As a smallish, new brewery we've been using dry yeast until we're brewing enough to properly manage a liquid strain. So far we've been really happy w/ the fermentation characteristics and flavor profile (S-05 and W-34/70); however, we've been getting really inconsistent amounts of growth which is making re-pitching really difficult. I'm wondering if part of it is we're just punching through the yeast so we've been working on ways to throttle things back a bit when harvesting, but shouldn't we be getting a very similar amount of yeast mass post-fermentation as you would with a liquid strain all things being equal?
For example, today we tried pulling from one of our standard gravity lagers that's been crashed for a few days and was only able to collect 20-30# from a 20 BBL batch after dumping the bottom/dead yeast layer. Other times I've been able to get near 70-80# even before crashing. Really hate when I can't make sense of something!
Cheers.
For example, today we tried pulling from one of our standard gravity lagers that's been crashed for a few days and was only able to collect 20-30# from a 20 BBL batch after dumping the bottom/dead yeast layer. Other times I've been able to get near 70-80# even before crashing. Really hate when I can't make sense of something!
Cheers.
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