Newest Threads

**dstar26t** · 07-15-2012, 04:27 PM

I did a cell count of a new vial and an 8 day 500mL starter on a stirplate.

The new vial had 8.65 Billion cells and the starter had 150 Billion cells

New vial (click to enlarge):

500mL starter (click to enlarge):

You can see the morphology change once it's put into a starter. Some of the cells start to chain together and elongate. It also had incredible growth, a sacch strain would grow to ~60 Billion under the same conditions.

barrooze · 07-15-2012, 05:08 PM

Quote:

Originally Posted by dstar26t

I did a cell count of a new vial and an 8 day 500mL starter on a stirplate.

What OG did your starter have?

**dstar26t** · 07-15-2012, 05:22 PM

1.035

pohldogg · 07-15-2012, 07:28 PM

You got over 15X growth on a half liter starter? That just seems like a whole lot.

**dstar26t** · 07-15-2012, 07:36 PM

I didn't monitor the growth over the entire 8 days but Chad Y. has talked about Brett going through up to 3 growth phases in 1 starter. It also makes sense considering when people pitch it like sacch from a 1 or 2 liter starter, even though the cell count in 1 vial is extremely low, fermentation is still vigorous.

**Quaker** · 07-15-2012, 07:39 PM

The amount of yeast in the vial is visibly minuscule. Yet the resultant yeast cake produced in my 1.5L starter was completely on par with a sacc. strain starter from one vial. That's just anecdotal info, but therefore I don't have a hard time believing dstar's results.

**dstar26t** · 07-15-2012, 07:56 PM

Chad Y. got slightly more growth with the Drie strain from a 500 mL propagation...25 Billion up to 450 Billion, 17 doublings vs. my 16.3. My starter was at 24C and his was 28C.

http://www.brettanomycesproject.com/dissertation/propagation-and-batch-culture-growth/propagation-results/

**JLem** · 07-17-2012, 01:02 AM

Quote:

Originally Posted by JLem

Mike - I am 2 weeks into my fermentation and am at 73% attenuation. I started at 1.045, after 5 days I was down to 1.020, and now, after 14 days, I am at 1.012. I started the fermentation at 70°F. After taking a reading on day 5 I ramped it up to 75°F. I am hoping it will drop another several points to 1.010 at least. I'd feel better at 1.008.

Aroma and taste are tending towards ripe tropical fruit. Perhaps less crisp than it was at my last sampling on day 5.

Here's a pic of how things look in the fermenter (Day 14):

Well, I'm 3 weeks in and I'm still sitting at 1.012ish (maybe 1.011). Looks like it isn't dropping much more, at least not quickly. I'm going to let it go until the end of the week, dry hop, and then bottle it sometime next week (assuming everything continues on its current course).

digitalbullet · 07-18-2012, 05:07 AM

At 2 weeks in the primary I went from 1.058 to 1.008 (86% attenuation). I don't have a fridge temp control, but I submerged the Carboy in an ice chest with water and was able to maintain temp between 65 and 70 degrees

**pjk49202** · 07-20-2012, 06:22 PM

I will be pulling 2 gallons of Belgian Golden Strong Ale I'm brewing today to try the Brett Trois out. Looking forward to the results.