[denny]

I brewed 12 gal. of 1.049 Vienna lager wort.  Split it into 2 6 gal. batches.  Pitched 2 packs of Diamond into one, one pack in the other at 50F.  No rehydration or aeration.  The 2 pack took off in 24 hours, the one pack in 48.  Kegged yesterday.  Same FG, same flavor.....no difference at all.

[mabrungard]

Interesting. I’d say it’s an affirmation that pitching rate isn’t a huge factor in brewing. I think it’s mostly insurance against infection.

[denny]

Interesting. I’d say it’s an affirmation that pitching rate isn’t a huge factor in brewing. I think it’s mostly insurance against infection.

I pretty much always pitch one pack of dry yeast for both ales and lagers under 1.075.  I've never actually tested it til now, but it's nice to know that my perception of it being OK is correct.

[Saccharomyces]

Interesting. I’d say it’s an affirmation that pitching rate isn’t a huge factor in brewing. I think it’s mostly insurance against infection.

That is correct.  Pitch rates are a way to avoid having bacteria take over the fermentation.  However, attention to detail and good sanitization protocols reduce the threat from infection. Lagers are unique in that they are fermented cold.  Lager brewing made brewing on an industrial scale possible because bacteria does not possess the cryotolerance that lager yeast strains possess.

[erockrph]

Interesting. I’d say it’s an affirmation that pitching rate isn’t a huge factor in brewing. I think it’s mostly insurance against infection.

I wouldn't say that it isn't a huge factor in all brewing, but in styles that aren't dependent on yeast-derived flavors I think this is accurate. In styles like English ales and hefeweizens, I find that a bigger pitch leads to less ester character in my beers.

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[BrewBama]

After the one day delay in start, did they finish in the same amount of time?  Or, after the lag difference, did the 2 pack finish in X days and the 1 pack finish in X+? days?

The reason I ask: When I would pitch 1 pack of 34/70 I recall sluggish fermentation + the long lag (a cpl weeks total) vs a faster fermentation + shorter lag for a higher pitch rate.

I recall complaining on this forum about my lengthy ferments and Robert described his much quicker ferments. That’s the conversation that caused me to begin looking into mfr recommended pitch rates which has decreased both lag and length of ferments, and as a result total time in the fermenter.

[denny]

After the one day delay in start, did they finish in the same amount of time?  Or, after the lag difference, did the 2 pack finish in X days and the 1 pack finish in X+? days?

The reason I ask: When I would pitch 1 pack of 34/70 I recall sluggish fermentation + the long lag (a cpl weeks total) vs a faster fermentation + shorter lag for a higher pitch rate.

I recall complaining on this forum about my lengthy ferments and Robert described his much quicker ferments. That’s the conversation that caused me to begin looking into mfr recommended pitch rates which has decreased both lag and length of ferments, and as a result total time in the fermenter.

I think they finished at the same time, or close enough that it didn't matter. I'd have to go check my notes to be certain.

[Cliffs]

is diamond very different from 34/70?

[denny]

is diamond very different from 34/70?

I haven't done a side by side, but my impression is that it_may_ be a bit crisper.  But very close.