My guess is that I'm misinterpreting something along the way, but I've been thinking about this a lot since I recently started rinsing/re-using yeast consistently.
Seems like part of the consensus explanation for the speed of pro brewery fermentation is "pitching rates" and this is always stated in such a way that (perhaps erroneously) I infer that their pitch rates are much higher than homebrewers'.
OTOH, I've read any number of warnings that OVERpitching yeast in one's homebrew is just as likely to produce bad results as UNDERpitching.
These two things don't seem to add up. Of course there are other factors (yeast health/viability being tops, I think), but can anyone shed some light on this apparent disparity?
Cheers!
Seems like part of the consensus explanation for the speed of pro brewery fermentation is "pitching rates" and this is always stated in such a way that (perhaps erroneously) I infer that their pitch rates are much higher than homebrewers'.
OTOH, I've read any number of warnings that OVERpitching yeast in one's homebrew is just as likely to produce bad results as UNDERpitching.
These two things don't seem to add up. Of course there are other factors (yeast health/viability being tops, I think), but can anyone shed some light on this apparent disparity?
Cheers!