Yeast (each)
- Thread starter DaleB
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Or, you are like me and use 2, or 1 Pure Pitch
I normally like to pitch high, so my bill for the upcoming beer was also a little high. I bought 4 34/70s for my lager. That stuff has definitely gone up along with everything else.
I normally like to pitch high, so my bill for the upcoming beer was also a little high. I bought 4 34/70s for my lager. That stuff has definitely gone up along with everything else.
Crazy prices for yeast. Totally another thread, but I've been harvesting and freezing yeast following this process from Brülosophy Show. I have about 5 fresh slurry's going that I'll "refresh" after 2-3 months to keep viability going. What I don't pay for in yeast, I'm paying for in starter wort and time.
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.83 of what? A dry pack of yeast? As others mentioned, if it's a pack, then use the whole thing. Not all packs are the same size, so it's an odd way to measure yeast. Typically dry yeast is in grams and liquid yeast is actual cell count.
I don't recommend storing dry yeast once it's been opened (manufacturers do not recommend). It will do okay for a week or so, but once the package is open and it's exposed to oxygen, it begins to degrade. So when it doubt, dump the whole thing.
Rite Brew has the lowest prices on yeast. They must move a ton of it, because it's usually very fresh.
https://www.ritebrew.com/
In this case, “each” is a unit, like grams or pounds. Unfortunately, it is relative, meaning it can mean a lot of things. If we speak of Packets of yeast, then each means one packet. So what “each” means needs to be seen in context of the whole recipe.
Typical for batches of ale in the single-gallon range is the use of one 11-ish gram yeast packet.
You can change the units in your recipe from each to something better-defined, like grams.
Just took a peek. Great overall prices on everything. Thanks for the source!
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They ship fast too. If I have to order online, they are my go to
You aren't kidding.. I ordered a 10 pack of yeast and I just received a ship notification 30 minutes later. Outstanding!
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Lol, yup. And if you have the ability to choose speedee as the carrier, they are faster than usps
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The do seem to have some good prices, especially on Fermentis stuff.
Another good source is Label Peelers. Their price on Apex bricks compares to $1.50 or $1.75 per pack if you brew enough to justify buying in bulk and have a way to store the excess properly. They also have sales on packets, as well, and those end up being in the range of what Rite Brew is showing. Good to know about that source, though. Thanks for the reference.
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If I had the time and brewed that much, that might be a great idea. I have a homebrew store 20 minutes up the road for the time being, so I can be lazy
I understand the Sandy Delivery Company can get the truck up there and back without getting anything too warm either LOL.- Joined
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Just in case I ever need it, do they ship those with the cold packs so they stay good? I know dry yeast is different, but I'm assuming it doesn't like to be warm until used.
It looks like they are $1 cheaper for the 34/70 single packs, but probably by the time it ships to Florida, it is cheaper for me to go up the road.
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You can bet that at some point along the supply chain, that dry yeast packet was unrefrigerated.
The day or two it's going to spend at room temp or even in a hot truck isn't likely to be enough to make it go bad.
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Ah...I see now that the yeast section defaults to "each" as the unit of measurement. Makes sense as the drop-down list includes dry yeast (packets) and liquid yeast (vials).
It would be up to the person adjusting batch size to understand how much yeast is involved in the original yeast selection. The yeast section is not very useful without using the pitch rate and calculator.
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It does offer information about cells required but nothing as to how to get to the required cell count. You have to click into the calculator for that. The calculator is pretty great and I use it all the time. Every calculator is still a bit of a shot in the dark since the cell count of dry yeast is based on estimates and liquid yeast or slurry is extremely variable based on age. I found that empirical data gathered by repeating brews was the best way to get a good cell count, especially for lagers where it really matters the most. Lately I've been pitching dry yeast and not saving slurry and that makes things a little easier. I can pitch based on grams per hectoliter recommended by the manufacturer and get to a good pitch rate consistently.
