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The following acclimation protocol has been adapted for sour beer from Richard Preiss's instructions on how Escarpment Labs acclimates wine yeast: <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1363395580355319/?comment_id=1364119323616278&reply_comment_id=1364521000242777&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Wine yeast acclimation protocol for Escarpment Labs by Richard Preiss. 08/01/2016.]</ref>
# Take a "pinch" of rehydrated dried yeast, and pitch 150,000 cells/mL into 100 mL of '''YPD + Go-Ferm Media'''. Grow for ~24 hours at 86°F (30°C ) with shaking.# Transfer the starter into 100 mL of '''Adaption Media 1'''. Grow for ~24 hours at 86°F (30°C ) without shaking.# Transfer the starter into '''Adaption Media 2''' (whatever volume is needed for batch size). Grow for ~24 hours at 86°F (30°C ) without shaking.
# Pitch ~1 million cells per mL of sour beer that is being carbonated, along with priming sugar.
# Measure 50 mL of the sour beer that is going to be carbonated, and combine it with 100 mL of apple juice with no preservatives (or use DME if using a beer yeast strain) and a pinch of [http://www.scottlab.com/product-103.aspx Go-Ferm] in a saucepan.
# Heat pasteurize the sour beer, apple juice, and [http://www.scottlab.com/product-103.aspx Go-Ferm] mixture on the stove at 160°F for 10 minutes.
# Cool the sour beer and apple juice mixture to around ~85°F86°F (30°C). Pitch into an Erlenmeyer flask, along with the re-hydrated wine yeast.# Grow for ~24 hours without shaking at ~85°F around 86°F (30°C) *.
# Measure 200 mL of sour beer that is going to be carbonated, and combine with 200 mL of apple juice and a pinch of [http://www.scottlab.com/product-103.aspx Go-Ferm] in a saucepan.
# Heat pasteurize the sour beer, apple juice (make sure there are no preservatives in the apple juice), and [http://www.scottlab.com/product-103.aspx Go-Ferm] mixture on the stove at 160°F for 10 minutes.
# Cool the sour beer and apple juice mixture to around ~85°F86°F (30°C). Top up the Erlenmeyer flask with the yeast starter in it with this fresh mixture.# Grow for ~24 hours without shaking at ~85°F around 86°F (30°C) *.
# Continue to step up the starter as needed for larger batches.
# After the 24 hours of growth is finished for the final step, add ~200 mL of the starter per 20 liters of beer (stir the starter before adding into the beer; also add the appropriate amount of sugar to achieve carbonation).
<nowiki>*</nowiki> If a fermentation temperature of ~85°F around 86°F (30°C) cannot be maintained and the temperature falls during the 24 hour growth period, allow the final step to ferment for 48 hours before adding it to the beer just to make sure the apple juice is fully fermented.
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