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Hear that. It doesn't have anything to do with India anymore. It's kind of like Kentucky Fried Chicken is just KFC now. Doesn't really have to do with Kentucky anymore.KFC changed their name back to Kentucky Fried Chicken a few years ago. Apparently the real rub was that Kentucky tried to trademark the name Kentucky.
Using it dry in a fermenting bucket has always worked for me as well. It may be an extra step but I find it easier to hydrate before I pour it into a carboy......Me too. Yeast viability aside, in a carboy you really can't "sprinkle it on the wort". I always wind up with a pile in the middle that takes forever to fully hydrate.
4000 next year is what they are working on.
Yeah, that's kinda scary....
I made a mistake of under pitching (I think) this weekend into an Altbier. Chilled the wort in the fridge over night down to 55F. Rehyrdrated one packet of US-05, aerated for a minute with pure O2. 36 hours, no activity, raised temp to 60, nothing. Ended up pitching another packet last night and have a krausen forming this morning. I probably should've pitched 2 packs. Gravity was 1.050 for 4 gallons (that's the batch size I brew these days). Plus I rehydrated at 95F for 15 minutes, then pitched right into the wort, that probably wasn't the best idea either...An 11 gram packet should be plenty for 4G of a 1.050 beer. They are twice the size of Red Star packets.
That refractometer sure didn't get very positive reviews. Kind of apprehensive after reading some of those. Usually there's one or two bad reviews, but that one has quite a few.All the bad reviews I read were either the SG scale wasn't accurate or they shipped a brix only refractometer instead. I will only use the brix side, which solves both problems. If brix isn't accurate I'm sending it back.