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Old 06-07-2012, 12:11 PM   #1201
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Also thinking of combining my lagering fridge with my kegorator to help save energy. Thinking about getting a large chest freezer and making it into a keezer w/ 5 taps. I'd like to get something to store 10-12 kegs, any idea how big of a freezer I'd need? 14cu? 19cu? 24cu?


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Old 06-07-2012, 12:12 PM   #1202
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Happen to have a copy of this chart? I always make a 1L starter from my stored slury but sounds like I might not need to.

Also you really trust distilled water? I boil water on the stove in a flask and cool but its a PITA for washing yeast.
I have a copy in excel that I could get over to you.

I used to boil like crazy and do a starter, etc. Then I stopped with that malarkey (have been doing it like this for about a year now with no issues). If I go through the PITA of washing the yeast, my reward is no starters and instant access on brew day. That is unless of course I am using a new yeast, or I decided to restart a 1056/WLP001 after it has seen a few generations. I usually go 3-4 generations.

Once I get say 6-8 jars of washed yeast with 1/2 nich or less compacted in the bottom, I pour off the distilled water and combine all the yeast into one mason jar. Top with distilled water , then let it compact again in the refridge. This method works great and allows me to have a lot of strains on demand (ready to direct pitch) by using WAY less space in my refridge (that was the reason I tried this method).


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Old 06-07-2012, 12:21 PM   #1203
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Just emailed you a copy.

My assumptions are listed but let me know if you have questions.
Assumption: 1 liter starter makes 150 Billions cells from 1 vial
20 billion cells per gram if 100 percent viable.
I Used 80-90% (x.17)

The chart works REALLY well. Loosely based off mr malty and other resources for pitch rates. Also, if the viability seems low, just slightly over pitch (year old yeast).
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Old 06-07-2012, 12:38 PM   #1204
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Cidah could you email me a copy?

I too wash my yeast. Right now I have a cal ale on the 9th gen with no noticeable off favors.
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Old 06-07-2012, 01:06 PM   #1205
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I would like a copy Cidah
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Old 06-07-2012, 01:22 PM   #1206
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I have used this:

http://www.yeastcalc.com/index.html

With good success. Helps with stepping up.
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Old 06-07-2012, 01:45 PM   #1207
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Quote:
Originally Posted by CidahMastah View Post
I have a copy in excel that I could get over to you.

I used to boil like crazy and do a starter, etc. Then I stopped with that malarkey (have been doing it like this for about a year now with no issues). If I go through the PITA of washing the yeast, my reward is no starters and instant access on brew day. That is unless of course I am using a new yeast, or I decided to restart a 1056/WLP001 after it has seen a few generations. I usually go 3-4 generations.

Once I get say 6-8 jars of washed yeast with 1/2 nich or less compacted in the bottom, I pour off the distilled water and combine all the yeast into one mason jar. Top with distilled water , then let it compact again in the refridge. This method works great and allows me to have a lot of strains on demand (ready to direct pitch) by using WAY less space in my refridge (that was the reason I tried this method).
How do you estimate the amount of cells you have?
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Old 06-07-2012, 01:46 PM   #1208
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mparsons and bellinmi88 - no problem - I will try to dig up your emails from the buy and send a copy over. The sheet is set up for 11g batches, but you can adjust for what you need (it ain't rocket science ).

jbsengineer - My sheet offers an estimate of billions of yeast cells by a gram weight of yeast slurry. That is the main difference in it. All the other calculators offer cells etc. by a factor of starters and packets/ vials. With this sheet I have been able to estimate how much gram weight of yeast slurry to use from my mason jar full of slurry without making a starter.
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Old 06-07-2012, 01:47 PM   #1209
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Quote:
Originally Posted by jeffb418 View Post
Also thinking of combining my lagering fridge with my kegorator to help save energy. Thinking about getting a large chest freezer and making it into a keezer w/ 5 taps. I'd like to get something to store 10-12 kegs, any idea how big of a freezer I'd need? 14cu? 19cu? 24cu?
10x10 Walk in. (Just dreaming. But, I have an upstairs refrigerator half full of washed yeast, a basement refrigerator used as a fermentation chamber, a basement upright freezer half full of hops and frozen bottles (used for keg->bottle), and another small refrigerator that was used as a keggerator but I use just as a heated fermentation chamber since the compressor broke.) I also have a keezer upstairs (the GE 7.0Cu ft) which I use to hold my serving kegs.

Maybe I need the multi-zone gizmo that Cidah is talking about!
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Old 06-07-2012, 01:53 PM   #1210
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Quote:
Originally Posted by jbsengineer View Post
How do you estimate the amount of cells you have?
I estimated by determining the gram weight of slurry needed with the following assumptions:

Assumption: 1 liter starter makes 150 Billions cells from 1 vial
20 billion cells per gram if 100 percent viable.
I Used 80-90% (x.17)

So my sheet allows me to determine starter size base on 1 vial of yeast, etc (just like a mr malty or like jbsengineers link, etc.). So that part is not new. The new part is the gram weight of the slurry.

So I have it set up based on an estimated percentage of viability of the yeast (from what I have read) and by gravity of the brew. For a lager I typically double the pitching rate posted (or more if I have it).

when money frees up I do plan on making my own walk in cooler out of an AC unit. It will be for food and brew storage.


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