I’m still waiting for all of my equipment to be welded before I van go pro. Hopefully in beginning of next year🤭 I was certain that I would never use fresh yeast (because of all my infections through the years as a homebrewer) but as I always feel that there is something missing in som beer styles I’m planning to use fresh. One of my favourite yeast are the Fullers strain. I have had to rouse it a couple of times. Thats why I wonder if or how the pro Brewers do?
You picked man excellent yeast strain. It's what we use and ferments super fast. For home brew, just sterilize a little wort, chill to 70 and add it to the yeast a day before you brew. Then the whole thing to your fermenter on brew day. When you step up to pro, it's easier. There are different methods, and I cover all of them in the book Colorado Boy SOP. When you get to that point just reach out to me and I can talk you through it. Depends on the type of fermenter you choose of course. I think I have some of my crappy videos showing different methods as well.
Great, I have read your three books back and forth and through that I know exactly how to do it in my head. Our bakery/restaurant/coffeshop takes all my time when all i wanna do is start brewing. The next step is welding tc in/out to a HLT. The books are really something IM gonna promote when I have everything ready to go. I saved so much money doing the Frankenbrew style brewery. The glykol system is the next after HLT. I wish you a merry christmas👍
Great info again👍Do you have any info about rousing yeast in a conicol fermenter. Let say I want to brew with Fullers 1968 and it needs to be roused.
It shouldn’t need it just harvest and it should be good for a week or two then re pitch in your next batch. What is your protocol?
I’m still waiting for all of my equipment to be welded before I van go pro. Hopefully in beginning of next year🤭 I was certain that I would never use fresh yeast (because of all my infections through the years as a homebrewer) but as I always feel that there is something missing in som beer styles I’m planning to use fresh. One of my favourite yeast are the Fullers strain. I have had to rouse it a couple of times. Thats why I wonder if or how the pro Brewers do?
You picked man excellent yeast strain. It's what we use and ferments super fast. For home brew, just sterilize a little wort, chill to 70 and add it to the yeast a day before you brew. Then the whole thing to your fermenter on brew day. When you step up to pro, it's easier. There are different methods, and I cover all of them in the book Colorado Boy SOP. When you get to that point just reach out to me and I can talk you through it. Depends on the type of fermenter you choose of course. I think I have some of my crappy videos showing different methods as well.
Great, I have read your three books back and forth and through that I know exactly how to do it in my head. Our bakery/restaurant/coffeshop takes all my time when all i wanna do is start brewing. The next step is welding tc in/out to a HLT. The books are really something IM gonna promote when I have everything ready to go. I saved so much money doing the Frankenbrew style brewery. The glykol system is the next after HLT. I wish you a merry christmas👍