Nottingham re-hydrations.

[EGiants10]

Hello all, this is my first post on HBT, however i've been using the website for years. Quick question regarding Lallemand Nottingham Ale Yeast, I tried the search function, with no results.

I am going to re-hydrate the yeast, as I feel that undeniably will result in healthier yeast cells, and a better fermentation. However, I took home some grain that a co-worker cracked for a customer, when the customer didn't want it to be cracked. So I have about 18 lbs of free grain and wanted to do a 5 gallon barleywine. I figure I am just going to use the four packets of Nottingham yeast for cost purposes, instead of four $9 vials of White Labs. Now, for the questions: the directions state to use 100 ml of water for one packet. Can I use 400 ml of water and just re-hydrate all four packets at once? Or should I do four separate 100 ml re-hydrations?

 

[shanecb]

One big rehydration is fine.

 

[EGiants10]

One big rehydration is fine.

Ok cool, that's what I figured. But I knew I would get a definite answer here.

 

[ncbrewer]

It looks like two packets of Notty would be plenty for a 5 gallon batch using18 lbs of grain. Why are you using 4 packets?

 

[EGiants10]

Well first, I want to be sure I maximize my fermentables. My coworker recommended 3, but 4 would just be a safety net. When I calculated things, my og was 1.110, and I want to get that as low as possible on my fg. And as far as I've ever read, over pitching will do nothing negative, just more sediment to remove via siphon going into secondary...aside from the fact you may needlessly waste a packet.

 

[ncbrewer]

I haven't made a study of over pitching, but I've read that there is a downside to it. I believe it can reduce some of the desirable yeast-based flavors. But I could be wrong.

 

[russell58]

You can always use a yeast calculator to check how much you will need. Here is a link to one from Brewer's Friend
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
Hope this helps now or in the future.

Cheers

 

[ncbrewer]

Some websites I was just reading:
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf
http://www.danstaryeast.com/products/nottingham-ale-beer-yeast
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/#cells_per_gram
http://www.mrmalty.com/pitching.php
http://www.danstaryeast.com/articles/cell-count-and-glycogen

These will take you on a roller coaster ride as far as cells per packet. Based on these, and the last one in particular, I think 20 - 30 billion cells per gram is a reasonable number. But anybody can read these and decide on counts as low as 5 billion. Figuring on 20 billion per gram has worked for me, so I'll probably keep using that.

 

[trentm]

Figuring on 20 billion per gram has worked for me, so I'll probably keep using that.

Right. And let me add that 750,000 to 1 million cells per ml per degree plato will give you the correct pitching rate. So lets say for your 1.11 barleywine: That's 26 degrees Plato and let's say you're doing 5 gallons or ~19 Liters which is ~19000 ml. Then; 1 million X 19000 X 26 = 494 billion cells. As described by ncbrewer 20 billion cells per gram would give you 220 billion cells per 11 gram pack. Therefore 2 packs will get you close and 3 would be more than enough.

Also, the issue with fermenting that big of a beer is supplying enough O2. Let me suggest you give it a big dose of pure O2 at pitch and again just before you see signs of active fermentation. Another dose the next day will also help and won't hurt a big beer like this one. Remember, by the end of fermentation your yeast will be trying to survive in a near lethal environment and must have healthy cell walls to finish the ferment. Lots of O2 = healthy cell walls.