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How about some beer concentrate to slake your yearning?
Add calcium chloride if pasturized.
What does the CaCl do?
The pasteurization process strips out some of the calcium (not sure how but probably the heating and cooling precipitates some out). Not enough calcium results in slower coagulation when you add rennet. No calcium = no coagulation. So you add CaCl to re-balance the calcium in the milk. It'll probably work without but slower. Set times are important when determining how long to leave the curd before cutting so it's best to start out right.
My first Mozzarella didn't turn out great because I used the wrong culture and the curd didn't acidify fast enough. Took too long to get to the stage that it could be pulled.
Seriously...cheese forum!
+1.San Luis Valley Brewing Co.Very, very good IPA.
Add calcium chloride if pasturized.
That nuanced, reasonable analysis may be the truth, but it's not the official line from the yeast lab, probably because they think (correctly, IMO) that most people are too dumb to hold a nuanced, reasonable opinion.
The reason people have problems with their package size is because they say specifically that pitching 100b cells into 5 gallons of 1.050+ wort is a "professional pitching rate." I'm not aware of any literature pertaining to professional brewing that suggests using <0.4m/*P/ml is an acceptable pitching rate. I'm not aware of any professional brewery that is using that little yeast, but I could be wrong.
From Wyeast:
The Activator™ package contains a minimum of 100 billion cells in a yeast slurry.. The Activator™ is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (68-70°F/ 20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58°F/ 1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator™ packages or by making a starter culture. Please see the Pitch Rate section for additional information."
If whole milk makes better cheese than reduced-fat, would it be even better still if I fattened up my whole milk with some cream or half & half?
Why in the world would the yeast makers say "hey, this is enough for your 5 gallons of beer" when they could sell more yeast in a pack and charge more for a proper pitch of yeast?
A blue cooler guarantees that you get 137% efficiency.
Wow
Yeah...it's so efficient that you actually gain grain! After 10 brews, a 55 lb. sack magically appears in your garage!