Originally Posted by ruppe
Sorry, the Wyeast comparison was for non-GF beers, just using as a comparison. To try to clarify, I have never had a contamination problem, temp is 66 based on one of those stick on gauges, which is normal for the dark corner of the back room in the basement where I always ferment. All things being the same, this batch is just going in slow motion compared to my other brews. I guess I was wondering if the sorghum/rice just didn't ferment as fast as barley. Smaller pitch rate of dry vs. smack-pack? I can't remember the last time I used dry yeast. I know this will make some cringe, but I haven't taken a hydrometer reading for years. I know my system, it's consistent, and I know when my beers are ready to bottle. I suppose I could dig it out and see where I'm at.
Sorgum/rice ferment at the same rate for me, no discernable difference.
Pitch rates of dry yeast are greater than smack packs, by a factor of 1.5 or so, but only when you rehydrate the yeast. Otherwise its about the same.
Hydrometer/refractometer is the only way to really know. If you hate your hydrometer so much, I highly recommend a refractometer. So, so nice.