Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Underpitched but achieved full fermentation
Reply
 
LinkBack Thread Tools
Old 02-03-2012, 03:37 PM   #1
JSGT09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Omaha, NE
Posts: 69
Liked 2 Times on 2 Posts

Default Underpitched but achieved full fermentation

My last batch I brewed was an Irish Red that I ended up adding a little organic honey to at the end of the boil so I would have a little higher ABV when finished fermenting. Ended up with a 1.063 OG. Pitched one pack of Wyeast Irish Red with no starter and fermentation went crazy for about 4 days before slowing down. After one week it was already at 1.020 and after three weeks in the primary it was down to 1.010 FG.

Then I ran across Mr. Malty and plugged my numbers and according to the calculator I should have pitched 2.4 packs of yeast without a starter. But I ended up with a full fermentation with just one pack, so why would it suggest two? Did I just get lucky?

I know underpitching can produce off flavors, but last weekend I tried one after bottle conditioning for 2 weeks and it tastes great. Letting the rest condition for 3 weeks total.

__________________

Primary: Empty :(
Kegged: Ed Wort Hefeweizen, Scottish Shilling 80
Bottled: 1554 Clone


JSGT09 is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2012, 03:41 PM   #2
VTDuffman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Leesburg, VA
Posts: 83
Liked 10 Times on 9 Posts

Default

I'm no expert (clearly, look at my experiences with 1084 right below), but Jamil never says that the only way to get good beer is by pitching at the correct rate. The notion is that you're going to get the best possible beer by pitching at the correct rate with a full compliment of healthy, active yeast. Does that make sense?

__________________
VTDuffman is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2012, 03:41 PM   #3
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

under pitching doesn't always result in under attenuated beer. in fact, many times the beer will attenuate the same. the issue with under pitching lies more in the off flavors produced by stressed yeast due to a low cell count. if the yeast have to reproduce too much in the wort, they'll kick excessive esters, diacetyl, etc.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2012, 03:42 PM   #4
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

Attenuation and pitch rate are not highly correlated. It's common to still get full attenuation when under/over pitching.

As you noted, flavor is probably the biggest factor for proper pitch rate. Still possible to get good flavor underpitching (and some high-ester styles recommended). In this case I bet you have tasty esters. But you get the best/most consistent flavor with proper pitch rates.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2012, 03:44 PM   #5
GarageDweller
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Tulsa, OK
Posts: 548
Liked 95 Times on 69 Posts
Likes Given: 269

Default

Sometimes it works out with just adding the pack. I would suggest making a starter though. Out of the couple of brews i've made where i only added one pack of yeast, a few of them never dropped below 1.020. This could be related to other factors (temps) as opposed to yeast cell count, but i haven't had any batches fall short of the recipe's FG since i began utilizing a starter wort.
Congrats on the Irish Red! I've got a keg of Irish Red that has been carbing for 2 weeks. Going to tap into that bad boy tonight. CHEERS!

__________________
GarageDweller is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2012, 04:02 PM   #6
JSGT09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Omaha, NE
Posts: 69
Liked 2 Times on 2 Posts

Default

Thanks for the quick responses guys. I'm still new at this (only my 3rd batch) but I'm learning so much it's crazy! I'm moving from extract to all grain soon, pretty excited about that.

I didn't know about Mr. Malty until about a week ago and it is definitely a great resource. I plan to make starters for all of my liquid yeasts from now on.

A quick note: I fermented the Irish Red around 64-65 degrees for three weeks, then moved it to 70-71 degrees for 3 days. Might have helped clean up some of the off flavors from underpitching maybe?

__________________

Primary: Empty :(
Kegged: Ed Wort Hefeweizen, Scottish Shilling 80
Bottled: 1554 Clone

JSGT09 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
Underpitched?!? Jay1199 Fermentation & Yeast 5 01-27-2012 01:05 PM
Underpitched pilsner tyler111 Fermentation & Yeast 1 12-12-2011 11:46 AM
Underpitched a lager 1Mainebrew Fermentation & Yeast 10 08-26-2011 02:35 AM
Severely underpitched...help. jasert39 Fermentation & Yeast 3 08-09-2011 02:10 PM
Underpitched. Is it too late to add more? VanHolton Fermentation & Yeast 3 09-10-2010 12:36 AM