One of my favourite yeasts for brewing is the ale yeast 514. This yeast has proven to be one of the most efficient dry yeasts for the heat we have to deal with. The recommended rehydration is 37 – 40 deg. C, but it is still preferable to ferment at cooler temperatures like 20 – 25 deg. C. If you just tip your dry yeast directly into your brew, you should use 3-4 litres of boiling water to get the temperature up to 37-40 deg. C.

This procedure especially if fermentation continues at high temperatures, will tend to produce very fruity beers.

Colder start temperatures hamper the 514 reproduction, which may increase the risk of bacterial infection. There is a procedure that will enable you to start the yeast at the right temperature and keep the fruit flavours to a minimum.

I like to use a coffee plunger jar (cleaned and rinsed with boiling water). Put 100 ml of boiling water in the jar and cover with plastic wrap. I then push a clean thermo into the jar through the wrap. When the temp drops to 40 deg. C, placing the jar in cool water may speed this up) you may remove the wrap, sprinkle the yeast on top and then replace the wrap. The yeast will show signs of activity within an hour and will be ready to pitch.

I usually find that the 514 have dropped to around 25 deg. C and the temperature of the wort should be close to that. To avoid sending the yeast into temperature shock, ensure that the yeast and the wort are within 5 deg. C of each other.

This month’s recipe is one that was thought out for a customer it sounded good, so I’ve tried it myself and hope you like it too.

Michaels All Malt.
Bring 4 litres to the boil in an 8 litre saucepan. Add 1 kg. Light dry malt. Bring back up to the boil. Boil for 5 minutes. Add 10 gm P.O.R. hops and boil for another 5 minutes. Allow to cool to 70 deg. C. Tip about half into your fermenter on top of 10 gm. Saaz Hop.

Pour can of bitter into fermenter. Rinse can with some of the rest of your boil and pour into the fermenter.

Top up with around 14 litres of chilled, filtered water up to the 20 litre mark. Pitch your rehydrated 514 into your wort, which should be around 25 deg. C.

Remember you are not bound to your nearest brew outlet. If you are not happy with a sub-standard result, go mail order or order online from our website…

www.homebrewerswarehouse.com.au
Cheers… Younga!