Note: I pitch 1 pack into 2.7ish gallons of wort.
I'm sure that helps. That's a significant overpitch, assuming a standard OG of less than say 1.065.
This comment triggered some thought in me. The lengthy lag I have experienced with this yeast has always been at ~.5 grams per liter wort (11 grams in 5.5 US gallons).
Lately, I have been using ~1 gram dry yeast per liter wort (2 packs per 5.5 gallon) ...but haven’t used BRY97 since I began this.
While that can be considered a significant overpitch according to some, one mfr recommends .5 - .8 grams per liter in ales and .8 - 1.2 grams per liter in lager. ...which is where I got the idea. BRY97’s mfr recommends “50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL” (aka .5 - 1 gram per liter wort).
I have just been rounding to the whole pack in both Ale and Lager which is ~.2 grams per liter overpitch for Ale according to one mfr but simply at the higher end of the pitch rate range for this mfr.
I figure the extra couple bucks invested in the second pack is worth the great starts, fast finishes, and spot on AA I have been generally
getting since I began the practice. I have had one instance where MJ M54 stopped higher than I expected even at the 1 gram per liter rate.
Mangrove Jack. Imagine that.
‘overpitch’ (or simply pitching at the higher end of the range) may be why both Tommy and Robert didn’t experience the lag.
As Lallemand puts it, “Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.”
I think I’ll try it again at 1 gram per liter at 66*F +/- 2* F.
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