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Home Brew Forums > Home Brewing Beer > General Techniques > Commercial Pitching Rates
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Old 12-19-2008, 01:32 AM   #1
Cistercian
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Default Commercial Pitching Rates

I recently read somewhere that commercial breweries and brew pubs pitch a great quantity of yeast cells than homebrewers.

I typically stick with Mr. Malty's pitch calculator. However, what if one simply doubled the cell count? Would any harm be done? Obviously you'd get a fast and powerful ferment with plenty of yeasts to clean up afterward.

I'm assuming it would be a good thing as long as you don't go crazy.

Has anyone tried doubling their pitch rate? What were your results?

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Old 12-19-2008, 02:36 AM   #2
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Well, it's like this... the more the yeast have to reproduce to get fermentation going, the more by-products they produce (e.g., esters). The more of these compounds produced, the more "flavors" your beer will have. So, in a fruity ale, these are desirable and pitching at standard homebrewer rates is fine (like a tube of White Labs or a 1 liter start with it). If you want a cleaner ale, pitch more (like a 2 liter starter). If you want a clean lager, pitch even more (like a 4 liter starter). If you pitch "too much" in a fruity ale, for example, you might end up with a beer with less character than you desired. (Disclaimer: this does not account for fermentation temperature which can also have an affect on producing more or less of these compounds.)

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Old 12-22-2008, 05:04 PM   #3
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I've never calculated pitching rates, but I've pitch wort on a yeast cake. Usually I've seen heavy fermentation with in minutes. It finishes fast and ends up somewhat dry.

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