My target pitchrate is ~0.8M/mL/°P or .4L of fresh slurry in my 10 gallon batches. Obviously shoot for ~200-250mL of fresh slurry for you 5 gallon batches.
Follow up question: what type of wort aeration are you utilizing, if any? I was concerned about the date and rarely pitch without a starter, but I did hit it for over a minute with pure o2.
I use open fermentation + 5 min with aquarium pump
Wheat yeast is a sensitive to pressure, open fermentation helps develop a lot of yeast character. In my recipe/process development those have been my favorite brews. Perfect balance is my goal.
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Cool, I have no liquid in the airlock. It is just covered with foil.
I’ve seen a lot of people talk about making an open fermenter by replacing the airlock with foil. I find it hard to believe that the pressure of the airlock makes any significant difference in the pressure at the surface of the beer especially considering the hydrostatic pressure of the beer in the fermenter.
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110% correct.
The reason for the stall is that most of the yeast is trapped in the krausen and not in the wort in the height of fermentation. The krausen will start to then fall and yeast will mix back with the wort. Bubbling an airlock is absolutely nothing.
So beery - question for you, or anyone else to chime in. Now some stairways to heaven amongst others have a channel for krausen/yeast to spill over. Is that generally getting the mothers out so they dont fall back into the wort leaving the daughters behind? And so on and so forth. Or is that to allow the most o2 exposed to the yeast, low pressure, and an easy cleanup vs Yorkshire squares? IIRC the open circles are more shallow than squares allowing a better surface area for Weiß.
Not that there really needs to be an answer for those questions, it was just a curious thought from a waist deep enthusiast.
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