I typically will pitch one qt of thick yeast slurry into a 10 gallon batch. Or, a pint per 5 gallons.
This is always the harvested yeast from a previous brew. How many cells are present?
Is this over pitching, and if so, by how much?
I typically will pitch one qt of thick yeast slurry into a 10 gallon batch. Or, a pint per 5 gallons.
This is always the harvested yeast from a previous brew. How many cells are present?
Is this over pitching, and if so, by how much?