I make mostly sweet meads, but I usually put 10g (2 packs) dry yeast in a 5 gallon batch.
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Like infusion amounts for a step mash, I haven't yet found any calculations that are accurate for pull amounts for decoctions in a cooler. I pull a lot more than Promash recommends just to be on the safe side.
it's easier to heat more than you need and cool it down before you add it, than it is to dump your whole decoction in the mash, miss your temp, say "oh crap" and scramble to heat up water.
Boy , I must have done something wrong...when I made that recipe I didn't think it tasted anything like Bitburger.