davekippen
Well-Known Member
I cant seem to find any real answers on this one...
I want to know how you actually measure your yeast before you pitch. If you "wing it", please save that for another post.
I want details, pictures, process maps - whatever you have that actually describes how you measure your yeast before you pitch it.
Do you pour it into a graduated cylinder? Weigh it? Is it decanted slurry? Full starter?
I have been washing yeast and making starters for the last few brews and still cant figure out how to actually know how much to use. I know the calculators tell you how much, but how do you actually measure it!!!
I want to know how you actually measure your yeast before you pitch. If you "wing it", please save that for another post.
I want details, pictures, process maps - whatever you have that actually describes how you measure your yeast before you pitch it.
Do you pour it into a graduated cylinder? Weigh it? Is it decanted slurry? Full starter?
I have been washing yeast and making starters for the last few brews and still cant figure out how to actually know how much to use. I know the calculators tell you how much, but how do you actually measure it!!!