[S. cerevisiae]

I would not worry about timing things perfectly.  A good rule of thumb is to pitch a White Labs culture or swollen Wyeast smack pack the evening before one intends to brew when making a starter.  Most brewers start brewing in the morning and finish up between 2:00 and 5:00 p.m.

With that said, I am awaiting Ken's sensory data.  The Pure Pitch cultures may be a game changer.

[klickitat jim]

You ever wonder how they come up with all this data? Or are they just taking a hunch and stating it as fact?

[klickitat jim]

You ever wonder how they come up with all this data? Most brewers finish between 2 and 5? Really? Why do they need to know this about us?

[klickitat jim]

Odd. I type, send, fail, retype, send. Now there's two.

[ynotbrusum]

I look forward to trying a pure pitch, also.  It makes sense and was agreed by my daughter (microbio grad student) as being a potentially healthiest approach for packaged yeast if obtained fresh.

[narcout]

The Pure Pitch cultures may be a game changer.

I don't really understand this product.  I get that it is propagated and delivered in the same package, but what is the actual benefit: healthier yeast, higher cell count, or just less possibility of being contaminated?

[a10t2]

I don't really understand this product.  I get that it is propagated and delivered in the same package, but what is the actual benefit: healthier yeast, higher cell count, or just less possibility of being contaminated?

There could be a benefit to vitality since the plastic is CO₂-permeable. Other than that, I think the big benefit is purity. Which is great, but my wort isn't sterile so it isn't a big deal to me if my yeast isn't either. 99.9999% is fine by me.

[S. cerevisiae]

I don't really understand this product.  I get that it is propagated and delivered in the same package, but what is the actual benefit: healthier yeast, higher cell count, or just less possibility of being contaminated?

Purity is what the Pure Pitch technology promises to bring to the table.  It is difficult to produce 100% pure yeast cultures on an industrial scale due to the fact that the transfers are made under less than 100% aseptic conditions.  No transfers means that the only opportunity for invaders to enter the equation is during the initial inoculation, which can be performed under aseptic conditions.  It is to be seen if the technology lives up to the hype.

[Wort-H.O.G.]

I don't really understand this product.  I get that it is propagated and delivered in the same package, but what is the actual benefit: healthier yeast, higher cell count, or just less possibility of being contaminated?

Purity is what the Pure Pitch technology promises to bring to the table.  It is difficult to produce 100% pure yeast cultures on an industrial scale due to the fact that the transfers are made under less than 100% aseptic conditions.  No transfers means that the only opportunity for invaders to enter the equation is during the initial inoculation, which can be performed under aseptic conditions.  It is to be seen if the technology lives up to the hype.

this 1.060 batch is interesting. pretty much same water profile and amount of hops just 10pts higher OG, and 1.25 gal head space and on day 3 needed blow off- didn't do that on 1.050 brew a week ago. very strong fermentation going on and holding steady at 67F.

[Wort-H.O.G.]

Update on experiment 1.050 Brew:

Day 10 and gravity has been stable for 2 days at 1.010- right on target. pulled a sample and chilled and forced carbed. This APA has great head retention, with the hops dominating both aroma and taste and finishes dry. will be dry hopping next weekend when i keg.

There are no faults detected in this brew. Compared to other APA's I've made, and similar to ones others on this forum have tasted, this beer stands tall and may even rate a tad higher in my opinion.

My previous methodology would have been to make a starter and target around 180B cells. As noted, my pure pitch wlp001 was only 2 weeks old when used-freshest yeast Ive ever used. Based upon White labs specs and others comments, the pure pitch pouch would have had around 100B cells, +- 25B I would suspect is fair.

my conclusion is at least for wlp001 fresh pure pitch, I can produce a high quality beer up to my standards (im very critical) with pitching 1 pouch directly into wort without starter.

For anyone looking to replicate , I will point out the following base line to level set:
- yeast was around 2 weeks old
- proper mash PH and temp managed (5.4PH and mash temp 150F)
- wyeast yeast nutrient added end of boil
- 3 minutes of O2 added with red O2 canister wand
- sterilization with alcohol of pure pitch pouch and scissors
- yeast pitched into 65F wort and held around 67F for 3 days, then slow rise to 70 over days 4-10 to finish

looking forward to trying other pure pitch strains to see if similar performance is achieved. will also report back on the 1.060 brew currently in progress.

[narcout]

I'm wondering if you would see any difference between the pouch and a regular White Labs tube.

If the only difference between the tube and the pouch is that the yeast in the pouch is more "pure", shouldn't the only difference in the resultant beer be whether or not it was contaminated by impurities in the tube?

[Wort-H.O.G.]

I'm wondering if you would see any difference between the pouch and a regular White Labs tube.

If the only difference between the tube and the pouch is that the yeast in the pouch is more "pure", shouldn't the only difference in the resultant beer be whether or not it was contaminated by impurities in the tube?

Hard to say but few thoughts: early in brewing I was pitching a tube of white labs without great success in finished product. Generally, the tubes I would get were somewhere between a month to 6 weeks old.

If I understand the theory here, it's not just contamination or impurities, but yeast being in its most optimal and healthy condition. Mark has posted a great deal on importance and benefit of this, and my goal was to see if under pitching with a pure pouch would generate as good or better beer than that with a starter.

Not suggesting this is a magic bullet. This is just one test , albeit with results that quite honestly exceeded my expectations.


Sent from my iPad using Tapatalk

[a10t2]

If the only difference between the tube and the pouch is that the yeast in the pouch is more "pure", shouldn't the only difference in the resultant beer be whether or not it was contaminated by impurities in the tube?

For fresh yeast, I would say yes. If the culture was older, then CO₂ toxicity could come into play.

[HoosierBrew]

Pretty interesting info, Ken. I might give a fresh pack a shot sometime for an average strength ale to see what I think.

[Philbrew]

Update on experiment 1.050 Brew:

my conclusion is at least for wlp001 fresh pure pitch, I can produce a high quality beer up to my standards (im very critical) with pitching 1 pouch directly into wort without starter.

For anyone looking to replicate , I will point out the following base line to level set:
- yeast was around 2 weeks old
- proper mash PH and temp managed (5.4PH and mash temp 150F)
- wyeast yeast nutrient added end of boil
- 3 minutes of O2 added with red O2 canister wand
- sterilization with alcohol of pure pitch pouch and scissors
- yeast pitched into 65F wort and held around 67F for 3 days, then slow rise to 70 over days 4-10 to finish

looking forward to trying other pure pitch strains to see if similar performance is achieved. will also report back on the 1.060 brew currently in progress.

Perhaps I missed it earlier in the thread, but these are 5 gal. in the fermenter, yes?