Yeast quantities

[Biernut]

I intend to be putting down a large AG brew shortly. I will be filling two sixty litre fermenters. Question is how much yeast should I pitch into a sixty litre fermenter. Do I use proportionate quantities as opposed to a 23 litre fermenter or would this be over doing it. Yeast type not quite sure yet, could be Wyeast, safale, or saflager.

[rwh]

Proportionate is fine. It's pretty hard to overdo it anyway.

[Trough Lolly]

If you're fermenting two sixty litre worts, I'd strongly recommend you use fresh, viable yeast that's either stepped up in a large starter or from fresh smack packs / tubes etc. You don't want to try to ferment with tired yeast that's going to be stressed in a large volume wort producing side effects to the flavour profile that you didn't want.

There are many variables to consider when determining your yeast quantity - fermenter geometry may be one of them...are you brewing a lager or ale?

Cheers,
TL

[Biernut]

Lager or Pils while I have the ambient temperature on side. I hear where you are coming from regarding yeast and this is one brew because of the quantity involved I don't need to stuff up on.