barleyfreak

Recipes 

Turns out I have been under pitching my lagers for about 15 years (one vial, 1.6L, shaken, not stirred – about 176 billion cells). I would pitch at 70 then cool down to ferment temps. It would take a full 2 weeks to ferment out.

Now, since getting a stir plate and stepping up the population to exactly what it needs to be (Mr. Malty’s says about 400 billion), I am pitching at 47 degrees and the ferment time has dropped to about 7-8 days!! I have done 4 in a row that have reached TG in about 7-8 days instead of the 12-14 days.

Has anyone else encountered this when pitching with the correct number of cells for a cool pitched/fermented lager?

Nateo

Recipes 

Sure! Faster, better ferments are just some of the reasons you want to pitch at the "correct" rates.

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avidhomebrewer

Recipes 

Definitely. Pitching the correct amount of yeast, as Nateo mentions, helps in many ways.

Yooper

Recipes 

You should also notice a "cleaner" flavor, and less diacetyl production from cold pitching.

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Broken Leg Brewery
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