Brewday 17/02/07 Wotnot Landlord

[Seveneer]

Well, in that case, 4 packs in 50l is nowhere near overpitching.

Ta,
/Phil.

[tubby_shaw]

Well after a whole two days it's virtually fermented out! Started at 1044 and is currently 1013 - and that's with me keeping the fermentation conditions cool.

Did you actually measure the temp of the fermenting beer ? Or just the temp of the room ?
As we know fermentation itself causes some heating.
Just a thought

[Andy]

The beer was 20.5 degC about 24hrs after pitching the yeast and 19.4 degC tonight. Ambient room temp is perhaps 16 degC - spare bathroom with radiator switched off and door shut.

I always use the same amount of yeast and never had one go this rapidly before, strangely enought the yeast head never went ballistic.

Checked the refractometer calibration this evening and it's bang on.


And the 200-250g yeast amount is probably me over estimating, I've never weighed it and it's probably not that much when I actually think about it.

[SteveD]

Steve - you get the yeast in a plastic bag tied up with a knot

You get about 150-200 grams I guess - I use the whole lot for a 5gal batch so if you're brewing 10gals then perhaps ask* for two bags....


* must phone though at least 24hrs in advance to allow the shop people to leave the brewers a note that yeast samples are required.

Cheers, Andy. 200g of thick yeast, Or liquidy slurry? If it's thick yeast, that's quite a lot to pitch with, considering you get 11g in say a pack of Nottingham. Still, it's way better to overpitch than underpitch, particularly with high gravity beers.

[Andy]

Thick slurry!

[SteveD]

Thick slurry!

mmmm nice! That would do 10 gals easily. Can't wait.