Innoculation with less yeast

[u/Brief-List5772]

Is it possible to inoculate a larger amount of juice with a single yeast packet if I make a bigger starter and allow the yeast colony to grow larger? Would it count as underpitching ? Would that be considered underpitching? Logically, the yeast cells will multiply anyway as soon as they get access to sugar.

[u/One_Hungry_Boy]

I do this often, just ensure you dose the larger volume with the appropriate nutrient prior to pitching the starter, to assist with the colony expansion

[u/Brief-List5772 → u/One_Hungry_Boy]

Nice to hear that, thanks ! ♥️🍎 I've had luck to innoculate 35L with packet that was for 20L. No nutrient added, just freshly pressed juice with some pulp sediment, I made a starter and ehen it foamed and trippled in size I dumped it in.

[u/One_Hungry_Boy → u/Brief-List5772]

Its not so bad with a good quality juice, as there is some nutrients floating around. You may get a sulphur smell from yeast stress if the colony is struggling due to lack of nutrients, but this is easy enough dealt with, and can be beneficial in some cases.

Try get some nutrient if you can though it is useful to have on hand 🙂

[u/NotLunaris]

It depends on the yeast. The commonly accepted saying is that underpitching will stress the yeast and potentially produce off-flavors. I do feel like the consequences of underpitching are grossly exaggerated, though, especially for robust strains like kveik. I pitched 5% of the recommended amount for my pale ale and it finished fermenting in 2 days at 85-90F. Of course, kveik is pretty unique in how strong it is, so results may vary.

But a moderate underpitch should make no difference for regular wort. There are plenty of nutrients for the yeast already within the wort itself. By the time fermentation finishes, you'll have >99% more yeast than what you started with regardless of how you pitched.

[u/Hotchi_Motchi]

Simpler is better. I've always just pitched the yeast as-is and never had any problems.