In the feedback we talk over a few things, like our missed quick tip last week and what does it mean when a beer is truly awesome.
On a quick personal note from Drew - thanks for your kind words about Cookie. Thanks to your feedback, we’re announcing that our charity for the first half of 2017 will be the shelter where I rescued Cookie 6 years ago - the San Gabriel Valley Humane Society. Let’s try and raise enough funds via Patreon to hit a cool thousand by July!
Then we hear from you, our listeners, about your Brew Year’s Resolutions. What’s everyone going to accomplish in 2017?
In the pub, we quickly hit the classroom for a little AI brewing and Sierra Nevada’s big contribution to beer science.
In the library, we visit with Lars to talk about his latest research of Norway’s brewing practices.
In the lab, we take a moment to drop some results for a quick test of people’s judging abilities.
In the lounge, we visit with Chuck Macaluso, a Portland homebrewer of recent reknown. We’re sitting in the Hair of the Dog Tasting room, so be warned, the audio is a little “lively”.
We tackle more of your questions in our Q&A segment and then Denny quickly tips with a note about id’ing your carboys before we close out with Drew’s recent comic book finds (and of course Sherlock is back)
Hmm… nothing’s changed on our side. On the right side of the player should be a “down” arrow. Is that not there for you? (Also, you can click on the link in the body towards the end of the description for the direct episode link).
I had a problem recently too with Basic Brewing using Podbean. James said there wasn’t anything wrong on his end and a new app (Stitcher) fixed it.
First world problems.
Denny- I heard something about dry yeast, that there’s way less cells than commonly touted per package. I didn’t write down the numbers but something like 55 billion per pack. If this is true it would seem there’s the answer why so many dry yeast brewers also say they get better results on a subsequent batch by pitching slurry. What say you?
And if 55 billion is enough pitched dry, then it sure seems that my 100 billion wet, pitched to 1L oxygenated starter, pitched at high krausen ought to be about 4x enough.
Edit- out of curiosity I looked at Safale US05, if my math is correct there’s 66 billion in a package. Then I looked at BCS and those boys say 50-70 billion. I can’t remember all that Crabtree effect stuff that Mark talked about, but is there something magical about dry yeast that makes 50-70 billion enough, but not a 100 billion pack of liquid yeast?
I’m not changing my yeast procedure, but that Q&A makes me scratch my head when folks say I’m not pitching enough. Especially when they are dry yeast guys.
Kind of pointing at my question. IF starting with 65B, and IF half dies when you sprinkle… how can that guy claim 100B in a 1L bla bla bla you get my point
Exactly pointing to your question. I remember when people said one dry yeast pack was over-pitching a moderate gravity beer. 35-64B cells seems like that’s not the case.
If you look on the manufacturers site(specifically fermentis) you will see they recommend rehydration, their pitch rates ARE based off of rehydrated yeast. Cell counts are often lower than quoted, and you kill roughly 50% from non-rehydration. So I know in the case of lager yeast. Most people are under pitching for sure.