What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Mike Neilson]

Yeast is Dead!! I have a WLP001 and Charlie Papazians Cry Havoc Yeast and good old S05 Which one you fellas reacon?

[Reviled]

WTF is the Cry Havoc yeast?? Use that, it sounds awesome lol

[Barry]

Cry Havoc is a strain that Charlie Papazian has kept going for the last 30 years or something ridiculous. You really need to get onto the brewing network podcasts bro :)

[Glynn Foster]

So I read somewhere that yeasts were only good for about 8 generations. If this isn't the case (and likely probably isn't), is this just to avoid the yeast inadvertently transforming into something else by poor handling by brewer in 95% of the cases? Curious. (guess I should probably listening to some more BN shows)

[Steve Baker]

Yeast will last for as many generations as your cleanliness permits, until wild yeasts and bacteria start to assert themselves.

Also there may be gradual mutation over time - for example your harvest method may modify the flocculation one way or the other.

Cry Havoc is probably periodically grown again from a single yeast cell - I think that is how the pros do it.

[Glynn Foster]

Ah, grown from single yeast cell - that's the solution I didn't think of. Does Charlie have a lab in his back garden, or enough contacts to be able to do it for him? (I'm assuming this is hard to do)

[Mike Neilson]

Mate the guys a Nuclear Scientist he probably shits yeast and pisses atoms!!

[James P]

I culture mine using my neighbours left over P lab equipment, on a sanitised bench with an open flame..... not sterile, but no noticable mutations yet!

[Simon David kelly]

Put a Russian Imperial Stout on yesterday.

Extract (6 kgs), with 1.2 kgs of steeped grains.

OG 1.098 (Bit shy of the 1.104 I was aiming at)

Turned a bit cold and the house shot down to 8°C, so no activity from the yeast. I'm a little worried that it'll not start at all.

[denimglen]

Geah Geah!

Wyeast Roesalrereraererweaer and 180g each EKG and Fuggles turned up today.

This Saturday will be brewing something along the lines of Rodenbach.

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 31.50 L
Estimated OG: 1.057 SG
Estimated Color: 12.6 SRM
Estimated IBU: 16.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------

2.00 kg .Pilsner, Premium (Weyermann) (1.3 SRM) 38.61 %
2.00 kg .Vienna Malt (Weyermann) (3.0 SRM) 38.61 %
0.40 kg .Munich I (Weyermann) (8.1 SRM) 7.72 %
0.20 kg .Caramunich II (Weyermann) (60.9 SRM) 3.77 %
0.20 kg .Crystal, Dark (Bairds) (121.8 SRM) 3.77 %
0.20 kg .Melanoidin (Weyermann) (30.0 SRM) 3.77 %
0.20 kg .Wheat Malt, Pale (Weyermann) (2.0 SRM) 3.77 %
27.00 gm .East Kent Goldings [4.70 %] (60 min) 16.1 IBU
30.00 gm Oak Cubes (Primary 120.0 days)
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763)Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.18 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.00 L of water at 74.4 C 68.0 C
10 min Mash Out Add 6.00 L of water at 95.8 C 75.6 C

Still have to nut out fermentation schedule and all that.

Next up I'm gonna brew a moderately hopped 'American mild' using Ahtanum and Amarillo and Wyeast 1318.

Then I'll use the slurry of the above and the recently acquired Fuggles and EKG to brew an English IPA.

[Mike Neilson]

Let us know how it turns out!! Im thinking of do an Hybridy beer that will be brewed in the same lines as a Berliner Wiess but will be Belgian Pale Aleish, Fermented with Lacto and 3787.

[denimglen]

Sounds good bro.

Did you end up brewing the Berliner? Drinking/sampling it yet?

Seems like a relatively fast and easy sour to do, may next up on my sour list.