I throw this out to gain a little more knowledge. I have yet to read Yeast but it's on my Christmas list.
I come from a wine background where we pitch about 1g/gal of yeast. Lallemand says that there are >15 billion viable cells per gram in their dry yeasts so in 5 gallons of wine must I would use 5 grams giving me >75 billion viable cells. Now mind you, this is for 23-25 Brix (about 1.101) which is much higher gravity than most beer we make.
So if I used Mr. Malty for this wine, it suggests 20 grams of yeast vice the 5 grams that is actually used.
Since wine and beer is made with the same critter (S. cerevisiae), that eats the same sugar, why does beer require 4X the amount of yeast that would be used on a similar gravity wine?
I come from a wine background where we pitch about 1g/gal of yeast. Lallemand says that there are >15 billion viable cells per gram in their dry yeasts so in 5 gallons of wine must I would use 5 grams giving me >75 billion viable cells. Now mind you, this is for 23-25 Brix (about 1.101) which is much higher gravity than most beer we make.
So if I used Mr. Malty for this wine, it suggests 20 grams of yeast vice the 5 grams that is actually used.
Since wine and beer is made with the same critter (S. cerevisiae), that eats the same sugar, why does beer require 4X the amount of yeast that would be used on a similar gravity wine?