From Ian Ramsey:
I work on 2.5 grams per 100 Litres.At 2.5g/HL, this is about 40 ppm it would mean you need 0.575g. I would think 1 gram would be near the mark.
Each kit behaves differently so a bit of experimenting is required. You have it right when you get a sample of hot wort out of the kettle say after 20 mins that is star bright. This means the hot break is on the bottom of the kettle where it needs to be.
Measuring these low values is hard, but if you’re using ½ a teaspoon try a quarter.
It is hard in the commercial world even harder as a home brewer to get this right. Change malt and the amount changes!

6kg Gladfield Pilsner Malt
Invert sugar 1.2Kg

Belgian Blonde 10L
1.062-1.075
14% Invert sugar 320g

Added 3g corriander and 3g peel from NZ orange
100g Gladiator
100g Med Crystal

Belgian Dubble 5L
1.062-1.075
Mini Mash:
Munich 80g
Cafa Type III 5g
14% invert sugar 160G

Belgian Triple 5L
1.075-1.085
Cane 19% 280g

Belgian Golden Strong 5L

1.070-1.095
Cane 26% 400g

Re-sparged with 3l or so of 72c water, boiled and reduced, heated 4 500ml preserving jars at 260c for 45 mins. Gravity a bit low 1.025, however should be fine for starters.

Put 30l in serving fridge to chill and drop out solids, added invert sugar and bases to each fermenter, ready for wort

Roused, as gravity too high.
Started eau de vue wy4347 in 50ml from plate, will pitch if gravity does not continue to drop.

Golden 1.084 – 1.025 6.4%
Triple 1.080-1.022

Bottled 9 aug:
Dubble 1.060 – 1.012 5.1%
Blonde 1.060 – 1.012 5.1%

19 August
Triple 1.018 = 8.3%
Golden 1.024 = 8%

28 aug – same

Triple 1.018
Golden 1.024
Increased temp 20-25 over 96 hours.

Added dry enzyme – final gravity 1.005
Golden 10.45%
Triple 9.9%

.

Some of the first plates developed a mould, so replated. This time using a shoe box as a make do shield.

Much happier with the streaking, although it looks like I might be taking too much on the loop. I re-shaped the loop to be a smaller oval. Plates should be stored with the agar facing downward, and I have sealed with black insulating tape and stored in the fridge at 5c.

I managed to get a good looking round colony from the la Trappe adhoc playing, and have streaked that, as well as mangrove jacks b07 British ale
and m27 Belgian yeast from slurry.

Damian come over and gave me hand. I saved my yeast from the restarted bottles that where stored in sterile water to plates from delta education is Carr rd. I also took samples from Daimen’s library and they are culturing up now.

On the British ale plate (not expected to grow as there was very little on the slant, I made an adhoc inoculation loop using the wire tie from the la Trappe bottle, swilled the last if the bottle to stir the sediment, and put into marked areas on the plate.