We've all read a number of times and have all been conditioned to believe that enough healthy yeast is vital to producing successful beer. I'm not here to challenge that but I am here to ask why that is. Please understand that I am not a chemist or biologist or any ologist that would know the answer or have a background that would inform the answer to this question. My understanding of yeast is that it multiplies as it is feeding so, at least in my mind, even if you start with a single yeast cell, that should be enough to ferment the whole batch.
Of course, we know that's not true but what I don't know is why its not true? Why would keep a single cell from being the catalyst that ferments the whole batch of beer?
I know Jorge, the owner of brewbeeranddrinkit.com has said that he doesn't worry about pitching rates. Speaking anecdotally I someone who has a group of friends who have recently discovered the hobby. These guys use one smack pack between three 5 gallon batches. They haven't been indoctrinated into the settled processes of homebrewing. However, I've tasted their beer and although not great, it's not bad. More importantly, that one smack pack seems to be fermenting all three batches pretty much all the way down.
Just curious,
thanks
wr
Of course, we know that's not true but what I don't know is why its not true? Why would keep a single cell from being the catalyst that ferments the whole batch of beer?
I know Jorge, the owner of brewbeeranddrinkit.com has said that he doesn't worry about pitching rates. Speaking anecdotally I someone who has a group of friends who have recently discovered the hobby. These guys use one smack pack between three 5 gallon batches. They haven't been indoctrinated into the settled processes of homebrewing. However, I've tasted their beer and although not great, it's not bad. More importantly, that one smack pack seems to be fermenting all three batches pretty much all the way down.
Just curious,
thanks
wr