Recent content by phattysbox

Looks like Brett to me. Maybe Brett L. Only one way to find out - brew a test batch!

Yup - I was close to choosing a weizen strain when I did the experiment. J

The fermentation was kept at a constant 71F. Should have mentioned that. You know some people have said that the spread is too wide. I tend to disagree depending on the situation. For example, pitching one smack into a HUGE beer (1.090 and up) would reflect the underpitch. The overpitch...

Hey all, Did a second pitching rate experiment with Wyeast 3522 and got some interesting results. Some feedback from Garrett Oliver as well. http://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/ Open to discussions! J

This is an interesting way to do it but sounds cumbersome and prone to infection. Also, I guess your limited to using buckets?

Hi all, got some questions. I have a 10 gallon Blichmann boilermaker and my main issue is leaving all the kettle trub behind after wort is cooled and transfered to primary fermentation vessel. For me, there is always a significant carry over from the kettle and I need ways to get around...

Hey Everyone, https://www.homebrewtalk.com/f163/yeast-overpitch-underpitch-experiment-microbiologist-284819/ This thread was getting a bit big so I'm starting another one. I've decided to repeat the pitching rate experiment. Check out the link below for details...

Was the beer spontaneously fermented? You could have something other than Brett. Perhaps Pichia, Klockera, or even Candida... The larger cells in the middle might not be yeast, but rather acrospores. They may be haploid and are in the sexual (as opposed to asexual budding yeast) state of...

Actually, we have been talking back and forth a bit. I'll have to say, those cells look they belong to Dekkara. However, its hard to say what strain. If the beer was not spontaneously fermented, good chance it can be traced back to some commercial version of Dekkara. If it was, you could have...

Unless you mean for your target beer - I'll have to disagree. While this is perfect target for fermenting wort, growing yeast cells needs a much higher pitching rate. So we don't get confused, I'll call the starter pitch rate the "inoculation rate" For the starter, you want a inoculation rate...

1:10 dilution is what I find to be the best dilution to obtain the maximal yield in yeast growth. This number can vary from person to person. Some say 1:5 others 1:20. The 1:10 dilution gives you the ideal cells/ml once a starter has reached confluency. I will bet serious money that this is how...

The most important thing to do when stepping starters is not to add too much yeast to the next starter. This will inhibit growth and the yeast will just ferment the starter. Keeping the density the same to the next starter will add more yeast to that starter. Or at least that's what I think...

As for the math - this was just an example and complete estimate. Could be less, or it could be more depending on how you make your starter. Keep in mind that even if you follow something like Mr. Malty exactly, you might not get the EXACT number. You might be close, and you may be over or...

1) You could do either - just as long as when you go to the next step you take 1/10th of the starter volume. Sorry I didn't make that clearer before. 2) The gravity of a wyeast pack would be very low since it is pure concentrated yeast. I never break the wort "smack" pack as its not...

Hey Everyone, sorry for the delay, but here are the results. Work has been super busy and time for writing blog posts is becoming scarce. http://sciencebrewer.com/2012/01/11/pitching-rate-experiment-results/