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Mark, could you define "slow starter"? I haven't used 1272 in years but I don't recall it being any slower than anything else. So I'm wondering if slow starts are normal for me.
Quote from: denny on October 15, 2015, 09:41:23 amMark, could you define "slow starter"? I haven't used 1272 in years but I don't recall it being any slower than anything else. So I'm wondering if slow starts are normal for me.I don't note lag time, but I can't recall ever not seeing active fermentation the next morning. So maybe 18 hours max. I don't brew with other strains nearly as often but I think that's more or less normal for my other ales.
Quote from: a10t2 on October 15, 2015, 01:39:09 pmQuote from: denny on October 15, 2015, 09:41:23 amMark, could you define "slow starter"? I haven't used 1272 in years but I don't recall it being any slower than anything else. So I'm wondering if slow starts are normal for me.I don't note lag time, but I can't recall ever not seeing active fermentation the next morning. So maybe 18 hours max. I don't brew with other strains nearly as often but I think that's more or less normal for my other ales.Yeah, that's normal for me and about what I recall from 1272. Not really any different than anything else.
Yeah, that's normal for me and about what I recall from 1272. Not really any different than anything else.
Quote from: denny on October 15, 2015, 02:22:06 pmQuote from: a10t2 on October 15, 2015, 01:39:09 pmQuote from: denny on October 15, 2015, 09:41:23 amMark, could you define "slow starter"? I haven't used 1272 in years but I don't recall it being any slower than anything else. So I'm wondering if slow starts are normal for me.I don't note lag time, but I can't recall ever not seeing active fermentation the next morning. So maybe 18 hours max. I don't brew with other strains nearly as often but I think that's more or less normal for my other ales.Yeah, that's normal for me and about what I recall from 1272. Not really any different than anything else.+1 Takes off like almost every other yeast I've used.
.............. If using dry Bry 97, it is important to pitch at least 1 gram per liter (i.e., two packages in a 5-gallon batch).
Quote from: S. cerevisiae on June 22, 2014, 05:25:11 pm.............. If using dry Bry 97, it is important to pitch at least 1 gram per liter (i.e., two packages in a 5-gallon batch).I usde this yeast quite often and am wondering why two packets?
I usde this yeast quite often and am wondering why two packets?
I prefer Bry 97 (Wyeast 1272 and White Labs WLP051) to Bry 96 (Wyeast 1056 and White Labs WLP001) as well.
BRY 97 is slow to start, and the use of a stir plate did not improve the situation. Stir plates can stress yeast cells.
If pitching 2 packs of bry97 into 5 gallons and it's a slow starter, is rehydration necessary or recommended? This will be for my attempt at Steele's Ballantine recipe from his book, targeting 1.074 IIRC