Recent content by SMc0724

Got it.

Culbetron, I obviously still have a lot to learn about yeast. I was not aware of improved viability of 05 by pitching in primary. Where can I learn and read about this? I can certainly pitch with cake, but was going with suggestions (to pitch at secondary) I've read elsewhere. Thanks.

Can I just assume that 4-5 points will need to be converted? That equates to about 50-100 billion cells or one or two packets. ???

I'm trying to determine how much Safale 05 to add in secondary to finish a 12% ABV Barleywine. By finish, I mean I'll use 05 after an S04 & Notty yeast cake from a wheat IPA, does it's work. I know S04&Notty cake will not function well above about 9% ABV, so the S05 will finish above 9%. The...

My bet is water. I use distilled water. Extract adds sufficient minerals for yeast. Add a bit of nutrients for good measure. Good luck.

Jukas, I used the "Repitching from Slurry" tab on Mr. Malty. My dates were both 10/27/2012. Otherwise, I used default values.

Agreed, and it does, as you state, effect the quantity of fermentables, hence it effects the math. :-) Again agreed, I am introducing the idea of "potentially fermentable" as a quantitative variable, for lack of a better term (if you prefer another term, I'm open), to describe that set of...

thanks. mrmalty site says 10% viable; yeastcalc says 45% viable. That is a big difference. Is this just a wild a** guess, or what?

Sorry, which calc sites?

aj, Would you agree with the following statement? Use of Balling's "formula is fine for those who wish to go to the trouble to compute TE (whose real value lies in determining attenuation) which is only a small fraction of brewers. Others want a simpler, quicker route to determining alcoholic...

Is all the harvested yeast still viable after a month? 2 months? 6 months? 1 year? In other words, using 1.5 billion yeast cells per mL, as given by Daniels, are all 1.5 billion cells still active and viable?

OK, I will look into it.

dbsmith, thanks, very good idea. Another option would be to decrease/increase the value of LAP based on the personal system. It is a bit of a guess anyway. :-)

Gavagai, that post on beertech is also available in homebrewtalk at https://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361/?referrerid=0. Based on his work, it seems reasonable to make some simple assumptions about fermentability based on Lovibond value. Also, I have...

Gavagai, as I noted in the OP, there is published information out there for what I call LAP (I saw your referenced Web page before posting the OP). However, that page does not demonstrate how to incorporate the mathematics of all the unfermentables.