imaguitargod
Well-Known Member
Ok, bundling three questions into one. I've got my beer in the secondary on 6 pounds of fruit puree so my usual technique of sucking up some of the yeast cake into the bottling bucket won't work this time.
I've never pitched new yeast into the bottling bucket before so I was wondering if I should make a starter the day before or just pitch the yeast right in? BTW, it's a dry yeast for this batch.
I'm wet hopping a beer and want to make sure I have the math right. If my recipy calls for 1 ounce of hops, I need to multiply that by 5 to get the wet/fresh equivilent so I would need 5 ounces, correct?
As for the dry hop question. I'll be dry hopping the same beer with fresh hops. How do I ensure that no nasties contaminate my beer? Do I take some of the beer out, toss the hops into it and boil for 10 minutes to sanatize, then thwo that into the beer?
I've never pitched new yeast into the bottling bucket before so I was wondering if I should make a starter the day before or just pitch the yeast right in? BTW, it's a dry yeast for this batch.
I'm wet hopping a beer and want to make sure I have the math right. If my recipy calls for 1 ounce of hops, I need to multiply that by 5 to get the wet/fresh equivilent so I would need 5 ounces, correct?
As for the dry hop question. I'll be dry hopping the same beer with fresh hops. How do I ensure that no nasties contaminate my beer? Do I take some of the beer out, toss the hops into it and boil for 10 minutes to sanatize, then thwo that into the beer?