Haha, ok try to make this fun for someone who is less poetic and more into math and chemistry than I.....
The facts;
Volume 175L
Initial Pitch 124 G of Yeast US-05 (Dry)
Beer Style American Pale Ale
SG, 1.045
FG, 1.010
Fermentation Temp 65F.
I'm running 3 Gens of each initial 124 G dry pitch. I bottom crop on day 7 before my dry hop. The first week flocculation is amazing and I get almost 2 full jugs of yeast, about 3000G before it starts to become mixed with beer. I don't want to be over or under pitching obviously and I know on my 2nd Re-pitch that the flocculation is not as good so I will need more.
I'm not looking for anything crazy accurate here, but anyone who can use this info to come up with a calculation somewhere close to how many grams of sullry I should be re-pitching would be awesome!
Volt
The facts;
Volume 175L
Initial Pitch 124 G of Yeast US-05 (Dry)
Beer Style American Pale Ale
SG, 1.045
FG, 1.010
Fermentation Temp 65F.
I'm running 3 Gens of each initial 124 G dry pitch. I bottom crop on day 7 before my dry hop. The first week flocculation is amazing and I get almost 2 full jugs of yeast, about 3000G before it starts to become mixed with beer. I don't want to be over or under pitching obviously and I know on my 2nd Re-pitch that the flocculation is not as good so I will need more.
I'm not looking for anything crazy accurate here, but anyone who can use this info to come up with a calculation somewhere close to how many grams of sullry I should be re-pitching would be awesome!
Volt
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