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I have fermented with almost exclusively with US-05, dry pitching one packet into 5.5g of wort and never had a problem, nor did I ever consider pitch rates...
I used Lallemand New England dry yeast for the first time in a NEIPA that I brewed on Monday. Despite reading on line that the lag phase was typically longer than other ale yeasts, I had very active fermentation in 24hours. When I checked in on my fermenter this morning before heading out to work at around the 64hr mark, I was surprised to see that the bubbling activity had essentially stopped. Right or wrong, I may have jumped the gun a bit because I immediately added my dry hops thinking I had neared the end of the active fermentation.
I did a little research during my lunch break today and discovered that the one packet of Lal-NE yeast I pitched was only about half the 100-200g/hL (23g for a 5gal batch by my math) that is recommended.
So now what? Do I just let it ride for a few more days and take a gravity reading? Run to my LHBS after work for another packet of Lallemand NE (if they even have it)? Or add a packet of US-05 that I have on hand? I have also read that folks will intentionally underpitch this yeast to develop fruity esters, but I dont have anything from which to scale "under pitch"....
Thanks for your feedback
GDubs
I used Lallemand New England dry yeast for the first time in a NEIPA that I brewed on Monday. Despite reading on line that the lag phase was typically longer than other ale yeasts, I had very active fermentation in 24hours. When I checked in on my fermenter this morning before heading out to work at around the 64hr mark, I was surprised to see that the bubbling activity had essentially stopped. Right or wrong, I may have jumped the gun a bit because I immediately added my dry hops thinking I had neared the end of the active fermentation.
I did a little research during my lunch break today and discovered that the one packet of Lal-NE yeast I pitched was only about half the 100-200g/hL (23g for a 5gal batch by my math) that is recommended.
So now what? Do I just let it ride for a few more days and take a gravity reading? Run to my LHBS after work for another packet of Lallemand NE (if they even have it)? Or add a packet of US-05 that I have on hand? I have also read that folks will intentionally underpitch this yeast to develop fruity esters, but I dont have anything from which to scale "under pitch"....
Thanks for your feedback
GDubs
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