Rebel Brewer Giveaway!
 Home Brew Forums > Fermentation question

08-31-2012, 10:09 PM   #1
skinnyterror
Feedback Score: 0 reviews
Recipes

Join Date: Aug 2012
Location: Oceanside, Ca
Posts: 13
Likes Given: 1

 Fermentation question

Hypothetical question here...

I've calculated my grain bill using a 68% efficiency and a gravity reading of 60gu's. Let say that my efficiency ends up being 75% and my new gu reading is around 67. So in order to get down to 60 gu's I need to add about 1/2 gallon of water. I plan on using a wyeast packet to ferment my beer and the packet states that there is enough yeast for a 5 gallon batch. Will this be enough yeast if I end up with more beer due to a higher efficiency?

__________________

08-31-2012, 11:30 PM   #2
RCCOLA
Feedback Score: 0 reviews
Recipes

Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 1,034
Liked 48 Times on 38 Posts
Likes Given: 41

You should make a starter for all liquid yeasts with 5 gal batches. Pitching a pack without without one will give a cell count which is less than ideal.

Here's a good free yeast starter calculator to play with. http://www.mrmalty.com/calc/calc.html

__________________

09-01-2012, 02:24 AM   #3
duboman
Feedback Score: 0 reviews
Recipes

Join Date: Jul 2011
Location: Glenview, IL
Posts: 5,461
Liked 378 Times on 352 Posts
Likes Given: 190

Quote:
 Originally Posted by skinnyterror Hypothetical question here... I've calculated my grain bill using a 68% efficiency and a gravity reading of 60gu's. Let say that my efficiency ends up being 75% and my new gu reading is around 67. So in order to get down to 60 gu's I need to add about 1/2 gallon of water. I plan on using a wyeast packet to ferment my beer and the packet states that there is enough yeast for a 5 gallon batch. Will this be enough yeast if I end up with more beer due to a higher efficiency?
Yes your calculation is correct to add top off if your OG is higher than you want.

Yes you still should make a starter: Www.yeastcalc.com is another site, also allows for steps.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

09-01-2012, 02:36 AM   #4
agcorry00
Feedback Score: 0 reviews
Recipes

Join Date: Aug 2012
Posts: 137
Liked 16 Times on 15 Posts
Likes Given: 2

You can also use dry yeast if you don't feel like making a starter, but you don't have nearly as many options as you do with liquid.

__________________

"We don't sell Duff, we sell Fudd."

09-01-2012, 07:54 AM   #5
helibrewer
Feedback Score: 0 reviews

Recipes

Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 2,684
Liked 108 Times on 105 Posts
Likes Given: 32

Quote:
 Originally Posted by skinnyterror Hypothetical question here... I've calculated my grain bill using a 68% efficiency and a gravity reading of 60gu's. Let say that my efficiency ends up being 75% and my new gu reading is around 67. So in order to get down to 60 gu's I need to add about 1/2 gallon of water. I plan on using a wyeast packet to ferment my beer and the packet states that there is enough yeast for a 5 gallon batch. Will this be enough yeast if I end up with more beer due to a higher efficiency?
Why not just make a bigger beer with 5 gallons? The convention is to call the gravity reading Original Gravity (OG).

Gravity Units could be mistaken for the gravity points per pound per gallon (PPG). For instance, DME yields 45 PPG so you should get 45 gravity points for every pound of DME per gallon. 10 pounds of DME would be 450 points divided by 5 gallons = 1.090 OG

If you add up all your gravity points and have a desired OG, you can solve for post boil volume.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering: Nothing
Kegged: Cider, German Pils, Belgian Tripel, Bedeviled (Bel. Golden Strong), AHA Summer Ale, Sonoma County Organic Cider, Maibock Bock, Ommegang Abbey Ale Clone
Bottled: Contentment (Trappist), Derangement (Belgian Dark Strong), Kranky (Kolsch v1.1), Wise One (Wit)
On Deck:
My Site: www.restlesscellars.com

09-02-2012, 01:44 AM   #6
skinnyterror
Feedback Score: 0 reviews
Recipes

Join Date: Aug 2012
Location: Oceanside, Ca
Posts: 13
Likes Given: 1

Thanks for the replies.

I do another terribly newbie-ish question... I looked at the calculators and understand the process of making the starter, but how long should I let the starter ferment before I add it to my wort? For example, if I'm brewing on a saturday, should I make my starter on a wed, thurs, fri? Also, once the starter is made do I pour in all the liquid into the wort that I have made, or do I want to drain liquid off of the top and just pour the trub in?

__________________

09-02-2012, 02:05 AM   #7
kscarrington
Silent Brewer
Feedback Score: 0 reviews

Recipes

Join Date: Jan 2012
Posts: 553
Liked 43 Times on 35 Posts
Likes Given: 8

A day or two ought to be fine. I usually go about a day and a half. The wort won't really do anything for your fermentation. You can cold crash to let everything settle then pour off most of the liquid, leaving enough left to loosen up the compacted yeast. I then let it sit and come up to room temperature by the time it's ready to pitch.

__________________