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Old 10-04-2009, 03:41 AM   #1
permo
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Default I think I messed up - (pitching rate)

I usually use a starter or liquid yeast. I got lazy today and pitched 11 gram of nottingham danstar dry yeast into 5 gal of 70 degree temp- 1.070 gravity wort. This is my spiced/apple xmas ale, I hope everything turns out OK and the yeast does it's job, but I have a feeling that I should have hydrated the yeast and now I may have underpitched.

On a positive note, I think this is going to be one great beer if it works out...fresh ginger, honey, cinnamon sticks, whole nutmeg, whole cloves, 5 pounds chopped apples,l caramel/crystal malt, a few flaked oats and four different kinds of hopps added at 15 minute intervals to the boil..I hope I didn't ruin it!

Anybody want to offer some words of encouragement?? LOL

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Old 10-04-2009, 04:20 AM   #2
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If you were going to underpitch, you prob know the 11 g offers th emost cells for straight from packet pitching. If you're worried, dump a second one in.

That aside, the recipe looks pretty sweet (no pun intended)! Not sure how the hops will play against all those strong flavors, but could end up delicious.

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Old 10-04-2009, 04:22 AM   #3
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11g is good. It's the 5g packets you need to rehydrate.

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Old 10-04-2009, 04:59 AM   #4
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Quote:
Originally Posted by Grizzlybrew View Post
If you were going to underpitch, you prob know the 11 g offers th emost cells for straight from packet pitching. If you're worried, dump a second one in.

That aside, the recipe looks pretty sweet (no pun intended)! Not sure how the hops will play against all those strong flavors, but could end up delicious.
here is the exact recipe

3 pounds Amber Liquid Malt Extract

3 pounds Amber Dry Malt Extract

1 pound 60ºL Crystal Malt

4 oz toasted oats

2 pounds minnesota clover honey

1 oz cascade hops (60 minutes)
1 oz northern brewer hops (30 minutes)
1/2 oz williamette hops (aroma end of boil)
3 cinnamon sticks (60 minutes)
1 whole nutmeg roughly crushed (60 minutes)
4 oz fresh ginger rough chopped (60 minutes)
2 whole cloves (60 minutes)

5 # chopped tart apples added to primary fermenter

11g nottingham danstar pitched directly into wort






I am going to let this ferment for two weeks or so and then rack to secondary where I am going to add crushed peaches or more apples. I am also considering 1oz cascade dry hop, but I haven't made up my mind yet. I plan on letting this sit in secondary until Dec 10th or so, then prime and bottle to distribute/drink at xmas time. I think I have a really good recipe here, I hope I didn't screw it up by not reading the yeast directions! I usually use 6 g muntons dry and it starts quick pitched directly into wort..didn't know I had to rehydrate some! Got myself a 50 dollar beer here, I hope my family and friends enjoy it.
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Old 10-04-2009, 01:15 PM   #5
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Update: It has been 16 hours since I pitched and the airlock hasn't even moved one bit. It doesn't even look like any pressure is building. If after 48 hours there aren't any signs of life I am going to sprinkle in a pack of coopers ale yeast that I have lying around.

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Old 10-04-2009, 01:26 PM   #6
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That is one intense recipe...

I think you should be good on the yeast though. 11g is a fair amount assuming the yeast was in good condition. I got a Wyeast packet that was outside in 70+ degree weather for a week or so and I pitched without a starter and it turned out fine.

Maybe just some words of encouragement for the little yeasties will help out.

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Old 10-04-2009, 01:34 PM   #7
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I'm beginning to question how necessary re-hydration is. The wort will re-hydrate the yeast before it actually gets to work anyways.

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Old 10-04-2009, 01:40 PM   #8
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Quote:
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I'm beginning to question how necessary re-hydration is. The wort will re-hydrate the yeast before it actually gets to work anyways.
While this statement is accurate you have to remember the main purpose of making a starter is to ensure the yeast are good and alive.

A secondary advantage of a starter is it is active when yo pitch it which greatly reduces lag time to a few hours versus a few days (in some cases).
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Old 10-04-2009, 02:18 PM   #9
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I'm beginning to question how necessary re-hydration is. The wort will re-hydrate the yeast before it actually gets to work anyways.
I re hydrated a package of nearly 1 year old dried yeast on this pale ale I did. 7 hours later it was fermenting just fine. I would never recommend skipping this step as I feel it is very important.
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Old 10-04-2009, 02:20 PM   #10
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My last brew with nottingham 6 gram packet, I dumped the packet directly into a 2 litre starter without rehydrating and I had activity within 12 hours, and when I pitched it my beer was in healthy fermentation in less than 4 hours. I am assuming things will be OK, and if I leave the lid on the fermenter for a while and let the yeast do their thing. I am actually considering getting a 6 pack of a bottle conditioned microbrew EPA or something and harvesting some of those yeast to help my cause!

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