So this is my second dumb thread because I screwed up.
Here's my recipe:
Steeping:
2 lb carared
4 oz special b
1 lb caravienne
60 min boil
4 lb 4.0 linter Breiss dry golden extract
1.5 lb 2.0 linter Breiss pilsner dry extract
1oz Perle hops
20 mins left
.5 oz Styrian Goldings
10 mins left
1 lb Amber candi sugar
8 oz turbinado sugar
.5 oz Styrian Goldings
1 tablet of whirlfloc tablet
Boil volume was 2.5gal, top up water was 1.5gal.
After cooling to 70 degrees farenheit, well aerated with a pump/stone for 10 minutes:
Pitching 1 pack gigayeast trappist tripet GY015
I came with a OG of 1.100. Here's the problem: I pitched the yeast before I took the gravity. Damnit.
Everything went smoothly except for that. Being a drunk brewer, this was a minor mistake (drank a full bomber of barleywine AND 12% mead during the brew) comparatively.
How much higher would a roughly 200 billion cell slurry add to the wort?
Here's my recipe:
Steeping:
2 lb carared
4 oz special b
1 lb caravienne
60 min boil
4 lb 4.0 linter Breiss dry golden extract
1.5 lb 2.0 linter Breiss pilsner dry extract
1oz Perle hops
20 mins left
.5 oz Styrian Goldings
10 mins left
1 lb Amber candi sugar
8 oz turbinado sugar
.5 oz Styrian Goldings
1 tablet of whirlfloc tablet
Boil volume was 2.5gal, top up water was 1.5gal.
After cooling to 70 degrees farenheit, well aerated with a pump/stone for 10 minutes:
Pitching 1 pack gigayeast trappist tripet GY015
I came with a OG of 1.100. Here's the problem: I pitched the yeast before I took the gravity. Damnit.
Everything went smoothly except for that. Being a drunk brewer, this was a minor mistake (drank a full bomber of barleywine AND 12% mead during the brew) comparatively.
How much higher would a roughly 200 billion cell slurry add to the wort?