GreenDragon
Well-Known Member
Background: The very first batch I ever brewed I used a slap pack yeast on and had to re-pitch due to zero activity going on. I repitched with dry yeast that I primed. Now I'm fairly gun shy of slap packs.
Are there any REAL advantages to using a slap pack over dry yeast? I'm in Wichita, KS and everything has to be shipped in here, but we're not too far from major cities (KC and OKC are both about 2.5 hours away). I think my LHBS gets fairly fresh slap packs in but I didn't check the date on the one I did.
One advantage, at least here in Wichita, is the selection. They carry a huge selection of dry yeast, but only about half of a sliding-glass door refrigerator worth of slap packs.
One possible advantage to slap packs is I've heard that slap packs are less "explosive"?? The dry yeast I used on the batch I have bottle conditioning right now shot krosen out the airlock and some krosen even made it 5ft or more from my carboy.
Next batch I'm going to try to increase the alcohol content a bit by aerating for 30 mins right after I pitch. If dry yeast is that explosive just off a normal pitch I can't imagine what it would do with an aerated batch.
While I'm asking questions. I have the fermentation temps down and understand them (65-72F BEER temp) but I could have swore I read multiple places that bottle conditioning should happen at 75-80F. Am I crazy?
Are there any REAL advantages to using a slap pack over dry yeast? I'm in Wichita, KS and everything has to be shipped in here, but we're not too far from major cities (KC and OKC are both about 2.5 hours away). I think my LHBS gets fairly fresh slap packs in but I didn't check the date on the one I did.
One advantage, at least here in Wichita, is the selection. They carry a huge selection of dry yeast, but only about half of a sliding-glass door refrigerator worth of slap packs.
One possible advantage to slap packs is I've heard that slap packs are less "explosive"?? The dry yeast I used on the batch I have bottle conditioning right now shot krosen out the airlock and some krosen even made it 5ft or more from my carboy.
Next batch I'm going to try to increase the alcohol content a bit by aerating for 30 mins right after I pitch. If dry yeast is that explosive just off a normal pitch I can't imagine what it would do with an aerated batch.
While I'm asking questions. I have the fermentation temps down and understand them (65-72F BEER temp) but I could have swore I read multiple places that bottle conditioning should happen at 75-80F. Am I crazy?