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Old 10-04-2011, 12:52 AM   #1
jfr1111
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Default Pitch rate for cool fermented ale ?

I brewed a Brown Porter on Sunday (actually Orfy's recipe, with a touch less crystal) and I chose to ferment it with US-05. Since my wyeast 1768 bitter finished fruity and the Windsor bitter I brewed right afterward ended up being a fruit bomb (might even be a tad too much, we'll see after it carbs properly), I figured a non-estery beer might make for a welcomed change of pace.

The SG of the beer was 1.048 for 19L. I pitched a whole pack yesterday around 11:00 AM @ 58F, so low range for this strain, but workable. I rehydrated per the instructions. The lag phase was a tad long compared to my experience with the yeast.

This leads me to ask: since I'm planning on making a couple of faux lagers with ale yeast in the near future (probably wy1007 or US-05), would I be better off using lager pitching rates (or slightly less) to insure a healthy colony of non-stressed yeast ? I know 24 hours isn't the end of the world, and I don't want any cut and paste quotes telling me so, but since we are pitching/fermenting a good deal colder than usual ale temperatures maybe elevated pitchign rates would be called for.

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Old 10-04-2011, 01:05 AM   #2
jeepinjeepin
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59 is the bottom of the range per Fermentis for US-05. MrMalty gives around .8 to a whole 11.5g pack depending on yeast viability. That is assuming you have a fairly new packet of yeast. So, you are just below the temperature range and may have very slightly overpitched. I say let it rise to 60 and not worry too much.

http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf
http://www.mrmalty.com/calc/calc.html

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Old 10-04-2011, 01:08 AM   #3
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Did you make a starter? Underpitching will cause esters and off flavors and contribute a long lag time.

Nevermind. Read us05

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Old 10-04-2011, 02:13 AM   #4
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Just saw the "hybrid" setting playing with Mr Malty. It tells me I would need 1.1 pouches of dry yeast for about 50billions cells more.

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