Alright guys, this has been discussed…beat to death…brought up again (and I guess yet again by me)
My brew will be 1.038-1.039 at 5.5 gallons. This will be a belgian pale with 3522, so I’m looking for a little yeast flavor.
If you look at our hosts pitch rate guide, for lower than 1.055 they recommend .5mil cells/ ml/P = which would equate to 104.1 billion, just over a smack packhttp://www.northernbrewer.com/documenta ... gRates.pdf
Wyeast recommends 6 million cells per ml (just a hair higher) = which would equate to 124 billion cells, around a .5 to .75 ml non-shaken starterhttp://www.wyeastlab.com/hb_pitchrates.cfm
Malty (i’m guessing) recommends .75 mil cells/ml/P = which would equate to 152 billion cells, around a 1 L non-shaken starter
I’ve always followed Malty’s recommendations for 1.050 and above, and most of the time 1.045 and above.
It seems these days I’m spending more damn time brewing starters than beer…the OG is seriously 1.039…3.6% roughly :?:
Being this will be so low in alcohol, I want some residual body (1.010-11 lowest). I’d hate to have a 1 liter starter attenuate this down to heck and back. I recently brewed another Shining Star pale at 1.044 gravity…following Malty’s advice a 1.25 L non-shaken starter of 1056. Damn thing shot down to 1.008, with mash held at 152F, and ferm temp steady at 65f.
I know Malty is the man when it comes to yeasties, but does this seem a little out of whack to anybody else (for low gravity)?
Aren’t pitching rates generally advised by OG range (as in Wyeast’s site <60 pitch 6 mill per / >60 pitch 12 mil per)?
Wouldn’t a pitch rate of 500,000 cell per ml be sufficient for such low gravity?
I guess in part this is a rant, but if anyone would like to chime in with results of identical brews with different pitch rates…
As always :cheers: