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I trust the recommended pitching rates although they should not be seen as a dogma. Brewers are welcome to experiment. Kai

At this point I’m only saying that they don’t reflect my observations from targeted experiments and practical yeast propagation. If you say that they have been working for brewers because they improved brewer’s beers I would say that they do that very well. Simply making a starter...

Thanks bdh, I would need to add something that inhibits yeast growth. That usually involves some toxic chemical. Kai

check this out: http://braukaiser.com/wiki/index.php?title=Microscope_use_in_brewing

The lower growth at lower pitching rates is something I only observed in still starters but not in stirred starters. That meas that for stirred starters stepping up from 2L into 4L should grow as much as starting with 2+4 = 6 L. Check out the braukaiser model in the Brewer's Friend yeast growth...

Even with a microscope you'll need a selective growth medium to monitor beer spoilers. The problem is that even very low populations of these can leaf to of flavors. These small populations can't easily be seen under a microscope. Many people think that one can check for infections with a...

The original question was about mash pH. The water pH reduction is generally only of interest for sparge water. most calculators can do that. Kai

yes, there is not much useful information in that report. Kai

I was about to do some water forensics and reconstruct the missing Ca, Mg and HCO3 from this but I then noticed that hardness has an average of 76 with a maximum of 452 !! That's a rather wide swing and I suspect that you get water from different sources. Most likely a mix of ground and...

Yes, the alkalinity of this water is a bit high, but it should not be too high for amber beers with some acidulated malt. What kind of strips are you using? One way to reduce the alkalinity in your water would be the use of slaked lime or boiling the water. I can see that the residual...

Thanks. Woodlandbrew, When using a foil covered starter on a stir plate have observed a growth of about 1.4 Billion cells per gram of extract. Because all yeast cells have equal access to the nutrients, and possibly more available O2, stirred starters behave differently than still...

I think you should be fine with one 4.5 L starter. Kai

Is that for 5 or 10 gal? I don't think you need 2 packs of yeast. Just add about 70g more DME ($0.60 worth) and you get the ~100 B you got from the 2nd pack of yeast. Kai

I let it suck in some air. I want to see small bubbles of air being swirled around the starter. Kai

Isn't sidewalk chalk gypsum? :)

you made one user error, you entered acid malt with a type of base malt. You need to select "acidulated malt" I also changed the 2 row Lovibond to 3. I use 2 L for Pilsner and 3L for pale malt. The new pH prediction is now 5.54...

They can also have different sweetspots for accuracy. Kai

My calculator agrees fairly well with results from my own brewing as well as with the experiment data that I have run through the calculator so far. I have refrained from posting any competitive data between the Brewer's Friend calculator and Brun' Water since there is an apparent conflict of...