This w/e I plan on brewing a Mac&Jack's clone. The recipe calls for a liquid yeast Wyl005 (I think if my memory is correct, it's in a bottle that looks like a lab bottle with screw cap) or a Smack Pack 1098 (once again from memory)
I got the Bottle...
1st Question:
So it's in the fridge for now, how soon before Sat (arround noon) do I need to take it out of the fridge, and get the yeast going?
I've never used liquid yeast, even in baking, I've always used dry. However for Pizza dough I normally pitch the dry into warm 105deg F water (1 cup) with 2 tbs of suggar.
2nd Question:
If my target SG is 1.058, how much water should i heat up and how much DME to add to the water to get 1.058 (so the yeast isn't strained when piched).
Is there a calculator? or do I just need to use my hydrometer to check the SG of the starter?
Cheers and thanks in advance.
I got the Bottle...
1st Question:
So it's in the fridge for now, how soon before Sat (arround noon) do I need to take it out of the fridge, and get the yeast going?
I've never used liquid yeast, even in baking, I've always used dry. However for Pizza dough I normally pitch the dry into warm 105deg F water (1 cup) with 2 tbs of suggar.
2nd Question:
If my target SG is 1.058, how much water should i heat up and how much DME to add to the water to get 1.058 (so the yeast isn't strained when piched).
Is there a calculator? or do I just need to use my hydrometer to check the SG of the starter?
Cheers and thanks in advance.