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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Calculator for stepped starters
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Old 10-26-2011, 06:47 AM   #1
Sulli
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Default Calculator for stepped starters

YeastCalc


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Old 10-26-2011, 09:45 AM   #2
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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.


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Old 10-26-2011, 10:08 AM   #3
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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.
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Old 10-26-2011, 02:27 PM   #4
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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.
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Old 10-26-2011, 02:39 PM   #5
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Looks cool
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Old 10-26-2011, 04:28 PM   #6
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Great work!
This is same as .xls version from before?
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Old 10-26-2011, 04:30 PM   #7
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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?
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Old 10-26-2011, 04:38 PM   #8
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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.
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Old 10-26-2011, 04:43 PM   #9
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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.
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Old 10-26-2011, 07:16 PM   #10
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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......


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