mrbeachroach
Well-Known Member
Do you all double pitch high gravity beers and if not what are the chances of a stuck fermentation?
Double Pictching High Gravity Beers?
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remilard
Well-Known Member
I pitch roughly 1 million cells per ml per degree plato in all beers.
Stuck fermentation from underpitching is less likely than high fusel, phenols and vegetative flavors, all of which are fairly likely.
Stuck fermentation from underpitching is less likely than high fusel, phenols and vegetative flavors, all of which are fairly likely.
storunner13
Well-Known Member
For a HG beer (and all beers with a liquid yeast) I make a starter...the bigger the beer the bigger the starter. It'll definitely improve the taste of your beer and in most cases promote the proper attenuation.
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