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Old 10-02-2012, 09:05 PM   #31
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All this thread proves is that there is a lot of ignorance of brewing science out there.

Pitching dry can result in up to 50% reduction in possible viable cells due to excessive osmotic pressure from a high density sugar solution (wort) on the cell walls.

Again, it will work in most standard gravity worts, but it is not optimal and most often results in under-pitching and introduction of excessive dead yeast into your new beer. If that doesn't bother you, then by all means, keep pitching dry.
you do know that yeast RAPIDLY multiply within a couple hours to 5-10 times what comes in the pouch and alot more than any "viable" yeast starter could ever put out, it would be far MORE better to air-e-ate to re-hy-drate and I seriously doubt and I dont care who or what the "experts" say that you would lose 50 percent of viable cells and not to mention there is "NO" I repeat "NO" difference in the quality and/or taste of the finished product.
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Old 10-02-2012, 10:18 PM   #32
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Originally Posted by Dougie63

you do know that yeast RAPIDLY multiply within a couple hours to 5-10 times what comes in the pouch and alot more than any "viable" yeast starter could ever put out, it would be far MORE better to air-e-ate to re-hy-drate and I seriously doubt and I dont care who or what the "experts" say that you would lose 50 percent of viable cells and not to mention there is "NO" I repeat "NO" difference in the quality and/or taste of the finished product.
Excellent. We will inform Dr. White of his errors, and pass your findings along to the Journal of Brewing Science.
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Old 10-02-2012, 10:20 PM   #33
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Excellent. We will inform Dr. White of his errors, and pass your findings along to the Journal of Brewing Science.
Does Dr White know anything about brewing beer?????????
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Old 10-02-2012, 10:44 PM   #34
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Does Dr White know anything about brewing beer?????????
Um, yes.
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Old 10-02-2012, 11:34 PM   #35
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Um, yes.
ok please show us what if anything he has brewed, and please show us where the finished product has changed in flavor ect
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Old 10-02-2012, 11:57 PM   #36
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ok please show us what if anything he has brewed, and please show us where the finished product has changed in flavor ect
Let's not. If you're interested in Chris White's career, you can find it. Enjoy.
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Old 10-03-2012, 12:18 AM   #37
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oh well I and the rest of us will continue to "sprinkle" on dry and make great beer without adding a useless step to the process.

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Old 10-03-2012, 12:20 AM   #38
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Chris White wrote Yeast with Jamil Zainasheff. Considering the book covers every aspect about how yeast affects wort I'd imagine he knows some stuff. And in reality if Nottingham comes with 300 billion yeast cells losing 50% of that you'd still be pitching higher than you would with a smack pack that has under 100 billion cells. All numbers and facts aside, who cares. If you're method is working for you and you like the results then do it. At the end of the day all that matters is that you're happy with your beer.

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Old 10-03-2012, 02:36 AM   #39
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ok please show us what if anything he has brewed, and please show us where the finished product has changed in flavor ect
Just quit before you embarrass yourself any further.
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Old 10-03-2012, 09:30 AM   #40
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oh, Im not embarrassed are you? if u can remember this post is a debate not a one sided scientific factoid

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