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General Category => General Homebrew Discussion => Topic started by: brewandski on January 12, 2011, 11:27:22 PM

Title: All little math help please
Post by: brewandski on January 12, 2011, 11:27:22 PM
I only have 3.3 lbs of LME the recipe calls for 4lbs.  How much DME can I add to equal the missing .7 lbs of LME?
Title: Re: All little math help please
Post by: dbeechum on January 12, 2011, 11:47:47 PM
You need to make up ~26 points (.7 * 37 pppg for the LME)

DME is roughly 46 pppg so 27 / 46 = 0.56 lbs
Title: Re: All little math help please
Post by: a10t2 on January 13, 2011, 12:12:15 AM
I think most DME is closer to 43 point-gal/lb. Pure sucrose is 46.2. It doesn't really change anything though - you need about 0.6 lb.
Title: Re: All little math help please
Post by: dbeechum on January 13, 2011, 12:25:32 AM
I just pulled the numbers from Promash, but yeah, you're in the ball park of a half-pound.
Title: Re: All little math help please
Post by: richardt on January 13, 2011, 01:38:33 AM
Or you could reduce your volume a little, thereby bumping your OG back up despite the deficiency. 
But, that means less final product (beer) for you--not the best idea, I know. 
But it's a math problem that has more than one solution.  Just saying.
Title: Re: All little math help please
Post by: brewandski on January 13, 2011, 02:01:52 PM
Thanks again for your help.  I brewed a Sierra Nevada Pale Ale clone last night.  It's my second brew, and I'm crossing my fingers.  Star San says "not to fear the foam," but there was a little foam from the Star San that I had to poor the yeast through to get to the beer.  Will that affect my yeast numbers or fermentation?
Title: Re: All little math help please
Post by: Kaiser on January 13, 2011, 02:15:17 PM
Star San says "not to fear the foam," but there was a little foam from the Star San that I had to poor the yeast through to get to the beer.  Will that affect my yeast numbers or fermentation?

No, that won't have any effect on the yeast.

Kai
Title: Re: All little math help please
Post by: richardt on January 13, 2011, 02:16:49 PM
Probably not given the very short contact time (a second or less as you were pouring) and the fact that yeast are actually somewhat acid-tolerant compared to most bacteria.  No worries.