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Thanks Denny, I will keep my fingers crossed.
Quote from: Hessternal on August 31, 2014, 02:45:04 pmThanks Denny, I will keep my fingers crossed. Hefeweizen is one style that a lot of commercial breweries intentionally underpitch anyway. As long as you get fermentation in 24-48 hours I think you will be ok. Otherwise pitch more yeast.
Quote from: majorvices on September 01, 2014, 08:08:48 amQuote from: Hessternal on August 31, 2014, 02:45:04 pmThanks Denny, I will keep my fingers crossed. Hefeweizen is one style that a lot of commercial breweries intentionally underpitch anyway. As long as you get fermentation in 24-48 hours I think you will be ok. Otherwise pitch more yeast.Do they really? I've never been able to confirm that they do. To me, trying to use pitching rate to control beer flavor is a crapshoot. But I imagine that a commercial brewery that did it would have better methods than I do.
My understanding is that a lot of them do in Germany. That said, they also top crop so maybe it is a moot point as top cropping is picking the absolutely most healthiest yeast..
Quote from: majorvices on September 01, 2014, 09:12:01 amMy understanding is that a lot of them do in Germany. That said, they also top crop so maybe it is a moot point as top cropping is picking the absolutely most healthiest yeast..I've heard that too, but I have yet to find any evidence it really happens. Doesn't mean that it doesn't, though.
OK, how about something you can respect a little more. In my experience you don't really need a big starter for hefeweizens. I used to make them all the time and I would just make a 1L starter and pitch at high krausen.
It just seems like it would be very difficult to quantify that you're underpitching and by how much.
Hey Sean, what's serial dilution?
Just adding (carefully measured) amounts of water to a sample of yeast slurry. When it stops being turbid, the cell density is <1 million/mL. Multiply by the dilution ratio and you have the density of the original slurry.Writeup with photos, if you're interested: http://www.homebrewing.com/articles/yeast-management.php
Damn, great info! Why aren't you famous?