SleepySamSlim
Grandmaster Brewer
I know most dry yeasts and liquids (readily pitchable) are sold in packs to inoculate 5 gallons of wort. My first batch (alaskan amber) came out great using a single packet of Danstar Windsor yeast - and it had a vigorous fermentation. My second batch (recipe for brew shop) was a dark brown English Ale - much more malt grains and extract than the amber ---- I was still given a single packet (this case a SafeAle brand) which also fermented vigorously.
Issue is the brew really tastes pretty bad and the TG was a bit high at 1.020. Agreed its only been in the bottle 2 weeks but its bad - tastes like bad beer.
Its possible I racked too soon --- is it also possible I should have doubled up on the yeast ?? As you go for darker - thicker beers should you consider more yeast ? Is it bad to have too much yeast ?
And as my title suggests --- can or should BeerSmith post a warning based on the amount of fermentables compared to the amount of yeast ?
Thanks --- as to the brew in question --- we'll give it 2 months in the bottle
Issue is the brew really tastes pretty bad and the TG was a bit high at 1.020. Agreed its only been in the bottle 2 weeks but its bad - tastes like bad beer.
Its possible I racked too soon --- is it also possible I should have doubled up on the yeast ?? As you go for darker - thicker beers should you consider more yeast ? Is it bad to have too much yeast ?
And as my title suggests --- can or should BeerSmith post a warning based on the amount of fermentables compared to the amount of yeast ?
Thanks --- as to the brew in question --- we'll give it 2 months in the bottle