Whirfloc rocks. I toss mine in at 10 minutes with my IC and yeast nutrient.
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I do have a potential trick for the bleach users. A little baking soda/bicarb in water kills the bleach-y smell immediately. Haven't tried it on the beer equipment yet, but I suspect it'd be enough to ensure there's no bandaid flavor without having to leave the plastic sitting in the sun for hours to de-stinkify.
Looks like mtn hit send first!
Two opinions on the internet agree?? Inconceivable!!!
(NOTE: My work computer does not have spell check in IE. I apologize for my abismal spelling)Abysmal.
I guess I was hoping for a little more rigor in the method. If the answer is, pitch all of it for 5 gallons of 1.10 barleywine, what about 10 gallons? What if it was 5 gal at 1.08? See what I'm getting at?
Regardless of the answer to that question, you're obviously going for a monster, so I say pitch it all.
Just wondering. I use Mr.Malty and/or Yeastcalc for these type questions and both have a 10% viability at 5 months. Where does the 25%/month rule of thumb come from?
The MrMalty calculator assumes that viability drops linearly from 100% to 10% over a period of ~3.5 months, then stays at 10%. Which is obviously a very artificial-looking curve, but probably close enough not to cause any problems until you get to very old samples.
Who originated the 25%/month rule, I don't know, but it does track well with cell counts I've done on stored slurry.
What's wrong with cheating?