Tag Info

Hot answers tagged

18

The recommended cell count for ales is 0.75 to 1 million cells per milliliter per degree plato (ca. 4 gravity points.) For 5 gallons (~18.9L) of typical strength beer of 1.048, that's about 12 plato, so you'll need 1 million x 18900 x 12 = 226.8 billion cells. According to wyeast, the smackpack contains at least 100 billion cells, which is half of what ...


4

Yes, keep it in the fridge if you don't plan to use it in the next 24 hours. There are two reasons: The lower temperature will reduce yeast activity, reducing the buildup of more CO2. The lower temperature will reduce the pressure of the gas already in the pack. As well as these reasons, Wyeast recommend you store the pack (swollen or not) in the fridge ...


3

A missing piece of information is how much you're pitching into. If beersmith is saying you need 160 billion, then you're probably pitiching into about 20 litres (5.7 gallons). Yes you could make a starter tonight and you'd be perfect for pitching on Sunday. Typically a starter needs 24-36 hours for the yeast to reproduce. According to Jamil's yeast ...


2

On the Wyeast site they recommend that swollen packs can still safely be sold to customers. They make no mention that refrigeration is necessary. What are the causes of swollen packages? Can you sell them? Swollen packages are almost always the cause of a small amount of sugar or CO2 being left in solution at the time of packaging. Upon ...


2

How did you come up with 2% ABV? If you followed the recipe you posted exactly and you're currently at 1.015, then you're definitely done. That recipe says you should reach 1.019. With a starting gravity of 1.061 and and final gravity of 1.019, you'd be at 5.6% ABV. Assuming you started out at 1.060 and you hit 1.015, you're ABV is 5.81%. Not only are ...


1

My anser may be a bit late, but the best way to handle a stuck ferment is to up the temp and rouse the yeast. First step would be to get the fermentor someplace warmer and try and get the beer to 72Fish. Next step would be bear hug the fermentor and gently swirl it until some of the yeast starts to get lifted off the bottom. But you have to get it warmed ...



Only top voted, non community-wiki answers of a minimum length are eligible