Remos112
Well-Known Member
Uh oh:
Harvested 3 mason jars worth of fluid, this one is starting to settle, will update when all the yeast is crashed.
The plan is to do the Carolus brew at the end of the week, would I need to restart the yeast first? Or should I just pitch the desired amount?
Figured that, but I am wondering if there would be a benefit from pitching active yeast instead of sleeping yeast. Probably I worry too much! ThanksHow much of the yeast do you think you can kill in only a week? Put it in the refrigerator and you should have 99% viability.
Figured that, but I am wondering if there would be a benefit from pitching active yeast instead of sleeping yeast. Probably I worry too much! Thanks
The plan is brewing 20L of 1.076 beer, you sure 1 jar would cut it? If so you just saved me a bunch of calculation/guesstimatingYou might move the lag time from the fermenter to the starter but that's about all. Dump one jar of it in and you should have plenty of yeast. The yeast that hasn't settled will likely be the most active.
Might give that a shot, this yeast is monster anyway, it fermented my last batch from 1.050 to 1.001!! I also have nutrients I could add so should probably work out fine!Poeple will argue about the amount of yeast needed for any given batch. I've made a beer bigger than that and used a single packet of dry yeast and had it ferment just fine. Aerate the wort well as that sets up the conditions for the yeast to multiply in it and you will get plenty of cells.
Might give that a shot, this yeast is monster anyway, it fermented my last batch from 1.050 to 1.001!! I also have nutrients I could add so should probably work out fine!
Very much appreciated!I agree with @RM-MN regarding the pitching of one jar; checked on Mr.Malty.com with default yeast density/non-yeast parameters and a lower viability giving some margin for your future brew date, it looks good:
View attachment 551317
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