miket6 Posted June 11, 2012 Share Posted June 11, 2012 I have made a single brew with scraping 2-3 tablespoons of cake off the bottom of the tub from my last euro lager brew. its on day 9 of ferment and doesnt seem to be doing that bad. has a slight egg smell but has dropped from 1.048 to 1.016 over this period. How do you think it will end up? I have read that you dont scrape the cake but omly collect the liquid from about 1-2cm above the cake? Link to comment Share on other sites More sharing options...
Guest Posted June 11, 2012 Share Posted June 11, 2012 have a look through This Thread also have a good listen to This Podcast and finally get used to working with Mr Malty At least till you understand how much yeast you need. I still use it from time to time. Essentially it's dependant on the OG and how many litres of wort you have to ferment will = the amount of cells you need. There are a number of ways to calculate this and The link above is one of them. Further reading on AHB's Wolfy's Rinsing Yeast thread Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.