Back to Shopping at

Under pitch, over pitch and lag time

I found this article very interesting. I have been estimating a much higher yeast cell count per milliliter than in previous years. Maybe under pitching but the krausen doesn’t look like a layer of yest anymore. My bottled beer has had so little excess yeast that I can pour the entire contents of the bottle unless I screw up racking to the bottling bucket from the primary (@sneezles61) . Very little yeast in the bottle even with a medium flocculating yeast like WY 1056.

I haven’t noticed an increased lag time unless I pitch when the wort is too cold.


I do git their report and read them. Good info digest, and I hope many more are following them. Sneezles61

Intresting read this.

Good read. Very interesting

Back to Shopping at