Yeast Pitching Rates- Getting Clarity from multiple sources

[IloveWorts]

Ok so after having some problems with a few off flavors, and determining that they are yeast influenced, I made some changes to my equipment with a few upgrades.

1. Aeration pump with air filter
2. Fermentation chamber with ability to cool and heat & control temp with 1 degree accuracy

Even with these upgrades my weird off flavor is still there (esters). So, after much testing I came to another conclusion that I am under pitching my yeast. Many calculators online are telling me that I need more yeast than many recipes, YouTube greats and others are saying.
Many people say one packet of re-hydrated dry yeast is all you need but when I use calculators Im seeing 3 and even more yeast needed to not be "under-pitching"

So....looking to get some clarity on how everyone calculates how much yeast to use. And i'm talking just pale ales and IPAs so 1.040-1.070 range at the most. I say all this because I really like all my beers very crisp and clean and I believe that under-pitching is my biggest problem at this moment.

 

[friarsmith]

The Brewers Friend yeast pitch calculator has never steered me wrong. I generally use the "1.0" target pitch rate setting for ales <1.055 and the 1.25 setting for a typical IPA gravity beer.

https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

In addition to yeast cell count, pitching when an ale wort is 60-68*, generally speaking, and fermenting in that range will help to reduce esters. A typical yeast used for APA/IPA will get pretty estery above 70*. Also, the internal temp of the fermenter will usually be a few degrees above ambient or your chamber's setting, so factor that in when you set the chamber temp.

 

[Gnomebrewer]

I'd guess that it's more likely your water. Do you have chlorine or chlorophenols in your water, and do you have a water report?

 

[IloveWorts]

I pitch around 60-62 degrees after the wort is in the fridge for a bit, my sensor also take the temperature from inside the tank so its spot on accurate. I do use camden tablets and ive looked at my water report. Im in East Bay Ca so its nothing too gnarly. I would like to start filtering my water though

 

[IloveWorts]

The Brewers Friend yeast pitch calculator has never steered me wrong. I generally use the "1.0" target pitch rate setting for ales <1.055 and the 1.25 setting for a typical IPA gravity beer.

https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

In addition to yeast cell count, pitching when an ale wort is 60-68*, generally speaking, and fermenting in that range will help to reduce esters. A typical yeast used for APA/IPA will get pretty estery above 70*. Also, the internal temp of the fermenter will usually be a few degrees above ambient or your chamber's setting, so factor that in when you set the chamber temp.

Yeah, thats what im thinking, I have to be underpitching because I think I was using the lowest setting and was pitching for a 1.04 ale when really my pale ale was at 1.05 -1.052

 

[Gnomebrewer]

That's some very soft water - great for brewing. Are you adding Calcium?
A quick google search of East Bay water shows that chlorine levels are currently (as of the middle of this year) very high - close to federal thresholds - due to drought and warm temperatures. If there still haven't been significant rains since then, I'd suggest trying a batch with RO water to see if there's a difference.

 

[IloveWorts]

That's some very soft water - great for brewing. Are you adding Calcium?
A quick google search of East Bay water shows that chlorine levels are currently (as of the middle of this year) very high - close to federal thresholds - due to drought and warm temperatures. If there still haven't been significant rains since then, I'd suggest trying a batch with RO water to see if there's a difference.

I think Im just going to get a water filter as well as pitch more yeast. Guessing ill trust a calculator more then a youtube guy or recipe. I use beersmith as well as brewers friend