[euge]

You can get the appropriate amount by buying more packs if that's the way you want to go.  If you want to make starters to save money or to verify viability, you probably don't want to spend $20 to get enough yeast for your batch straight out of the pack.  If anything, some people might prefer smaller packs so they could save money, but my LHBS doesn't carry the propagator packs.

I've done that with dry yeast but draw the line at liquid yeast. I'm not sure if it's frugality or cheapness. Probably the latter.

[rayallen]

Thanks guys I got the info I need and much more.

Im not concerned about the price of yeast. The way I see it, one 5g batch will make me ~50 bottles give or take. Some of the beers I drink I will pay $15+ for a 12pack. Heck some of them I pay $15 for a 6 pack. So if it takes paying a little more cash to be able to pitch the correct amount a yeast so be it.

What do they say "you get what you pay for". Ive quickly learned that pretty much anyone can make a beer, but its quality im after. If I can replicate Hoegaarden I will be one happy camper.

[tschmidlin]

This is something I've discussed with Wyeast.  Seems like homebrewers are notoriously frugal and the feeling is that they wouldn't want to pay the price.

Hmmm. Is that an assumption on their part I wonder? Despite my own inherent laziness I've always gotten better beer from pitching active yeast. So it's probably a good thing in the big scheme of things.

And then

You can get the appropriate amount by buying more packs if that's the way you want to go.

I've done that with dry yeast but draw the line at liquid yeast. I'm not sure if it's frugality or cheapness. Probably the latter.

It can't be too much of an assumption then euge, you're a case in point

If I can replicate Hoegaarden I will be one happy camper.

Where did you get your recipe?  Did you use the "secret" ingredient, chamomile?

[rayallen]

If I can replicate Hoegaarden I will be one happy camper.

Where did you get your recipe?  Did you use the "secret" ingredient, chamomile?
[/quote]

No! Chamomile was not on my list. But you know I told the guy at Austin Homebrew I wanted to make a Belgian Witbier, I didnt specify hoegaarden.

Now I know for next time.

Thanks!

[rayallen]

Ok, I brewed and pitched the yeast March 3rd around 9pm. Its the 4th day now.

Im pretty sure its not fermenting, I made sure to wash my hands really well and took a peek inside the fermenting bucket and it hasnt foamed up like my last batch of beer did. My last batch fermented with 12hrs but I used a dry yeast and a different brand.

I dug the Wyeast pouch out of the trash and it was passed exp date.

Should I give it another day or should I go ahead and pitch some more yeast. Unfortunately I dont have any because I didnt buy extra. came with the kit and only my 2nd brew. Im going to have to order it online or try and find some locally.

**Note to self- always have extra yeast on hand**

[euge]

You are experiencing a long lag. Probably because of no starter and the viability is low. You should see something soon.

[rayallen]

You are experiencing a long lag. Probably because of no starter and the viability is low. You should see something soon.

Thank euge I will keep a eye and ear out for it to start.

Last batch I could here my fermenter burping so I knew it was working.

[tschmidlin]

Order some new dried yeast - if fermentation starts before it arrives, you can keep it in the fridge for months.  If it's not started and vigorous, you can pitch the new yeast.

[rayallen]

Order some new dried yeast - if fermentation starts before it arrives, you can keep it in the fridge for months.  If it's not started and vigorous, you can pitch the new yeast.

What dry yeast would be best or equivalent to Wyeast 3944.

[tschmidlin]

Order some new dried yeast - if fermentation starts before it arrives, you can keep it in the fridge for months.  If it's not started and vigorous, you can pitch the new yeast.

What dry yeast would be best or equivalent to Wyeast 3944.

Ah, I forgot you were using 3944.  The answer is "nothing", at least not that I know.  But you could use S33 to get a beer that wouldn't be exactly what you wanted but still fermented.  I always keep S05 and S04 on hand, which doesn't help for a wit but would be better than nothing.

[rayallen]

Yep, all my seraching found nothing for a Belgian wit.

There is the Safbrew T-58 which ive read is good with Belgian recipes.

[tschmidlin]

Yep, all my seraching found nothing for a Belgian wit.

There is the Safbrew T-58 which ive read is good with Belgian recipes.

Yes, T58 might be even better than S33 for making a wit, I've never used either so I can't speak from experience.  Depending on what kinds of beers you usually make, that could be a good one to keep on hand.

[denny]

Despite what the manufacturer says, I've found nothing even vaguely "Belgianish" about S-33.  T-58 makes a pretty decent wit, though.

[tschmidlin]

Good to know, thanks D.

[Rhoobarb]

Okay, I haven't seen this asked, so I'll ask it.  Have you taken a gravity reading?  You say you're using a bucket and sometimes the seal on buckets are not the tightest and CO2 escapes from them without the brewer realizing it.