Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How much yeast in my Ball Jar?
Reply
 
Thread Tools
Old 02-14-2013, 04:52 PM   #11
Rehlgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 174
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Hadn't really thought about it. I was hoping that they would be in good shape since I pitched onto such a large cake.


Rehlgood is offline
 
Reply With Quote
Old 02-14-2013, 04:57 PM   #12
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

FYI, the title of this post made me LOL like a school child...guess I never completely grew up...


__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Old 02-14-2013, 05:00 PM   #13
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

If you washed, then your non-yeast % should be low. I'd go with about 2b/ml concentration. You may want some nutrient.
__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Old 02-14-2013, 05:16 PM   #14
thadius856
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
thadius856's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Marysville
Posts: 2,277
Liked 666 Times on 260 Posts
Likes Given: 155

Default

Quote:
Originally Posted by thirstyutahn View Post
I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there.
Well I would assume he would say that, considering MrMalty's is based off his own work. YeastCalc too.
__________________
Was this post helpful? Don't forget to click 'Like'!

Thadius Miller, Project Manager -> RaspberryPints

Before you build a keezer, look at this!
Chest Freezer Spec Sheets and Layout Drawings (15 models and counting)
thadius856 is offline
 
Reply With Quote
Old 02-14-2013, 05:54 PM   #15
thirstyutahn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Ogden, Utah
Posts: 147
Liked 7 Times on 5 Posts
Likes Given: 1

Default

Yeah but at the same time he doesnt benefit from you using it. A lot of people switch the bars all the way to thick yeast and 0 non yeast and it would be a mistake. They think well I rinsed it and it looks really solid and then end up underpitching by a good amount.
thirstyutahn is offline
 
Reply With Quote
Old 02-14-2013, 06:35 PM   #16
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

Quote:
Originally Posted by thirstyutahn View Post
Yeah but at the same time he doesnt benefit from you using it. A lot of people switch the bars all the way to thick yeast and 0 non yeast and it would be a mistake. They think well I rinsed it and it looks really solid and then end up underpitching by a good amount.
That's true. I end up looking at the yeast and how gritty it is, plus take into account what beer it came from. Light beer w/o much hops? Probably less non-yeast %. Dark, hoppy beer w/dry hops? A lot of non-yeast. Thick slurry if it's been settling for a week or more, if it was a cake.
__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Old 02-14-2013, 07:23 PM   #17
exhorns
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
exhorns's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Long Island, NY
Posts: 24
Default

Simple answer? As much as will fit after your ball(s) are in it. Sorry. Childish but couldn't resist.
__________________
Bottled: Kit IPA
On Tap: Light Lager, Blue Moon Clone, Mexican Lager, American Pale Ale
Primary: Light Lager 2.0
exhorns is offline
 
Reply With Quote
Old 02-14-2013, 07:25 PM   #18
thadius856
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
thadius856's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Marysville
Posts: 2,277
Liked 666 Times on 260 Posts
Likes Given: 155

Default

Quote:
Originally Posted by tre9er View Post
That's true. I end up looking at the yeast and how gritty it is, plus take into account what beer it came from. Light beer w/o much hops? Probably less non-yeast %. Dark, hoppy beer w/dry hops? A lot of non-yeast. Thick slurry if it's been settling for a week or more, if it was a cake.
Don't forget, non-yeast % also includes liquid (wort) between the yeast cells, so it's really asking about compaction as well.
__________________
Was this post helpful? Don't forget to click 'Like'!

Thadius Miller, Project Manager -> RaspberryPints

Before you build a keezer, look at this!
Chest Freezer Spec Sheets and Layout Drawings (15 models and counting)
thadius856 is offline
 
Reply With Quote
Old 02-14-2013, 07:31 PM   #19
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,639
Liked 277 Times on 224 Posts
Likes Given: 1252

Default

No way do you have 18 billion cells/ml...it's impossible!

1-2 billion cells per ml is what most sources are saying.

I use 1 billion/ml so I find that in 1 cup of slurry I have around 230 billion cells which is more than enough for a 5 gallon batch of medium gravity beers without a starter. I use a starter if the yeast is over 1 week old.
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale
Jayhem is offline
 
Reply With Quote
Old 02-14-2013, 08:00 PM   #20
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 238 Times on 197 Posts
Likes Given: 35

Default

Quote:
Originally Posted by thadius856 View Post
Don't forget, non-yeast % also includes liquid (wort) between the yeast cells, so it's really asking about compaction as well.
Well, I take that as thickness of slurry, actually, or concentration of yeast in what I'm calling the slurry (the "solids" at the bottom). If I've just had it sitting a few days I know it's not very compact. After a few weeks or more in the fridge it tends to compact down nicely and I call that somewhere in the 3/4 or 2/3 "thick slurry", so around 3b cells/ml.

The non-yeast % to me is trub and hops, which again, based on what beer I harvested from, were there dry hops, how much grit is there in the slurry, what color is the slurry, etc. I try to come up with that. I think that I get close enough to what's "actual".


__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Home Made Jiuqu or dried yeast ball for Rice wine! Arpolis Wine Making Forum 27 12-04-2013 07:03 PM
ball lock disconnect collar fell off and ball bearings fell out medley Bottling/Kegging 6 03-01-2013 03:01 AM
I always wondered how much yeast was in my ball jar steveg5555 Fermentation & Yeast 2 02-03-2013 07:31 PM
Cornelius ball lock keg not pressurizing receiving Co2 through ball lock disconnect tubbydonut Equipment/Sanitation 0 11-21-2012 12:55 PM
Blichmann ball valves vs More Beer ball valves Wenzelbrew Equipment/Sanitation 7 03-07-2011 03:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS