Overworking my yeast?

[GregH]

Hello all,

This has probably been asked before but I could not find a post on it.

From most I can see liquid yeast is OK up to 5 gallon of wort (18.9 liters). Am I straining my yeast to the point at which off flavors are likely with 23 liters of wort?

 

[Hoddy]

All depends on many factors such as

1) OG of the wort
2) age of the liquid yeast (manufacture date)
3) temp you are pitching at
4) type of yeast/beer your making

If your liquid yeast is circa 1.055, pitching at 20oC, no more than 21 liters (give or take) and your liquid yeast is no more than 1 maybe 2 months old and its at a stable 19-20oC (standard ale temp and beer style) then you will be fine.

If your getting clever pseudo lager territory or the like then you need more info i'm afraid.

 

[GregH]

So with the batch size I try to do which is 23 liters I am on the very upper limit even though most other factors would be OK - cannot guarantee the age of the yeast though until I receive it.

I'll start having a look at making a starter - banggood has a magnetic stirrer for under £20.

Update: as the delivery time is horrendous I will do the shake method for this weekends brew and then follow strange-Steve's guide and make one.

Cheers Hoddy.

(PS - have just subscribed to your youtube channel)

 

[cheshirehomebrew]

other factors will come into play too, such as the gravity of your wort, how much oxygen there is in it as well

 

[dan125]

I like the Brewers Friend pitch rate calculator for this:

https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/#cells_per_gram

 

[GregH]

I'll check that out, thanks.