RedBarnGuy
Member
I have read that double pitching (even triple pitching) is necessary for high gravity beers. Alternatively, I know you can also make a starter (not an option for me b/c I travel during the week and brew on weekends).
Can someone please explain to me why this is necessary? Shouldn't the yeast from a single vial or smack pack multiply enough to consume all of the sugar in the wort? Why not? Is the problem that the yeast die off as the alcohol content rises, so you need more to start out with to finish the fermentation?
I'd really appreciate any thoughts on this topic. This has been really bugging me, and I can't seem to find any answers.
Thanks!
RBG
Can someone please explain to me why this is necessary? Shouldn't the yeast from a single vial or smack pack multiply enough to consume all of the sugar in the wort? Why not? Is the problem that the yeast die off as the alcohol content rises, so you need more to start out with to finish the fermentation?
I'd really appreciate any thoughts on this topic. This has been really bugging me, and I can't seem to find any answers.
Thanks!
RBG