Proper Job Yeast Profile
Proper Job Yeast Profile
Does anyone have any info on the profile of this yeast? I am particularly keen to find the % attenuation.
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
Re: Proper Job Yeast Profile
66C mash, 1044 to 1010 in eight days without any rousing. I bottled a bit early to bring the slurry to the meeting so I guess about 75%
When a man is tired of beer, he is tired of life; for there is in beer all that life can afford
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Proper Job Yeast Profile
Attenuation can only be quoted in a "standard wort" so mostly meaningless in the homebrew setting where the wort can be manipulated to finish high or low. Also there are a few other factors that affect attenuation - amount pitched, temperature etc. Yeasts might finish early as they reach alcohol tolerance too.
I pitched about 150ml of Paul's yeast into a 1.080 ish wort and it kicked off and spewed out of it's 15 litres of headspace a bit, it calmed down after 36 hours and is occupying 8 litres of headspace. I expect it will go down near to 1.020, I'll let you know.
I pitched about 150ml of Paul's yeast into a 1.080 ish wort and it kicked off and spewed out of it's 15 litres of headspace a bit, it calmed down after 36 hours and is occupying 8 litres of headspace. I expect it will go down near to 1.020, I'll let you know.
Proper Job Yeast Profile
Great stuff. Just trying to compare to things like WLP002 or Nottingham on the finish. From tasting the St. Austell beers, it would appear to leave a reasonable amount of sugar in the wort, which is what I'm hoping for.
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Proper Job Yeast Profile
I'll have some of this yeast to give away in about a weeks time if anyone else wants some.
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Proper Job Yeast Profile
1082 to 1030 in 10 days, still visibly working.vacant wrote:66C mash, 1044 to 1010 in eight days
Proper Job Yeast Profile
Roger - if you still have some, I would love some more.
Also, do you still have any of that cider vinegar left? I am still in the market for three bottles.
Also, do you still have any of that cider vinegar left? I am still in the market for three bottles.
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
Proper Job Yeast Profile
Paul! Is the proper job yeast supplied at pitching volume for a 5 gallon brew, or should it be stepped up further?
FV1: EMPTY
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
FV2: EMPTY
Conditioning: NOWT
Drinking:Countdown Conundrum - Best Bitter; Haka! The Herald - Pacific IPA
Planning: San Francisco 4.9er - California Common; Event Horizon - Robust Porter; Cold Dead Hand - American IPA
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Proper Job Yeast Profile
I'm racking to keg Monday or Tuesday. Come fill your boots with as much as you want. I use about 300ml for a 20 litre batch.
Re: Proper Job Yeast Profile
I don't think it will need stepping up (was that a 500ml bottle?). Anyway Roger's will be active if you're worried.periolus wrote:Paul! Is the proper job yeast supplied at pitching volume for a 5 gallon brew, or should it be stepped up further?
p.s. gave Matt the nichrome wire as he said he lived near you.
When a man is tired of beer, he is tired of life; for there is in beer all that life can afford