Cistercian
Well-Known Member
I recently read somewhere that commercial breweries and brew pubs pitch a great quantity of yeast cells than homebrewers.
I typically stick with Mr. Malty's pitch calculator. However, what if one simply doubled the cell count? Would any harm be done? Obviously you'd get a fast and powerful ferment with plenty of yeasts to clean up afterward.
I'm assuming it would be a good thing as long as you don't go crazy.
Has anyone tried doubling their pitch rate? What were your results?
I typically stick with Mr. Malty's pitch calculator. However, what if one simply doubled the cell count? Would any harm be done? Obviously you'd get a fast and powerful ferment with plenty of yeasts to clean up afterward.
I'm assuming it would be a good thing as long as you don't go crazy.
Has anyone tried doubling their pitch rate? What were your results?