Less amount of yeast.

Corneja Brewer

Corneja Brewer

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Hello to everyone I came to yall for tips about how to use less yeast in my batches. Usually, I use 12 g of yeast for 45 l of wort. It works but the Co2 formation is very slow. I have to ferment for 15 days until the FG indicates the fermentation its ok. I think this amount of yeast is very low, I have to raise that level, but I want to earn some money. Some tip?

Thanks guys!
 
Assuming you are being serious.

Proper yeast pitch is important. That is less than 1/2 the yeast you should use for 45L, and that is for an ale. If this is a lager then prolly 5x too little

Yeast is cheap.
 
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How about some kveik? Buy one pouch, harvest a couple quarts of slurry from that and you'll have 2 free yeast batches from one pouch! Cost/3 and you are just on your second cycle! Of all the yeast I've used, Kveik is the easiest, long lasting and most forgiving when it comes to harvesting and reuse.
 
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Unless you are brewing an very low gravity beer, you are definitely under-pitching. Yeast are very forgiving, but they do have their limits. Use a yeast pitch calculator to determine the correct amount of yeast to use.

In addition to the long fermentation periods that you are experiencing, starting with a severe under-pitch will lead to yeast stress which can lead to off-flavors in your beer.
 
BarbarianBrewer said:
Unless you are brewing an very low gravity beer, you are definitely under-pitching. Yeast are very forgiving, but they do have their limits. Use a yeast pitch calculator to determine the correct amount of yeast to use.

In addition to the long fermentation periods that you are experiencing, starting with a severe under-pitch will lead to yeast stress which can lead to off-flavors in your beer.
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You´re right I didn´t think in the off-flavors. Some calculator wich you recommend?
 
Ward Chillington said:
How about some kveik? Buy one pouch, harvest a couple quarts of slurry from that and you'll have 2 free yeast batches from one pouch! Cost/3 and you are just on your second cycle! Of all the yeast I've used, Kveik is the easiest, long lasting and most forgiving when it comes to harvesting and reuse.
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Thanks for that. But in my country Colombia, we don´t have that strain so you think I can use wild yeast instead?
 
Minbari said:
Assuming you are being serious.

Proper yeast pitch is important. That is less than 1/2 the yeast you should use for 45L, and that is for an ale. If this is a lager then prolly 5x too little

Yeast is cheap.
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Yeast is the 10% of my costs so I want to reduce that. It is for an Ale
 
Corneja Brewer said:
Yeast is the 10% of my costs so I want to reduce that. It is for an Ale
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Kinda my point. It's not a huge cost. If you under pitch you will have slow starts, more possibility of oxidation, higher risk of wild yeast taking hold. For me it's not a place to cut corners. :confused:
 
Corneja Brewer said:
Thanks for that. But in my country Colombia, we don´t have that strain so you think I can use wild yeast instead?
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Wow! And Kveik would do so well there given the higher temperatures it likes and you have! You can't get a packet of dry Voss through Amazon? That sucks!

Wild yeast is a crap shoot that I would not bother with but you can still try harvesting to cut your costs and get multiple batches from from one pouch of yeast. Hunt around on the internet for yeast harvesting, don't bother the"washing" concept, it a waste of time and has more vectors for infection.

Good luck and let us know how it comes out!
 
Corneja Brewer said:
Yeast is the 10% of my costs so I want to reduce that. It is for an Ale
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For the first time, you have to pay. From that, grow your own yeast.

The tan-color sludge at the bottom of 45 liters is yeast. Put much of it in a clean, sanitized glass jar. Leave the lid loose! Put it in a refrigerator. Later, Use 200-500 ml for the next batch (more is OK).

And keep doing the same. Almost forever.

In reality, after many generations, it is good to again start with new yeast completely. The flavor (of the beer) will tell you when.

Good luck!
 
Corneja Brewer said:
Yeast is the 10% of my costs so I want to reduce that. It is for an Ale
Click to expand...

Every penny counts. I feel the same way. When you harvest yeast you have three options. One is to do as @Donoroto mentions and save the yeast portion of the slurry after fermentation is done. A second option is similar. If you are ready with your next brew when fermentation is complete, just add the new wort on top of the "old" yeast cake. This works really well if you are going from a smaller gravity beer to a higher gravity beer or a lager. The third option is what I do (usually when using liquid yeast). I make a starter with 50% more yeast than I need for my brew. When pitching the yeast I only pour in 2/3 of the yeast. I put the remaining 1/3 in fridge and use it in the starter for my next batch. One thing to note: While you don't need to aerate wort prior to pitching dry yeast, you do need to aerate once you make a starter, or use slurry, from a dry yeast.
 
The Brew Mentor said:
Is there a local brewery anywhere close?
Brewers are usually open to helping out and giving you some from the bottom of their Fermentors.
Just make sure you bring a ready to fill, sanitized vessel to put it in.
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And at least buy a beer if not a growler!
 
Corneja Brewer said:
Hello to everyone I came to yall for tips about how to use less yeast in my batches. Usually, I use 12 g of yeast for 45 l of wort. It works but the Co2 formation is very slow. I have to ferment for 15 days until the FG indicates the fermentation its ok. I think this amount of yeast is very low, I have to raise that level, but I want to earn some money. Some tip?

Thanks guys!
Click to expand...
You could try buying your yeast in 500g packages. I've done it in the past with good results. Good sanitation is really the most important thing. I kept mine in a sterilized mason jar. Usually took about 1 level tablespoon of yeast per batch(5-6 gallons). For your batch size I would do 2(depending on the yeast). Buying the bigger packages reduce your cost considerably.
 
Another option would be to pitch the 12 grams into 1/2 the wort and seal the other 1/2 of the wort up to add it a day later. This can also reduce your cooling efforts and process as the second 1/2 can cool naturally over the 24 hour period.
Brewers often will brew consecutive days and add the 2nd batch to the already fermenting 1st batch.
I personally haven't done it, but I know a number of brewers that do and with good results.
Cheers,
Brian
 
The Brew Mentor said:
Another option would be to pitch the 12 grams into 1/2 the wort and seal the other 1/2 of the wort up to add it a day later. This can also reduce your cooling efforts and process as the second 1/2 can cool naturally over the 24 hour period.
Brewers often will brew consecutive days and add the 2nd batch to the already fermenting 1st batch.
I personally haven't done it, but I know a number of brewers that do and with good results.
Cheers,
Brian
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I will do that tks!!
 
Ward Chillington said:
Wow! And Kveik would do so well there given the higher temperatures it likes and you have! You can't get a packet of dry Voss through Amazon? That sucks!

Wild yeast is a crap shoot that I would not bother with but you can still try harvesting to cut your costs and get multiple batches from from one pouch of yeast. Hunt around on the internet for yeast harvesting, don't bother the"washing" concept, it a waste of time and has more vectors for infection.

Good luck and let us know how it comes out!
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I´m fermenting a trappsit Ale with wild yeast haha. So I gonna tell how it comes. I will take your advice about yeast harvesting. Thankss
 
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