Quantcast

Pitch volumes

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

FlyGuy

Well-Known Member
Joined
Jan 13, 2007
Messages
3,604
Reaction score
219
Location
Calgary, Alberta
Yeah, another vote for Jamil's pitching rate calculator.

One note, though -- his recommended volumes are the 'optimal' pitching rates. I have found that you still get excellent fermentation just as long as you are generall close to his target rates. Having said this, it really is true that if you really under-pitch (or possibly over-pitch) you are putting yourself at risk of developing off-flavours in your beer, even if you get an apparently strong, vigorous fermentation.

Since I started paying close attention to my yeast pitching rates, my beer has definitely improved -- especially my higher gravity (and in some cases, very low gravity) beers.
 

TexLaw

Here's Lookin' Atcha!
Lifetime Supporter
Joined
Sep 19, 2007
Messages
3,673
Reaction score
36
Location
Houston, Texas
That's probably not too much. However, I recommend against pitching the entire 2L. Let your yeast settle, decant as much of the liquid as you can to still leave a workable slurry, and then pitch that slurry. Otherwise, you're just messing up your beer with the extra starter liquor.


TL
 

Chad

Well-Known Member
Joined
Sep 15, 2007
Messages
1,026
Reaction score
12
Location
Apex, NC
What TexLaw said. I use a 1/2gallon glass milk bottle for starters. I pitch my yeast into the starter wort a couple of days before I want to brew, let it ferment out, refrigerate it and pour off the oxygenated starter wort. That gives me a strong starter slurry without diluting my beer or introducing weird flavors from the starter.

Chad
 

scottfro

Well-Known Member
Joined
Feb 19, 2006
Messages
258
Reaction score
0
Location
Vancouver, BC
so is it detrimental to the yeast to let it ferment out and then pour a portion of the liquid off and add fresh wort the day before fermentation to get it really active again before pitching?
 

scottfro

Well-Known Member
Joined
Feb 19, 2006
Messages
258
Reaction score
0
Location
Vancouver, BC
and i should qualify that statement above, i am growing yeast up from slants not wyeast smack packs.
 
Top