Started from another thread:
So from my reading and from Wyeast site these are the results of Under-
Effect of Pitch Rate on Beer Flavor
Pitch rates, in addition to strain, temperature, and gravity, make a dramatic difference in the final flavor and aroma profile of any beer. The pitch rate will have a direct effect on the amount of cell growth during a fermentation. Cell growth decreases as pitch rates increase. Ester production is directly related to yeast growth as are most other flavor and aroma compounds.
A low pitch rate can lead to:
Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Increase in ester formation
Increase in volatile sulfur compounds
High terminal gravities
Increased risk of infection
When I do the calculations I fond that "maybe" I have been under pitching for 12 years so I was wondering is there a "visual indication" of a low pitch rate?
I frequently ferment at the HIGH end of the scale and my fermentations get going with-in 12-16 hours and are done after 3 days.
I use Nottingham frequently just tossed on top after areation; (2 or 3 for a 11 Gallon batch...)
Even when I use a TWO (2) tubes or smack-packs to make some other kind of beer I usually toss in one Nottingham as a backup. (I have had bad "packs").
I was wondering is there a "visual indication" of a low pitch rate?