need quick advice

[icebob]

I'm brewing the cream of the three crops, I was sure I had 2 pack of us-05 but only have 1.... I have yeast nutrient tho but don't have a clue when to add that stuff.... i have about 30 mins left in the boil....

 

[flars]

What is the estimated OG of your brew?

 

[PGEduardo]

5 gallon batch? I'm not very familiar with that beer, but I don't think it's very high gravity. Properly rehydrate your one packet and aerate well, you should be golden if the packet isn't too old.

 

[flars]

Add yeast nutrient in the last 15 minutes of the boil.

 

[icebob]

what is the estimated og of your brew?

1.041

 

[LakeErieMonster]

Rehydrate and pitch single packet to aerated wort.

I am making the following assumptions:
1) This is not high gravity wort.
2) The yeast isn't too old/unviable.

One packet of dry yeast is enough for 99% of beer one would make.

 

[flars]

1.041

One pack of US-05 will work without rehydrating. Rehydrating the yeast may give you a cleaner ferment.
Sprinkle the yeast on to one-half cup sanitary 86°F water, (untreated water). Let sit 15 minutes. Stir periodically for the next 15 minutes. Pitch soon after 30 minutes of beginning the rehydration.

 

[ChugachBrewing]

Take the time to hydrate. It's ok if the beer sits an extra 30 min while you take this step.

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[copyright1997]

For low ABV beers like this using dry yeast, I have always simply sprinkled the yeast on the ready to go wort, mix it in a little, and let it do its thing...and I've NEVER had an issue with slow to start fermentation or stuck fermentation or off flavors due to under-pitching. Having said this, for higher abv brews or when pitching liquid yeast you need to pay much more attention to a proper starter.

(When you mix it up a little, make sure whatever you use is adequately sanitized.)

By the way, before the batch is done, read up on "washing yeast". I do this using a pressure canner to sterilize the water I use. If you do this, your issue at home will be TOO MUCH YEAST and NOT ENOUGH refrigerator space. I estimate my average cost per batch for yeast is around $1.

 

[catdaddy66]

For low ABV beers like this using dry yeast, I have always simply sprinkled the yeast on the ready to go wort, mix it in a little, and let it do its thing...and I've NEVER had an issue with slow to start fermentation or stuck fermentation or off flavors due to under-pitching. Having said this, for higher abv brews or when pitching liquid yeast you need to pay much more attention to a proper starter.

(When you mix it up a little, make sure whatever you use is adequately sanitized.)

By the way, before the batch is done, read up on "washing yeast". I do this using a pressure canner to sterilize the water I use. If you do this, your issue at home will be TOO MUCH YEAST and NOT ENOUGH refrigerator space. I estimate my average cost per batch for yeast is around $1.

I've already outgrown the single drawer I was allotted when we got the "beer" fridge! I am gonna be loaded down with 4-6 8oz jars each of Nottingham, us-04 and 05.

I just put .5 gal of remaining wort from my Cali Common brew to use for starters on my next few batches (unhopped and unboiled).


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