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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.
Hmmm, I never thought of that. The smallest batch I ever made was 2 gallons, and used a whole packet of safeale s-04, it was fine. For just a gallon though it might be to much, I just never gave yeast that much thought until I went all grain, and had to make starters.
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