Home Brewing Knowledge Base


General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?

Home Brewing Products

  • Home Brewing Supplies
  • Home Brewing Kits
  • Home Brewing Recipe Book
  • Home Brewing Books


Home Brewing Articles


Pages: 1 2

Measuring out dry yeast

Im making a very small batch, and need to only use 3g of dry yeast.  Whats the best way to measure it out? Keeping sanitization in mind.



 

I would just eyeball it. I suppose you'd need a fancy scale or balance to accurately measure 3 grams.

 

I do have a digital scale, but I may just go ahead and eye ball it..

Thanks..

 

My digital scale only does like 0.05 oz precision. I guess the problem is that sanitizers are wet and that could cause the yeast to stick to the sanitized container in which you measured the yeast... Aren't ziplocs sterile inside?



 

The sanitizer being wet and causing the yeast to stick to it was exactly the reason I was thinking this could be a problem.

The scale I have can measure pounds/ounces (up to eight lbs) or grams.

 

Maybe you could weight the yeast pack full, and then add a little bit at a time until the pack weighs three grams less than when you started. But how are you going to store the unused 8 grams of yeast? I think they'd get contaminated.

 

Didnt really plan on keeping the remaining 8g of dry yeast.. its cheap enough not to worry about throwing.  If it were liquid yeast, Id make a starter and use a portion of the starter for this, and save the rest for a 5gal batch.

This is just a 1 gal batch. 6 pack worth. from basicbrewing.com 6 pack IPA video episode.

 

Just pour some in the beer and throw the rest out. it doesn't have to be a perfect set amount. If you're making a half a batch of beer use half a packet of yeast.

that said, I've always used a full packet of dry yeast even for a 2 1/2 gallon batch.


DC

 

Yea, throw it all in, it will be fine.  Can't overpitch, even with  dry yeast.

 

bruguru wrote:

Yea, throw it all in, it will be fine.  Can't overpitch, even with  dry yeast.

One full packet will be too much for a one gallon batch and it may taste yeasty.  Dry yeast is cheap, just sprinkle in yeast weighing the package as you sprinkle a little at a time, like ksbrainard said.  Then ditch the package.

Or rehydrate the full package of yeast in a measured volume then transfer the appropriate amount volumetrically and store the rest.

Of course you need to be confident in your sanitation to do all this.

 

Pages: 1 2

Post Your Reply





Search Home Brewing Knowledge Base
Custom Search