K
KernelCrush
Reading in the yeast book. Page 122. They cite the common pitch rate for ales at 750,000/ml/degree Plato which works out to 9 million/ml in an exactly five gallon batch at 12 Plato or 1.048. They say that all published pitch rates are actually based on repitching, cause the rates are geared to probrewers, who almost always repitch. If using a fresh lab culture (by that I assume they mean a tube or pack) you can cut your pitch rate by 50% from that recommendation because of unstressed yeast, high viability, high vitality. Palmer says the same thing in HTB 2006 3rd edition page 63. A white lab tube has 5.6 million/ml concentration and they suggest 1 tube for up to 1.060 or ~15 P if fresh, which = 375,000/ml at 15 P, exactly 50% of the original 750,000 recommendation for repitching harvested yeast.
I am asking if I am misunderstanding. If the above is correct I am way overpitching 2x. My initial pitch I coordinate my order with my suppliers order cycle to get the freshest possible yeast and have been able to get it dated within 2 weeks of production then use a yeast calculator to estimate tubes required with no starter. The calculators are based on the 750,000 figure by default.
I would never recommend a lower pitch rate but why do the calculators all go against what is stated above in respected books.
I am asking if I am misunderstanding. If the above is correct I am way overpitching 2x. My initial pitch I coordinate my order with my suppliers order cycle to get the freshest possible yeast and have been able to get it dated within 2 weeks of production then use a yeast calculator to estimate tubes required with no starter. The calculators are based on the 750,000 figure by default.
I would never recommend a lower pitch rate but why do the calculators all go against what is stated above in respected books.