Questions for Jamil 11/20/05

[Lufah]

Let's get some questions rolling for Jamil this Sunday.

Would using yeast from a previouse batch at the end of the boil be similar to using servomyces ? They are dead yeast right ?

Travis

[dawgfur]

You know, I thought about the exact same thing. Is the servomyces derived from a specifically selected culture and processed, or would any dead yeast work? Taking a spoonful of slurry from another batch and throwing it into the boil should rapidly kill it, leaving a dead yeast sediment. I'm very interested to hear Jamil's take on this.

[pvignola]

Have you ever cold pitched? What are the pros/cons of cold pitching?

[Lufah]

How hard is it to over pitch? Can I do it if I use the same yeastcake enough times?

[Lufah]

For lagers do you go by the recomended temps for the yeast or do you have certain temps that you use for all your lagers?

[heLLbent]

Hmm, I have a few questions (feel free to weed out anything idiotic), I hope the show gets archived, I have to work all weekend

I brewed the B3 Barley wine (part/extract) kit last yr with the suggested WLP001 yeast and it ended up at 10%abv, slight sweetness, and now after aging it is a great beer,
I see B3 now suggests using wlp007 with that kit, I would like to hear what Jamil has to say about the two yeasts in comparison (what flavor/lack of we can expect), what other high attenuating yeasts Jamil might suggest using, and any yeast/ferment technique tips he may have on the subject "fermenting strong ales".

::if not already covered:: In your opinion does "feeding" a strong ale have any impact on the finished beer flavors/character?

In your opinion what is the cleanest fermenting ale yeast?

I would think in a barley wine, the most alcohol tolerant yeast would end up in the secondary, I have always wondered if I were to make a starter with these yeast, would they be more apt to restart a stalled high gravity brew, more so than a fresh starter?

Jamil and Brew network, I sure appreciate your taking the time to answer questions, Cheers...John

Lufah, if you want to expand a little on your lager yeast question, I would like to know what lager yeasts Jamil has found that will ferment well at lower than normal lager temps.

Good to see you are a mod as opposed to, era, ahem, sweet, best to yah...John

[Dogger Dan]

I am having a bad time with chill haze, not that it bothers me, however in some cases I understand its not accepted.

Any quick and dirty ways to reduce it (I really don't want to cold filter)

Thanks

Dogger

[diver]

This is one out of a million questions I'd like to ask Jamil.
I'm kegging a Barleywine Monday and want to use the yeast (WLP007) for an Imperial Stout in a couple weeks. What does Jamil recommend for getting the yeast cake out of the bottom of a carboy without the trub and storing it for pitching at a later date.