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  1. phattysbox

    Microscopy pictures - Are those Brett?

    Looks like Brett to me. Maybe Brett L. Only one way to find out - brew a test batch!
  2. phattysbox

    Second Pitching Rate Experiment

    Yup - I was close to choosing a weizen strain when I did the experiment. J
  3. phattysbox

    Second Pitching Rate Experiment

    The fermentation was kept at a constant 71F. Should have mentioned that. You know some people have said that the spread is too wide. I tend to disagree depending on the situation. For example, pitching one smack into a HUGE beer (1.090 and up) would reflect the underpitch. The overpitch...
  4. phattysbox

    Second Pitching Rate Experiment

    Hey all, Did a second pitching rate experiment with Wyeast 3522 and got some interesting results. Some feedback from Garrett Oliver as well. http://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/ Open to discussions! J
  5. phattysbox

    Leaving kettle trub behind...

    This is an interesting way to do it but sounds cumbersome and prone to infection. Also, I guess your limited to using buckets?
  6. phattysbox

    Leaving kettle trub behind...

    Hi all, got some questions. I have a 10 gallon Blichmann boilermaker and my main issue is leaving all the kettle trub behind after wort is cooled and transfered to primary fermentation vessel. For me, there is always a significant carry over from the kettle and I need ways to get around...
  7. phattysbox

    Pitching Rate Experiment: 2nd attempt

    Hey Everyone, https://www.homebrewtalk.com/f163/yeast-overpitch-underpitch-experiment-microbiologist-284819/ This thread was getting a bit big so I'm starting another one. I've decided to repeat the pitching rate experiment. Check out the link below for details...
  8. phattysbox

    Microscopy pictures - Are those Brett?

    Was the beer spontaneously fermented? You could have something other than Brett. Perhaps Pichia, Klockera, or even Candida... The larger cells in the middle might not be yeast, but rather acrospores. They may be haploid and are in the sexual (as opposed to asexual budding yeast) state of...
  9. phattysbox

    Microscopy pictures - Are those Brett?

    Actually, we have been talking back and forth a bit. I'll have to say, those cells look they belong to Dekkara. However, its hard to say what strain. If the beer was not spontaneously fermented, good chance it can be traced back to some commercial version of Dekkara. If it was, you could have...
  10. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    Unless you mean for your target beer - I'll have to disagree. While this is perfect target for fermenting wort, growing yeast cells needs a much higher pitching rate. So we don't get confused, I'll call the starter pitch rate the "inoculation rate" For the starter, you want a inoculation rate...
  11. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    1:10 dilution is what I find to be the best dilution to obtain the maximal yield in yeast growth. This number can vary from person to person. Some say 1:5 others 1:20. The 1:10 dilution gives you the ideal cells/ml once a starter has reached confluency. I will bet serious money that this is how...
  12. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    The most important thing to do when stepping starters is not to add too much yeast to the next starter. This will inhibit growth and the yeast will just ferment the starter. Keeping the density the same to the next starter will add more yeast to that starter. Or at least that's what I think...
  13. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    As for the math - this was just an example and complete estimate. Could be less, or it could be more depending on how you make your starter. Keep in mind that even if you follow something like Mr. Malty exactly, you might not get the EXACT number. You might be close, and you may be over or...
  14. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    1) You could do either - just as long as when you go to the next step you take 1/10th of the starter volume. Sorry I didn't make that clearer before. 2) The gravity of a wyeast pack would be very low since it is pure concentrated yeast. I never break the wort "smack" pack as its not...
  15. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    Hey Everyone, sorry for the delay, but here are the results. Work has been super busy and time for writing blog posts is becoming scarce. http://sciencebrewer.com/2012/01/11/pitching-rate-experiment-results/
  16. phattysbox

    Long lag time for lager yeast?

    OK, this is good to hear. I figured this may be the case but wanted to check. Next time I might pitch at higher temps.
  17. phattysbox

    Long lag time for lager yeast?

    So I've heard pitching lower than 60F is OK. Also, I pitched plenty of yeast for the batch
  18. phattysbox

    Long lag time for lager yeast?

    Hhhhmmm... Good ol' plastic bucket. I guess I'm used to looking at the satisfying belch of a blow-off tube. There is no gas evolution coming from my vessel I guess would be a more accurate statement.
  19. phattysbox

    Long lag time for lager yeast?

    Brewed up a strongish-bock two days ago and absolutely no activity yet in the fermentor. This is my second lager and the same thing happened with my Bohemian Pils. The beer turned out fine but I was surprised with the long lag time (2.5 days before activity). My main question: do you all...
  20. phattysbox

    Yeast Overpitch/Underpitch Experiment From a Microbiologist

    You are absolutely correct and no you're not off your rocker...:p However, that involves determining all of the variables of a logistic equation for a particular yeast strain. For example, one would need to know the growth kinetics at exponential phase (i.e. the slope of curve which is...
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