Call me hard headed but if it was underpitched wouldn't it have a slow fermentation? I think I'm missing something here..
yeast starter size
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Call me hard headed but if it was underpitched wouldn't it have a slow fermentation? I think I'm missing something here..
Nashbrewer
Well-Known Member
I was curious on a few things of starter size as well. I was reading https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/index10.html
and in it he mentions that when harvesting directly from a primary has about 25% of the trub is yeast. While in a starter up to 75% can be yeast. Based on that when making a starter you can set the viability on Mr. Malty to 300% and you get an approximate amount of yeast that should be in that size starter at the end of the fermentation. At least this is mentioned in there somewhere(I read it yesterday and don't remember where.)
Based on that you need much smaller starters(especially with a stir plate over a simple starter) than what is estimated by Mr. Malty normally.
Am I misunderstanding this? Can someone help shed light on the cell count, viability, and size of starters?
Edit I found the information he posted on that.
and in it he mentions that when harvesting directly from a primary has about 25% of the trub is yeast. While in a starter up to 75% can be yeast. Based on that when making a starter you can set the viability on Mr. Malty to 300% and you get an approximate amount of yeast that should be in that size starter at the end of the fermentation. At least this is mentioned in there somewhere(I read it yesterday and don't remember where.)
Based on that you need much smaller starters(especially with a stir plate over a simple starter) than what is estimated by Mr. Malty normally.
Am I misunderstanding this? Can someone help shed light on the cell count, viability, and size of starters?
Edit I found the information he posted on that.
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These are good reads about starters and starter sizes...
http://www.beersmith.com/blog/2010/12/14/yeast-starters-for-home-brewing-beer-part-1/
http://www.beersmith.com/blog/2011/01/10/yeast-starters-for-home-brewing-beer-part-2/
http://www.beersmith.com/blog/2010/12/14/yeast-starters-for-home-brewing-beer-part-1/
http://www.beersmith.com/blog/2011/01/10/yeast-starters-for-home-brewing-beer-part-2/
SDVmnt
Active Member
I have only every pitched SF-05 for IPA's and the Wyeast liquid packs for others. I've never had a brew not be bubbling out of the carboy in ~5 hours. At the very least 8 hours. All come out right as expected too.
Have a belgian Trippel with the wyeast High gravity yeast from NB going right now. 1 pack, and it's still going crazy after 6 days. I have a hard time justifying pitching two smack packs for one beer when one is doing it's job..
Not trying to be cheap! I'm so far into this little "hobby" that I spare no expense where necessary.
Have a belgian Trippel with the wyeast High gravity yeast from NB going right now. 1 pack, and it's still going crazy after 6 days. I have a hard time justifying pitching two smack packs for one beer when one is doing it's job..
Not trying to be cheap! I'm so far into this little "hobby" that I spare no expense where necessary.
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Again, lag times, attenuation, active airlocks, "works for me," etc. are all fine and dandy but the science has spoken....
0.75 million cells per mL wort per * plato is the optimal pitching rates for most ales
You can make "beer" with stale LME and bread yeast.
Most people recognize they need quality ingredients but then some skimp on the yeast.
I'm trying to make the best beer I can, and science is on my side when it comes to yeast starters.
0.75 million cells per mL wort per * plato is the optimal pitching rates for most ales
You can make "beer" with stale LME and bread yeast.
Most people recognize they need quality ingredients but then some skimp on the yeast.
I'm trying to make the best beer I can, and science is on my side when it comes to yeast starters.
Clementine
Well-Known Member
My understanding is that under pitching yeast can lead to more multiplication happening in the wort which produces more esters and unwanted compounds and that is even if it gets through fermentation. To further cause complications yeast may appear to be actively fermenting but over multiplication (without sufficient nutrients and O2) can lead to reduced cell health, particularly the cell wall which keeps toxins (alcohol and others) from killing the cell. The weaken yeast cells will happily eat maltose however the more complex sugars that healthy cells can eat will be left behind give you a stuck fermentation.
Clem
