Ok…Wyeast Czech Pils, packed Nov., 2019.
Smacked it yesterday afternoon to make a starter. After 5 hours, almost zero swelling of the packet.
I went ahead and boiled some light DME (1/2 C in 1300 ml of water). Cooled it, then pitched the yeast.
A foil wrap is on the glass jug. We have shaken it vigorously at times during the last 16 hours. For the first 10 hours, no signs of life. So…we moved the jug into a warmer room (74F) thinking this may help.
At this time there is no typical fragrance of CO2, but it does have a nice and pleasant odor. But no signs of life. The yeast looks like it wants to flocculate out, so we keep shaking it up.
Do we dare use this yeast on Sunday when we do our triple decoc Czech Pils?
Making a trip this afternoon to buy some Saflager W34/70…just in case.
If your starter doesn’t take off I think you’ll be happy with 34/70. I recommend pitching 1 gram per liter wort by filling the fermenter part way, sprinkle the yeast on, wait a few minutes, then finish filling the fermenter. (See below)
As you can see, it’s closely related to Imperial A15, Wyeast 2035, Wyeast 2112, and White Labs 810. I’ve had great success with it in the low 60*F range.
The mfr presented data at the AHA conference that showed a sweet spot at this temp and pitch rate with no detectable difference noticed by a sensory panel. Pretty interesting presentation if you get a chance to ck it out.
We have the W34/70, and we might use that.
My Wyeast Czech Pils starter was crashed in the fridge at 36 degrees F. Decanted about 1/2 oz this morning, for a taste. It is not bad, but does not taste the way I anticipated. Plus…here is the strange phenomenon…it is carbonated! Bubbly! Not champagne like, but still lots of bubbles. What’s up with that?
Note that it is in a one gallon glass jug, that was sterilized prior to use.
