I have started pitching virgin yeasts I buy with several successive pitches then saving the yeast in pint mason jars. I do this to get the best handle on amount of yeast I am pitching. Its easiest for me to judge the ml of settled yeast volume. Has anyone measured the volume of settled yeast in a wyeast package?
I am getting this level of accuracy because I want to make a Belgium triple similar to trails to ales in franklin PA. The brewer gets a banana flavor by stressing the yeast with combination of higher fermenting temperature and I think with lower yeast pitch rate as well. I recognize its easiest and best to pitch extra but this is a special case.