The other pack of 1469 was on standby.
Air lock activity started within 24 hours, no foam monster yet.
Current beer temp @ 68f.
I can tell you that at least as far as Wyeast is concerned, that’s not necessarily the case.
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Denny, does this mean 6 months before “best before” date is not the packaged date? I have been backing up from “BB” date to enter into calculators for pitch rates.
Denny, does this mean 6 months before “best before” date is not the packaged date? I have been backing up from “BB” date to enter into calculators for pitch rates.
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No, you are correct. Sorry, I misread it.
Thanks, 
Didn’t get that foam monster as seen in Timothy Taylor video, or from others.
Fermentation was normal like any others brewed, and started within 24 hours.
Should two smack packs been pitched ?
I don’t think you had a problem, so don’t worry much about finding the solution. Yeast replicates quickly enough that the single pitch batch might finish nearly as fast as an overpitched batch. I doubt that pitch rate had much to do with krausen thickness. If it turns out good, you will have your answer!
Was your fermentation open or otherwise well aerated? I got an absolutely huge head when I did an open ferment with Ringwood in a square fermenter, and none of the dreaded diacetyl. These yeasts love oxygen.
No open fermentation, aerated the best I could.
Square fermenter ?
How long do you leave the fermenter open ?
I use a 5.3 gal speidel fermenter, I wonder if I could just leave the stopper off for a couple of days.
Next brew planned is with 1469 also.
It was a vittles vault I originally bought for Belgian beers. I left the top off for 4 days I think, and just put a grain bag mesh over the top to keep anything big out.
I’m not saying this is necessary but they often aerate DURING fermentation with these yeasts. If you aren’t pleased with the beer, it’s something to consider.
I’m game. Next batch I’ll leave the top off for a couple of days, and cover with mesh bag.
How did you aerate ?
Next batch is almost identical to previous one, let’s see what happens.
Thanks, never considered doing this.
I’m new to all this.
For the next batch I have thoughts of pitching 1 or 2 packs of Wyeast 1469.
Using open fermentation to skim off the foam (if it’s there) for later use.
How large should the glass container be to have a large healthy pitch for a 5 gallon 4.5% abv batch ?
32 oz mason jar ?
How long would it remain viable in the refrigerator ?
Thanks
I used a sanitized spoon and stirred a few times the first few days.
One way to areate is to rack the beer to a second fermenter, and let it splash a little.
this one actually makes the most sense, but that would be one crazy transfer with highly active wort (say 2nd or 3rd day into activity) into another container. but again, this really could be a good solution for high o2 requirement yeasts other than direct o2 application
A hard read, but opened my eyes, and to review my process.
A 7.9g non-spigot brew bucket would work for me.
Thanks !
There are other articles for “Double Drop Fermentation”.
Some say to do this at 16-18 hours in. Some yeast may require more O2 later.
Fullers had parts of the old system on display on the tour.
FYI, 1469 does not require as much O2 as some other Yorkshire yeast strains. I ferment it in a sealed keg without adding any extra oxygen and I get healthy ferments and good ester production. That said, I’m interested in seeing how it does in an open ferment.
is wyeast 1469 POF+?
i am finally about to get it
Rereading this thread and found Mark’s statement to be very interesting. I believe Tommy also found S-23 to be a good candidate for certain lagers.
While it may be true PU uses a decoction, I believe they also use C malt for a background caramel flavor according to this: The Secrets of Czech Brewing - All About Beer . I’ve not seen it myself, maybe some who’ve toured the brewery can confirm.
Annie would know.