FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Dry Yeast (Denny Conn)
Re: Dry Yeast (Denny Conn)
RE: "Pitchable" yeast ("Bill Pierce")
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Date: Fri, 18 Mar 2011 21:43:05 -0700
From: Denny Conn <denny at projectoneaudio.com>
Subject: Re: Dry Yeast
I'm afraid I'm going to have to differ with Mike's reply that a starter
is unnecessary with Wyeast Activator packs. My own experience is that
every beer I make a starter for is better than any beer I don't. That
includes Activator packs. I'm well aware of what Wyeast says is needed,
but if my own experience proves differently, that's what I must follow.
And sources such as mrmalty.com back up my experience with facts and
numbers.
Denny Conn
- --
Life begins at 60....1.060, that is!
------------------------------
Date: Fri, 18 Mar 2011 21:43:14 -0700
From: Denny Conn <denny at projectoneaudio.com>
Subject: Re: Dry Yeast
I'm afraid I'm going to have to differ with Mike's reply that a starter
is unnecessary with Wyeast Activator packs. My own experience is that
every beer I make a starter for is better than any beer I don't. That
includes Activator packs. I'm well aware of what Wyeast says is needed,
but if my own experience proves differently, that's what I must follow.
And sources such as mrmalty.com back up my experience with facts and
numbers.
Denny Conn
- --
Life begins at 60....1.060, that is!
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Date: Sat, 19 Mar 2011 10:49:13 -0400
From: "Bill Pierce" <BillPierce at aol.com>
Subject: RE: "Pitchable" yeast
I would qualify Mike Parent's assertion in HBD #5609 that the Wyeast
"Activator" packs and White Labs vials represent a "pitchable" population of
yeast that does not require a starter. The truth is more complex. They are
a "pitchable" population for a 5 gallon batch if the O.G. of the wort is
roughly 1.045 or less, if the wort is well aerated, and if the yeast is very
fresh (no more than about two months old) and has been handled properly (not
exposed to warm temperatures during shipping, for example). The smack packs
and vials do not contain an optimal population for pitching into the
majority of homebrew batches.
It's possible to get away with underpitching and have no serious
consequences, as many of us demonstrate, but it does not represent best
practice. It places more stress on the yeast, increases the time before
fermentation begins (giving other microorganisms more chance to become
established), increases ester production and can result in sluggish
fermentation and lower attenuation (higher F.G.).
I have too much time and effort invested in my beer to take chances with
poor yeast management practices. Therefore in most cases I make a starter
if I am using liquid yeast. Or I pitch rehydrated dry yeast for those
styles for which it is appropriate.
Brew on!
Bill Pierce
Cellar Door Homebrewery
Burlington, Ontario
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End of HOMEBREW Digest #5810, 03/20/11
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