Dry Yeast

So we made our 3rd and what appears to be our most successful batch of our IPA on Monday evening. The entire process went incredibly smoothly, from mash to sparge to pitching and it seems the few variables we shifted were the right ones producing a yield we were hoping for.

Our 2nd batch of IPA was decent in flavor though the yield fell about 2.5 gallons short producing just around 3 gallons. We underestimated how much the industrial burners we use would boil down our wort and came up short. The malt character was very nice, but frankly it just wasn’t quite as hoppy as I felt it should be. So we adjusted two things to solve these issues.

First, we added more water to the mashing process to bring our yield up, as opposed to adding more water for the sparge. I got the idea off the AHA forum where someone was inspired by some papers they read on BrauKaiser.com that more water at mash will yield an extraction with a larger amount of fermentable sugars. So instead of a 1qt/lb mash we upped it to a 1.5qt/lb mash, and reduced our sparge water equally.

The first time I noticed a significant difference was in the boil over. Our wort went crazy with it’s frothy head that seemed to not want to relent no mater how much I stirred it down. This cappucino like head continued for probably 10 minutes where in the past the boil over threatens for little more than 3 or 4 minutes.

Our second indication that something was quite different – an insanely active initial fermentation – was probably a result of two variables: the higher extraction of fermentable sugars from the diastatic activity in the mash and the fact that we used a dry yeast instead of a liquid yeast.

I was forced to use a dry yeast when I rolled up to Brew & Grow and found they were out of their American Pale Ale slap packs. I initially thought I would make a yeast starter but after some research I found that not only is a starter unnecessary with dry yeast you don’t even need to rehydrate the dry yeast to make it active. In addition, dry yeasts contain over twice the amount of yeast cells that liquid yeast packs do making the party that much more active.

About 30 minutes into the brewing I pulled a couple cups of wort out and put them in an erlenmeyer flask, let that cool and pitched in the 11.5g pack of yeast. In about 20 minutes there was a frothy head and it was clear my yeast was hungry. After chilling the rest of the wort I pitched this tastyness in and let those bad yeasties rape and pillage the beer like they so want to do. After one day our beer was in a frenzy, with a several inch kreausen on there and CO2 spitting out every second.

I added a bit more hops on the bittering end this time around in hopes of balancing out some of the maltiness, but other than that I think we should be good to go. One thing I screwed up was forgetting to take the OG, which, especially in this case of a such a strong and different reaction, is pretty disappointing.

I don’t know if I’ll use dry yeast again, but my interest is definitely piqued. It couldn’t have been easier and it’s been a ton of fun to watch the beer really lose it’s mind a bit. I feel like we’ve finally found out how to tickle the demons inside that brew and get them to bloom more of the secrets they’ve got inside them. I shouldn’t speak too soon or claim success too early, but it certainly is enjoyable to see some new and strong reactions in the lab.