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Microsopes are the quickest of the more affordable ways for home brewers to count cells. It alsos allows you to count cells that clump together b/c you are looking at the cells. There are staining techniques that can help you to identify dead cells. While they are not perfect they are...

thanks for that info. Do you know how this growth rate is defined? I.e what do the 2 and 2.5 mean? Kai

This gives some insight into the work I'm doing right now: http://braukaiser.com/blog/blog/2012/11/03/estimating-yeast-growth/ The problem with the yeast calculators out there is that there is very little information on the research that supports their models. To my knowledge there are 2 major...

I'm not willing to jump to this conclusion. Kai

I think our posts crossed each other. I mentioned an experiment were I saw 70% more growth simply from having a foil over and not an airlock. That experiment was done with 250 ml in a 500 ml flask. So there was lots of headspace in both cases.

GUB, I was asking out of curiosity to see if there was any particular reason to your methods. I have seem some differences based on crush, but they were not all that large. I use a coffee grinder for my experiments and the result correlate reasonably well with the actual mashes. This...

Don't put to much trust into these yeast calculators. there are many factors for yeast growth that are not considered. I also think that the Mr malty calculator underestimates yeast growth in stirred starters for lower innoculation rates. Kai

There is a difference in growth between having an airlock and simply having a foil cover. I recently did an experiment where I had 2 stirred yeast cultures next to each other. Same yeast, same wort, same innoculation rate. Difference was only foil cover vs. airlock. The foil covered starter...

Thanks for sharing GUB, When you say lightly crushed malt, is this how you usually crush the malt when you use it? You also mashed with 2.5 l/kg. I think the pH values TH are using coming from my work and I mashed them with 4 l/kg. It may matter a little. Kai

A.J, I didn't see it like that. My response was rather long b/c I saw it as an opportunity to outline my position on this. I agree that users should understand the limitations and don't trust the models too much. There seem to be two sides to this. A water calculator needs to be simple enough...

+1 on daskin's comments. the idea of a stir plate is to keep the yeast suspended, expell CO2 and increase the O2 pick-up from the headspace. Kai

Let me add my point of view here since this is something I have worked on for a few years now. based on my research I have reworked the SRM to mash pH formula and it does seem to work fairly well once one makes the distinction between color from dark roasted malts and color from other malts...

I think you are correct with respect to the version that is available in the US. I think it is not even brewed in Germany Thanks. He kept advertising this blog post on twitter and after a few times I just had to say something. Kai

I built a holder for my pH meter that also holds an old pill bottle with cut out top. That's where I keep the probe submerged in storage solution. It makes sense to ensure a tight fit of the probe to reduce evaporation. Kai

I don't think the German version is since that hop extract is not RHG compatible. Kai

If its this BeerSmith article that you are talking about: http://beersmith.com/blog/2008/10/05/beer-ph-hard-water-treatment-for-brewing/ I have to say that it is one of the worst articles on mash pH out there. I made a comment to that extent and am surprised it made it past review and got...

Most likely you are getting lower conversion efficiency from the wheat and your beers are not as "wheaty" as planned. The extract potential for wheat malt is generally the same compared to regular malts. You may have to mill your wheat finer or mash longer. Kai

That’s possible. I only stated that a lowe mash pH can lead to a higher beer pH but it doesn’t have to be like that. There are lots of factors that go into beer pH. To add to A.J’s comments, I don’t see a pH difference between a fully carbonated and somewhat carbonated beer. If that was the...

The amount of yeast in suspension will depend on the strain, residual fermentation activity and time. But the yeast in the cake still has pretty good access to the beer. It’s not just the top layer that is in contact with the wort. Nutrients (things to be cleaned up) do diffuse into the...

Here is my suggestion for the changes you need to make. The formula is on the left and the right shows comments: IF( L19 actual RA >B23 target RA , 3.785 *C23 mash water volume *F23 additional effective hardness /50...