Ogri
Well-Known Member
When it comes to pitching yeast???
From what I've read and understand it's important to start with enough viable yeast to go through primary fermentation then secondary, or bottling, so I'm tending to err on the side of "more is better" when pitching. Thinking that if I leave to ferment longer, 3, or 4, weeks then bottle condition for a reasonable length of time then everything should work out fine and dandy.
Is this the wrong mind set and should I be more discerning about the quantity pitched??
I'm only doing 2.5 gallon, Mr. Beer, batches so far and using a whole pack of safale S-04 and chucking the stuff that comes with the cans in too.
From what I've read and understand it's important to start with enough viable yeast to go through primary fermentation then secondary, or bottling, so I'm tending to err on the side of "more is better" when pitching. Thinking that if I leave to ferment longer, 3, or 4, weeks then bottle condition for a reasonable length of time then everything should work out fine and dandy.
Is this the wrong mind set and should I be more discerning about the quantity pitched??
I'm only doing 2.5 gallon, Mr. Beer, batches so far and using a whole pack of safale S-04 and chucking the stuff that comes with the cans in too.