- Jan 27, 2016
- Reaction score
I buy what I need for 4 or 5 specific recipes then a user-upper brew at the end.
Are you freezing liquid yeast? What technique are you using? I've read that you can't just freeze liquid yeast, you need to add glycerol to prevent osmosis killing the yeast cells.I use Beersmith to keep track of my inventory, but the rub is that you have to make sure you hit the "remove inventory" button each time you brew. I keep hops, frozen yeast, and grain on hand. I don't bother tracking irish moss, brewing salts, gelatin, since I don't need to know those when I'm building a recipe.
The caution I noted was due to using my last vial of a strain of frozen yeast and then needing to buy a new pack to re-supply my bank.
Ingredients>Hops> Then double click on desired hop to bring up the edit box, there you can correct the AA% to what you have and also change the Inventory amount.I use BeerSmith (and occasionally double check in case I forget to remove a recipe from inventory!) but wish there was a way of saving %alpha of hops when I add them. I have to double check on the pack in the freezer when I add them to a recipe.
This is where software like Brewfather helps so much. As long as you remember to add your stock into the inventory, then when you brew it's automatically removed. I only have to sanity check mine because I know that sometimes I don't update the batch recipe with the exact amounts used, and the odd gram or two here can add upI wind myself up with this. I do a stock take of grains and hops and just keep it in the “note” section on my iPhone ready to update after each brew day. Then, after a few weeks, I realise I haven’t been updating it and don’t have enough of something on brew day and have to ad-lib. Then I do a stock take of my grains and hops.............
I use a solution of 30% glycerin, 70% water, sterilize it in a pressure canner, and then when I add the yeast slurry, I double the volume so that I have a 15% glycerin solution. I store about 16 ml in a 24 ml vial.Are you freezing liquid yeast? What technique are you using? I've read that you can't just freeze liquid yeast, you need to add glycerol to prevent osmosis killing the yeast cells.
when I have multiple hops with different alpha acids of the same variety, I just use the add a hop function, add that specific hop at the specific alpha acid, and put the amount that I have in inventory. That way it's unique to the recipes I'm using them in.
Pen and Paper - Luxury!Pen and paper, worked well the last 40 odd years.
Even with delivery at £13 a load, it's still MUCH cheaper to buy grain and hops from Ireland or the UK than it is on the mainland. Nevertheless, I always top up to the full 30 Kilos with base malt, usually Crisp's or Minch pale malt.Im going to try to move to just having stuff in for the next 3 or 4 brews as stuff is taking up too much space. This is partly down to making up orders that are about say £15 below free delivery so throwing in an extra few 500gf bags of random speciality malts and hops you might or might not 'need'. Hence the need to track inventory
I've massively reduced how much stock I keep in this time around compared to the last go around. I used to buy 25kilo sacks of different malts, order hops "just in case" then put them in the freezer etc... All that happened was I ended up binning loads when I had an enforced break. This time around, I order my base malts in 10 kilo bags, and only order hops for brews I am going to actually do. Same with yeasts, I only order for brews I am going to do, especially as I 50/50 use dry to liquid yeasts now.Im going to try to move to just having stuff in for the next 3 or 4 brews as stuff is taking up too much space. This is partly down to making up orders that are about say £15 below free delivery so throwing in an extra few 500gf bags of random speciality malts and hops you might or might not 'need'. Hence the need to track inventory