Brewing with science: Graduate Thesis on Early Pitching

Discussion in 'Homebrewing' started by tkdchampxi, May 15, 2014.

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  1. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

  2. RashyGrillCook

    RashyGrillCook Initiate (0) Apr 30, 2011 Florida

  3. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    I'm scratching my head...is he advocating pitching yeast before you finish topping off your fermenter? Unless i'm missing something it doesn't seem like this has a lot of relevance in the hb world...but not sure how he performed this innoculation technique on 5 gallons wort.
     
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
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    Looked at that prezi link (I hate those). I have no idea what he tested. What is this "early pitching" vs. "uniform pitching"?

    Also, what @telejunkie said
     
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I would not pitch yeast any earlier than the boil is finished.

    ETA: I looked at both links and don't have a clue what was actually tested in either case.
     
    #5 VikeMan, May 15, 2014
    Last edited: May 15, 2014
  6. RashyGrillCook

    RashyGrillCook Initiate (0) Apr 30, 2011 Florida

    This article may explain it better for those not getting it.
    http://www.asbcnet.org/meetings/proceedings/2012/AbstractsDetail.cfm?AbstractID=323
    It seems to me what the Asahi guys were trying is a, sort of, stratification of yeast in the brew. It stays "layered" like that until the yeast really start moving around/churning. I wouldn't think it would make a difference at a homebrew level, but he did post differing results.
     
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