TheLadybugTree
Well-Known Member
From my poking around in the last month I have come across a seemingly unspoken inconsistency. Depending which pitch rate calculator you use, the resulting size of starter or amount of slurry drastically differs.
Mr. Malty:
http://www.mrmalty.com/calc/calc.html
Default yeast concentration of slurry: 2.5 B/mL (ish)
Brewer's Friend:
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
Default yeast concentration of slurry: 1 B/mL (ish)
Both are great tools. Both give you the option to edit the setting of yeast concentration. But they have different defaults. It has a profound effect on pitch rate. I am currently planning my yeast for a milk stout and also an IIPA. With one calculation I can pitch straight slurry, with the other I need a starter. Granted, amount type of yeast, hardness of deposit, etc. plays a part in deciding this.
Can you guys 'pitch' in your ideas on yeast concentration? How do you gauge the concentration? I have been using 2.5 lately because I read something a long while back that has me believing it is a safe bet. Then I saw this:
http://beermusing.com/joomla/77-nhc...sheff-heretic-brewing-and-the-brewing-network
"Benchmarks for visually estimating concentration of yeast cells:
3 billion cells per ml – White Labs yeast vial, after shaking
8 billion cells per ml – White Labs yeast vial, before shaking
1 million cells per ml – 13 x 100 ml test tube, threshold between clear and slightly cloudy mass of 100 billion cells (clean, no water) is about 8 grams"
I am sure my cold crashed washed yeast is not as pure as White Labs. But it would definitely be similar in density. Maybe not 8 B, but certainly more dense than a shaked vial. What am I missing here? Can we have a good discussion about how to estimate the yeast concentration of a washed (rinsed) yeast cake? Pictures are helpful too if you can.
Here are my jars of s-05 washed yesterday and sitting in fridge over night:
About 200 mL of dense slurry in there. Yeast concentration will make a HUGE difference:
8 B/mL: 1600 (only need 1/4 of it)
2.5 B/mL: 500 billion cells (perfect pitch rate)
1B/mL: 200 billion cells (need starter)
What do you think?
Mr. Malty:
http://www.mrmalty.com/calc/calc.html
Default yeast concentration of slurry: 2.5 B/mL (ish)
Brewer's Friend:
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
Default yeast concentration of slurry: 1 B/mL (ish)
Both are great tools. Both give you the option to edit the setting of yeast concentration. But they have different defaults. It has a profound effect on pitch rate. I am currently planning my yeast for a milk stout and also an IIPA. With one calculation I can pitch straight slurry, with the other I need a starter. Granted, amount type of yeast, hardness of deposit, etc. plays a part in deciding this.
Can you guys 'pitch' in your ideas on yeast concentration? How do you gauge the concentration? I have been using 2.5 lately because I read something a long while back that has me believing it is a safe bet. Then I saw this:
http://beermusing.com/joomla/77-nhc...sheff-heretic-brewing-and-the-brewing-network
"Benchmarks for visually estimating concentration of yeast cells:
3 billion cells per ml – White Labs yeast vial, after shaking
8 billion cells per ml – White Labs yeast vial, before shaking
1 million cells per ml – 13 x 100 ml test tube, threshold between clear and slightly cloudy mass of 100 billion cells (clean, no water) is about 8 grams"
I am sure my cold crashed washed yeast is not as pure as White Labs. But it would definitely be similar in density. Maybe not 8 B, but certainly more dense than a shaked vial. What am I missing here? Can we have a good discussion about how to estimate the yeast concentration of a washed (rinsed) yeast cake? Pictures are helpful too if you can.
Here are my jars of s-05 washed yesterday and sitting in fridge over night:
About 200 mL of dense slurry in there. Yeast concentration will make a HUGE difference:
8 B/mL: 1600 (only need 1/4 of it)
2.5 B/mL: 500 billion cells (perfect pitch rate)
1B/mL: 200 billion cells (need starter)
What do you think?