Only info I could find was on morebeer.com and they state 55 billion cell count. There are 11 grams per pack. This would be per pack or per gram? 2.81 grams x 5 gallons of beer is 14 grams of dry yeast according to Omegas Calculator. I have no clue how to do this...
Using my target OG of 1.098 Omegas calc gives a pitch rate of 2.81g/gal. So how can I use this information to figure out how to overbuild my yeast from an 11 gram packet?
I think I'll try making a starter from my dry yeast packet and overbuild it so I can store some for later and avoid using it from fermentation keg. From what I've read this should work better. I have a heated stir plate I've been wanting to try out anyway.
I've seen lots of videos on glycol chillers and lots on using fridges with seed blankets and inkbird control. But none comparing the pros and cons of each. Seems to me the fridge option works well with by few modifications and is the method I use. Which method do you use and why? TIA
It is a 7.6 gallon kegmenter. After pressure transferring the beer to a corny keg it's not too heavy but how do you separate the yeast from the gunk or trube?
I've been making a Fruit Bomb Triple IPA that to me is the best beer I've ever tasted. Original recipe on Brewfather by David Heath. It uses Lutra Kveik (DRY) Omega OYL-071 yeast and the result is about 12% abv. I use Golden Promise Pale Malt as base. I also ferment under pressure in a 7.6...
@Brooothru
To dryhop I use a large stainless steel tea strainer from Amazon. https://www.amazon.com/gp/product/B095X6CFW5/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Place two sous vide magnets inside with the hops then use the small chain to lower into the fermenter, hold it up against...
I use brewfather app. I found this recipe Quarantine Mexican Lager (a corona clone) and put it in 2 5 gallon buckets with bubblers. It says to use WLP940 whitelabs yeast. I used CellarScience BAJA Yeast instead. Closest substitute I could find. OK so the recipe says to ferment 55 degrees for 14...