I started at 68° for 24 hours. Let it free rise to 74 in a 72° chamber for two days and then put into ambient
Cool, I’m in that ballpark with 3726. If it’s not carbed up yet, I’ll be curious to see what you think of the final product.
Half carbed. Was at 40psi for 24 hours and 15 for the past two days.
In the interest of full disclosure, although I think rustic is of 3726 descent, I felt the esters were subdued from what I remember. A side by side/split ferment vs 3726 would incredibly beneficial. Actually now that I think about it, maybe the increased cell count Imperial gives us might work against us in this regard? From memory, Imperial is giving us well over 2x, maybe even 3x the cell count of wyeast. Wonder why I had to type this to figure that out myself? ;D
Maybe pitch half the can next time and the other half into a starter for safe keeping for a bit?
I brewed an early to mid-aughts IPA and fermented with a repitch. 72% AA at about four days with nearly no remaining krausen but obvious activity. Taste and aroma is solid. Excited for it to be finished in another week.
83 pils, 5.5 munich, 3.5 wheat, 1.5 Caramunich III, 6.5 sugar
5ml hop shot at 60, .75 cent at 20, .5 ea cent/citra/mosaic for 30min whirlpool.
The cans that these yeasts come in kinda bug me. Maybe its user error, but if I let the yeast warm up to room temp before pitching, the can explodes and makes a mess, and if I open it cold, that means I pitch cold and risk temp shocking the yeast. And the English ale yeast sticks to the bottom of the can and is a pain to get out, because if I vigorously shake the can to get all the yeast in suspension, it explodes when I open it.
Sorry, don’t mean for my first post here to be complaining, I have used their pub yeast strain, tartan (Scottish ale) strain and the rustic (3726) strain, and aside from the packaging, have no complaints. The tartan in particular was awesome in a RIS.
I don’t mind the cans so far, but the loud pop when opening scared me a bit. I’m fine pitching cold and followed their recommended steps of inverting the can, rolling before opening, pour half and swirl the rest. I haven’t tried a heavy floc yeast yet, that could certainly be an issue.
According to their instructions, I believe you are supposed to open cold, without shaking, and by slowly venting. Gently swirl the yeast and stir in some wort to get any settled yeast on the bottom…
this worked for me for all the strains except the English one. I had to use a sanitized little spatula to scoop the rest out. Not the biggest deal, but still not an issue with other types of packaging.
If you’re on Facebook. here’s a short video about how to open the cans…https://www.facebook.com/search/top/?q=imperial%20yeast%20short%20video
Pitching cold yeast into warmer wort is no big deal at all. I do it all the time when brewing my batches.
The adding chilled wort to the can is a great tip. Not practical for me as by the time I’m ready to pitch, the wort has been in the fermenter for a few hours.
thanks Denny.
Also, has anyone had strange experience with the cablecar strain. Supposedly the anchor steam strain. I pitched a 2 l starter into 5 gallons of 1.047 wort and it took nearly a month to reach terminal gravity.
Haven’t tried it. What temp did you ferment at? I’ve had solid results with 2112 at 60° for three weeks. Four weeks doesn’t seem too out of place.
Steve, any more thoughts on the Rustic beer?
I’ve used the WY strain with good results, but my one time using Imperial was weird. I fermented at 65. It was a strange fermentation. Very obvious signs of fermentation the entire time, (yeast stirring and churning the wort. Gravity readings showed a continued drop, just really really really slow.) I cant figure out what the heck happened. Just gonna chalk it up to anomaly. The end result tasted fine, except for the aurora dry hop added some weird flavors.
So far so good. It dropped bright after about 2 weeks which is not something I am used to with saison strains. Nose is solidly saison and flavor is a one note. Never used 3726, so I can’t compare.
I think it would be good in a blend. I think I will try it with 3711, but want to get new pitches so I can give it an honest shot.
ETA - dropped bright in the keg, not the fermenter.
have you ever found 3711 to give a weird mouthfeel? like, way to full for such a low fg? everytime I’ved use it I get it.
That’s what people like about it. Crazy low FG, with significant mouthfeel.