). Now you have the "ghetto" equipment - should be under $10 - to make starters. Search for instructions on how to make starter wort and go nuts. no. It won't. The data are quite precise, and the negative flavor effects of underpitching were well-known empirically before being well-documented starting the mid-19th-century (remember pasteur?).
If you don't believe me, believe someone like dr michael lewis, professor emeritus, university of california, davis:
As for details about what dr lewis is talking about, wyeast labs - the makers of the yeast the op plans to pitch - says that underpitching leads to excess levels of diacetyl, as well as increases in higher/fusel alcohol formation, ester formation and volatile sulfur compounds, further leading to high terminal gravities, stuck fermentations, and an increased risk of infection. (source)
see also here.
There are many things homebrewers can just rdwhahb about, like hot-side aeration. Yeast pitching is not one of them.
edited to add: Op, pitch two packets and you'll be fine. While you're out getting your extra smack-pack, get some more sanitizer, a pound of dme, an airlock and a bung to fit a brewpub growler (you do have growlers, right? If you don't, hang your head in shame.
After you've brewed your starter, i strongly recommend pitching slurry, not starter. It's a simple thing to decant most of the spent starter wort, leaving enough to swirl into the yeast and make a runny slurry the consistency of pancake batter. That's highly concentrated yeast compared to a full starter. So you can pitch far less volume than starter calculations often call for.
Anyway. I won't hijack your thread anymore. Pm me if you've more concerns.
Cheers!
Bob
No. It won't. The data are quite precise, and the negative flavor effects of underpitching were well-known empirically before being well-documented starting the mid-19th-century (remember Pasteur?).
If you don't believe me, believe someone like Dr Michael Lewis, Professor Emeritus, University of California, Davis:
As for details about what Dr Lewis is talking about, Wyeast Labs - the makers of the yeast the OP plans to pitch - says that underpitching leads to excess levels of diacetyl, as well as increases in higher/fusel alcohol formation, ester formation and volatile sulfur compounds, further leading to high terminal gravities, stuck fermentations, and an increased risk of infection. (source)
See also here.
There are many things homebrewers can just RDWHAHB about, like hot-side aeration. Yeast pitching is not one of them.
Edited to add: OP, pitch two packets and you'll be fine. While you're out getting your extra smack-pack, get some more sanitizer, a pound of DME, an airlock and a bung to fit a brewpub growler (you do have growlers, right? If you don't, hang your head in shame.
After you've brewed your starter, I strongly recommend pitching slurry, not starter. It's a simple thing to decant most of the spent starter wort, leaving enough to swirl into the yeast and make a runny slurry the consistency of pancake batter. That's highly concentrated yeast compared to a full starter. So you can pitch far less volume than starter calculations often call for.
Anyway. I won't hijack your thread anymore. PM me if you've more concerns.
Cheers!
Bob
