I am planning on making smaller batches that will be around 2 gallons instead of 5 which i usually do. I am not very knowledgable about yeast and am wondering how to measure out the correct amount of yeast for the small 2 gallon batches. I have no idea where to begin. I am used to just dropping a pack of Wyeast so pardon my ignorance on the subject.
Yeast for small batches
- Thread starter sross
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
PantherCity
Well-Known Member
Check out the yeast pitching rate calculator on mrmalty.com
It will tell you exactly how much yeast to use based on yeast viability(based on date of package), volume, and gravity.
Good luck, are these small test batches or do you just want more variety?
It will tell you exactly how much yeast to use based on yeast viability(based on date of package), volume, and gravity.
Good luck, are these small test batches or do you just want more variety?
i want to make more test batches and also more variety. if i screw up a beer i don't have to throw out 5 gallons of beer which would be nice. i also can use my small cooler as a mash ton and boil the small batch on an electric stove in a pot.
TarheelBrew13
Well-Known Member
I regularly make 1 gallon batches and use Mr Malty or Beersmith to calculate yeast volumes. I measure out what I need in a sanitized measuring cup and pour the rest in a sanitized jar for future use.
It's nice to be able to brew more styles of beer and they can be made much faster.
It's nice to be able to brew more styles of beer and they can be made much faster.
Suppose you want to make a 2 gallon (approx 8 litre) batch of a 1.050 ale. You might need 0.75 million cells per millilitre per degree plato. So 750,000 x 8,000 x 12.5 = 75 billion cells. A smack-pack has 100 billion cells. So if it was produced the same day you want to pitch it, you are over pitching. So make 2.5 gallons (10 litres) instead of 2 gallons. Or what if your smack pack is a month old? Now you only have 76 billion cells anyway, which is perfect for your 2 gallons of 1.050 ale.
So having "too much" yeast in a Wyeast pack for small batches is unlikely to be a problem. Much more likely is that you weren't using optimal amounts of yeast for your 5 gallon batches--which is why most serious brewers use starters, dry yeast, or slurry.
So having "too much" yeast in a Wyeast pack for small batches is unlikely to be a problem. Much more likely is that you weren't using optimal amounts of yeast for your 5 gallon batches--which is why most serious brewers use starters, dry yeast, or slurry.
BBL_Brewer
Well-Known Member
I was thinking the same thing. A smack pack should put you about where you need to be for a half batch.
TarheelBrew13
Well-Known Member
It is very likely that you have been underpitching but that all depends on the original gravity of your beer. Using a yeast pitching calculator will help you with this and when needed suggest a starter size. Mr. Malty is a very approchable calculator that should help you with this.
GhettoDickens
Active Member
How serious is over pitching if mr malty is saying 3/4 smackpack and you pitch a full smackpack?
Peppers16
Well-Known Member
I don't think there's any disadvantage to 'over pitching'. Even a full dry packet is still quite a bit below the number of cells that will be reached during the adaptive phase. It's just a slight waste, that's all.GhettoDickens said:
I've read that over pitching can lead to a slight muddling of flavors instead of crisp distinct hop or malt flavor. Is that horrible? Probably not. And I have no idea how much over pitching that takes.
