Yeast - One packet or two?

[Mark H]

Hi brewers,

I've bought myself a couple of Brewferm kits as i fancied trying a couple of Belgian style beers. As the kits only make 9 litres i decided to double up the brews so have bought 2 x Brewferm Triple and 2 x Diabolo kits.

I am going to make the brews using candi sugar as recommended, obviously doubling the amount for an 18 litre double brew.

My question is - should i also double up with the yeast and use both yeast packets (one comes with each tin) or should i just use one of them?

cheers Mark.

 

[Mark1964]

would use 2 to be safe

 

[pittsy]

+1 it is always better to over pitch than under pitch , make sure to hydrate the yeast before pitching as not will kill around 50% of the viable yeast

 

[semperparatus72]

+1 it is always better to over pitch than under pitch , make sure to hydrate the yeast before pitching as not will kill around 50% of the viable yeast

Would you recommend hydrating yeast if you were making a normal Lager kit like coopers australian lager

 

[Mark H]

Thanks chaps, two it is then. :thumb:

 

[Duxuk]

Just to clafiry hydration, this is the info I have found through internet research.
Sterilise a jug. Add some boiled water and allow to cool, preferably lidded, to 35C. Everything needs to be sterile, including the thermometer, since any bacteria will only multiply.
Add all the dried yeast at this 35C point. Research has shown that yeast has the highest rate of survival at 35C. Hotter or colder and you will destroy more cells. Wait until the yeast mixture has fallen to the temp. of your wort, usually 18-20C for an ale, and tip it into the FV. Leave well alone, especially during the early stages. Later the alcohol produced will not allow infections to take hold so easily. (Said Mr Peeker himself! I'm always poking around in there )

I would love to hear others comments on this method, at the risk of hijacking you're thread.

 

[LeithR]

You could use some of the wart from the tin, dilute it in a sterilized bottle using boiled cooled water - preferably a 1L bottle - add some sugar and then pitch the yeast and put some cling film over the neck of the bottle then put it in the airing cupboard overnight. Next day it should be going give it a swirl then add a little more of the wart from the tin and some more sugar and give it a little swirl again and put it back in the airing cupboard.

Effectively you are growing the yeast, this will save you adding 2 sachets of yeast, its a little more economic. you could repeat the above steps for a third time but for an 18L brew you probably have sufficient yeast now to pitch into the brew.

You should start your yeast off 3/4 days before you need to use it.

 

[godfrey]

If you make up a starter as suggested,

yeast colony's generally double every few hours

would not take long to grow a pitchable colony from a single pack

 

[Mark1964]

if you brew stronger beers its always better to use 2 packs as one may fail etc and it just gives the beer a head start