local brewery yeast (how much to use)

[coalpha]

nice guys down the street at a local brewery said they would be happy to give us as much brewers yeast as we need lager or ale. How much of this should we use/measure this type of yeast. Also what are the benefits/issues when using yeast from a brew pub?

Thanks for the information!

 

[Malticulous]

I wish I could. If it's fresh 1/2-1 cup for ales, double that for lagers. See mrmalty.com.

 

[l4ndr0n]

I wish I could. If it's fresh 1/2-1 cup for ales, double that for lagers. See mrmalty.com.

+1 to mrmalty.com especially if it's a slurry. (use the yeast pitching rate calculator)

If it's dry, maybe weigh it... use equivalent wieghts to dry yeast packages. If you want to get specific, I think Brewing Classic Styles also has recommendations for dry yeast pitching rates by weight...although they are all for 5.5 gallon batches.

 

[JetSmooth]

Why not ask what they use and scale it?

 

[Malticulous]

A brewery will most likely be giving slurry from fermeters. Ask if you can get it from the lowest gravity batch.