4bbls and dry yeast

[Catfish002]

Hello everyone,

Interested to get some feedback from "large nanos" (or would that be a "macro nano"!) brewing 4bbl batches, or around that amount, and using dry yeast. Is dumping the whole 500g brick of dry yeast for 4bbls total overkill pitching and might cause problems? Or are you purchasing the wholesale box of 11g dry yeast sachets and cutting open like 25 of them per batch? Just using half a 500g brick and closing it for the next brew seems like a contamination concern.

Thoughts on options for dry yeast pitching at 4bbls are much appreciated!

Thanks.

[Brandjes]

We pitch 250g (OG 1.060 or less) 300g for 1.060 to 70 for a 4bbl batch.


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[Catfish002]

We pitch 250g (OG 1.060 or less) 300g for 1.060 to 70 for a 4bbl batch.


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Are you buying 500g bricks of dry yeast, opening for one batch then sealing up the brick for later use? Or are you opening up a bunch of 11g home brew sized packets? If you are resealing the 500g brick, what is your method to keep it sanitary for later use?

Thank you very much!

[Brandjes]

Are you buying 500g bricks of dry yeast, opening for one batch then sealing up the brick for later use? Or are you opening up a bunch of 11g home brew sized packets? If you are resealing the 500g brick, what is your method to keep it sanitary for later use?

Thank you very much!

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[Brandjes]

We buy 500g bricks. Spray brick to sanitize. Cut open and weigh out into a sanitized dish. Vacuum seal unused portion and freeze.


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[SouthernBrews]

After you weigh, rehydrate with some of the wort for about 10 minutes.

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[Brandjes]

We have pitched both ways (re hydrated and direct pitch. No noticeable difference for us.


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