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Old 05-01-2013, 11:55 AM   #11
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Quote:
Originally Posted by arborman View Post
That might be it! I did not add the yeast in the recipe window. I'll do that now and see if it changes anything. Should I even bother with the starter page?
It's probably a useful tool, but since I repitch slurry often, I just use mrmalty.com for the pitching calculator.


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Old 05-01-2013, 02:18 PM   #12
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Quote:
Originally Posted by Pratzie
When u added the yeast, did u put in the packaging date? ie is the viability high or low on it?
I did add the date, which was Jan 27th. But, my starter size was based off the date


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Old 05-01-2013, 02:44 PM   #13
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I just use the yeast tool to figure out how many yeast cells I have/need to determine my starter size. It's never changed my ABV calculations.
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Old 05-01-2013, 02:52 PM   #14
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Hello, Im using a mac too, I don't know if that is a factor, Im still learning BeerSmith but have noticed some things that don't make sense too.

I think Yooper and Glynn hit the nail on the head with this, Is it maybe "diluting" the beer with the volume of the starter?, and the starter changed abv because it took into consideration the attenuation of the yeast, I also believe its adding the volume of your starter to the recipe, thus watering down your recipe, the two combined could make quite a difference in the abv in the recipe.

If you figure it out Please let us know, I don't use the yeastcalc ether, I tried it and it was changing my numbers too, so I just add yeast to the recipe and that seems to work properly.

Cheers
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Old 05-01-2013, 03:16 PM   #15
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Which yeast are you using? Beersmith calculates the estimated ABV based on the attenuation range of the strain.

Let's say you start the recipe with grain, hops and no yeast. The estimated ABV is 7% before you add yeast to the recipe. When you add the yeast, the 7% value may increase, decrease or stay the same depending on the attenuation range of the strain.

Don't worry about it not being identical to yeast calc or any other calculator, but it should be fairly close.
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Old 05-01-2013, 03:19 PM   #16
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If you posted your recipe, we can see if your problem can be duplicated by other users.
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Old 05-01-2013, 11:02 PM   #17
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Quote:
Originally Posted by Randy_Bugger View Post
Which yeast are you using? Beersmith calculates the estimated ABV based on the attenuation range of the strain.

Let's say you start the recipe with grain, hops and no yeast. The estimated ABV is 7% before you add yeast to the recipe. When you add the yeast, the 7% value may increase, decrease or stay the same depending on the attenuation range of the strain.

Don't worry about it not being identical to yeast calc or any other calculator, but it should be fairly close.
thats exactly the point i was making only not as well
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Old 05-02-2013, 12:46 AM   #18
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Ok, so heres my recipe:

Its a mirror pond clone that I found here on HBT

6 gallon batch, 90 min boil, 68% efficiency

10lb 13oz Maris Otter
1lb 2.3 oz c40
4.6oz carapils
.75 oz cascade 85 min
.95 oz cascade 15 min
.95 oz cascade 10 min
.95 oz cascade 5 min
.95 oz cascade 1 min
Whirfloc at 15 min
1 oz. cascade dry hop
White labs english ale yeast, date of 6/27/13. Made a 1.5 liter starter to get the cells I needed.

Ive played around more with the yeast starter tab in this recipe folder.... I cannot get the ABV to the number I want when the yeast is listed, so It is looking like its basing it off the age of the yeast?

If I raise my OG so I can hit my ABV I'm looking for, will that even work? I mean, if the yeast can only attenuate so much, wont that just mean I will hit a higher FG number? Ugh, not sure what to do here....
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Old 05-02-2013, 12:54 AM   #19
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You bought your yeast in the future?

What ABV are you getting? What do you want to get?
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Old 05-02-2013, 01:07 AM   #20
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I get 5.6 ABV. That is pretty much what Mirror Pond is, right?

OG is 1.052
FG is 1.010


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