I am going to buy Nottingham yeast in a 500 gram package. I plan on just sprinkling the yeast on top and not re-hydrating it. How much should I pitch for a 1.050 gravity beer? I am going to vacuum the yeast in individual packets and I want to get the correct amount in each packet. My carboy is 19L.

Thanks,


Reignman

reignman, nottingham yeast is my favorite so i use it a lot. i use 11g. in a 5 gal.batch with that gravity. i just sprinkle it on top of the wort most of the time. if the use before date is close or expired then i will rehydrate in cooled wort to make sure it is still good. in a high gravity brew then i would double it.
gary

Thanks for your reply Gary. I read that it should be "properly re-hydrated", but have decided to not do that. One less step for me to screw up.

Reignman

You are risking contamination by repackaging the yeast. Vacuuming it may also be a pain.
What price does it break down to 11 gram packs? I may be able to cut you a deal on bulk packs of 11 gram.
I am with you, i just sprinkle it on top and let it be. I have never had or had any customers have bad nottingham.

I appreciate the offer, but being from Canada that may be an issue. $56.00 for 500 grams. Around here it comes out to less than 50% the cost from a hbs. I have vacuumed dry yeast for a few years now with no issues. Lately, I have been using those cannisters from the food saver line of stuff and do it that way. I just use a ( hopefully clean ) plastic spoon from the dollar stores and scoop out a teaspoon or more and then re- vacuum it. No problems so far. Some groups here in Canada have a vacuum sealing party after ordering a ton of 500 gram packages of yeast and sealing them all up in sealer bags. It doesn't get any cheaper than that. You have to understand that hbs here in Canada focus on wine and Canadian homebrewers are mostly on their own. It is getting better, but IMO nowhere where it is in the US. You are lucky to have all those fully stocked hbs. I can go into most hbs here in Canada and see old cans of concentrated wort with dry yeast on top. It really hasn't changed since the 70's. Sad IMO.




Reignman