Ok, not sure if I'll ask this question how it's in my head, but are pitching rates tied more to the fermentor volume or OG?
In other words, similar to how a recipe can be scaled up or down, does a 2.5 gallon batch need half the pitch rate of a 5 gallon batch, all things being equal?
or does a higher OG need a higher pitch rate regardless of fermentor volume?
maybe another way, do we need more yeast because there's more room at the table (higher volume) or because there's more to eat (higher OG)?
in typing this out, i think i answered my own question, but curious what others have to say
In other words, similar to how a recipe can be scaled up or down, does a 2.5 gallon batch need half the pitch rate of a 5 gallon batch, all things being equal?
or does a higher OG need a higher pitch rate regardless of fermentor volume?
maybe another way, do we need more yeast because there's more room at the table (higher volume) or because there's more to eat (higher OG)?
in typing this out, i think i answered my own question, but curious what others have to say