yeast confusion

[buzbey]

Ok so I understand the pitching rate .(.75 million cells) x (milliliters of wort) X ( degrees plato of the wort). For ales. Why then does white labs an wyeast say that there 100 billion yeast cells in a smack pack or vial is good for 5 gallons of wort up to 1.060 when it should really be more around 1.030? In the book yeast they say " keep in mind these suggested pitching rates are for repitching harvested yeast, when pitching a fresh, laboratory culture grown with aeration and good nutrition, a brewer can use up to a 50 percent lower pitching rate". Which I thought was the answer to this. But whenever I hear jamil zainasheff talk about pitching rates on the jamil show he always says to make a starter for this gravity of wort and also the mr malty calculator says to make a starter or pitch two packs. why then does a vial say its good for 5 gallons 1.060 wort and why do they say that in the book yeast?

 

[Jsbeckton]

Good question. All I can say is that my beers made with a starter have been much better than those without one. No idea why they show that the vial itself is good for 5 gal, maybe they want to get away with giving you less than you really need? Forget what the package says, make an appropriate starter.