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Thanks guys. That yeast calc program is awesome. Never heard of it before. Doing a 1/2l, then 1.5 then 1.5 then 2L and I will get the cell count that I need. Think I will make a stir plate too. Thanks again.

Ok fellows. I'm Brewing Saturday. a 1.070 traditional bock. My HBS had one yeast of 833 and it's best before date was Jan 5 2013. According to Mr. Malty that leaves it at 10% viable. How, and is it possible, can I come up with the 510 billion cells I need for a 20 liter batch by Saturday. I...

I've only made a couple batches but have listened to a lot of podcasts and talked to a few mead makers and they all say that yeast nutrient is pretty important when making mead because honey doesn't have all the nutrient yeasts need like grains do. I noticed you didn't mention you used any...

Ya for sure. I usually have to use a blowoff tube for 1056 while I feel pretty safe with just an airlock for Denny's.

There are no gallons in the metric system. Only liters are used to measure liquid. I think the imperial gallon is the way they used to measure liquid, but not since I've been educated. From a 32 year old Canadian.

Oops, sorry read it wrong. Was doing some quality control testing on an apa tonight. Then decrease the hop amounts by 16.6%.

I would not modify the schedule but I would modify the hop amount by adding 20% for each addition. Same with the grain bill.

1056, US-05 and WLP-001 are the same strain. Not Denny's.

So is it normal for Denny's and 1056 to have a different color or should the be pretty close to the same?

I did use the same quantity of yeast cells. I used wyeast smack packs with different dates but used Mr Malty's pitching rate calculator to figure out what size of starter to use to make equal amounts of cells. The 1056 was a 1l starter and the Denny's was a 1.4l starter.

Myself and a fellow brewer are doing an experiment to see the difference between Denny's Favorite and 1056 Wyeasts. I made a 10 gal batch of cream ale with some slight differences in the recipe. I divided the wort into 2 different carboys and pitched equal amounts of yeast into each carboy. On...