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.
Any other tips or tricks?
Thanks
pitch calc.PNG
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
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