re: Homebrewing: In-Process Thread

quote:

---

my wife just kinda rolled her eyes when I told her I wanted to make a beer that wouldn't be ready to drink for over a year.

---

I just kinda rolled my eyes too.

Got a yeast question.

So i've brewed 2 brews with Gigayeast. One with Norcal Ale #5 and one with Vermont IPA yeast. I find they work very well. My question is, is there any noticeable difference other than cell count between the Gigayeast Norcal Ale #1 and White Labs WLP001 Calfiornia ale yeast? I'm about 99% certain it is the exact same strand, just wondering if the gigayeast lacks something the White labs might have? In my observation, the only difference is cell count.

quote:

---

Only difference between them is cell count and long term viability.

---

and price. I do yeast starters even with Gigayeast, but there is just something comforting with knowing you are already starting around 200 billion cells.

quote:

---

What were the FGs of the beer or beers you brewed with Vermont?

Saw a surprisingly high number last night on an IPA. Need to check the Hydrometer for accuracy but was just curious how low it would tend to go.

---

It doesn't finish too dry. I think it was around 1.014-1.016. I have it logged as 1.014. It was dry hopped and used a yeast starter, but that strand doesn't attenuate as much as norcal. I used norcal #5 with a yeast starter for my brown ale and it got down to 1.012. I think that one is the WLP005 California Ale V yeast.

quote:

---

Isn't the idea of paying for the Gigayeast that there are more than enough yeast in the package so you don't need to step it up? You may run into over-pitching if you are making a starter with the Gigayeast.

---

Beers turned out fine so far. What happens when you over pitch?

While it may not be a huge issue for homebrewers this is direct from White Labs:

Question:

Is overpitching yeast harmful?
Answer:

If the beer is overpitched, yeast do not grow though a complete growth cycle. This results in few new yeast cells, which makes for unhealthy yeast and low viability by the end of fermentation.

quote:

---

I view a starter with gigayeast as the equivalent of rehydrating dry yeast.

---

Except that gigayeast is already rehydrated and ready to go while that dry yeast has been put into suspended animation basically. You would create a starter with Wyeast/White Labs because there are not the full pitch rate you are looking at needing. Dry yeast has enough cells but if you do not rehydrate them you run the risk of half of them dying before waking up. But Gigayeast is the combination of both IMO. No reason for the starter as the yeast number is high enough, no reason to rehydrate as they are active cells.

I direct pitch with US-05 and have no problems with attenuation.

Sometimes I'll use two packs though if the OG is high enough.

quote:

---

Except that gigayeast is already rehydrated and ready to go while that dry yeast has been put into suspended animation basically.

---

I understand the difference between liquid and dry yeast, which is why I said that 'I' see them as equivalents. I'm saying it's part of my process, not a scientific fact.

We rehydrate dry yeast to ensure cell count and yeast health when pitching. I always make a starter with liquid yeast for the same reasons.

I want to ensure the yeast is healthy and active before I pitch. If the yeast isn't ready or doesn't start, I don't brew or I pitch rehydrated dry yeast.

Making a starter costs me $1 in DME and time... that's cheap insurance for a IPA that has a 8-12oz of hops in it.

quote:

---

But Gigayeast is the combination of both IMO. No reason for the starter as the yeast number is high enough, no reason to rehydrate as they are active cells.

---

Obviously this is all dependent on the age of the yeast and the OG of the wort. Even at 100% viability you will need more than 200 billion cells for anything over 1.060.

quote:

---

But Gigayeast is the combination of both IMO

---

I'm not aware of the science behind Gigayeast. I assumed it was like a vial of liquid yeast in a pack with no smack.

Is there something else to it?

quote:

---

For the Yeast Bay Vermont strain I have been getting 1.010-1.012 with a 154 SI mash.

---

10-4. Thanks. Will see how this beer tastes and look into checking hydrometer.