Yeast pitch rate is believed by many to be one of the most important aspects of making good beer, and for the most part, this requires propagation in a starter. However, when fermenting with Kveik, some have claimed underpitching leads to the production of more desirable characteristics. In this episode, contributor Matt Del Fiacco joins Marshall to talk about pitch rate when using Kveik and the results of an xBmt on the topic.

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Yeast Pitch Rate: Impact Of Underpitching Kveik xBmt

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