*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Safe-overpitching / How do you know your actual number of viable yeast cells?
Reply
 
LinkBack Thread Tools
Old 04-03-2014, 06:46 PM   #1
Paradigm
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Dover, NH
Posts: 322
Liked 31 Times on 24 Posts
Likes Given: 19

Default Safe-overpitching / How do you know your actual number of viable yeast cells?

Hi all!

I know there are thousands of posts about over-pitching. Hell, there is an entire forum dedicated to yeast. I think because there is so much information it is hard to find what I'm looking for.

The gist of it is that I am making a beer that Mr. Malty recommended 1.2 dry packets of yeast (I'm re-hydrating) at 95% viability. The way it calculates viability is by it's production date, which is pretty much as rough as you can get.

At 75% viability it recommends 1.5 packets.

http://seanterrill.com/2011/04/01/dry-yeast-viability/

This link suggests that even with a warm water re-hydration you could expect a maximum of 75% viability.

Should I just re-hydrate and pitch both packets?

__________________

Keg (serving): Belgian Pale Ale
Keg: Chocolate Cherry RIS
Primary: ESB

Paradigm is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2014, 06:52 PM   #2
Rockn_M
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Rockn_M's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Dallas, Tx
Posts: 863
Liked 130 Times on 101 Posts
Likes Given: 9

Default

When dealing with dry yeast I will go to the yeast manufacturing website to see exactly what needs to be done. Some say rehydrate other say dump it in.

As for can you over pitch. The simple answer is yes. But in my opinion most people won't be able to tell any flavor difference the yeast provide if over pitched. I would rather over pitch then under pitch. You'll get a lot more off flavors with under pitched yeast.

__________________
Rockn_M is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2014, 07:00 PM   #3
Paradigm
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Dover, NH
Posts: 322
Liked 31 Times on 24 Posts
Likes Given: 19

Default

That's what I suspect as well. We do a lot of filtration, so hopefully we can minimize over-pitching flavors.

__________________

Keg (serving): Belgian Pale Ale
Keg: Chocolate Cherry RIS
Primary: ESB

Paradigm is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2014, 07:12 PM   #4
boydster
Don't act like you're not impressed.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
boydster's Avatar
Recipes 
 
Join Date: Apr 2013
Location: , Maine
Posts: 2,762
Liked 735 Times on 508 Posts
Likes Given: 583

Default

You are misinterpreting the data on Sean Terrill's link. The packet had maximum estimated viability of 75%-80% based on the date, and he got 75% viability after rehydrating, so nearly all of the viable dry cells survived rehydration.

Overpitching by half a packet is no problem. I say hydrate and pitch both.

__________________

Check out these cool kits at Know How Brews & Foods!

Big Jim Walker IIPA
Allagash-ishhh White Ale
Happy Hoppy Blonde Ale

boydster 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
Overpitching dry yeast RandalG Fermentation & Yeast 9 12-24-2013 03:42 AM
Overpitching yeast rynoryan Beginners Beer Brewing Forum 5 06-27-2013 02:42 PM
Number of cells in unfiltered beer? dmfa200 Fermentation & Yeast 2 01-23-2011 10:53 AM
Overpitching yeast? jmendez29 Beginners Beer Brewing Forum 3 09-13-2009 04:45 PM
Possible Overpitching of yeast TxSpyderBrew Beginners Beer Brewing Forum 3 02-18-2009 12:08 PM