hawkeyes
Well-Known Member
I plan to start doing 2.5 gallon batches. I'm curious how much yeast I should use. If I use dry yeast, should I use a full packet or half? For Liquid, full packet?
How much yeast to use for 2.5 gallon batch
- Thread starter hawkeyes
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thisoneguy
Well-Known Member
OG is the missing piece of information here... check out mrmalty.com
hansaurelius
New Member
I do 2.5 gallon stovetop all grain batches most of the time. Try using Jamil's pitching rate calculator. It will let you calculate starter size or grams of dry yeast
http://www.mrmalty.com/calc/calc.html
http://www.mrmalty.com/calc/calc.html
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hawkeyes
Well-Known Member
Thanks! This brings me to my next question. So if its .08 or .09 packet of liquid yeast, I would be safe with 1 full packet? As for dry yeast, if it ask for half a packet, is it safe to store half the dry yeast in the fridge?
bighorn_brew
Well-Known Member
For most common ales with original gravities of about 1.05 one half of a 11.5 gram sachet should work for you, but honestly unless you have a way to seal the sachet back up with a minimum of air I would just pitch the whole thing.
Something along the lines of this might work out for you.
http://www.amazon.com/dp/B000N5YBKC/?tag=skimlinks_replacement-20
Something along the lines of this might work out for you.
http://www.amazon.com/dp/B000N5YBKC/?tag=skimlinks_replacement-20
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No that would be way overpitching. Now it it were 0.8 or 0.9 that might be a different story...
I think pitching a whole liquid yeast pack for a 2.5 gallon of 1.050 would be fine. Mr. Malty is saying you would need around 88billion yeast cells and one liquid yeast pack is around 100billion when brand new, by the time most of us get them they're a week old and have lost little bit of viability.
A lot of the recipes in Brewing Classic Styles around that gravity call for two liquid yeast packs (or an appropriate starter) for a 5 gallon batch. The dry yeast is a different story, I haven't worked with (or read up on) that as much.
A lot of the recipes in Brewing Classic Styles around that gravity call for two liquid yeast packs (or an appropriate starter) for a 5 gallon batch. The dry yeast is a different story, I haven't worked with (or read up on) that as much.
I've never had luck with those things. Does that work for you?
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bighorn_brew
Well-Known Member
I work indirectly with an industrial deskstop version (surgical instruments are sterilized and double wrapped and sealed with something similiar,) but would think there would be a consumer version that works well, but perhaps not.
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hawkeyes
Well-Known Member
According to Mr. Malty. Any Ale with an OG of 1.053 or more, requires 1 vial or pack for a 2.5 Gallon batch.
well, there ya go. make sure you account for the mfg date on the pack or vial, MrM will adjust the starter accordingly.
Pitch half if you want for an og of 1.05.Ive resealed plenty of time and with notty and o5 and all the safales i seal up tight and use a vaccume sealed bag to store, i use to just roll it up and roll it up into a nother bag tightly and rubberband it, the only issues ive had was with s-33 and t-58 which i resealed but im not exactly shure if this was the cause of an abnormal ferment, i still bottled and they turned out fine.You should be really good with resealing and vaccume sealing in a bag and trying to use that on your next batch as well, thats what i like to do the sooner the better.
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hawkeyes
Well-Known Member
I read some reviews on the iTouchless Bag re-sealer and it's not that good. Probably would want something like this..
http://www.walmart.com/ip/Rival-Vacuum-Sealer/15777401?findingMethod=rr
my $.02 on using liquid in small batches. i.e. not even needing the whole pack/vial. couldn't you just make a starter, split it into two jars. use one for the brew and save the other? i do that after i've cultured yeast, or if i want to save some of a new yeast i'm using. that way i buy a pack, brew and have some on hand so i don't have to buy yeast unless i'm using a new strain. between that and washing yeast, you can build a collection and not have to worry whether or not buying a whole pack or vial is worth it, or what to do with the leftovers.
I got the foodsaver handheld unit ,but the bags are really meant for refrigerater, i use them for my hops also but sometimes they fail in the freezer once in a while and lose their seal. Good for cheese and yeast and whatever else you want in the fridge,and its the cheapest sealer i think.
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hawkeyes
Well-Known Member
I'm thinking this might be the best method. I've only done one starter so far and never ended up using it. Something else came out and it sat in the fridge too long. I just need to research more to figure out how big of a starter to make so I can split into two.
bighorn_brew
Well-Known Member
^I thought the same, but depending on level of involvement both timewise and gearwise, might not be practical esp. in light of the gentleman doing 2.5 gallon batches....
If i buy liquid, i make a mild batch and wash enough for about 6 small batches at least,and not to mention i could just grab some slurry from another generation from time to time.Although i like to use my washed yeast as soon as i can. No way am i spending 9$ for just one batch from it.
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hawkeyes
Well-Known Member
So I could just pitch the whole liquid pack to the 2.5 gallon batch and just wash the yeast after it's done? I'll probably end up with 4 or so jars.
consult MrMalty, but put in double your batch size (5 gal), then after you cool and decant your starter, save half the slurry in a jar, pitch the rest. easy cheese, you'll be cleaning and sanitizing on brew day anyway, include a small mason jar in the mix.
i'd say it's always worth the investment to get into starters. you can start with the intermittent shake method, and move up to a stir plate if/when you deem it important.
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hawkeyes
Well-Known Member
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hawkeyes
Well-Known Member
consult MrMalty, but put in double your batch size (5 gal), then after you cool and decant your starter, save half the slurry in a jar, pitch the rest. easy cheese, you'll be cleaning and sanitizing on brew day anyway, include a small mason jar in the mix.
i'd say it's always worth the investment to get into starters. you can start with the intermittent shake method, and move up to a stir plate if/when you deem it important.
Good info, Thanks NordeastBrewer77!
