I feel like I have a good understanding of pitching rates, the math behind starter size and yeast propagation. But one thing I cannot get my head around is figuring out what my final gravity will be based on OG and the number of Billions of yeast cells I pitch. Here is what I'm brewing next.
5.5 Gal Gallons
1.087 OG
1056 Yeast 2? smack packs
Ferment @ 64F ramp up slowly to 67F over 5 days
I normally finish around 1.013-1.018 SG
I want it to finish out sweeter this time, at about 1.021 SG
I usually do a 1.5L starter with 1 or 2 X 1056 smack pack and 4-8oz DME on stirplate for 18hrs @ 71F
Not sure how to adjust my starter or if maybe 2 smack packs with no starter is the way to go. Hope you guys can help. Thank you in advance
5.5 Gal Gallons
1.087 OG
1056 Yeast 2? smack packs
Ferment @ 64F ramp up slowly to 67F over 5 days
I normally finish around 1.013-1.018 SG
I want it to finish out sweeter this time, at about 1.021 SG
I usually do a 1.5L starter with 1 or 2 X 1056 smack pack and 4-8oz DME on stirplate for 18hrs @ 71F
Not sure how to adjust my starter or if maybe 2 smack packs with no starter is the way to go. Hope you guys can help. Thank you in advance