The pitch tag has no wiki summary.
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1answer
79 views
Should the starter volume be included in the overall batch size?
I'm giving my first starter a go: a 2.4L starter for a 21L batch overall. Since this looks like it will account for over 11% of the total volume, should I recalc for a 23L / 19L batch? Or should I ...
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1answer
140 views
My yeast isn't floating at the top of my mead
I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast ...
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2answers
172 views
Should I rack lager before pitching yeast?
Yesterday I brewed my first Lager. I chilled the wort to about 72 degrees and figured i should get it colder before pitching.
So i got the wort into a carboy and then got the carboy into to the ...
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3answers
431 views
Pitched unnecessary 2nd round of yeast - what will be the effects?
First off, a bit of background:
This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew ...
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1answer
494 views
Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already?
My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch).
I have a very similar situation to the one described here:
Brewed an ...
10
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1answer
1k views
How do you pitch additional yeast for bottling?
This is a follow on to my other question about when you would need to pitch additional yeast for bottle conditioning.
Assuming you know that you need to pitch more yeast before bottling to ensure ...
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3answers
539 views
How do I know if I should repitch at bottling?
My strongest homebrew batch to date is now in secondary, and I'm looking ahead to bottling.
My O.G. was 1.072, and I think there's a reasonable chance that the final alcohol content will be 8% A.B.V. ...
3
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2answers
897 views
What effect will doubling the yeast concentration have?
If I want to have a beer ferment in less time would doubling the amount of yeast I pitch help? Will there be any consequences of doing so? Does it matter if I make a starter for them both?
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1answer
2k views
When is it necessary to pitch fresh yeast for bottle conditioning?
I've read that you can leave an ale to secondary for months and enough yeast will remain in suspension that you won't need to pitch additional yeast when bottling. But are there times when you do ...
