Home Brew Forum

Hello folks,
First ever brew day tomorrow. Today I have the day off going to the Farnborough Airshow (guest of a friend's company!), but have spent the morning buying supplies for tomorrow's brew.
After reading something Andy said, I popped up to the Hogs Back Brewery and stocked up on malt and hops. I asked about the yeast - just passing the time - and before I knew it I was the proud father of millions of little yeast cells. I intended to used dried yeast, but now I've got some live stuff...How much to use/what to do!
They've given me 150gms which I estimate is about 100ml. Answers from the great and the good would be appreciated.
Intended brew is a Summer Lightningesque beer (beginner's beer!)
5.15kg Marris otter
35 Challenger
40 Goldings
Expected fermentable wort 23L.
Looking forward to tomorrow!

Toast

Pictures of the virgin brewery.


The New shiny HLT and overinsulated MT


The placcy plate FB a la DaaB

Hi there,
I think around about 100ml's of slurry, sounds right for this brew,

to check for yourself have a look at www.mrmalty.com yeast pitching rate calculator, but click the tab for "repitching slurry"

Have fun Toast ..

Hope it all goes fantabbytasticly...
Nice photos. Keep us up to date with LOADS of piccies
Nice lot down at the Hogs Back aint they.

Good job Toast,

Have a great brewday and post pics.

Welcome to AG brewing!

sinkas wrote:to check for yourself have a look at www.mrmalty.com yeast pitching rate calculator, but click the tab for "repitching slurry"

Had a look at this application (following the FAQ like a good poster) but could not it it to work pressing 'calculate' simply displays NaN for 'yeast cells needed' 'ml needed'....
Got it to work now -refreshed the page and started calc with slurry (tried with liquid yeast before spotting slurry tab).

DaaB - thanks for the compliments and advice re MT. It has 2 x radiator foil/polysterene underneath the camping mat as well!

russt1969 wrote:Nice lot down at the Hogs Back aint they.

Yes they are, which is odd for Surrey . I also know the owners of the Crondall Brewery, David and Chrissie very well and they let me spend a day there 'helping' (i.e. watching mostly) then make some Crondall Best.

Final questions (probably not, but final quesitons that occur right now!) Yeast currently in fridge, when I come to pitch should I have

- warmed it?
- fed it?
- If so what?

Good luck tomorrow Toast. You really won't regret it

I have no experience on using yeast slurry from a brewery, so I can't help.
though I imagine like buses in the next couple of hours all your questions will be answered

Hope all goes well tomorrow T, and above all enjoy

Toast wrote:Yeast currently in fridge, when I come to pitch should I have

- warmed it?
- fed it?
- If so what?

Just take it from the fridge when you start brewing ad by the time you are ready to pitch everything will be fine . . . . I've actually had brewery yeast start to ferment (goodness knows what ) as it warmed up . . . beige mess all over the place

Lovely! Thanks for the answer. You guys offer tremendous knowledge. There's a book in it somewhere!
Looking forward to tomorrow. The significant other has been warned off, the junior brewer (5) wants to get involved...

Looks nice enjoy

Good luck, nice little setup you have there. Hope it all goes well!