Truman42
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Just finished brewing a Scottish Ale and ended up with 16 litres at an SG of 1.072.
I pitched a Wyeast smack pack last night of Scottish Ale 1728 and am fermenting at 18C.
Since then Ive been reading up on all things yeasty to further my knowledge on this subject as I want to start playing around with starters, slants etc.
I was playing with Mr maltys pitching rate calculator which says I should have had 2.1 packs of yeast without a starter.
What I dont understand here is that wont yeast just keep multiplying and growing as long as there's enough food for them? So wont the numbers eventually grow to what would be required, even if fermentation takes a bit longer as this happens?
Anyway lesson learned for next time but with this one do I..
Leave it and see how it goes?
Add another pack of 1728 and if so when, after it has settled down?
Any other suggestions?? Thanks in advance.
I pitched a Wyeast smack pack last night of Scottish Ale 1728 and am fermenting at 18C.
Since then Ive been reading up on all things yeasty to further my knowledge on this subject as I want to start playing around with starters, slants etc.
I was playing with Mr maltys pitching rate calculator which says I should have had 2.1 packs of yeast without a starter.
What I dont understand here is that wont yeast just keep multiplying and growing as long as there's enough food for them? So wont the numbers eventually grow to what would be required, even if fermentation takes a bit longer as this happens?
Anyway lesson learned for next time but with this one do I..
Leave it and see how it goes?
Add another pack of 1728 and if so when, after it has settled down?
Any other suggestions?? Thanks in advance.