Basilisk
Active Member
Hey all, I just had a quick thought about yeast. Basically, I'm wondering if the amount of yeast I add to a brew really has to be very accurate or the amount that a recipe suggests is more of a ballpark figure.
Yeast multiply, right? So if I added less than the recipe called for but still enough that the yeast could survive and start multiplying, that'd probably work, right?
And likewise, if I added more, it would really just ferment faster.
I know that it's obviously better to have a coherent plan and know exactly how much of everything you're using, but just from a beginner's level, is the amount of yeast that important?
Thanks!
P.S. If someone could suggest me a decent hydrometer to buy, that'd be great!
Yeast multiply, right? So if I added less than the recipe called for but still enough that the yeast could survive and start multiplying, that'd probably work, right?
And likewise, if I added more, it would really just ferment faster.
I know that it's obviously better to have a coherent plan and know exactly how much of everything you're using, but just from a beginner's level, is the amount of yeast that important?
Thanks!
P.S. If someone could suggest me a decent hydrometer to buy, that'd be great!