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Happy New Year! Racking Yooper’s Oatmeal Stout and Washing Yeast

 

Racking Yooper's Oatmeal Stout

Racking Yooper’s Oatmeal Stout

I have racked Yooper’s Oatmeal Stout into two separate buckets to finish. First I racked it all into a bottling bucket, leaving the trub behind. Then I racked 2 gallons of that onto the gingerbread flavoring…and that smelled AWESOME!!!

Racking 2 gallons onto the gingerbread flavoring.

Racking 2 gallons onto the gingerbread flavoring.

Gingerbread flavored vodka base.

Gingerbread flavored vodka base.

 

That left a little less than 3-1/2 gallons plain…I’m calling in 3.3 gallons. The hydromenter reading is 1.019, after correction for temperature, which is slightly higher than where it is projected to finish, but it started a little bit higher, as well.

Hydrometer reading.

Hydrometer reading.

Should be in good shape. The color and flavor seem to be good. Looking forward to the finished product!

I’m about to start the process to wash the yeast and harvest it. If the yeasts I’ve tried in my little cider project don’t do the job, I might use some of the yeast from this batch of stout. Otherwise, I store it in the refrigerator and see if I can find a use for it soon.

 

 

 

 

 

 

Update 1/2/15: I pitched the yeast from the little starter I was attempting into my 1/2 gallon batch of cider…waiting for signs of renewed fermentation. I might transfer to a larger container and add more cider…maybe.

Drained liquid from yeast washing project (British Ale II from Wyeast) and tranferred the yeast to my flask and added Culligan bottled water.

Update 1/3/15: Tonight, I poured off the liquid for the second time on the Wyeast British Ale II in the washing process. I also made a starter wort in my flask, 800 ml water and 1/4 cup of DME. The SG was only around 1.020, so I added some white sugar and bumped it up to around 1.040 (DME is messy, trying to get it into a flask opening). I chilled the wort to about 70F and poured the harvested yeast into the flask. I’m going to grow the volume on the yeast in the starter and then crash it and store it in the refrigerator until needed. I probably won’t have another brew day for  a few weeks and haven’t decided what it might be yet, much less what yeast I’ll be needing.

Anyway, the starter is pitched and underway.

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Day 130 Racking the Hi-Nelson Saison & Washing Yeast

Set-up to rack to secondary.

Set-up to rack to secondary.

 

It has been 2 weeks and a few days since I brewed the Hi-Nelson Saison (July 4th). A check with the hydrometer, after temperature correction, shows 1.004 SG. I’ll get a final gravity reading at bottling, but right now, the ABV is looking like 8.40%. The hydro sample is an appropriate color, I think. The aroma is nice…not too pronounced yet, but I’m sure dry hopping will change that! The flavor is good, but a bit boozy at this point. I’m using a bottling bucket for primary fermentation and the trub is above the spigot level, so I’m going to have to use a siphon to rack to secondary. Since I’m dry hopping, I’m racking to another bottling bucket, instead of the carboy.

Hi-Nelson Saison hydrometer sample. Ready to rack to secondary.

Hi-Nelson Saison hydrometer sample. Ready to rack to secondary.

So, here we are a few hours later and I got the racking done. The beer in primary fermentation looks good and I can smell the alcohol.

Opening the primary fermentation bucket.

Opening the primary fermentation bucket.

I made the hibiscus tea in a pitcher with a plunger, designed for mixing, but it did a good job straining the flowers out of the tea.

Hibiscus tea.

Hibiscus tea.

I added the tea to the secondary, another bottling bucket and started the racking process.

Mingling the beer and the hibiscus tea via racking.

Mingling the beer and the hibiscus tea via racking.

I sanitized the packets of Nelson Sauvin hops and a pair of scissors and I had a nylon bag soaking in sanitizer.

Ready for dry hopping

Ready for dry hopping

I put the hops pellets in the bag, tied it off and tossed it in the secondary bucket. The new color is striking!

Hibiscus tea and Nelson Sauvin hops are in and ready to seal.

Hibiscus tea and Nelson Sauvin hops are in and ready to seal.

After racking, I still have well over 5 gallons of beer and a little under a gallon of trub.

I have never tried washing and harvesting yeast before, but I’m going to give it a shot and see how it works. I know that higher alcohol exposure may make this attempt not very viable, but I’m going to see what happens.

I have put the lid and airlock back on the trub and boiled a gallon of water.

Hi-Nelson Trub

Hi-Nelson Trub

 

The water is in a gallon carboy in the refrigerator to cool. I’m following a procedure for which I found an online video. It’s basically adding water, mixing, letting it settle and pouring off the yeast into a smaller container, letting that settle and pouring off into smaller containers, then refrigerating. If I’m lucky, enough viable yeast will survive to make a starter and a test batch of beer. The yeast is Belle Saison.

Chilled the gallon of water down…finishing in an ice bath in the sink.

Chilling boiled water for washing yeast.

Chilling boiled water for washing yeast.

I got it down to about 85F. Belle Saison is good up into the 90’s, so it should be good. Sealed bucket and swished around well. After about 45 minutes (I got distracted), I poured off a little over 1/2 gallon into the 1 gallon carboy. It immediately started separating.

Boiled water added and separation done in fermentation bucket. Poured into 1 gallon carboy.

Boiled water added and separation done in fermentation bucket. Poured into 1 gallon carboy.

After settling, I decanted to four 1-pint size jars and transferred those to the refrigerator.

Four pints of (hopefully) harvested Belle Saison yeast.

Four pints of (hopefully) harvested Belle Saison yeast.

We’ll see how that settles out over the next couple of days. I found a fairly simple looking Citra Saison that I may try some of the harvested yeast on…pinned the recipe to Pinterest. I might make it a half batch to keep the investment lower for the first test.

 

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