11/28/2023 0 Comments Nottingham yeast in cider amount![]() Since I'm not really a yeast expert yet I just go with what it says to use (usually 001 or 013) but it's getting expensive, even after washing it. I've been using WLP stuff mostly because the store where I shop has recipies that say to use it (or Wyeast which is equally expensive). ![]() Then I discovered this quote and now I'm sorta curious. I stumbled on this thread tonight in determining if I should go to the effort of a starter with Notty yeast. Until I see something different, practical experience tells me this number is correct.) For dry yeasts, just do a proper rehydration in tap water, do not do a starter. Clayton Cone has also stated that there are 20 billion per gram, and other folks I trust tell me that 20 billion is correct. I've actually done cell counts on dry yeast and they're always 20 billion per gram +/- less than a billion. (Recently there have been other numbers mentioned for cells/gram of dry yeast and folks have asked me why I believe there are 20 billion cells. You would need about 9.5 grams of dry yeast if you were pitching into 5.5 gallons of 1.048 wort to get the proper cell counts. Most dry yeast has an average cell density of 20 billion cells per gram. In fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast. The biggest benefit is that it is cheap and does not require a starter. Personally, I really prefer the liquid yeasts, but the lure of dry yeast is strong. Reports are coming in of better quality, cleaner dry yeast. Some exciting work has been done on dry yeast lately. I like using liquid yeast, but I think I'll continue to use Nottingham occasionally, as it is such a quality dry yeast. S-04 is pretty similar to Nottingham, in that it's a neutral, all-purpose yeast. I've used four different liquid yeasts, and the variations in flavor have been quite noticeable. If you're trying to make more adventurous or true to type beers, especially certain belgian ales, liquid yeast is the way to go. Liquid yeasts also tend to be more specialized, and contribute more unique flavors. Batches that I've used starters with started about twelve hours faster than non-starter batches. It's a great general use yeast, as it is very neutral in flavor and doesn't mess up any of your basic beers.Īs for liquid yeast, starters definitely help. I've used Nottingham four times, and it has always started within twelve hours or so, without any starters. ![]() You can make starters, but it's just extra work and time that you don't need to invest.
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