German Brewing

Because I think it tastes better and it still attenuates fully

I have to wonder if you're overpitching. I had some experiences a while back where malt flavor suffered because of that. Could also explain why you have so much yeast in suspension.

yes, and from what I understand there is an increase in sulfur production caused by overpitching. I am curious, however, because Kunze specifies a much higher pitch rate. Perhaps the smaller scale allows yeast to stay in suspension longer therefore fermenting fast/healthy/flavorful fermentation can be done with lower pitch rates?

I will experiment a little with that. Thanks

I have a Kellerbier in primary right now using WLP 830 and it is a mad sulfur bomb right now. I pitched a solid quart of slurry from my previous batch and your comments make me wonder if that was an over pitch.

As Techbrau suggested trying a different yeast might be better then changing your fermenter etc. I've simply shortened my serving/lagering keg dip tubes by ~0.5in and lager at least 2 weeks before tapping the keg. Beer is always brilliantly clear (by 4 weeks) and I've never gotten autolysis from what yeast settles after spunding which is typically about 1/8in layer. I use 835 and 2206 depending on what's available.

Has anybody used WLP 860 (Helles) much with these processes? I used it once last year (pre-Low O2) on a Helles and it was great, but I'm curious how it performs with Low )2 practices.

Should work fine, it's augustiners yeast if I recall. Imperial yeast has the same strain, but in larger,cheaper packs, so that's what I use in rotation with 2206.

860 performed really well for me, just took a little longer to clear up than 835.

Thanks.