I've always used ~ 1 lb/ bbl of bottom cropped slurry as a rule of thumb. Is this what anyone else uses? Also if i brew 10 bbl day one and pitch, then brew 10 bbl day two for a total of 20bbl's , do i pitch enough for all 20 bbl's or a little less. Any thoughts would be appreciated. Thanks.
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Yeast pitching rates
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Hell no! I think you should pitch at least 750 thousand cells/mL/degree Plato for ales and 1.5 million cells/mL/P for lagers. With typical densities of chilled & de-trubified slurries, that turns out to about 0.3 lbs/bbl/P for ales and 0.6 lb/bbl/P for lagers. I'd use your final fermentation volume for the calculation, not your brewhouse volume. If your typical batch is a 14P ale, you should pitch at least 42 lbs for a 10-bbl batch and 82 lbs for a double 20-bbl batch. Other common pitch rates you may hear are 1 million cells/mL/P for ales and 2 million cells/mL/P for lagers. Both methods are in the same ballpark, i.e. way the hell higher than 1 lb/bbl. Either way, your beers will taste much cleaner and attenuate much better!
Joe
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yeast pitching
I did some research on the subject for a talk at the yeast symphosium at the MBAA convention in Boston, MA 2 years ago.
The research was done for the topic of Bottle conditioning and calculation of yeast added as "speise".
here is the short version:
* for a 7 BBL cylindro conical fermenter, 5 gal yeast or 18 lb. The slurry was 30% beer, 70% yeast
*the range of yeast count was between 14 to 17 MIO yeast cells/ml
*the beers *Plato was between 12 and 16
n = 56 brews + results from other brewers
Cheers
Fred
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