pitch

Hi folks! I have what I believe is a simple question. That makes me feel stupid for not knowing. I'm following a recipe that they say the pitch rate is 60g/hl. What does hl stands for?

Hi I am just about to pitch the yeast in my first NEIPA batch. I brew 2.5gal batches and the recipe (5 gal) calls for a whole package of wyeast london ale III. So should i just pitch half the packet or is there no harm in using it all? Cheers

Think I might have overpitched my last batch which is now riddled with a flavor I believe to be diacetyl. Made a 2 L starter with WLP001 dated best by 17 MAY 20 around 15 MAR and used a stir plate. Didn't get as much yeast at the bottom of my flask as I normally see and didn't end up brewing...

I live in Hawaii--where it's always hot--and got tired of continually chilling during fermentation. I love the flavor of Belgian beers, so I switched to Belle Saison yeast in an effort to avoid the chill hassle. For about the past 10 batches, I've been pitching anywhere between 90-95 degrees...

My fermentation has been stuck a couple days so I wanted to give it a little boost. I have made a restarter using some of the wart, a heap of boiled sugar water and some extra yeast. It was getting along fine, actually just continuing to ferment without any sign of krausen so I think the yeast...

Knocking out onto a yeast cake is never a good idea. It is - outside of a very, very few specific instances listed below - always over-pitching. Many amateur brewers report acceptable results by this practice. That's fine, and I applaud their success. Their success does not excuse that this...