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Old 08-22-2013, 12:20 AM   #11
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Originally Posted by lambo1274 View Post
.....and this time tried to be careful about how much yeast I added. (Directions said to "add about 1/3 of the yeast packet.") will adding a little less yeast help to calm down the "breadiness?"
I don't understand how adding less yeast will cut down on the "breadiness" at all. I would also politely question the directions saying to add a third of the yeast package???

Unless this was a one gallon batch, I find that direction rather strange???

Generally speaking, pitching a large amount, or more correctly the proper amount of yeast helps a healthy fermentation which is a very good thing!

What kind of yeast did you pitch a third of a pack?
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Old 08-22-2013, 12:37 AM   #12
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In my house about 8 weeks, unless it's a high alcohol brew that I've squirreled away in the basement to forget about for 6 months.

My beers take a week or less to completely ferment, then I give them another week at room temperature to soak up some dry hops before putting the fermentor in the refrigerator to cold crash for a week.

I keg the beer cold, force carbonate it for a week at 12 psi and start enjoying cold drafts right after that. But there's a whole lot more to the story that has to be taken into consideration too though, take the type and amount of yeast used to ferment it for example.

You didn't mention making a yeast starter, at least not that I saw, and you've just started brewing so I'm going to say you pitched some dry yeast. If so some might wonder if you rehydrated the dry yeast in sanitized water before pitching it or simply sprinked it on top of the wort before sealing the fermentor.

That then leads to another yeasty topic, namely esters, which are desirable in certain styles of beer including the wheat hefe's you mentioned. Esters can give you clove or banana flavors depending on the temperature of the fermentation while under pitching the amount of yeast can add bubblegum or butterscotch flavors in varying levels.

It's a kind of long winded answer to a fairly simple question but you have to admit there are a ton of different things that can influence the flavors that yeast contributes to any beer recipe. Did I mention oxygenating wort prior to pitching a freshly made starter of healthy viable yeast cells and maintaining recommended fermentation temperatures?

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Old 08-22-2013, 02:29 AM   #13
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Yes it is a gallon batch. Unfortunately I threw out the remaining yeast and the little envelope that it came in. I do recall that it measured out to 11.5 grams, so roughly 3.5 grams of yeast was used. I did pitch dry, so maybe getting it started first would help. I am jot experienced enough to consider all of the possibilities of why the flavor is the way it is. I should say that it's not objectionable, I guess I was just hoping for a little crisper profile.

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