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  • Pitched less than recommended

    The title says it all. Being a noob I have had little regard for the most important workers in the brewery. For some reason I never realised that a specific number of yeast cells must be pitched for a good fermentation. I just presumed that I should but a sachet (11.5g) re-hydrate according to the package instructions and ferment at the requisite temperature.

    However, after making a lager on Tuesday, I started reading up on my yeast (Saflager W-34/70) and it seems that I should have pitched more than 1 sachet. See the calculations from MrMalty below.

    My Question:

    I have made 18litres and according to MrMalty, should have pitched 15g of yeast. I only pitched 11.5g.

    • What effect will this have on my fermentation?
    • Should I order another pack of yeast to pitch? - that will take a few days, what are the adverse effects of pitching more yeast later.


    Any other tips or tricks?

    Thanks

    pitch calc.PNG

  • #2
    Relax. Beer will be fine. I brew on a budget for the most part, so I've pitched yeast intended for 10l into 24l batches before, and it came out well. Just keep in mind the fermentation might take a tiny tad longer to complete, and treat the yeast well during this time.

    Next time - just make a starter. I keep some wort in the freezer for this purpose.

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    • #3
      Originally posted by Toxxyc View Post
      Relax. Beer will be fine.
      Thanks Toxxyc! Literally 10 minutes after posting the airlock started bubbling like crazy.

      Comment


      • #4
        No worries there, I pitched two sachets (bohemian lager yeast) into 42 litres of wort with no issues, fermented down to FG 1.10 within a week..

        Comment


        • #5
          Originally posted by Dewald Posthumus View Post
          No worries there, I pitched two sachets (bohemian lager yeast) into 42 litres of wort with no issues, fermented down to FG 1.10 within a week..
          Man, that yeast added sugar to your beer? Nice!

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          • #6
            1.010 HE HE! Finger error..

            Comment


            • #7
              Originally posted by BushWanderer View Post
              The title says it all. Being a noob I have had little regard for the most important workers in the brewery. For some reason I never realised that a specific number of yeast cells must be pitched for a good fermentation. I just presumed that I should but a sachet (11.5g) re-hydrate according to the package instructions and ferment at the requisite temperature.

              However, after making a lager on Tuesday, I started reading up on my yeast (Saflager W-34/70) and it seems that I should have pitched more than 1 sachet. See the calculations from MrMalty below.

              My Question:

              I have made 18litres and according to MrMalty, should have pitched 15g of yeast. I only pitched 11.5g.

              • What effect will this have on my fermentation?
              • Should I order another pack of yeast to pitch? - that will take a few days, what are the adverse effects of pitching more yeast later.


              Any other tips or tricks?

              Thanks
              You'll need more if you use the correct date

              Screenshot_1.jpg

              ...but like everyone said, You'll be fine
              The Problem With The World Is That Everyone Is A Few Drinks Behind.!

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