Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Just Washed yeast now what?

Reply
 
LinkBack Thread Tools
Old 03-10-2013, 09:45 PM   #11
flars
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Medford, WI
Posts: 2,929
Liked 369 Times on 338 Posts
Likes Given: 67

Default

Quote:
Originally Posted by christpuncher123 View Post
According to mrmalty the 90ml of 60% viability is half of what I need how do I get to the 237 billion cells I need? And how the hell did the 100 billion from the original smack pack finish the original beer?
Your original beer was 1.046. With fresh yeast you normally don't need a starter until you approach 1.060. I entered this into malty: Repitching from slurry tab. 1.046 OG. 5.0 gallons. Production date 3/3/2013. Used standard settings for yeast concentration and yeast percentage. Comes up with 90ml needed.
__________________
flars is online now
 
Reply With Quote Quick reply to this message
Old 03-10-2013, 10:22 PM   #12
christpuncher123
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Kingston, Ontario
Posts: 168
Liked 10 Times on 7 Posts
Likes Given: 2

Default

Actually batch size is 5.5 gallon beer was done on 02/24/2013 it sat for another couple of weeks after finished. O.G. Is supposed to be. 052 I had a low boiloff that day so I only hit 1.046. So from that production date size and og I need 173ml and 237 billion cells!

__________________
christpuncher123 is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2013, 11:36 PM   #13
climateboy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 459
Liked 7 Times on 6 Posts
Likes Given: 10

Default

Ok, I'm going to make a confession here. Mr. Malty be damned. I make starters, sometimes stepping them up if the brew is big or the yeast is old and then--hit my mash targets, add yeast nutrient, aerate the wort really well, control fermentation temperatures, and...my beer turns out delicious and attenuated to expectations. Our yeast labs our great, and if your fridge keeps good temperatures, I think the yeast degradation calculus on Mr. Malty is way out of whack. I used when I first started, never since, and have never had a problem.

__________________

"Mas vale bolo famoso que alcoholico anonimo."

Join DC Homebrewers


"Fermentation Without Representation"
(C)

climateboy is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 12:17 AM   #14
flars
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Medford, WI
Posts: 2,929
Liked 369 Times on 338 Posts
Likes Given: 67

Default

Quote:
Originally Posted by christpuncher123 View Post
Actually batch size is 5.5 gallon beer was done on 02/24/2013 it sat for another couple of weeks after finished. O.G. Is supposed to be. 052 I had a low boiloff that day so I only hit 1.046. So from that production date size and og I need 173ml and 237 billion cells!
I come up with different numbers. Unless I'm missing a lot, a one liter starter should be more than sufficient for your next brew. Check out these notes for malty.
http://www.mrmalty.com/calc/repitch.html
__________________
flars is online now
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 12:56 AM   #15
christpuncher123
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Kingston, Ontario
Posts: 168
Liked 10 Times on 7 Posts
Likes Given: 2

Default

http://www.mrmalty.com/calc/calc.html This is what I am Getting.
__________________
christpuncher123 is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 02:13 AM   #16
flars
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Medford, WI
Posts: 2,929
Liked 369 Times on 338 Posts
Likes Given: 67

Default

Quote:
Originally Posted by christpuncher123 View Post
http://www.mrmalty.com/calc/calc.html This is what I am Getting.
I tried this to, but the link won't show your data.
You have approximately180 billion cells; 87% viability. Viable cells 156.6 billion.
You need 200 billion cells.
A 1 liter starter with intermittent shaking will give you 251 billion cells.
I estimated 2 billion cells per milliliter for fresh yeast.
I have been worrying about this also. I've just started repitching yeast.
__________________
flars is online now
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 03:15 AM   #17
christpuncher123
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Kingston, Ontario
Posts: 168
Liked 10 Times on 7 Posts
Likes Given: 2

Default

I just Bit the bullet and spent $9 on ebay on the parts for a stir plate, LOL! It's amazing how much crap I have built for next to nothing or free for this hobby!

mr-malty.jpg  
__________________
christpuncher123 is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 08:58 PM   #18
Mdsutton
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Pompano Beach, FL
Posts: 206
Liked 12 Times on 11 Posts

Default

OK, Give list of parts from ebay, I need to build one too!

Thanks

__________________
Mdsutton is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
does a yeast starter from washed yeast count as a generation? msa8967 Fermentation & Yeast 1 10-03-2012 01:01 AM
Check out my yeast starters numbers and washed yeast picture, need help. cbehr Fermentation & Yeast 6 09-04-2012 10:27 PM
Is there anything different in making a yeast starter from washed lager yeast? msa8967 Fermentation & Yeast 6 01-28-2012 02:38 PM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM
Making a yeast starter from washed yeast. What are some physical signs of success? msa8967 All Grain & Partial Mash Brewing 8 03-16-2011 11:19 AM