Using Safale US-05 yeast. starting the fermentation at 59f and ramping up 1° everyday until 71f. then cold crash.
Anyone have input on this strategy?
#homebrewing
Discussion
What's your goal behind doing that? Unless you're pitching a butt load of yeast, it's just going to delay fermentation start.
If you have healthy yeast, pitch it just a few degrees below goal max ferment temp, and ramp it up. A homebrew batch should be done fermenting in 3-4 days, or you're either pitching too few yeast, poor health yeast, or too cold fermentation temps.
A fast ferment will lead to a cleaner, healthier product.
If you're not saving portions of your yeast cakes, your missing out. It's basically free yeast, and usually in better condition then anything in a package (so long as your sanitary practices are good.)
I'm just trying new approaches to fermenting. Wondering if anyone messed around with a yeast schedule.
I tried reusing yeast. it was a lot of effort for minimal results.
Hmm, that's interesting. I always had better results after the first batch...so much so, I would ovten make a starter, then a 3 gallon batch as a large-format starter, just to harvest a large amount of yeast.
I spent years trying to solve the issues I had with beer, and at the time everyone in the homebrew scene was talking about yeast being the second most important thing behind sanitation. Being a Nurse, I am extra careful about sanitation, so that was never the issue. Turns out for me, it was the water that was more important than the yeast.
But before I could figure that out, I spent a few years doing all sorts of different practices regarding yeast, including learning how to plate them out in petri dishes and grow them up from single cells.
Once I turned my attention to water chemistry, everything changed.