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Old 07-03-2014, 05:28 PM   #11
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Awesome i think i have all the info i need on the steeping. Thanks everyone!

One last thing: with the yeast, the recipe says "The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter."

As I am planning on using dry yeast, would I be safe with 1.5 packets of yeast? Is this too much?


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Old 07-03-2014, 05:42 PM   #12
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Here is a pretty good pitching rate calculator: It was actually developed by the same guy that wrote that article and recipe (Jamil Zainasheff).

But yeah, for 5 gallons of 1.072 wort I would use about 1.5 packets of properly rehydrated dry yeast.

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Old 07-04-2014, 02:40 PM   #13
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This is where the Cooper's 15g yeast packets came in handy when I did my Burton ale. Then rehydrate the dry yeast & pitch at the yeast's sweet spot at high krausen. I've been using the same 5G SS kettle for pb/pm biab that I started brewing with. When doing E/SG, I steep in two gallons of spring water @ 155-160F for 30 minutes. Then dunk sparge the bag in 1.5 gallons of the same water @ 170F. Stirring well for 5 minutes or so to extract more goodness. My OG's are just about always higher than the recipe. Why add water when you can add wort?

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