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Old 02-15-2013, 02:47 PM   #11
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What are the volumes and gravities of the beer? The number of cells produced can be calculated with the Balling observation so you can pitch the correct amount of the cake. Don't worry about the dead cell count unless you are pitching on the entire cake. That would be a mistake.

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Old 02-15-2013, 03:26 PM   #12
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Don't any dead yeast get consumed during fermentation? Isn't yeast nutrient often made up of dead yeast cells?

How much do you think you have to overpitch to actually affect beer flavor in a negative way. It's not like the beer style he is making get much of their flavor from the yeast anyway.

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Old 02-15-2013, 03:34 PM   #13
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Split the cake into 4ths (swirl it to evenly combine it first) in mason jars. Use one mason jar per 5g batch. That's close enough that you shouldn't have any issues. It's way more cells than a vial of yeast and is probably slightly overpitching in most beers but not by much.

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Old 02-15-2013, 03:51 PM   #14
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Don't any dead yeast get consumed during fermentation? Isn't yeast nutrient often made up of dead yeast cells?

How much do you think you have to overpitch to actually affect beer flavor in a negative way. It's not like the beer style he is making get much of their flavor from the yeast anyway.
Some dead cells get consumed, not all. If the cells lyce when they die then it can add some pretty bad flavor to the beer. If you pitch on an entire cake you will typically be over pitching by a factor of ten. That would be tasteable.
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Old 02-15-2013, 06:13 PM   #15
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Plenty of people (including me) have pitched onto an unwashed yeast cake and made good beer. Its probably best to follow all the rules but I think it's good to try it and see how it goes. It seems like most people who pitch straight onto the cake like the results and the only major complaint is excessive blowoff from an intense fermentation.

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Old 02-15-2013, 06:58 PM   #16
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Quote:
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Plenty of people (including me) have pitched onto an unwashed yeast cake and made good beer. Its probably best to follow all the rules but I think it's good to try it and see how it goes. It seems like most people who pitch straight onto the cake like the results and the only major complaint is excessive blowoff from an intense fermentation.
Over pitching can make good beer, but will rarely make great beer. In my experience has drasticly changes the flavor of my beer. See here for the story:
http://woodlandbrew.blogspot.com/201...ing-cells.html
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Old 02-15-2013, 07:00 PM   #17
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Over pitching can make good beer, but will rarely make great beer. In my experience has drasticly changes the flavor of my beer. See here for the story:
http://woodlandbrew.blogspot.com/201...ing-cells.html
How "close" would you recommend getting to proper pitching rates? Ie. is pitching 150% or even 200% going to be really noticeable? Same thing with relative underpitching, say 75% of proper pitching rate.
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Old 02-15-2013, 07:04 PM   #18
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I don't think anyone will notice if you are off by a factor of 2. You might see some strange things like over or under attenuation by a few points, and flavors that are just not quite where you wanted them.

But it's still a good idea to be as accurate as you can be. Packages of yeast can varry from 75-150 billion. The calculators are commonly off by fair amount. And estimating by slurry volume can easily have and error factor of two.

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Old 02-15-2013, 08:27 PM   #19
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I don't think anyone will notice if you are off by a factor of 2. You might see some strange things like over or under attenuation by a few points, and flavors that are just not quite where you wanted them.

But it's still a good idea to be as accurate as you can be. Packages of yeast can varry from 75-150 billion. The calculators are commonly off by fair amount. And estimating by slurry volume can easily have and error factor of two.
Right, which is why I asked! Even if I *think* I'm being accurate, I probably am not!
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