Pitching yeast

Anstellhefe, /, (Brewing) pitching yeast, anstellig, a. skilful, han(iy suitable. Anstelltemperatur, /, (Brewing) pitching temperature,... 

Stell-farbstoff, m. lading dye. -hahn, m. regulating cock, -hefe, /. pitching yeast. 

Toast pale malt in oven at 350° for 10 minutes. Bring water, crystal malt, and toasted pale malt to a boil. Strain out grains, add malt extracts, and boil for 5 minutes. Add 2 ounces of Cascade hops and boil for 50 minutes. Add 1 ounce of Cascade hops and boil for 5 minutes more. Turn off heat. Cool and transfer to the primary fermenter. Pitch yeast when cool. Prime with % cup com sugar when fermentation is complete, and bottle. 

Steep crushed crystal malt for 15 minutes at 167° in water treated with Burton water salts. Remove grains and add malt extracts. Bring to a boil and add 1 ounce of Hallertauer hops and 4 ounce of Cascade hops. Boil for 45 minutes and add 1 4 ounces of Cascade hops. Boil for another 15 minutes and turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 14 days at 66°, dry-hopping with 1 ounce of Kent Goldings after 3 days. Prime with 5 z ounces light dry malt extract and bottle. 

Boil for 27 minutes and add the Saaz hops for flavoring. Boil for 3 more minutes and then turn off heat. Chill the wort, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when wort is cool. Rack to the secondary fermenter after 2 days. After 9 days in secondary fermenter, bottle, using 1 cup of corn sugar for priming. Age for at least 2 months. 

Bring IV2 gallons of water to a boil. Add gypsum, malt extract, and Vz ounce of Eroica hops. Boil for 60 minutes. Turn off heat and add malto-dextrin. Transfer to the primary fermenter and bring up to 5 gallons with cold water. Pitch yeast when cool. Ferment for 2 weeks. Two days before bottling, dry-hop with 1 ounce of Cascade hops. Prime with % cup corn sugar and bottle. 

Add malt extracts to 2 gallons of water and bring to a boil. Add 1 ounce of Hallertauer hops and boil for 55 minutes. Add 1 ounce of Hallertauer hops and boil for 5 more minutes. Turn off heat and add 3 gallons of very cold water to wort and transfer to primary fermenter. Pitch yeast and ferment for 25 days. Prime with V2 cup com sugar and bottle. 

Goldings hops and let steep while force-cooling with a chiller. Transfer to the primary fermenter (glass) and pitch yeast. Rack to the secondary fermenter after 5 days. Bottle 3 days later. 

Mash-in 4 gallons water at 155° for 60 minutes. Sparge to 6V2 gallons. Bring to a boil and add V2 ounce of Perle hops and Vi ounce of Willamette hops. Boil for 30 minutes and add V2 ounce of Perle hops and V2 ounce of Willamette hops. Boil for 30 minutes. Turn off heat and add the Mt. Hood hops. Force-cool with an immersion chiller to 80°. Transfer wort to primary fermenter, save and refrigerate 1 liter of wort for priming later. Pitch yeast in the primary fermenter and ferment for 9 days. Prime with 1 liter saved wort and bottle. 

This is a single infusion mash. Add all grains to a picnic cooler mash tun with 22 quarts water. Adjust temperature to 154°, and mash for 60 minutes. Sparge and collect 11 gallons. Bring wort to aboil and add 2V4 ounces of Centennial hops. Boil for 55 minutes and add 1 ounce of Cascade hops. Boil for a final 5 minutes and turn off heat. Force-cool, transfer to primary fermenter, and pitch yeast. Do a single-stage fermentation and, when it has completed, rack to a keg and force-carbonate. 

Treat mash water with calcium chloride and gypsum. Mash grains in at 125° for 30 minutes. Raise temperature to 155° and hold until starch conversion (about 45 minutes). Sparge with 170° water. Add malt extract and bring to a boil. Add 1 ounce of Fuggles hops. Let boil 50 minutes and add 1 ounce of Willamette hops and Irish moss. Boil for another 9 minutes add V2 ounce of Kent Goldings hops. Boil for one final minute and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 7 days at 65° then prime with % cup com sugar and bottle. 

Add grain (in a muslin bag) to 2 gallons cold water. Bring to a boil and remove grain bag at the start of the boil. Add malt extracts and Perle hops. Boil for 15 minutes and add Cascade hops. Boil for 35 minutes and add Irish moss. Boil for 8 minutes and add Hallertauer hops. Sparge with 3 gallons of cold water and collect into primary fermenter. Pitch yeast when cool. Ferment for 4 days and rack to secondary fermenter. Ferment for another 10 days and prime with IV2 cups light dry malt extract and bottle. 

Goldings hops. Boil for 90 minutes. Remove from heat and add XA of Goldings and steep for 5 minutes or so to give hops aroma. Chill and pitch yeast. Ferment in glass carboy for a few days, then rack to secondary fermenter. Prime with 3A cup corn sugar and bottle. 

Make a 1 quart yeast starter in advance. Mash all grains at 152° for 90 minutes. Mash-out at 168° for 20 minutes. Sparge and collect 6 3A gallons of wort. Bring wort to a boil and boil for 30 minutes. Add Centennial hops and boil for 30 minutes. Add Willamette hops and boil for 15 minutes. Add Irish moss and Kent Goldings hops. Boil for 15 minutes more, then turn off heat. Force-cool with a wort chiller, transfer to primary fermenter, and pitch yeast. Ferment for 6 days at 68°. Rack to secondary fermenter and ferment another 8 days at 65°. Prime with 3A cup com sugar and bottle. Condition at room temperature for 1 week, then condition at 50° for 2 weeks. 

Crack crystal malt and add to 3 quarts water. Steep for 50 minutes at 160°. Strain out grains and add malt extract and gypsum. Bring to a boil. Add lVi ounces Cascade hops and boil for 50 minutes. Add Vi ounce Cascade hops and boil a final 10 minutes. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 17 days, prime with % cup com sugar, and bottle. 

There were two inches ofkraeusen present fifteen hours after pitching yeast at least three inches present after twenty hours — easily the biggest I ve seen. 

Heat crystal malt and water to 180°. Strain into the boiling kettle. Add malt extract and Cascade hops to kettle and bring to a boil. Let boil for 30 minutes and then add Irish moss. Fifteen minutes later, add cinnamon and yeast nutrient. Boil for 10 minutes, add the honey and 3/s ounce of Hallertauer hops. Two minutes before the end of the boil add % ounce Hallertauer hops. Cool with wort chiller, strain into carboy, and pitch yeast. Rack to the secondary fermenter after 2 weeks. Let ferment another 6 weeks. Prime with Vz cup corn sugar and bottle. 

Steep grains in 1 gallon of 150° water for 45 minutes. Strain out grains and add extracts, water salts, and % ounce of Cascade hops. Steep for 10 minutes at 150°. Add Irish moss and % ounce of Cascade hops. Steep for another 15 minutes at 150° and turn off heat. Transfer to primary fermenter and bring up to 5 gallons. Pitch yeast when cool. Ferment for 3 days. Rack to secondary fermenter and ferment another 10 days. Prime with 1 Vi cups com sugar and bottle. 

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