October 22nd 2pm $20 donation goes to Fort Lauderdale Firefighters Benevolent Association Sick & Injured fund.
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Is there a way to "import" the 2015 BJCP guidelines to all my previous recipes saved in Beersmith? Or, do I have to manually change it to every single recipe?
http://www.mcmaster.com/#5180k17/=xfoot6
Looking to replace some of my "red" co2 tubing with something that is a bit more flexible at low temps....is this a good choice?
Also wondering on the clamping situation (compression fittings?) want to use a simple worm clamps, nothing requiring...
I'm planning on doing a IIPA 10 gal batch & splitting it and doing 5 gal as a Mango IIPA....my question is with the mango.....my plan was to split the beer 5/4 gal in fermenters and add 1 gal of fresh mango juice after initial ferment slows to the 4 gal fermenter to avoid any pulp etc....
Is...
Gotcha. I wasn't going to start with.5B cells.....just an observation......probably more like 20B at the least....that would fine to do a 1.5L + 1.5L......right?
But the differance between 50B & .5B yeast cells to start is only 10B (221B vs 211B) after a 1.5L stirplate, so my starting count can be very small as long as i make a good starter, right?
I was just revisiting my old thread playing around with the yeast calculator...and according to it, my initial yeast count hardly matters at all, right?
For instance, if i start with 50B cells @ 20% viability make a 1.5 L starter=221B viable cells
If i start with .5B cells @ 20% viability...
Great info! Thanks man.
I was in the ballpark before....but seeing how that yeast calculator works really helps. It will save me on yeast and DME by just changing my ##'s around and doing a "step up" instead of 2 separate starters.....Always learning!
So.....if my washed yeast looks like this ~1.5oz=44ml=105 (2.4 / ml) billion cells would be my start point?
If it's 2 mo old that gives me 59% viability and 61.95 billion cells and so on from there????:confused: