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Message |
    
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 303
Registered: 02-2003
Posted From: 209.180.203.162
| | Posted on Thursday, October 22, 2009 - 10:02 pm: | 
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I haven't brewed in a couple years, and I'm finally get a chance (and the money) to do it again.
I recently purchased 2 ingredient kits, so I can make 10 gallons, and it included 2 packets of Muntons Standard dry yeast. I also ordered a smack pack of Wyeast 1028, (London Ale), to use with the batch. I'll have to do a starter for the London of course, and I was thinking I could step it up one more time to brew the 10 gal.
Should I use the dry yeast at all? I'm not sure if mixing the two yeasts is a good idea or not...
Tried to search for an answer, as I'm sure its in there somewhere, but didn't have any luck. Thanks guys! |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10841
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Thursday, October 22, 2009 - 11:12 pm: |
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Welcome back, TB. What style are you brewing? In general, I'd be inclined to use the Wyeast 1028, which produces well-attenuated British ales. If you are brewing from a kit it's difficult to tell the age and condition of the dry yeast. There are those who mix yeast strains successfully, but I like my beers to be predictable rather than having to speculate about how they will turn out. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 304
Registered: 02-2003
Posted From: 209.180.203.162
| | Posted on Thursday, October 22, 2009 - 11:38 pm: |
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Thanks! Its a Porter. There are dates written on the boxes, which I'm guessing are the dates packed. Both are dated Sept 09, so no age issue.
Also, the little packet of yeast has a 02/2011 expiration date on it.
I hear ya on the mixing strains. That's why I figured I'd ask. Hate to finally get a chance to brew, and then make something I'm not going to enjoy to much. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10846
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, October 23, 2009 - 12:34 am: |
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I will say that the Muntons yeast makes for a reasonably good porter. There is something to be said for a touch of residual sweetness in a porter. My St. Chuck's porter recipe calls for Wyeast 1728 for that reason. Wyeast 1028 has a more dry finish, while the Muntons yeast is slightly less attenuative.
I recall using Muntons yeast in an extract porter that was the second batch I ever brewed. After that experience I was totally hooked on brewing. |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 928
Registered: 01-2001
Posted From: 99.170.160.145
| | Posted on Friday, October 23, 2009 - 02:52 pm: |
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So does that help you make up your mind? 
They'll both make good beer. Do you plan to ferment all 10 gallons together, or will you split it into two fermenters? You could use the 1028 in 5 gallons and the Muntons in 5 gallons and have two different beers. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10850
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, October 23, 2009 - 03:14 pm: |
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Great suggestion, Patrick. That's why I asked what style he was brewing.
Muntons yeast is sometimes associated with extract kits of questionable quality, but each strain has its possibilities. Splitting the batch between two strains will demonstrate this. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 305
Registered: 02-2003
Posted From: 209.180.203.162
| | Posted on Friday, October 23, 2009 - 06:57 pm: |
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My fermenter is a stainless steel conical, so I'll be putting all 10 gallons there. I have a few 5 gal carboys, but I don't really want to split it out, to be honest.
I just went with your first response, and bought another smack pack of the 1028, and did the starter last night. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 306
Registered: 02-2003
Posted From: 209.180.203.162
| | Posted on Friday, October 23, 2009 - 07:01 pm: |
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Funny side note, the Wyeast package had directions for a starter on the back, and stated "Add 2 cups (7 oz/200g) DME..." (for a 2000ml starter)
Ummm...last I checked 2 cups was 16oz...
Being its been a couple years since I've brewed, I did a quick online search to make sure I was putting in the right amount. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10851
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, October 23, 2009 - 08:47 pm: |
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The directions are for 7 oz. by weight rather than by volume. In general, measuring by weight is more accurate. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 310
Registered: 02-2003
Posted From: 209.180.203.162
| | Posted on Tuesday, October 27, 2009 - 12:31 am: |
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I think I'll have to do that from now on. (Weigh it, that is).
(Message edited by tacomabrewer on October 27, 2009) |
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