Calculator for stepped starters - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Calculator for stepped starters

Reply
 
Thread Tools
Old 10-26-2011, 06:47 AM   #1
Sulli
 
Sulli's Avatar
Recipes 
 
Mar 2008
Salt Lake City, Utah
Posts: 395
Liked 35 Times on 18 Posts



YeastCalc

2
People Like This 
Reply With Quote
Old 10-26-2011, 09:45 AM   #2
SwampassJ
 
SwampassJ's Avatar
Recipes 
 
Mar 2010
Coral Springs, FL
Posts: 2,163
Liked 39 Times on 35 Posts


Quote:
Originally Posted by Sulli View Post
Very nice. Now I don't have to fiddle with Mr. Malty to figure out how to much starter is needed to turn 1 pack into 3 packs and in turn the 3 packs into a sizeable starter to 500 billion for a lager anymore.
__________________
BLAH BLAH BLAH

 
Reply With Quote
Old 10-26-2011, 10:08 AM   #3
el_caro
Recipes 
 
Feb 2011
, Australia
Posts: 607
Liked 34 Times on 29 Posts


Nice one Sulli.

Wish it had an option for working with small samples (slants or various quantities of frozen yeast). Also working with quantities of washed yeast.

 
Reply With Quote
Old 10-26-2011, 02:27 PM   #4
Sulli
 
Sulli's Avatar
Recipes 
 
Mar 2008
Salt Lake City, Utah
Posts: 395
Liked 35 Times on 18 Posts


Quote:
Originally Posted by el_caro View Post
Nice one Sulli.

Wish it had an option for working with small samples (slants or various quantities of frozen yeast). Also working with quantities of washed yeast.
if you know the approximate cell count of your sample, you can just enter it in manually. Then set the calendar date to any date in the future. The viability will then be 100%, and it will calculate the growth rate from whatever you have plugged into the initial cell count box.

 
Reply With Quote
Old 10-26-2011, 02:39 PM   #5
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,938
Liked 3212 Times on 1896 Posts


Looks cool
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 10-26-2011, 04:28 PM   #6
diS
 
diS's Avatar
Recipes 
 
Apr 2011
Croatia
Posts: 997
Liked 49 Times on 46 Posts


Great work!
This is same as .xls version from before?

 
Reply With Quote
Old 10-26-2011, 04:30 PM   #7
Cromwell
Recipes 
 
Aug 2011
Thousand Oaks, CA
Posts: 778
Liked 74 Times on 60 Posts


This is nice. However, it doesn't seem to take into account the amount of time the starter is allowed to grow, only the volume of the starter. Am I missing something?
__________________
Primary: Beer / Secondary: Beer / Lagering: Old beer.

 
Reply With Quote
Old 10-26-2011, 04:38 PM   #8
Sulli
 
Sulli's Avatar
Recipes 
 
Mar 2008
Salt Lake City, Utah
Posts: 395
Liked 35 Times on 18 Posts


Quote:
Originally Posted by diS View Post
Great work!
This is same as .xls version from before?
Thanks diS, the .xls was the prototype, I thought it would be nice to have it accessible via the web, so anyone can use it.

 
Reply With Quote
Old 10-26-2011, 04:43 PM   #9
Sulli
 
Sulli's Avatar
Recipes 
 
Mar 2008
Salt Lake City, Utah
Posts: 395
Liked 35 Times on 18 Posts


Quote:
Originally Posted by Cromwell View Post
This is nice. However, it doesn't seem to take into account the amount of time the starter is allowed to grow, only the volume of the starter. Am I missing something?
normally, if your doing a stepped starter, you want the starter to ferment out completely before stepping up, this usually takes between 12 and 24 hrs, depending on temperature, oxygenation, viability, etc..
I also feel that it is best to chill and decant the spent wort before stepping, this avoids having to deal with upping the gravity of the next addition to compensate for dilution of the sugars from the fermented wort.

 
Reply With Quote
Old 10-26-2011, 07:16 PM   #10
StMarcos
Recipes 
 
Apr 2008
Sebastopol, CA
Posts: 978
Liked 35 Times on 28 Posts


What am I doing wrong? I entered 16G of 1.062 ale. Starting with a tenth of a pack (10 billion cells)

0.1L stirplate, then
1L stirplate, then
8L O2....

All the other fields are reading 0......

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast growth calculator? terrapinj Fermentation & Yeast 33 02-21-2012 04:07 AM
Another Mr Malty Pitching Calculator Adam78K Fermentation & Yeast 4 04-08-2011 03:22 PM
Mr. Malty calculator question GRHunter Fermentation & Yeast 5 11-04-2010 11:09 PM
Pitch Calculator WormBoy Fermentation & Yeast 1 04-14-2010 05:28 PM
stepped fermentation, 65 to 77 F MattHollingsworth Fermentation & Yeast 0 01-15-2010 09:50 PM


Forum Jump