Just about yeast

[scotty]

I read where fermentations in commercial breweries are down to a sg of 1 or less in a tine frame of 30 hours.

cant believe it wit normal yeast.

Im just babbling in a bit of confusion but is one method of fermenting to heavily aerate the wort, pitch a decent starter then put the fermenter under an air lock right away.????

[Dnderhead]

5% mash
airated with 100% o2
large amount of yeast
just the right amount of nutrients.
stird while fermenting.

[HookLine]

Mainly coz they are shooting for a low abv, usually around 5-7%. I have done 5% in two days. But if I go for 10% (my usual abv) it takes about 6 days to completely finish (no bubbles at all). I work on a about a two week ferment cycle, including time for clearing.

[ammo man]

0.995 in a little over 30 hours in the second fermentation of my SMW using wild yeast.

25L mash with only 6 lbs of sugar added and about 12.5 chopped corn to start. Removed and added about 2 lbs for the second run. In a strip run this batch produced about 2L starting at 60%abv and stopping just before 30%abv.

Bert

[scotty]

I trying to see if i can hold somesugar water colonized ec1118 in the refer and use some of it at a later date.
I started with a bit over 3 ounces of sugar in some warm water 1000cc. it activated and looked fine for a few hours. I transfered to the refer overnight and the next morning, i used some of the beer to try and get another 1000cc of sugar water to colonize. noyhing. I left it out of the refer and this morning i took the refrigerated jar from the original re activation(it was still in the refer with yeast settled to the bottom))
I shook the jar to get the settled yeast into suspension then poured some of it into the sugar water . So far today, there is no activity.
If nothing happens by tomorrow, I will make another 1000cc + 3 oz of sugar and then take the jar from the refer and pour off 90 percent of the beer and see if the settled yeas will colonize the sugar water.

If nothing happens i will consider the posibility that i was careless in my cleanliness and retry the whole experiment a second time.
Any recomendation or corrections.

[rubber duck]

Scotty, What you experiencing is a phenomenon called lag time. when you are using just a little bit of yeast it can take up to 72 hours before your yeast starter takes off. Two things you can do that will help, make sure the sg of your starter solution is no more the 1.04. The second thing is use some nutrient or dme, (dry malt extract any will work apparently the light stuff is better) sugar water alone is a poor starter.

Also using a technique call stepping up will help. Do a 200 or 300 mill starter then add it to your 1000 then. It kinda sounds like that's what your doing. If you ever decide to get really serious a stir plate is a nice tool.

Sanitation is important, the bugs can take over your starter if your culturing up from a slant.

It takes a few tries to get it right but it will save you money in the long run and it's a fun diy thing.

[scotty]

Ok
I have the stir plate. I will try to add the portion of the first batch to a smaller portion of the sugar water- I think i forgot the nutrient. This is not a lag problem i really believe i did something werong but i will give this batch another day. Tomorrow i will add a bit of nutrient. I did add nutrient as directed to the very first de hydration but ill bet i didnt add any more to the sugar water.. Im jus fooling around but after this trial run ill plan the operation and document it.

Thanks for input.