Beerlust Posted July 28, 2019 Share Posted July 28, 2019 How fast can yeast ferment sugars? Does pitching rate affect this? The reason I ask is the starter I made yesterday was a massive overpitch of yeast cells & the starter seems to want to clear today with no scum ring on the flask. Does this sound like something you would want to pitch into a full volume wort? I would be interested in others thoughts. Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 28, 2019 Share Posted July 28, 2019 I'd say pitching rate definitely affects it. The more you pitch, the less it has to multiply before it starts fermenting. And then you get the slow, sluggish fermentation when it's underpitched. How much yeast did you pitch into the starter and what volume was it? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted July 28, 2019 Share Posted July 28, 2019 1 hour ago, Beerlust said: How fast can yeast ferment sugars? Does pitching rate affect this? The reason I ask is the starter I made yesterday was a massive overpitch of yeast cells & the starter seems to want to clear today with no scum ring on the flask. Does this sound like something you would want to pitch into a full volume wort? I would be interested in others thoughts. Lusty. Most definately the size of the pitch determines how fast it will ferment out. Got lazy and overpitched a slurry of US05 a couple of months back. Done in 3 days when its normally 5 or 6 from a normal pitch. Blander than normal too. From pitch calculator an overpitch of a starter will give you about 1.5 times more the ending cells. A 100 bn pitch into a 2L starter at 1036 gives 260. A 200bn pitch into a 1036 gives 400. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 28, 2019 Share Posted July 28, 2019 (edited) 5 hours ago, Beerlust said: How fast can yeast ferment sugars? Agree with above however just on this bit, really bloody quickly if you include fructose. 24-36hrs (on a standard fruit pitch) and she’s done. Clearly easier to eat but yeah, really quick. Edited July 28, 2019 by The Captain!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 28, 2019 Share Posted July 28, 2019 1 hour ago, The Captain!! said: Agree with above however just on this bit, really bloody quickly if you include fructose. 24-36hrs (on a standard fruit pitch) and she’s done. Clearly easier to eat but yeah, really quick. That would be because the yeast doesn't have to break down fructose first as it's already in its simplest form. It would probably ferment dextrose pretty quickly too for the same reason. Sugars like sucrose and maltose have to be broken down into their parts by the yeast before it can metabolise them, which would take longer. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 28, 2019 Share Posted July 28, 2019 10 minutes ago, Otto Von Blotto said: That would be because the yeast doesn't have to break down fructose first as it's already in its simplest form. It would probably ferment dextrose pretty quickly too for the same reason. Sugars like sucrose and maltose have to be broken down into their parts by the yeast before it can metabolise them, which would take longer. Exactly my point. 1 Link to comment Share on other sites More sharing options...
Detroit D Posted July 29, 2019 Share Posted July 29, 2019 Hi All some how I managed to pick up a Belle Saison when I meant to grab Nottingham. As I am planning to do a Pale Ale would I be better to chuck this to the side and use the kit yeast? cheers Link to comment Share on other sites More sharing options...
Beerlust Posted July 29, 2019 Share Posted July 29, 2019 17 minutes ago, Detroit D said: Hi All some how I managed to pick up a Belle Saison when I meant to grab Nottingham. As I am planning to do a Pale Ale would I be better to chuck this to the side and use the kit yeast? cheers If you're planning for it to taste like a Pale Ale, then yes. Best of luck with the brew, Lusty. 1 Link to comment Share on other sites More sharing options...
Detroit D Posted July 29, 2019 Share Posted July 29, 2019 thanks Lusty looks like I am going to have brew a saison in the near future... cheers 1 Link to comment Share on other sites More sharing options...
Malter White Posted August 1, 2019 Share Posted August 1, 2019 I want to know how you count 100 billion+ cells Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted August 1, 2019 Share Posted August 1, 2019 43 minutes ago, MUZZY said: I want to know how you count 100 billion+ cells one - at - a - time. Get started. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2019 Share Posted August 1, 2019 2 hours ago, MUZZY said: I want to know how you count 100 billion+ cells Get a microscope. These are pictures from mine, although I was counting viability not total cells the blue ones are dead cells. The first one was from a packet of Nottingham kept in the fridge, that was 2 or 3 years past its best before date, rehydrated in water to be able to put on the slide. 1 1 Link to comment Share on other sites More sharing options...
Malter White Posted August 1, 2019 Share Posted August 1, 2019 2 hours ago, Otto Von Blotto said: Get a microscope. These are pictures from mine, although I was counting viability not total cells the blue ones are dead cells. The first one was from a packet of Nottingham kept in the fridge, that was 2 or 3 years past its best before date, rehydrated in water to be able to put on the slide. Name them! 1 Link to comment Share on other sites More sharing options...
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