spartanchip
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i am looking into ordering AHS's Summer Saison Belgin Ale, and while looking at the order i noticed that they recomended pitching a double batch of yeast? i always make starters with my white labs yeast and was wondering if this double pitching is necessary if i give my yeast plenty of time to start, or even creating a larger starter for this beer. thanks in advance
this is what the site said
O.G. = 1.060. Approximately 6% ABV.
Yeast Double Pitching Option:
We recommend double pitching (doubling the amount of yeast) for beers with a starting gravity over 1.060. The increase in cell count will help the beer finish at final gravity and make stuck fermentations less likely. It will also reduce the lag time between pitching and the start of fermentation, and eliminate the need for a starter, both reducing contamination chances. This option allows you to add another yeast for double pitching.
this is what the site said
O.G. = 1.060. Approximately 6% ABV.
Yeast Double Pitching Option:
We recommend double pitching (doubling the amount of yeast) for beers with a starting gravity over 1.060. The increase in cell count will help the beer finish at final gravity and make stuck fermentations less likely. It will also reduce the lag time between pitching and the start of fermentation, and eliminate the need for a starter, both reducing contamination chances. This option allows you to add another yeast for double pitching.