Changing yeast strains, mid generation

[Konrad Arflane]

Question on changing the dominant yeast strain mid-gen on a generational ferment...

My situation, Sweet Feed wash, 3rd gen ready for racking off to clear. I started out using a baker's yeast in 6 gal. buckets, but I'm fermenting in my basement, basements of course having a fairly constant temp., somewhat lower than what is optimal for fermenting with bakers. Even with a brew belt on my bucket, the ferment is taking two weeks or longer, due to the lower temps prominent in your average basement.

I'm thinking of killing off this yeast strain by adding the backset from my gen 3 run directly into the ferment bucket, then once temp is right, inoculating with EC-1118. My thought is that given the lower temp range that EC-1118 works at, and with a brew belt on the bucket, my ferment times should decrease.

Any thoughts, caveats or pitfalls you guys see in this plan?

I would infer there will be some slight change in flavor profile given the yeast strain change, but also that the dead bakers would become food for the EC-1118.

Anyone see a serious downfall to this plan?

Thanks!

[Kegg_jam]

I think trying to off the poor little buggers with backset sounds like a ph nightmare.

What about boiling water? Since you are going to need water anyway. Just an idea. I've never tried switching strains but I thought about doing the same thing. Instead I just came up with a better way to heat the buckets.

[Konrad Arflane]

pH isn't an issue since I'm already using crushed oyster shell to compensate for that, and the gallon or so of backset I'll be adding will definitely be hot enough to kill the baker's in the grain bed.

A better way to heat the buckets is certainly interesting, but obviously involves more energy ($). I'm looking at using the yeasties within their temp range per environment...

However, your thoughts do give me pause...will killing the original yeasties cause off flavors that would effectively make gen 4 something unappetizing to drink?

And that's why I started this thread...to understand the potential ramifications.

If it works better that I start from scratch (Gen 1) using EC-1118...so mote it be...

[shadylane]

Just a thought.
I read somewhere that K1-V1116 yeast will kill and cannibalize other yeast.

[Kegg_jam]

Yeah, maybe don't kill em off at all.

Just pitch the EC-1118 and let them fight it out.

I wonder if they can both exist or if one will become dominant.

[carbohydratesn]

Insulate your buckets. Put some reflectix or something around it, over the brew belt. You shouldn't have any problems keeping it up to temp.

[Jimbo]

Just a thought.
I read somewhere that K1-V1116 yeast will kill and cannibalize other yeast.

+1 I would go with this 'killer' yeast strain. The yeast produces enzymes that inhibit the activity of other yeasts, so it will overtake the bakers. On the other hand 1118 is a nice yeast. And if you get activity at 65F in your basement you can pretty much rest assured the bakers is napping and the 1118 is hard at work.

Dont run 1118 with a brew belt. It likes cold, works off great in 60's. You heat it up and it will crap in your ferment.

[White_Lightning_Rod]

I ferment the SF recipie in the same conditions as you, mid 60s in my basement, I also started with bakers and then switched to EC-1118, When I switched I just mixed my sugar, backset and water and let it cool to room temp before I poured it onto the grain bed and then pitched a 1118 starter, the old bakers lees never got up to temp to become active again. I could not tell a taste diffrence from that ferment to any of the dozens I have done since then with 1118, even starting from gen 1 with the 1118. I prefer the 1118 much more, cleaner taste, less headache trying to heat ferments, faster ferments, and just plain better flavor. I think you wont be disappointed.

[Konrad Arflane]

Many thanks for the input gents...it is most appreciated!