Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pro brewery pitch rates vs. homebrew "overpitching"?
Reply
 
LinkBack Thread Tools
Old 11-21-2011, 04:52 PM   #41
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,137
Liked 56 Times on 47 Posts
Likes Given: 74

Default

Thanks for the work Saun.

Pitching more than .8 to 1 million per degree plato/ml has little increase in fermentation rate, and pitching much more than that reduces yeast growth. 10 to 12 million/ml is the sweetspot.

Quote:
Originally Posted by Briggs
The actual pitching rate used varies considerably between breweries and rates of 5 to 20 million cells/ml of wort are common depending on the specific gravity of the wort. An optimum level is considered to be 10 to 12 million cells/ml and this should result in a reproduction rate for lager yeast of 3 to 5 times.
This is 15P wort.
pitchrate.jpg  
__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 08:14 PM   #42
Brewerforlife
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Marquette, MICHIGAN
Posts: 246
Liked 7 Times on 6 Posts
Likes Given: 108

Default

Quote:
Originally Posted by AdamWiz View Post
I think that pro brewer's large pitching rates are mostly to increase fermentation speed and for the viability/repitchability of yeast with constant multi-generation use. Their main concerns are getting beer through the fermenters quickly and making sure their yeast is not stressed at all so they can continually reuse it. These 2 things are not nearly as important to homebrewers who don't need to rush production to make money and don't need to worry about cost cutting as much by repitching for many generations. For a pro brewer though, it is VERY important to be able to extensively reuse yeast to cut costs. They can't just buy a 6$ White Labs vial like us. I only reuse yeast from my lightest and lowest gravity beers, and even then for only a couple generations. I would rather spend an extra 6 bucks than risk mutated, contaminated, or overly stressed yeast messing up a batch.
This is right on!!!
__________________
Brewerforlife is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 08:15 PM   #43
Brewerforlife
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Marquette, MICHIGAN
Posts: 246
Liked 7 Times on 6 Posts
Likes Given: 108

Default

Quote:
Originally Posted by Malticulous View Post
Thanks for the work Saun.

Pitching more than .8 to 1^6/ml per degree plato has little increase in fermentation rate, and pitching much more than that reduces yeast growth. 10^6/ml into 12P or 12^6/ml into 15P wort is in the sweetspot.



This is 15P wort.
This is also!!!
__________________
Brewerforlife is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"fermenation" vs "cleaning" fermentation temps KyleWolf Fermentation & Yeast 5 08-01-2011 10:08 PM
Preparing to pitch "the finisher", make a starter of it or no? mttaylor1066 Fermentation & Yeast 8 07-07-2011 01:00 PM
What counts as "overpitching"? tonyolympia Fermentation & Yeast 5 05-17-2011 01:00 AM
Is primary "conditioning" a "super" condition? Redpiper Fermentation & Yeast 3 08-25-2010 04:53 PM
"Exact" pitch rate from fridge slurry Paco Fermentation & Yeast 3 04-21-2010 07:41 PM



Newest Threads

LATEST SPONSOR DEALS