You're response is that your method is the only correct way
Of course not, there are many ways to skin this cat. You can make a single large starter, a series of "stepping up" starters, pitch multiple smack-packs, re-pitch a harvested yeast cake, use rehydrated dry yeast, a combination of multiple tactics... I'm merely suggesting what I would consider the most straightforward way to produce the best beer, according to the research done by people much smarter than me, combined with my own personal experience employing that knowledge in brewing over 100 batches of beer and tasting the results.
and even the yeast producer is wrong?
Well, White Labs is another yeast producer, and their founder, Chris White, literally wrote the book on yeast (co-wrote, actually, with Jamil Zainasheff, the book is called simply "Yeast"). That's my source for the recommended pitch rate of 0.75 to 1.5 million cells per mL per degree Plato, which as I showed, is roughly double what Wyeast recommends.
So if one yeast producer (Wyeast) says to pitch x, and another yeast producer (White Labs) says to pitch 2x, then by definition, doesn't one of the
have to be wrong? I'm going to go with the one that wrote the book on yeast. And in my experience, overpitching produces far fewer off flavours than underpitching, so I'd rather pitch too much yeast than not enough.
And any variation tastes horrible?
Not necessarily, but if the research suggests it could taste even better with a more ambitious pitching rate, why wouldn't you do it?
You shouldn't waste time posting here, you should be working at Wyeast, just to save us all from their ineptitude.
Please.
Now now, there's no need for that. We're all just trying to make the best beer here.
