Dr Chris White joins me from White Labs to discuss yeast pitch rates and starters for beer brewing as well as wine, mead and cider.
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Topics in This Week’s Episode (46:02)
- This week I welcome back Dr Chris White, President of White Labs one of the top brewing yeast providers in the world.
- We start with a short discussion of some of the changes since Chris last joined us.
- Chris shares the positives and negatives of using too little or too much yeast in your beer.
- We talk about the limits to growth and how each yeast generation can only increase about 5-6 times.
- He shares some advantages of pitching the “right” amount of yeast.
- We discuss yeast slurry and its high cell count, including how you can reuse yeast from one batch to another.
- Chris goes into detail on pitch rates and basic pitch calculations.
- We talk about yeast viability and how it declines over time as a package of yeast ages.
- Chris talks briefly about dry yeast and its viability.
- We discuss wines, meads and ciders and why they require much lower pitch rates than beer.
- Chris provides his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
- Also check out BeerSmith, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now. You can subscribe to the BeerSmith newsletter for free to get some great articles on home brewing.
Thanks to Dr Chris White for appearing on the show and also to you for listening!
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