Share your experiences of using brewing yeast.
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RabMaxwell
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by RabMaxwell » Wed Sep 13, 2006 12:05 pm
Hello all good to see forum up ad running again .
I have ordered some hop&Grape 100g dried yeast tubs.I brew 110 Litres at a time was planning on using a full tub each brew would this be over pitching or just about right.Has anyone used this yeast before with success
also does anyone know any other sources for buying larger quantities of yeast. Cheers Rab Maxwell(Brewing in Ayrshire)
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Vossy1
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by Vossy1 » Wed Sep 13, 2006 12:11 pm
Welcome back RM, can't answer your question but can say hellooooo
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PieOPah
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by PieOPah » Wed Sep 13, 2006 2:37 pm
I would say that using the full 100g is way overkill.
It won't do any harm (you can never have too much yeast) but it is failry pointless.
A standard 5 gallon batch (23 litres) is happy with a single sachet of yeast. This 1 pack comes to about 11g.
Your batches are about 5 times bigger than a standard batch so I would use about 5 times as much yeast. This means you should be able to get away with using 50g
EDIT Just seen the tub of yeast you are talking about. It actually says on the pack to use 1tsp per 5 gallons. So, based on what that says you will want 5-6 tspns
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mysterio
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by mysterio » Thu Sep 14, 2006 12:14 pm
Actually there is such a thing as too much yeast, its just you need a lot of it to get to that level - If the yeast doesn't have to go through a growth phase it can cause fermentation problems. Obviously that wouldn't happen with a 100g tub though.
Rab, why don't you just grow your own yeast in a starter culture? I reckon you could get enough yeast after a couple of steps and maybe a stirplate for the starter. Might be more economical in the long run, plus you could use better quality yeast.
Alternatively, go down to a local microbrewery and ask them for a bottle of fresh yeast. Most are happy to help out and they will usually sell you malt cheaper than wholesale, too.
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steve_flack
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by steve_flack » Thu Sep 14, 2006 2:32 pm
DaaB wrote:there are people who will tell you you should pitch 2x11g sachets
That's unnecessary for most ales except in the case of very strong beers or also for lagers fermented at low temperatures where the pitching rate needs to be higher
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Vossy1
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by Vossy1 » Thu Sep 14, 2006 4:51 pm
Too late
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RabMaxwell
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by RabMaxwell » Fri Sep 15, 2006 10:48 am
Hello all again i want to do away with starters because i work offshore and limited by time to get it all done before i go back.I used to use Safale 04/Whitelabs/wyeast the lot but occasionally suffered high FG. Probably down to inadequate starters for batch size.Made 110 Litres Scottish Heavy yesterday Rehydrated 50g Hop & Grape yeast then added to starter .One hour before filling fermenter will try 100g next time to see if there is any difference .Checked beer at 7.30 am fermenting well with my cooler set at 18 degrees Worth a try hope its a neutral yeast. Cheers RabMaxwell(Brewing in Ayrshire)
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tribs
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by tribs » Fri Sep 15, 2006 11:30 am
If you use the pitching rate calulator in the link I provided, it will give you the optimum yeast quantity for a given wort size at the given OG. It shows you the optimum amount of dried yeast without a starter. You can then just measure it out from the tub. You can also buy the safale yeasts in 500g packs BTW
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RabMaxwell
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by RabMaxwell » Fri Sep 15, 2006 12:46 pm
Cheers Tribs was thinking of buying Safale 04 in bulk and repackaging with one of those food vacuum sealers.Have you used any of the other safale yeasts with good results. Cheers Rab Maxwell(Brewing in Ayrshire)
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tribs
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by tribs » Fri Sep 15, 2006 2:17 pm
Only US-56 which is a very clean neutral yeast.
Highly recommended if you do not want much character from the yeast.
Its the same as Wyeast 1056 American Ale and White Labs 001.
I find it ferments well @ the low end of the temp range.
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tribs
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by tribs » Sun Sep 17, 2006 11:11 am
Very interesting.
Might be worth washing yeast with the cooled boiled water method rather than repitching straight onto the trub.
Who's the author?
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Andy
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by Andy » Sun Sep 17, 2006 11:24 am
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tribs
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by tribs » Thu Oct 19, 2006 11:28 am
Just thought I'd mention that this site now has a new and improved pitching rate calculator which can now be used with metric units. It also has an estimated viability calculated from the production date of the yeast and factors this in. It is very cool.
