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Old 12-03-2011, 07:11 PM   #171
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How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?

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Old 12-04-2011, 01:57 AM   #172
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Originally Posted by Rubes
How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?
I made a guinness clone today. About 2 lbs less grain though.... It came in at 1.051 for 6 gallons, using 10 lbs of grain. Great effeciency.... The pitching rate in my brew pal app says 7 grams of dry yeast for those specifications. 15 grams wouldn't hurt, but why pay more if you don't have to. If you went with the recipe listed here... Slightly higher gravity than mine, I would go with 10 grams.
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Old 12-04-2011, 10:13 PM   #173
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Originally Posted by mcbethenstein View Post
I made a guinness clone today. About 2 lbs less grain though.... It came in at 1.051 for 6 gallons, using 10 lbs of grain. Great effeciency.... The pitching rate in my brew pal app says 7 grams of dry yeast for those specifications. 15 grams wouldn't hurt, but why pay more if you don't have to. If you went with the recipe listed here... Slightly higher gravity than mine, I would go with 10 grams.
Thanks very much! I'm going to try this soon.
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Old 12-05-2011, 04:27 PM   #174
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Originally Posted by GuinnessLoverJames View Post
This sounds like a really good recipe, Would you consider trying Chocolate Malted Barley in the recipe for the closer taste of chocolate that Guinness has?
I would also wonder if prepping a yeast culture in a flask weeks in advance and freezing would be better for the overall outcome. As I read the production of a ready supply of yeast rather than using a same day yeast starter is far better.
I also understand that once you have made a successful batch of beer after you can harvest all that yeast when you empty out the fermenter. What have you to say?
I was also looking at a yeast culture online that produces an 8-15% alcohol content and another that makes a 12-25% ABV, I would love to try that I really love Guinness and the more ABV the better, saves me from having to drink so much. Any input guys?
This recipe left alone is Awesome! It has become my staple brew. I did however just make a batch with a Chocolate Malt addition and it turned out very nice. It was a real crowd pleaser. Also, I dropped a few white oak chips that I had soaked in Bourbon into a few of the bottles and WOW!!! I am making a whole batch like that next time.

Yeast washing is also the way to go! there is a great post somewhere on here with pictues of how to do it... it is simple and will increases your cost savings in a huge way.
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Old 01-31-2012, 03:35 AM   #175
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Originally Posted by Rubes View Post
How much yeast should I use? It says two packages, but my LHBS sells Nottingham by the gram. I used 15g in the 5 gallon batch I made of pale ale, which is fermenting now. Would that be an okay amount for this recipe?
Zainasheff's starter calculator says 11g... so you are good. Oddly enough that means you could make this with one packet instead of two and be fine, if the yeast is new enough.
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Old 01-31-2012, 08:21 PM   #176
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Most dry yeast packets come in 11g and should be hydrated by 10 times thier weight in sterilized water. Then stirred via magnetic sitr plate for 30 minutes or so and then a little wort added, and stirred , a little more so the yeast doesn't get temp shock and die, then pitch. Conversely directly pitching 2 pks of 11g will work because approximately 1/2 will die due to shock and rehydration in the hi temp of wort.

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Old 02-03-2012, 03:06 AM   #177
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Does it make a difference if you sour a couple bottles of lager instead of a couple bottles of guiness?

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Old 02-03-2012, 09:36 PM   #178
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Sour beer is sour beer in my book, you could even use aciduated malt of you were so inclined.....

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Old 02-07-2012, 07:10 PM   #179
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soured beer is not only exposed to the air but light. If light can penitrate through the beer you will not only get a soured beer but a skunky one too. Skunky is that a word?? Anyway I would stay with souring either guiness or a darker coffee like beer to help with the flavor not change it.

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Old 02-18-2012, 05:40 PM   #180
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Hey all. I brewed this yesterday and ended up with grav of 1.064, lost a ton during boil, from 8 gallons to 5. New brew pot is super wide, that coupled with the dry Utah air can account for my loss. I only used one package of Nott, is that going to be enough? i have ~4.5 gallons. The fermentation took of like a rabbit after maybe 8 hours, I'm just worried about attenuation.

Any advice would be awesome, thanks.

PS. I followed recipe to the tee aside from the single pack of yeast.

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