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Author Topic: Under pitching  (Read 164 times)

Kramer

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Under pitching
« on: November 24, 2018, 05:25:57 PM »
Hi everyone, I hope that someone out there can help me out with a problem I have with under pitching with "wet" yeast. I have made a few batches where I deliberately under pitched them to get a lot of fruity flavors going with US S-04 yeast where I pitched 3-4 grams of yeast for a 10 liter batch. It turned out great if you like fruity beers, so I ventured to try it with a different strain of "wet" yeast. The idea was to make a Weissbier with a strong precense of apricot/peach esters and use EKG and Huel Melon for extra fruitiness. This was to partially emulate a christmas beer i tried from Riegele brewhouse.

This has so far not gone the way i wanted it. I pitched yesterday morning and today has been one long blowout of krausen. So the idea of having a long fermentation time and thus a high ester production is dead in the water. I used 3-400 ml water and 50-60 g DME for the starter. It then fermented for 1,5 day before pitching.

So what did i do wrong? Should i not ud´se a starter at all? or just smaller. I pitched at 22°C - room temp, should i go lower?
 

Jaymcmlxx

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    If you love great beer, strive to make great beer.
Re: Under pitching
« Reply #1 on: November 24, 2018, 08:19:21 PM »
You are in iffy territory imo with doing this. Under pitching yeast is inviting all sorts of unpredictable results. I hope you get what you are after but don’t be surprised when things go south on ya.

Just sayin...

combat32

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Re: Under pitching
« Reply #2 on: November 24, 2018, 09:51:25 PM »
i only under pitch my Hefeweizen, I use WLP300 which i get the banana flavor we like.
i ferment it at 72F for 14 days.  i havent stressed other yeasts to get other flavors.
like Jaymcmlxx said its pretty unpredictable when stressing yeast.
the only thing i can say is try an experiment and brew up a 5 gallon batch and separate it into one gallon batches and then try under pitching different amounts and temps. if you get what you want out of one then step it up and see if you continue to get the same result. brewing notes are very important when trying stuff like this.
good luck and keep us posted on what you find, this is how the brewing community grows  :)
17
Keg 1- HB Blonde ale v2
Keg 2- Simcoe/Amarillo Pale ale
Keg 3- HB Peach Sour
Keg 4- NB Puggled IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Chocolate Milk Stout
FV2-  17 Red ale
Planning-

Kramer

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Re: Under pitching
« Reply #3 on: November 25, 2018, 06:08:06 AM »
Thanks guys, this is indeed unpredictable, but the rewards are potentially great. I might have screwed up by using a, to me, unknown yeast strain. Either it is way too agressive or i did the starter a bit too well.

Me first experiment with underpitching was unintentional. I was brewing an all-grain brown ale-ish beer with a strain from the same company as my current project and i did at starter as well. It started late on the second day and even 2 weeks after it was still going. I bottled after 3 weeks and even then the fermenter was still going, but it was summer and i was about to leave for vacation. I had an insanely fruity ester profile with lots of raspberry and cherry notes and it tasted like heaven. It is without comparison the shortest lived batch i ever brewed, I just gobbled it down like there was no tomorrow.


Combat32: Incidentally, my next batch is also a hefeweizen, so do you just pour the liquid yeast directly or do you do a starter?

combat32

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Re: Under pitching
« Reply #4 on: November 25, 2018, 09:35:51 AM »

Combat32: Incidentally, my next batch is also a hefeweizen, so do you just pour the liquid yeast directly or do you do a starter?

yes i just pour the yeast straight into the fermentor, i ferment it at 72F for 10days then lower the temp to 65F for 4 days. thats just to start the beer chilling, for when i keg it and put it in the kegerator :) 
you maybe able to get the same flavors/esters by temp control too. WLP300 gives banana notes above 70F with no starter and clove notes if you go lower then 68F and pitch a starter.
at least for me. keep us posted on what you find.
17
Keg 1- HB Blonde ale v2
Keg 2- Simcoe/Amarillo Pale ale
Keg 3- HB Peach Sour
Keg 4- NB Puggled IPA
Keg 5- NB Deadringer IPA
Keg 6- NB Oktoberfest
Keg 7-
FV1-  Chocolate Milk Stout
FV2-  17 Red ale
Planning-

 

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