jack13
Well-Known Member
I was thinking I had plenty of harvested Wyeast Bavarian Lager yeast from a previous batch to ferment the Octoberfest I just finished brewing. However, when I plug in the specs (below), Mr. Malty recommends about twice the amount I've got.
Just about to put into fermenter. Got it down to about 88F, but going to put it in chest freezer (the one I'm going to ferment it in) to get it down to 54F before pitching (probably will pitch late tonight or tomorrow morning).
My question is: If it were you, would you go ahead and pitch the slurry even though it's half the amount Mr. Malty recommends, or play it safe and grab a couple 34/70's to rehydrate and pitch instead?
It's an Octoberfest. Haven't taken gravity yet, but should be around 1.060. The slurry I've got I harvested on 4/22. It's a 5.5 gallon batch. Mr. Malty recommends about 1100ml, and I've got about 550ml. The 1100ml rec IS taking into account the fact that it's a lager. So basically if this were an ale I'd have the exact right amount.
The main reason I'm even asking rather than getting some 34/70 is that I've heard Mr. Malty can be way pessimistic when it comes to estimating the % of viable yeast. It's putting my viability at 10%.
So, if it were you...
Just about to put into fermenter. Got it down to about 88F, but going to put it in chest freezer (the one I'm going to ferment it in) to get it down to 54F before pitching (probably will pitch late tonight or tomorrow morning).
My question is: If it were you, would you go ahead and pitch the slurry even though it's half the amount Mr. Malty recommends, or play it safe and grab a couple 34/70's to rehydrate and pitch instead?
It's an Octoberfest. Haven't taken gravity yet, but should be around 1.060. The slurry I've got I harvested on 4/22. It's a 5.5 gallon batch. Mr. Malty recommends about 1100ml, and I've got about 550ml. The 1100ml rec IS taking into account the fact that it's a lager. So basically if this were an ale I'd have the exact right amount.
The main reason I'm even asking rather than getting some 34/70 is that I've heard Mr. Malty can be way pessimistic when it comes to estimating the % of viable yeast. It's putting my viability at 10%.
So, if it were you...
