Hi you brilliant brewing minds.
I am looking to gain some real world insight into adjusting pitching rates for various batch sizes. I am trying to match the fermentation characteristics across 2 facilities. 1 facility brews 25hl batches; the other facility brews 50-100hl batches. These are dry pitches. Should the larger batches have a higher pitch rate to account for the additional stress on yeast in larger vessels? Your feedback and insight is most appreciated.
Happy Brewing!
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Stewart Brown
Director of Brewing Operations
Banff Hospitality Collective
Banff, Alberta
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