One other thing I'd suggest is using MgSO4 for at least part of your sulfate to keep the Ca from getting too high.
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I think aeration matters. But how much, don't know. More experiments are needed.
As the guy behind one of those competitions, it was super cool to get to chat with Denny like this. Thanks for the love, guys!
What about a lager...say, a 6 gal. batch of German pils with one packette of W34/70? Would you (should I):
- sprinkle on top?
- rehydrate and cool to 50*-54*?
- make a SNS starter and cool to 50*-54*?
Weren't you aware of that already? And I assume he didn't specify age of liquid yeast and was assuming 100% viability for it?
No, I wasn't aware. Jamil also didn't state his assumptions, so we can only assume what he assumed. In context I think it was pretty clear what he was saying -- there's generally a lot more viable yeast in a dry pack. Not to mention, the dry packs remain mostly viable for YEARS in the fridge instead of just 8-10 months.
Phil, I'll be there. Look forward to meeting you. They usually have a Wednesday night party with the brewers who just finish their sessions and us homebrewers. Lots of beer variety at that event.OK, Holiday Inn it is. Room is booked. I'll shoot for a mid-afternoon check-in on Wednesday. Where is the nearest beer?
I'm staying at the Holiday Inn (even though I only live about 20 miles away) because they not only support this event but our local Mustang club's events.
Awesome -- thanks Priceless.
I think I'll be pitching less dry yeast from here on out. Rehydration....... bah! I guess I could, if I really wanted to save some money. However it's already not so easy estimating the difference between 1/12 to 1/6 of a packet of yeast for my little 1.7-gallon batches anyway!
Validation! I heard Jamil say on the following podcast at about the 59-minute mark that the standard 11-gram dry yeast packets contain about 225% as much yeast as a standard vial of liquid yeast. Whammo! I mean, he would know, right? He wrote the book on Yeast?!
But then what if you smoked it
Be careful about selecting your vanilla extract. I find many of them to add a harshly bitter, inky kind of flavor. Some of the best vanilla flavors I find come from Mexico or the Carribbean.
And like others suggested, less is more. You a little less than you think you should use and you should come out alright. Personally I wouldn't use more than about a tablespoon of extract in 5 gallons, and half that much might even be enough to suit my own tastes. YMMV