137 replies to this topic

[Deerslyr]

It's funny but when I first started brewing I thought to myself...I will never buy a commercial beer ever again. Then I saw some really good brewers going into our store and coming out with bottle after bottle of beer and thought to myself what gives? Now I have tons of really good commercial beers and only one homemade keg, albeit some bottles of my stuff.

I didn't read the entire thread, but I think homebrewing actually gave me better appreciation for consuming commercial beers. Yes, for the cost of half a case of a premium commercial beer, you can brew 2 cases. And many times it can be really good beer. But if you are like me, maybe now you appreciate those better commercial beers in a different way now. No?

[armagh]

I didn't read the entire thread, but I think homebrewing actually gave me better appreciation for consuming commercial beers. Yes, for the cost of half a case of a premium commercial beer, you can brew 2 cases. And many times it can be really good beer. But if you are like me, maybe now you appreciate those better commercial beers in a different way now. No?

Absolutely.

[al_bob]

Yeast pitching rate plays a huge part in fermentation. One day maybe you'll discover this Brewboy. You'll need to do a little research and homework, but it's nothing anybody else hasn't already done to find this out.

[CarlosM]

My method was extreme for the 2-3 years I brewed. I would only brew 1 style for 6 months to a year. APA...APA....APA...APA. until I felt the "style" was right, then I would shift over. Hell at some point I think I developed my house strain of "1056". Then next would be IRA so on and so on.

[Genesee Ted]

How did you develop that yeast strain?

[positiveContact]

How did you develop that yeast strain?

mutation.

[JMcG]

As a homebrewer, there are many things that I have to take on as a matter of faith. I look to the people who make the beer I like to drink and try to learn what they do and copy it.Yeast pitching rate is one of those subjects. I do not know how many billions of cells per liter per degree plato is enough. I can't count how many cells I am pitching. I have not done a test to confirm that X billion of cells is too little or too much. All I have is conventional wisdom, go with that and see what I end up with.I remember when the Mr Malty calculator first came out, people would run the numbers and announce that a vile of White Labs is no where near big enough. You had to make a 2 liter starter, step it up and pitch a quart of pure yeast slurry or your beer is going suck. White Labs and Wyeast are crooks and a bunch of liars. Oh my god, where can I get a 5 liter flask so I can make a decent starter? (OK - maybe some hyperbole there)I know I have direct pitched a single vile of WPL002 and the beer tasted exactly what I expected.Interesting that Jamilz (AKA Mr Malty) co-wrote a book with Chris White of White labs about yeast. I wish I could find my copy and see how they resolve the Mr Malty calculator against White Labs direct pitch vile.It would be interesting to see somebody do the experiment. Split 10 gallons of wort. 5 gallons get a single vile, direct pitched, the other 5 gallons gets what ever the monster starter Mr Malty tells us we need to make. Put the two carboys in the same space and let them go.Is there a difference between the two beers? Does one taste better than other?It would also be interesting to learn what Sierra Nevada uses for a pitch rate. molbasser strictly respects Sierra Nevada's proprietary information status for yeast pitching rate (which I respect) and will not comment on the subject.

In BCS for most recipes JZ suggests pitching multiple yeast packs or making an "appropriate" starter.

[Jdtirado]

I didn't read the entire thread, but I think homebrewing actually gave me better appreciation for consuming commercial beers. Yes, for the cost of half a case of a premium commercial beer, you can brew 2 cases. And many times it can be really good beer. But if you are like me, maybe now you appreciate those better commercial beers in a different way now. No?

I have to say that my beer palate is evolving and improving. I do appreciate good beers now as well as the whole beer scene. I'm not sure, however, that I will be a prolific brewer. My best guess is that I will brew one every couple of months unless this whole thing clicks a bit better. Right now, I fret about brewing and find myself unable to sleep well the night before.

[denny]

Right now, I fret about brewing and find myself unable to sleep well the night before.

Just remember, it's supposed to be fun!

[brewman]

I say we have the "Dumb & Dummer" Cup. John and I will both make the same thing, send it to one of our judges here and see who sucks the least.Dan

[Clintama]

Yeast pitching rate plays a huge part in fermentation. One day maybe you'll discover this Brewboy. You'll need to do a little research and homework, but it's nothing anybody else hasn't already done to find this out.

I've already discovered that it has little impact to my beers, so I'll continue on.

[djinkc]

I've already discovered that it has little impact to my beers, so I'll continue on.

You should write a book

[Clintama]

You should write a book

Thanks, but I'll leave that to the elitists.

[denny]

Thanks, but I'll leave that to the elitists.

Yeah, that Palmer guy is such an elitist....

[djinkc]

Thanks, but I'll leave that to the elitists.

I wasn't referring to brewing

[Clintama]

Yeah, that Palmer guy is such an elitist....

When's your book being released?

[Clintama]

I wasn't referring to brewing

I wasn't either.

[Enid Puceflange]

Yeast pitching rate plays a huge part in fermentation. One day maybe you'll discover this Brewboy. You'll need to do a little research and homework, but it's nothing anybody else hasn't already done to find this out.

There are many better brewers on here than I that I would listen to on this - my experience on this topic is that both sides of this debate are pretty much right. What a huge pitch rate does is makes any infection issue pretty much a non-starter - it doesn't in and of itself change the flavors or the end result (except by making it highly unlikely that the beer becomes infected and thus developing off tastes)If your sanitation is up to snuff, then a single sachet of Nottingham dried yeast will make nice beer.

[djinkc]

I wasn't either.

Maybe you could do a website instead

[Clintama]

There are many better brewers on here than I that I would listen to on this - my experience on this topic is that both sides of this debate are pretty much right. What a huge pitch rate does is makes any infection issue pretty much a non-starter - it doesn't in and of itself change the flavors or the end result (except by making it highly unlikely that the beer becomes infected and thus developing off tastes)If your sanitation is up to snuff, then a single sachet of Nottingham dried yeast will make nice beer.

I agree 100%. There are times when I come back to the fermenter in 4 hours and things are going strong. Other times, I'll have to come back in 24 to 48 hours before I see activity. I'll admit when it goes to 48 I start sweating a little, but so far so good (knock on wood). In the end, the beer tastes the same.

Edited by brewboy, 01 March 2013 - 11:27 AM.