Split bag or order extra dry/liquid yeast

[smithchar526]

I am working on getting my stuff set back up since I stopped brewing many years ago

Currently for fermenting I am going to be using 5gal corny kegs. So if I do a 5 gallon batch I will need to split it between 2 kegs for the headspace.

For yeast should I buy an extra pack of dry yeast so each keg get a full pack or can I split a single pack between both kegs. Same question for liquid yeast unless I do a large starter which I’m currently not planning on messing with starts just yet. I’m thinking I should do a full pack for each keg.

 

[day_trippr]

Split the pack, no need to buy two. And do a starter for the liquid yeast and split that.
But...under the same circumstances I would definitely design my recipes for a 4 or 4.5 gallon batch size and simplify the process...

Cheers!

 

[smithchar526]

Thanks. Yeah I was thinking about doing 4 gallon batches but until I learn more in general I was planning on buying kits for a little bit and then move into buying bulk grain and following recipes online and most kits are 5 gallon. Have a hard time just not using a gallon which leads to the splitting. Guess I have to think about what I want to do. Maybe I’ll just follow recipes online.

 

[IslandLizard]

Why not ferment in 6.5 gallon buckets? Due to space restrictions?

 

[day_trippr]

Fermenting in kegs offers process possibilities not possible with buckets (like spunding).
I can see it, though the volume constraint would be a bit of a pita...

Cheers!

 

[RM-MN]

I brew half size batches so I'm always splitting a packet of dry yeast. I estimate where half would be, dump that into the fermenter, then fold the top of the packet over and secure it with a clothes pin and refrigerate it for the next batch. I've kept some for months that way and it always starts the next batch just fine.

 

[smithchar526]

I brew half size batches so I'm always splitting a packet of dry yeast. I estimate where half would be, dump that into the fermenter, then fold the top of the packet over and secure it with a clothes pin and refrigerate it for the next batch. I've kept some for months that way and it always starts the next batch just fine.

Good to hear. Thanks

 

[smithchar526]

Why not ferment in 6.5 gallon buckets? Due to space restrictions?

Mostly just a preference. I like doing closed transfers and prefer stainless steel. I keg every thing and transferring to serving keg or secondary without exposing to air is nice, plus it’s easier and don’t have to mess with a siphon

 

[smithchar526]

Fermenting in kegs offers process possibilities not possible with buckets (like spunding).
I can see it, though the volume constraint would be a bit of a pita...

Cheers!

Yeah there are a number of reason why I prefer closed transfer using co2. It might not be that bad to use 2 kegs for this but it is an extra item to clean so may end up getting the anvil ss bucket so I only have 1 fermenter and 1 to clean and no splitting. Or might just go with 4 gallon batches until I can afford the right size ss fermenter.