« on: February 17, 2011, 01:27:40 PM »
How do you know fermentation slowed? Have you been taking frequent gravity readings?
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One thing I have never fully understood is how the dextrins are locked-in for Crystal malts to seemingly be immune to mashing with regard to adding body to a beer (similarly sweetness).
but does the correct answer of only 1 gram to 1 hectoliter (100 liters) giving 5-10 million cells per milliliter seem wierd to anybody else??? cheers!!
3 slap packs of Wyeast 1056 American Ale. (propagator packs, not activator packs)
1 cup DME = 1cup x 8oz/cup x 29.57mL/oz x 1.6g/mL = 378.5g DME
Wow, that's a monster! What was it?
Sean (a10T2) did a yeast pitching test with a number of volunteers and shared the results they found but did anyone actually do everthing the exact same or not?
I would probably still use his calculator to a point if the site wasn't so slow in loading...