I've done a little research and can't seem to find anybody who follows a precise pitching rate when using dry yeast. I've read a few examples of brewers just dumping 500 grams in each batch anywhere from 10-15 bbls. The vagueness of this method bothers me. On top of this, it sounds as though they are drastically underpitching considering this product spec sheet for safale s-05:
It claims each gram has 6 billion viable cells. Knowing this It seems that I should be using around 19.5 grams per barrel, per degree plato ((~117,350 ml per barrel * 1 million) / 6 billion cells per gram).
Am I missing something here?
It claims each gram has 6 billion viable cells. Knowing this It seems that I should be using around 19.5 grams per barrel, per degree plato ((~117,350 ml per barrel * 1 million) / 6 billion cells per gram).
Am I missing something here?
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