LovesMeSomeBeer
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4 days ago I made my second batch ever. It's a trappist ale kit from Midwest.
The recipe is:
6 lb. Pilsen liquid malt extract
1 lb. Clear Belgian candi sugar
8 oz. Caramel 40°L
8 oz. Carapils specialty grains
3 oz. of hops
I upgraded to the WL500 yeast. I brewed this on the spur of the moment, finding myself with a few hours of free time that I didn't expect. Thusly, no starter was made -- I simply pitched the vial of WL500 into the wort.
So far so good. Bubbling started about 48 hours in and has been going good since and is still going good.
But, I read here on HBT something about a Mr Malty Pitching calculator so I went to give it a try. It says I need 183 billion cells or 1.9 vials (I don't remember how many cells the vial said it had) to pitch without a starter.
So the question is ... to get full utilization of all the fermentables, should I pitch more yeast? The kit came with a pack of SafBrew T-58 yeast which I have stored in the fridge.
Thoughts?
Thanks.
The recipe is:
6 lb. Pilsen liquid malt extract
1 lb. Clear Belgian candi sugar
8 oz. Caramel 40°L
8 oz. Carapils specialty grains
3 oz. of hops
I upgraded to the WL500 yeast. I brewed this on the spur of the moment, finding myself with a few hours of free time that I didn't expect. Thusly, no starter was made -- I simply pitched the vial of WL500 into the wort.
So far so good. Bubbling started about 48 hours in and has been going good since and is still going good.
But, I read here on HBT something about a Mr Malty Pitching calculator so I went to give it a try. It says I need 183 billion cells or 1.9 vials (I don't remember how many cells the vial said it had) to pitch without a starter.
So the question is ... to get full utilization of all the fermentables, should I pitch more yeast? The kit came with a pack of SafBrew T-58 yeast which I have stored in the fridge.
Thoughts?
Thanks.