Hi All,
I have recently made the move from Extract to All-Grain thanks to Nicks 19L stovetop thread. I have only ever used dry yeast since I started brewing again a year ago. Normally brewing Pilsner, Lager and an Ale here and there I am thinking perhaps it's time to move from the w34/70, S-23 and US-05 to Wyeast as they seem to have a far greater range catering to different styles.
I have a few questions I am hoping can get answered.
1. Will Wyeast improve my Lagers/Pilsners/Ales? (Are they better than using Dry yeast?)
2. Currently I pitch 2 packets when brewing Lagers/Pilsners and 1 packet when brewing Ales. Will 1 Wyeast smack pack be enough for either Lagers/Pilsners and Ales?
3. I have always pitched my Dry yeast at between 22-24C and then brought the temp down to ferment temps over a few hours. Can I do the same with Wyeast smack packs?
4. What temperature does the room have to be to use the Wyeast smack packs. As it's still fairly cool in Melbourne the temp could be 15C inside.
5. I have seen examples of using the Wyeast smack packs, though how long do you generally leave the packet before opening and pouring into fermenter? and should I drop the wyeast packet into starsan before opening or spray the corner where I will cut?
Lots and lots of questions but I appreciate the feedback.
Thanks again.
I have recently made the move from Extract to All-Grain thanks to Nicks 19L stovetop thread. I have only ever used dry yeast since I started brewing again a year ago. Normally brewing Pilsner, Lager and an Ale here and there I am thinking perhaps it's time to move from the w34/70, S-23 and US-05 to Wyeast as they seem to have a far greater range catering to different styles.
I have a few questions I am hoping can get answered.
1. Will Wyeast improve my Lagers/Pilsners/Ales? (Are they better than using Dry yeast?)
2. Currently I pitch 2 packets when brewing Lagers/Pilsners and 1 packet when brewing Ales. Will 1 Wyeast smack pack be enough for either Lagers/Pilsners and Ales?
3. I have always pitched my Dry yeast at between 22-24C and then brought the temp down to ferment temps over a few hours. Can I do the same with Wyeast smack packs?
4. What temperature does the room have to be to use the Wyeast smack packs. As it's still fairly cool in Melbourne the temp could be 15C inside.
5. I have seen examples of using the Wyeast smack packs, though how long do you generally leave the packet before opening and pouring into fermenter? and should I drop the wyeast packet into starsan before opening or spray the corner where I will cut?
Lots and lots of questions but I appreciate the feedback.
Thanks again.