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Old 04-13-2014, 02:07 AM   #2321
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Next time use Mr Malty to determine how much you should be pitching. Here are the instructions on how to set the sliders.

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Old 04-13-2014, 02:17 AM   #2322
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Don't take this the wrong way but there are many brewers who just do things that are not "calculated". There was a tad more yeast than 2 vials of liquid yeast. So, can one use too much yeast?

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Old 04-13-2014, 03:04 AM   #2323
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Quote:
Originally Posted by PackerfaninSanDiego View Post
So, can one use too much yeast?
I think so. The first post explains why:
http://www.homebrewtalk.com/f163/why...t-cake-166221/
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Old 04-13-2014, 03:45 AM   #2324
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Quote:
Originally Posted by PackerfaninSanDiego View Post
Don't take this the wrong way but there are many brewers who just do things that are not "calculated". There was a tad more yeast than 2 vials of liquid yeast.
Of course and you are free to do so. It's your beer. But I'd rather use a scientific estimate than just winging it.
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So, can one use too much yeast?
Yes, but it's better than not pitching enough.
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Old 04-13-2014, 02:25 PM   #2325
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Yes, it's certainly possible to pitch too much yeast. The calculator pretends at precision, but it is really there to give you the best ballpark information (that's all you'll ever get, with yeast). But it is very useful for that.

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Old 04-13-2014, 04:14 PM   #2326
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The American IPA recipe calls for 2 vials of yeast and that's basically how much washed yeast I added to the yeast starter. I'm goona go for it as it's not written in stone about over pitching. One source says 1 cup is not too much and I have that or less.

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Old 04-13-2014, 07:04 PM   #2327
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Quote:
Originally Posted by PackerfaninSanDiego View Post
The American IPA recipe calls for 2 vials of yeast and that's basically how much washed yeast I added to the yeast starter. I'm goona go for it as it's not written in stone about over pitching. One source says 1 cup is not too much and I have that or less.
You yeast is going to grow in the starter. You may end up with almost 4 vials worth of yeast.
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Old 04-13-2014, 08:07 PM   #2328
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I am about to bottle my batch that I used WLP001. I plan on harvesting the yeast. However, my time is limited today and will be using the time I do have to bottle.

If I pour sanitized water in my fermenter, transfer all the yeast and trub into two large mason jars then refrigerate. Can I let the yeast sit in the mason jars for a few days until I have time to pour off/seperate the trub?

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Old 04-14-2014, 01:12 PM   #2329
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Days, months, sure.

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Old 04-17-2014, 10:21 AM   #2330
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So in post #2, picture #4, yes i can clearly see the layer on the botton of the carboy, now the water is still cloudy, so its the cloudy water i want? The yeast is in suspenstion in this?

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