I will be interested to hear about two specific things in any comparison - actual gravity readings through the course of pitch to completion (or at least measured gravity readings on comparable devices - I am thinking a Tilt or similar) and total duration of the fermentation.
I have not recently used K-97, but intend to do so eventually and will try to remember to track the dynamics (it is so easy to do with the numerous charting software available with the newer instruments, like the Tilt). I would expect 10 gallons of the same wort split between two 5 gallon batches, with one pitched at 23 grams - 2 packs - and one pitched with 11.5 grams. Other variables to measure would be time to full krausen (visually, I suppose), effect of fermentation under pressure compared to airlock fermentation (if any difference), and rehydrated versus sprinkled (could be two different sprinkles based on the partial rack from BK, sprinkle, complete the rack from BK, versus just sprinkling at start or finish of racking), and aerating wort or not, to name a few.....
I’ll be happy to provide any data that I’ve collected.
IMO, waiting days for yeast to start is unacceptable. I believe that’s just too much opportunity for O2 pickup or other issues. Again, no evidence for that, but that’s my gut feeling.
That’s the reason I began researching and found the mfr recommendation. I was pitching one pack (78% of the recommendation using my example above). I live by ‘close enough is good enough’ but in my mind 95% is close. 75% isn’t.
Once I began pitching the recommended qty the problem disappeared and I was happy again. Now, I can set my clock by 14 +/- 2 hrs.
The mfr recommends 18 + grams for Denny’s example (1.066 in 6 gal). He pitched 61% of the recommendation.
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