Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - woodlandbrew

Pages: 1 [2]
16
Yeast and Fermentation / Re: Yeast Starter for a 12 Gallon Batch
« on: December 27, 2012, 05:06:19 PM »
Every setup is a little different but the experiments done by Dr. Chris White at White labs indicate a "sweet spot" at 65 million per ml.  If you plot the data he collected as inoculation rate vs growth factor you will see it.

See the 9 Plato line on this chart:
http://woodlandbrew.blogspot.com/2012/12/how-many-cells-are-produced-by-starter.html

17
Yeast and Fermentation / Re: Yeast Starter for a 12 Gallon Batch
« on: December 26, 2012, 07:36:55 AM »
Mr. Malty and Yeast Calc are good tools.  I would skip entering the manufacture date.  They estimate viability very low compared to cell counts I have done.  Also, for yeast propagation, a single step of 4L might be a little large.  (It will take longer to generate the cells and use more DME per cell produced)  If you want to get the most yeast for your DME then the inoculation rate should be about 65 million cells per ml. 

If it were me, I would step it up dailiy based on cell counts, but if I didn't have a microscope I would do the following:

1) 1.5 liters with 150g of DME in a 5 liter container or larger.  Culture for one day on a stir plate.
2) add 1.5 liters of water and 300g of DME.  Culture for one day on a stir plate.
3) add 1 liter of water and 400g of DME.  Culture for two days on a stir plate.  Crash, measure slurry in ml.  Estimate 1 billion cells per ml.

18
Yeast and Fermentation / Re: ridonkulous AA%
« on: December 26, 2012, 07:27:40 AM »
A 90 minute mash is going to allow the Beta enzymes more time to work which means a more fermentable wort.  The mash temperature is a little on the low side as well.  Also, as was mentioned, the syrup will be nearly 100% fermentable.  Fermentation temperature also sounds a little high if you were going for a higher final gravity.  The numbers you are measuring sound reasonable.

Here's how I run the numbers:
http://woodlandbrew.blogspot.com/2012/12/final-gravity-in-recipe-formulation.html

19
Mr. Malty's viability by date is very conservative in my experience.  I over pitched by over ten times because of it recently. 

More details here:
http://woodlandbrew.blogspot.com/2012/11/counting-cells.html


20
Yeast and Fermentation / Re: Weirdness with Repitched 1214
« on: December 22, 2012, 04:02:04 PM »
160 ml of a thin slurry is likely about 160 billion cells.  If these were from a slurry that has been sitting for a several days the viability is likely wonderful, however the sterol reserves are likely low.  Which means you likely have enough yeast, but they will need a lot of oxygen to rebuild the sterol levels.  1ppm of oxygen is recommended for every degree Plato, so for a big beer you would need an O2 tank to get there.  Using air the saturation point is about 8ppm of dissolved oxygen.

21
All Grain Brewing / Re: BIAB efficiency
« on: December 22, 2012, 05:09:53 AM »
Normally I get about 80% efficiency but it depends on how much grain is in the mash.  Every system has it's limits.  For details see this: http://woodlandbrew.blogspot.com/2012/12/when-more-grain-doesnt-add-more-sugar.html

My pH normally comes in about 5.2-5.8 and I adjust to 5.2-5.4 with lactic acid.
This is a simple equation for lactic acid:
http://woodlandbrew.blogspot.com/2012/10/mash-ph.html

The vessel I use is a 16 qt pressure caner and it holds heat very well.  A strainer or oven rack on top makes sparging very simple. 

BIAB is the easiest way to make all grain beer that I have tried.  Especially for batches under 10 lbs of grain.
http://woodlandbrew.blogspot.com/2012/09/biab.html

22
Yeast and Fermentation / Re: An alternative to starters
« on: December 20, 2012, 10:12:05 AM »
Hello,

You guys bring up some good points.  I have edited the blog post a little incorporating your thoughts.  Thanks!

I didn't realize that Kai had done an article on this technique and that it is a German method.  I guess nothing is new.

Pages: 1 [2]