We’ve discovered a solution to our former IPA 2.0/yeast battle. According to a BBR interview with Bob Hansen of Briess that I heard earlier today, we just simply weren’t using enough yeast. Apparently a good rule of thumb aka math equation to keep in mind is to use (1) million yeast cells per (1) milliliter of wort per (1) degree Plato (4 gravity points) of attenuation desired. Crunch crunch crunch…on our IPA with an OG of 1.064 and a hopeful FG of 1.016, we need about twice the yeast we’ve been using in order to have a quicker start. Or a one-liter starter solution. Or a bunch of baker’s yeast, in a panic, two days in.
I promise the next post will be fun, because I’m gonna make someone else write it.