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.
Great work!
This is same as .xls version from before?
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?
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......
Date should solve it.
I see that new thing is Final Fermentation parameters. What do you think, can we use it for roughly estimating yeast count gained after harvesting (after taking flocculation into account)?
What are the models for yeast growth that were used?
Ok, thanks. So, your calculator stops at 0.1 b/ml or 100 mil/ml, thus the effects of low inoculation rate is not a factor in its results.
I was trying to play around with the effects of low viability, and wasn't sure where the limit was.
Now, if I can figure out how to get Beersmith to produce the same results...
Ok, thanks. So, your calculator stops at 0.1 b/ml or 100 mil/ml, thus the effects of low inoculation rate is not a factor in its results.
I was trying to play around with the effects of low viability, and wasn't sure where the limit was.
Now, if I can figure out how to get Beersmith to produce the same results...
Okay...sorry if this is a silly question....
If I put 1.5L for Step 1, then 1.5 for step 2, does that mean I decanted and added another 1.5L of fresh starter wort, or that I poured an addition 1.5L on top of the original (so I would need a 3L flask in that case?
Great calculator, but I have a question.
What numbers do I use for this situation:
1st step: 1000ml/100g starter
2nd step: add another 1000ml/100g starter to it
3rd step: decant off the 2000ml of liquid, then add another 2000ml/200g starter to the yeast
The volume you enter in to each step is the amount of new wort added to the starter, whether you decant or not.
So for your example you would enter:
1 liter in the first step,
1 liter in the second step,
2 liter in the third step.
Ya, I tried that, but the second step shows 0 growth because the inoculation rate turned red. Now I see why, I had over 200 as a result.
Really, my problem is I have a 2 year old packet of dry I'm playing with, I really don't even know where to put my initial number since according to the chart, I don't have any viable yeast. After all 3 of the above steps, I have a solid 3/4" of yeast in the bottom of a gallon jug. I suppose I should transfer into my e-flask and figure out how many ml of yeast I have. Supposedly there are 4.5 billion in a ml of yeast solids, and about 25% that number when in a slurry, so I'll just go with 1 billion per ml and I should be safe. I'll probably divide it all into half-pint canning jars with 100ml in each and do a 1000ml starter for each brew.
You failed to mention you were working with dry yeast. The viability calculations in YeastCalc are built around the properties of liquid yeast, not dry yeast.
That said, everything I've read about dry yeast, leads me to believe you shouldn't make a starter with dry yeast, you should just rehydrate it in water and pitch. From White and Zainasheff's "Yeast" pg. 133: "Many experts suggest that placing dry yeast in a starter just depletes the cells reserves that the yeast manufacturer tries to build into their products. For dry yeast do a proper rehydration in tap water; do not make a starter."
I think I read somewhere that dry yeast loses about 2% viability per month, so assuming 100% viability 2 years ago, you should be around 48% viable cells. Assuming your using an 11.5 gram packet of yeast, which contains approximately 20 billion cells/ gram, you should have about 119 billion cells left in your packet of yeast.
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