tgmartin000
Well-Known Member
Quick question for y'all...do ale pitching rates need to increase as temperature decreases, or do standard rates work fine?
For instance, I like to ferment a little lower, say 64, than the typical 68 that recipes call for. Should I increase my pitching rate, or does the standard .75 million per mL still apply? I was thinking how hybrid pitching rates are higher than ale rates. I assocciate hybrid rates with lower temps - is that correct?
Do lower temps result in lower growth rates such that I could be under pitching? I still feel like I'm not getting optimum fermentation, even with O2, stir plate, and nutrients. I seem to prefer the final product from a lower fermentation temp - fewer esters and a cleaner taste, but I wonder if it could be better.
Or maybe i'm just listening to too much brew strong, and I've heard the phrase "homebuyers always under pitch" too many times lately.
For instance, I like to ferment a little lower, say 64, than the typical 68 that recipes call for. Should I increase my pitching rate, or does the standard .75 million per mL still apply? I was thinking how hybrid pitching rates are higher than ale rates. I assocciate hybrid rates with lower temps - is that correct?
Do lower temps result in lower growth rates such that I could be under pitching? I still feel like I'm not getting optimum fermentation, even with O2, stir plate, and nutrients. I seem to prefer the final product from a lower fermentation temp - fewer esters and a cleaner taste, but I wonder if it could be better.
Or maybe i'm just listening to too much brew strong, and I've heard the phrase "homebuyers always under pitch" too many times lately.