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Old 03-14-2013, 04:25 PM   #11
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I pitch my yeast straight from the fridge into room-temp wort - works every time for me!

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Old 03-18-2013, 09:27 AM   #12
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I pitch into a fraction if the wort and then add the remainder later. If you pitch into 1/10th of the wort you don't even have to worry about initial cell count.

http://woodlandbrew.blogspot.com/2012/12/no-more-wasteful-yeast-starters.html

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Old 03-18-2013, 05:20 PM   #13
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Quote:
Originally Posted by WoodlandBrew View Post
I pitch into a fraction if the wort and then add the remainder later. If you pitch into 1/10th of the wort you don't even have to worry about initial cell count.

http://woodlandbrew.blogspot.com/2012/12/no-more-wasteful-yeast-starters.html
So you are essentially doubling the time the yeast has to reproduce correct? Also an interesting method worth looking into. Thanks
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Old 03-18-2013, 05:58 PM   #14
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Pretty much.

if you reduce the wort size to match the amount of yeast you have then the first part of fermentation (where most of the yeast character is developed) had the correct pitch rate.

if you pitch into 1/10th of the wort then the first stage is an anaerobic propagation stage and the second half is where the character is developed.

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