Two simple questions (maybe)

[Dazza101]

Hi guys, thanks to you guys that have given advice and assisted me so far with my brews! (Thanks rocker)

1st question: I am doing a kit mixed with 1.5kg of lme and 300g of Dex. Is the kit yeast enough or would you recommend using something like a saf 05 yeast (or similar) due to the added volume/sugars as the kit yeast is only 5grams. If so how much yeast would you recommend using? Next time around I will make a starter and pitch that.

2nd: I have read that adding carb drops ups the abv by around .5% is that a rough approximation and a safe amount to assume when calculating overall abv?

Thanks again,

Dazza

 

[Danwood]

Don't use the kit yeast. It'll be mostly dead cells as it will have been very poorly stored, ie not refrigerated.

You could boil the crap yeast up, cool it, and add it to the fermenter with a properly rehydrated pack of fresh 05. The de-natured crap yeast will be scavenged by the 05 and will go a long way towards ensuring a healthy ferment (ideally coupled with vigorous airation/application of O2 to the wort and a stable temperature of around 18C).

Carb drops will increase the ABV, but to such a small degree it's not worth thinking about really. RDWHAHB

Cheers, Dan

 

[Dazza101]

Thanks dan,

I see the 05 is an 11.5gr packet. Use the whole thing or part of?

Regards

Dazza

 

[ctagz]

Whole pack dazza, remember to rehydrate the yeast in sterile water.

 

[Dazza101]

Thanks guys. Really appreciate the advice and assistance! Slowly making my way towards a good working knowledge!

 

[Danwood]

Get a few books, listen to a few podcasts (brew strong etc), read a few threads on here (if you have a question, odds are it's been asked a million times before, so do a search first) and soon you'll be producing some great beer.

Dan

 

[timmi9191]

And/or join someone on a brew day. You'll be amazed how simple the move from kits to all grain is.

 

[Dazza101]

I have thought about making the move and it does seem relatively straight forward. I'm very interested in doing a Munich helles clone. I have seen a few recipes so after my next brew I'll most likely give a grain and lagering batch a go...

 

[indica86]

Whole pack dazza, remember to rehydrate the yeast in sterile water.

I rehydrate in tap water, why does it need to be sterile?

 

[manticle]

I welcome anyone who can find sterile water to rehydrate in it.

 

[timmi9191]

Apparently you can make sterile water..

https://www.phoenixchildrens.org/sites/default/files/health-information/the-emily-center/child-health-topics/handouts/sterile%20water%20saline%20861.pdf

 

[Dozer71]

Just use boiled water out of the kettle back to room temp. Haven't had an issue yet.

 

[bevan]

Just use boiled water out of the kettle back to room temp. Haven't had an issue yet.

+1

 

[Brewsta]

do we really need to rehydrate US05? i used to, but don't anymore & honestly I can't tell the difference from not doing it?

I think US05 is a bit more tolerant yeah???

 

[butisitart]

Carb drops will increase the ABV, but to such a small degree it's not worth thinking about really. RDWHAHB

interesting point. i always add 0.5% abv on the grounds that john palmer advocates that priming sugar will bump it by that much. although i do note that beersmith doesn't seem to have an adjustment for it. i haven't researched it, so i guess the question is, cos i haven't checked out palmer's claim, is where's your info from??

 

[Barge]

Plug the amount of priming sugar into beersmith as an ingredient and you see the contribution it makes. Bump in ABV obviously depends on the amount used.

Someone here posted a good article on it. IIRC, 0.5% would result if carbing to 3 volumes after fermentation at 20C.

 

[butisitart]

Plug the amount of priming sugar into beersmith as an ingredient and you see the contribution it makes. Bump in ABV obviously depends on the amount used.

Someone here posted a good article on it. IIRC, 0.5% would result if carbing to 3 volumes after fermentation at 20C.

things you learn. maybe i should learn a bit more about my software -
so my 5.1% abv just went up to 5.5% on 2.3 carb level (132gm in 23L of 5.5kg grain).
so that's 0.4% on a modest carbonating load..
i love beersmith again

i've been manually adjusting @ 0.5% on an excel that runs cost analysis, stock control etc

and for dazza, above - i make the assumption that you're using carb drops. if you are, perhaps consider this...
they are hideously expensive and only good to dose 375 or 750ml bottles (if memory serves me correct).
for $30 ish, get a fermenter and remove the trub filter from it. pour in enough dissolved dextrose for the amount in the bottling brew.
(typically 120-145gm dextrose into the fermenter is a safe starting point)
siphon (with clear tubing which should reach from the full fermenter tap to the bottom of the now bottling fermenter cos you don't want it oxidised from sloshing around) from full fermenter into bottling fermenter. the incoming beer will whirlpool the dextrose and you'll have perfectly dosed primed beer.
saves time, a lot of money, and you can fill odd size bottles eg 500ml, and dose differently (eg stout should have less carbonating sugar than pils per bottle).
tip - just before doing this, flush full fermenter tap to release trub and gunk which will almost certainly have settled in there.