Author Topic: Over pitching/under pitching experiment  (Read 10313 times)

Offline tschmidlin

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Re: Over pitching/under pitching experiment
« Reply #45 on: October 26, 2012, 12:12:48 AM »
I think we COULD know, if we got a sample of the yeast and had it sequenced.  By comparing the genome of that yeast to those of known yeasts it may give us an indication of how closely related it is to modern yeast.  We couldn't confirm it as ancient that way, but we could confirm it as a modern yeast.
Tom Schmidlin

Offline dimik

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Re: Over pitching/under pitching experiment
« Reply #46 on: October 26, 2012, 10:31:01 PM »
S. winlocki anyone?
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Offline tschmidlin

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Re: Over pitching/under pitching experiment
« Reply #47 on: October 27, 2012, 12:24:48 AM »
S. winlocki anyone?
Ha!  Had to google that one. ;D
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Offline klickitat jim

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Re: Over pitching/under pitching experiment
« Reply #48 on: October 28, 2013, 06:10:50 PM »
So.... what was the end result between over pitch and under?

I believe I finally found out what over pitch does.  Especially if it's not a high floccing yeast.

Anyway, this thread was awesome. But the OP never posted the results.

Offline gmac

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Re: Over pitching/under pitching experiment
« Reply #49 on: October 28, 2013, 08:16:41 PM »
I would have sworn I did but obviously not.

The over pitched was far better and finished a point lower. The under had higher esters and was just more "homebrew-y" to make up a word. But in this case the differences in yeast numbers was dramatic. I wouldn't expect as much difference if the pitching rates were closer.
The over was just generally cleaner in this case. I wasn't able to monitor progress due to work so I can comment on the rate of attenuation.
Biggest difference was the over keg went fast, the under hung around for a while.