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Old 04-11-2014, 08:04 PM   #11
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Originally Posted by JDGator View Post
so how much yeast did you get then?
I should have said 'slurry' instead of yeast. I have no idea how much yeast is in there. I just guestimate and dump about 1/3 of a yeast cake (maybe 1 to 1.5 cups) of slurry into my new wort.

I should also add I've only done this twice and both beers are in the secondary, so I don't really know that much what I'm talking about. They fermented fine at least.
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Old 04-11-2014, 08:17 PM   #12
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No biggy. Looking at the pics i should have known what you meant!!


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Old 04-11-2014, 08:48 PM   #13
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Just played with mrmalty for a second, setting batch size to 10g, og to 1.06, concentraction all the way to the left and % trub all the way to the right I get a maximum suggested volume as about 0.6 Quarts...
Do you not trust mrmalty exactly, or am I reading this wrong? Maybe you do a multiplicative factor of the suggested amount?

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Old 04-12-2014, 08:07 PM   #14
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Just played with mrmalty for a second, setting batch size to 10g, og to 1.06, concentraction all the way to the left and % trub all the way to the right I get a maximum suggested volume as about 0.6 Quarts...
Do you not trust mrmalty exactly, or am I reading this wrong? Maybe you do a multiplicative factor of the suggested amount?
That seems about right. I let it sit until the next brewday, decant the spent beer right before pitching, and I calculate mine as "thick" slurry.
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Old 04-12-2014, 08:32 PM   #15
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<<<< Or with a quick rinse it'll look like this.

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