I'm quite new at this, using a couple of Mr. Beer fermenters I was given and getting ready for my third batch. This one will be the first one to not use any MB HME and yeast.
I'll be using Nottingham and pitching into a volume of about 2.3 gallons. The yeast packet size is 11 grams. Mr Malty says 5 grams of dry for that size batch assuming an OG of 1.053.
My digital scale isn't quite that sensitive. Do I simply guesstimate about 1/2 the packet and rehydrate that? What, if anything, can be done to save the leftover half to use in another week or two?
I'll be using Nottingham and pitching into a volume of about 2.3 gallons. The yeast packet size is 11 grams. Mr Malty says 5 grams of dry for that size batch assuming an OG of 1.053.
My digital scale isn't quite that sensitive. Do I simply guesstimate about 1/2 the packet and rehydrate that? What, if anything, can be done to save the leftover half to use in another week or two?