First brewday tomorrow

[Toast]

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

[Toast]

Pictures of the virgin brewery.


The New shiny HLT and overinsulated MT


The placcy plate FB a la DaaB

[sinkas]

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"

[Danny]

Have fun Toast ..

[russt1969]

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.

[adm]

Good job Toast,

Have a great brewday and post pics.

Welcome to AG brewing!

[Toast]

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!

[Toast]

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.

[Toast]

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?

[prodigal2]

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

[Vossy1]

Hope all goes well tomorrow T, and above all enjoy

[Aleman]

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

[Toast]

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...

[oblivious]

Looks nice enjoy

[maxashton]

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