foxtrot
Well-Known Member
In general, is it true that a smaller pitch rate (call it underpitching if you want) will produce more flavor from yeast due to more reproduction? And if you pitch a larger starter, will the beer have a more "clean" flavor?
I just got into making starters and brewed a brown ale using a 2 liter starter with the WLP001 yeast. I brew all-grain and the OG was 1.056, so I followed the MrMalty calculation and supposedly arrived at around 200b cells. The fermentation took off within 6 hours and although everything was "text-book", I think it tastes TOO clean, and lacks some fruitiness I was hoping for. My fermentation temp was 68F. Perhaps I just used the wrong yeast?
Anyway, I'm curious about what kinds of "rule of thumb" everyone has when it comes to making starters. For example, do you make a specific amount of starter for anything less than 1.050 and another for anything over? Do you ever "underpitch" if you want something more fruity/spicy? I'm just speaking of ales at this point. Or... are there so many other factors like temperature, aeration, fermentables, pH etc. etc. etc. that it's just a matter of experimentation and what tastes good to you??? Is it luck???
This is a very nebulus area for me and maybe for other newbies. I tend to like brews that are packed with flavor, so I'm wondering if I'm over-pitching by following examples like MrMalty's calculations, which to me seem a bit much.
I just got into making starters and brewed a brown ale using a 2 liter starter with the WLP001 yeast. I brew all-grain and the OG was 1.056, so I followed the MrMalty calculation and supposedly arrived at around 200b cells. The fermentation took off within 6 hours and although everything was "text-book", I think it tastes TOO clean, and lacks some fruitiness I was hoping for. My fermentation temp was 68F. Perhaps I just used the wrong yeast?
Anyway, I'm curious about what kinds of "rule of thumb" everyone has when it comes to making starters. For example, do you make a specific amount of starter for anything less than 1.050 and another for anything over? Do you ever "underpitch" if you want something more fruity/spicy? I'm just speaking of ales at this point. Or... are there so many other factors like temperature, aeration, fermentables, pH etc. etc. etc. that it's just a matter of experimentation and what tastes good to you??? Is it luck???
This is a very nebulus area for me and maybe for other newbies. I tend to like brews that are packed with flavor, so I'm wondering if I'm over-pitching by following examples like MrMalty's calculations, which to me seem a bit much.