« on: January 18, 2017, 09:46:22 AM »
I'm going enter two for the good of the cause. Maybe a wild and maybe something else.
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I wonder if the guy cooks? After all, you can go to a restaurant and get whatever you want to eat.There's McDonald's, so why would he waste time cooking?
My point is the juxtaposition between saying that sprinkling 50-70billion dry cells is OK, but 100 billion from a smacked pack, or even 100 billion from a smacked pack into a 1L oxygenated starter pitched at high krausen... not enough, won't work.I understand what the manufacturer says. You're missing the point I think
What is the point? That calcs are way off?
I think that's always been the nagging suspicion. I've seen 20+B cells/gram claimed in certain places. That's crazy talk.
Let's say for S&Gs that the 6B/gram on a US05 pack is given under the assumption that you WONT rehydrate and they are assuming 50% loss to shock. Even if you doubled that you're only at 12B/gram.
How anyone ever got 16-20B/gram is beyond me.
Totally could be. I've used dry twice. Batch #1 and the challenge beer. Both were less that stellar.If this is true it would seem there's the answer why so many dry yeast brewers also say they get better results on a subsequent batch by pitching slurry. What say you?
I thought there was some (my recollection is US05) that aren't recommended for repitching. My recollection is that supposedly the initial pitch performs better.
I could be misremembering.
If you look on the manufacturers site(specifically fermentis) you will see they recommend rehydration, their pitch rates ARE based off of rehydrated yeast. Cell counts are often lower than quoted, and you kill roughly 50% from non-rehydration. So I know in the case of lager yeast. Most people are under pitching for sure.Even rehydrated... or the recommended cell counts of yeast pitching calculators are way too high.
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