cold water.
Note: If using a Erlenmeyer cold water andwort should be the same level.
After wort cools to between 100 – 120 (mayneed to replace cold water a few times) I like to add ice to speed process along.
How Do I Make One?
Sanitize both the boil container andYeast package after starter wort isChiller (< 70F)
How Do I Make One?
Add yeast…
And Airate (shake), or place on stir plate.
When Is It Done?
Yeast growth is done within 12-24 hours. Note the color change.
Pitching the Starter/YeastWhen the yeast growth is do, you can:
• Pitch starter directly into your batch of beer (2l max. for 5G), or
• Chill the starter for a few days, so the yeast drops out, and decant the wort
off the yeast. Warm the yeast to pitching temp the before using.It’s also good to add little bit of chilled wort on brew day to getthe yeast active again.
Resources:MrMalty.com
Beersmith.comQuestions?