I posted a couple threads but decided to delete and just combined them.
Fermentor temp control. A couple batches back I tried taping my thermal probe to the fermentor under some foam insulation. It worked pretty good for that fermentor but not sure it helped the other two. So I went back to ambient thermal probe placement. But, I've arranged my brewing so I can do a planned ramp up. I've been brewing with 2112, 1728, and 1084, all at 55°. The lager comes out perfect, the Scottish is a little too clean and the Irish is even more clean. So what I'm trying is brewing them each a day apart, starting with the lager. So right now the 2112 is at high krausen, the 1728 is getting there, and I just pitched the 1084. I expect the krausen will start falling on the 2112 about the time the 1084 is peaking. Then I'll start a 2° per day ramp up. My hope is to prevent the lager from dropping temp while giving the Irish a bit higher temp so it's not so super clean. Thoughts?
The other post I had was about estimating volume of a repitch. I've used Mr Malty in the past, Brewer's Friend lately. It just seems to me that, since I don't plate my yeast and don't know my cell count, its kind of an educated guess. I've found that a small ball park estimate that works for me is some simple math based on the OG. For ales I take the gravity units, add a zero to the end and Multiply by. 5. So 1.050 is 500*.5=250 ml repitch. For lagers I multiply by. 75. 1.050 is 500*.75=375 ml repitch. Handy if your smartphone is in the house. Thoughts?