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Old 04-16-2011, 04:04 PM   #1
Mar 2011
Wichita, Kansas
Posts: 116
Liked 1 Times on 1 Posts

Making a Belgian Tripel today, OG 1.072. Using Wyeast High Gravity 3787 yeast slurry from Belgian Patersbier, OG 1.042. Slurry has been transferred to flask, chilled, decanted, and is now returning room temperature.

Slurry yielded ~800 mL. Northern Brewer's instructions advise that pitching onto yeast case is appropriate.

MrMalty advises ~172mL pitch of this slurry.

Which way to go? I know MrMalty is good, but I'm concerned that my yeast/trub ratio may be off from his presets.

Any help is appreciated.

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Old 04-16-2011, 06:49 PM   #2
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts

If you suspect there's some trub in there, no harm in pitching a little more.

But there's no way you need to pitch the whole thing.

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