Hi everyone,
I always see people ask on the forum “What’s half a cup in grams” etc.
A simple technique I use to calculate how much bakers yeast to pitch is 1 gram of fresh (not the dry powder one) per liter of wash. Got this from Odin, and it sure work!
Example: 100 grams of yeast to 100 liters of wash.
(Don’t forget to add all the other stuff too:)
PS. Thank you Wineo and Shadylane for the great recipes!Jacketed boiler. 3” column, dephlegmator and a bunch of shipmates.
I've never seen that kind of yeast before. I've always used Fleischmann's dry yeast because I can get 2 lbs for $5 locally.
Where do you get fresh yeast from? How much does that stuff cost?
1-1/2 to 2 grams per gallon works for me. I make a starter yhe day before. For a quick dry measure, it works out to be 20 ml by volume for an 8 gallon ferment.
Demy , I’ve never seen bread yeast like that before.
Only the powdered stuff .My recommended goto .
https://homedistiller.org/wiki/index.ph ... ion_Theory
@SMF, Yummyrum and Demy: That’s exactly the yeast we have here in Hungary. Smells flowery and fruity at the same time. Weird texture though. I buy this crap from Lidl:) I pay about 5 $ per kilo
@8ball so works out to circa 0.5 grams per liter, if my foggy brain is correct for once?
Can we perhaps have a SOP developed for anyone who asks “How much yeast should I put into my wash?”
I know this will be a mite difficult due to different yeast types etc, but if we put our heads together (not those ones), we could have some kind of standard measurements protocol?
I, and I’m sure a few others on this forum, find it much easier to follow certain guidelines in the beginning than worrying about underpitching or whatever. It’s just something that always floats up in threads somehow.Jacketed boiler. 3” column, dephlegmator and a bunch of shipmates.
This yeast is very popular here, it has been around for a very long time, long before dry yeast. Generally it is considered better by experts of pizza, bread etc ... in fact I confirm that it is an excellent yeast. Here it is called "brewer's yeast" because it was once produced from exhausted yeast (slurry) after fermentation by breweries, or at least that's the story I know.
I doubt the one I use has such a beautiful history as yours, but I can’t complain yet. Lidl is Lidl..
I’m interested in starting my own yeast with SWMBO from her home town here which is world famous for its wines.
A rather refined and personal touch to our delightful hobby.Jacketed boiler. 3” column, dephlegmator and a bunch of shipmates.
Murphy’s law. Usually have a spotless kitchen counter. Especially when no photos are involved:)Jacketed boiler. 3” column, dephlegmator and a bunch of shipmates.
I don’t see how you can. What kind of gas are you using? Are you going for a clean fermentation, or lots of eaters? How old is the yeast? As I understand it, the little buggers are going to multiply pretty quickly until there’s enough to do the job no matter what.
While I’ve been confused by plenty of things here, yeast Quran have not been among them. Most of the recipes I’ve seen have been pretty darn good in that regard, and I’ve had absolutely no issues there.Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.
Agreed. I think it will be hard to calculate the exact figure, and I doubt anyone will count 20 bn yeast cells in their home. I find simple is better sometimes. For a 100 liter wash, we have agreed that mas o menos 16kgs of sugar is the correct figure. Would saying “add 100 grams of fresh or 33 grams of dry..” be a possibility for us? So many people are so worried about their recipes, that perhaps refining the way we look at pitching (rehydrate or not etc) could be standardized for beginners?
Just a though.Jacketed boiler. 3” column, dephlegmator and a bunch of shipmates.
Post time 2022-11-3 16:14:49
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