To much yeast...keep or toss it?

[Ricklust]

Thanks Beer- Lord. Will definitely try that.

[berryman]

[

It will be getting hot down here in about a month and was wondering how you control tempatures when fermenting.

Also, I believe the heavy fermentation caused the Tempature to rise 8-10 degrees in the Fermenter.

I use a electric controller on a fridge. But a lot of other ways you can do it and not have to spend a lot of money, I build this fermenting chamber a long time ago and still use it a lot and put a wheat beer in it today. Built it out of scrap stuff I had and can put in a ice bottle or two as needed. I like to keep other water in there because it will hold the temp more consistent and I put the wheat in there because I only need to keep it lower for a couple days. As I said S-04 is a strong fermenting yeast and can really raise the temp fast.

[Ricklust]

Very Nice Berryman......I will start constructing something soon. Meanwhile I will do as Beer-Lord suggested. Weather will be cool for the next week or so.

[mashani]

Just in case you run into trouble keeping temps down in the hottest part of the year:

Do you like Belgian beers or French Saisons?

You can brew many types of Belgian beer with up to about a 72-74 degree ambient temp and have no problems. Most Belgian yeast strains can hit 82 degrees during active fermentation and make perfectly good beer. It takes more then that before anything "off" starts to happen. (many actual Belgian brewers intentionally push it that high during fermentation).

Saisons, you can be in the 80s. Some Saisons are pushed close to or even into the 90s on purpose.

[Ricklust]

Thanks....I will do that. Belgian Beers are great.

[Ricklust]

Bought a Fat Tire clone recipe from Midwest supplies for a 5 gallon batch. (OG 1.044) They include One 11.5 g pack of Safale BE 256 yeast. After doing some research this supposedly had 69 billion cells/pack. When looking at a yeast calculator it shows minus 87 billion cells.
Was wondering why in almost all recipes purchased, the yeast they send is about half of what the calculator calls for...Seems they would know since it's their recipes.
I will probably purchase another pack and pitch 2 instead to come close to what the calculator calls for. (Just wanted some thoughts on what others would do here).

[John Sand]

Because the calculator is showing a pro pitch rate. Your beer will finish faster with the higher pitch, but I usually follow the yeast producer's recommendation. One pack in five gallons of 1.044 wort will make good beer.

[mashani]

Safale BE 256 yeast

So I love Belgians. But...

With that yeast, at least unless you ferment it very cool, its not going to taste like Fat Tire. Even then I'm not sure, it might get all clovey fermented really cool, I don't know, I've only used it warm.

Fermented warm, you'd get something more like a light colored Dubbel in flavor profile. Which I'd probably be perfectly happy to drink. But it won't taste like Fat Tire.

I'd use S-05 or some other American Ale yeast in a fat tire clone. Because flavor wise, there is nothing "Belgian" about Fat Tire.

EDIT: And yes, you will find that at Pro Brewer pitch rates, it's going to be more like 2 packs in 5 gallons for many types of dry yeast. I tend to use 1 pack in 3 gallons for a 1.05ish beer and call it even. But like John said, you don't *need* to pitch at the Pro Brewer rates. Doing so just helps get it done faster, be drinkable sooner, and more assurance of out competing other things ... like my house Brett... but you probably don't have that problem.

[Ricklust]

Mash....I cleaned out my beer box and my 3 gallon fermenter fits in it quite well. Now that I have temp control, I will pitch the 11.5g of BE 256 yeast for this Fat Tire clone. What would you consider a very cool temperature to ferment at?
Also, since it's a 5 gallon recipe I'm gonna add the other 2 gallons to another fermenter and pitch about 3/4 pack of the S-05 in it.
(only have a swamp cooler for this one). Stays around 69 degrees. I assume the tastes will be different.
Just wondering if you have any reservations on trying this. I'm open to suggestions.
I really respect all the advice and tips that I get from everyone on here.

[mashani]

It is always a fun thing to pitch 2 different yeasts into the same wort split into 2 batches and see what happens. It's a really good way to learn about yeast.

I would put the batch with S-05 in whatever place you can keep cooler, because it likes it fine in low-mid 60s. And I'd put the BE 256 in the other place, as it's not going to be as happy if it's not in the mid-upper 60s. The BE 256 can go up to 76-78 degrees actually no problem, but will be very "Belgiany" at such warm temps. If you can keep it below 70 it will be mellower (and I'd suggest doing so the first time unless you know you like Belgian beer), but you will still see that it is very different the S-05 even at moderate temperatures.

[Ricklust]

Thanks for the advice Mash...I will find an alternative source to keep the BE-256 at a cooler temp. Probably another mini fridge.
(I have many friends always willing to sample Beers). I'm sure we all do.
Found this site for some Belgium Beers if interested...But I'm not that advanced yet.

http://blog.eckraus.com/belgian-beer-homebrew-recipes

Thanks again for your time. Cheers !