For dry yeast, 2 to 4 grams per gallon of wort is best- 2 grams for standard beer, 4 rgams for doppelbocks, barleywines, etc. For an active yeast starter, the actively fermenting starter should comprise 10% of the volume of the mash/wort.
Rating Newest Oldest. Best Answer: Fogo de Chao is an all you can restaurant with Brazilian grill with wonderful salad bar as well as nice cuts of meat. It is about $49 per person, plus tax and tip. Dessert separate. If you are in Woodland, you can also try Guru del Sul, which is on Research Forest Drive, 1 block west of I-45, much cheaper at $35 per person and similar quality of meat. Source(s):
When it comes to rice the norm seems to be about Â½ cup (90g) per person, although some people prefer to use a bit less â about 1 / 3 cup (60g) per person. And remember we are talking about uncooked rice here, which means that when itâs cooked itâs usually about a cup per person, as rice doubles in size.asta. As a general guide, you should allow 75g dried pasta, 115g-150g fresh pasta or 175g-200g filled pasta (such as ravioli) per person. The same rule applies to all types of pasta â whether itâs spaghetti, penne, rigatoni or elbows. 70-80 grams of dry pasta turns into a satisfyingly deep-dish plateful.