New Homebrewing Calculators at yeastcalc.co

[stpug]

It's a very worthy effort in my opinion - I like it!!
Functions pretty well on my droid using puffin. The top bar/banner/menu thing floats up an doesn't come back when I scroll down but it doesn't bother me.

Good job!

 

[cjgenever]

I've always assumed that the viability calculator on the "Repitching from Slurry" tab didn't apply to washed yeast. I assumed it meant harvested yeast as in take a jar of the yeast cake at the bottom of the fermentor and use that. If you look at the viability calculator it drops rapidly until about day 53 when it's at 10% which is where it stays for a year where it drops to 1%. That seems to aggressive for what I've heard from rinsed yeast, but I'd love to be corrected.

So I've always used the liquid yeast tab for viability calculations on rinsed yeast.

no corrections here. I haven't played with it enough to say otherwise. I've always assumed rinsed yeast to have the same viability as slurry. I didn't think that removing the break material would really make a difference. I realize that hops are detrimental to microorganisms, is that the reasoning? I no longer have particulate hop matter of any real consequence in my wort, so I haven't considered this.

Sent from my SCH-R970 using Home Brew mobile app

 

[Yuri_Rage]

geobotsar, please stop spamming the site with links to your project in multiple threads. Additionally, multiple user accounts are against the terms of use.

 

[mtnagel]

no corrections here. I haven't played with it enough to say otherwise. I've always assumed rinsed yeast to have the same viability as slurry. I didn't think that removing the break material would really make a difference. I realize that hops are detrimental to microorganisms, is that the reasoning? I no longer have particulate hop matter of any real consequence in my wort, so I haven't considered this.

Sent from my SCH-R970 using Home Brew mobile app

I'm basing it on the fact that many people report being able to restart rinsed yeast after 6 months or even a year. Maybe there truly is only 10% viability after 6ish week though and they are working up from that.

 

[cjgenever]

geobotsar, please stop spamming the site with links to your project in multiple threads. Additionally, multiple user accounts are against the terms of use.

I am avoiding being argumentative here... don't want my post deleted again. I noticed that the above quote was edited. The original was worded in a way that was argumentative and angry

I am not sure what other thread there is on this, but I think this is important. This site is providing useful assistance that no other site is providing to me. The op is asking the end user for help giving us what we want. I am not condoning breaking the rules here. I really have no idea what the deal is. I do know that taking steps to stop this thread would be a disservice to the users of this forum.

Sent from my SCH-R970 using Home Brew mobile app

 

[cjgenever]

I'm basing it on the fact that many people report being able to restart rinsed yeast after 6 months or even a year. Maybe there truly is only 10% viability after 6ish week though and they are working up from that.

Not arguing here, simply conversing
I'm recalling a brew strong episode where they were talking about collected slurry and how it dropped viability drastically after one to two weeks. They started the episode talking about collecting and rising the yeast. The slurry options on Mr malty go from almost pure yeast cake to lot of non yeast solids and water.

I'll stop hijacking this thread now.

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[mtnagel]

I'm not arguing either I want to know the answer too. Any idea which episode it was?

 

[cjgenever]

I'll need to get back to you on that. I've listened to every episode, so there all kinda jumbled in my head!

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[geobotsar]

Thanks for your help guys, Yuri i'll be sure not to start a thread again so i wont break any rules. Although i wouldnt consider a thread with so many replies spamming. I apologize if my tone is argumentative
cjgenever i added the Plato dropdown in ABV calculator
I usually rinse and store my yeast in the freezer. I had the wrong impression that rinsed yeast would last in the fridge for 2-3 weeks, but i was wrong, this was for slurry not being washed. I think the viability calculator on mr malty is for commercial yeast only, since it has the production date, i dont think it applies for all the tabs below it, not sure though

 

[Pappers_]

Thanks for your help guys, Yuri i'll be sure not to start a thread again so i wont break any rules. Although i wouldnt consider a thread with so many replies spamming. I apologize if my tone is argumentative

No, your starting multiple threads promoting your site is spamming. No more warnings.

 

[Pappers_]

I am avoiding being argumentative here... don't want my post deleted again. I noticed that the above quote was edited. The original was worded in a way that was argumentative and angry

Yes, having to clean up multiple threads and posts spamming a site from multiple alt id's ticks me off, too. Move along.

 

[stpug]

geobotsar, your project is a very worthy effort and is coming along VERY nicely. I've already replaced my usual speed dial with yours because yours accomplishes so much more. I commend you for your effort and will continue to follow your development. You may have made some unusual choices to get here but you're human, and everyone makes mistakes - no need to be publicly flogged for it.

My recommendation to you would be to be careful with your usage of branded materials. The Wyeast tube, the Coopers LME can, and even the name 'Yeastcalc'. Don't use other companies images, likenesses, photos without prior permission. This is as much for them as it is for you and me. I personally wouldn't want my business name being plastered on another website unless there is a connection or permission has been obtained. I also know that Wyeast wouldn't give you the permission to use their image on your website so it doesn't bode well for me when I see it there. The same can be said for the use of the term 'Yeastcalc' which is why folks here took such objection when you created a user account named 'yeastcalc' - and even about the fact that you created a website basically named the same (yeastcalc.co). The true original and only 'yeastcalc' is Dustin Sullivan; anyone else trying to use the moniker is simply plagiarizing his name and confusing matters. I don't believe this is your intention. I believe you are trying to fill a void and give back to the brewing community, and using name recognition works fairly quickly. Afterall, TallDan put up some YeastCalc placeholder websites too and those were posted (spammed) in several threads on yeast so folks could easily find them. At this point, your tools go way beyond a simple yeast propagation calculators and while the name 'YeastCalc' is familiar, I believe you would find a better following under a new original name. Just my opinion of course.

Keep up the good work. It's shaping up nicely.

 

[sweetcell]

apologies if this has already been asked:

on the pitching calculator, why do you offer of the option of specifying "Gravity of Starter", if it doesn't make a difference?

changing the default 1.037 to 1.010 or 1.099 doesn't influence the number of resulting (grown) cell. i would get rid of that field.

also, on the Priming Sugar calculator there is a typo: "Mapple Syrup" (should be "Maple")

 

[geobotsar]

Thanks for your comments stpug, they are appreciated and noted. Ill be sure to change the images very soon, and maybe the domain name in the near future.you are correct, the website started as i placeholder for the flash cslculator and transformed to something else, maybe something that would be better with another name. sweetcell the gravity makes a difference on the braikaiser's formulas.thanks for the typo correction.

 

[cjgenever]

I'm not arguing either I want to know the answer too. Any idea which episode it was?

I was wrong...

There were two episodes. One was yeast washing and the other was repitching yeast. They stated that not rinsing the yeast caused a drastic reduction in viability. The reasons they gave were

1) the trub contains some food for the yeast. If there is a small bit of food they will not go dormant and continue to use up their reserves.

2) boiled water is low in o2. Using boiled water and being careful not to reintroduce o2 into it while rinsing will aid in putting them to 'sleep'. If they have o2 they will, once again, continue to use up their reserves.

Sent from my SCH-R970 using Home Brew mobile app

 

[stpug]

I was wrong...

There were two episodes. One was yeast washing and the other was repitching yeast. They stated that not rinsing the yeast caused a drastic reduction in viability. The reasons they gave were

1) the trub contains some food for the yeast. If there is a small bit of food they will not go dormant and continue to use up their reserves.

2) boiled water is low in o2. Using boiled water and being careful not to reintroduce o2 into it while rinsing will aid in putting them to 'sleep'. If they have o2 they will, once again, continue to use up their reserves.

Sent from my SCH-R970 using Home Brew mobile app

Very interesting, and this corresponds with my experience with cleaning out really old yeast. The yeast stored under beer was in much worse condition than the yeast stored under boiled water. For short term, I still prefer beer but for long term I think I'll go back to sterile water.

 

[mtnagel]

I was wrong...

There were two episodes. One was yeast washing and the other was repitching yeast. They stated that not rinsing the yeast caused a drastic reduction in viability. The reasons they gave were

1) the trub contains some food for the yeast. If there is a small bit of food they will not go dormant and continue to use up their reserves.

2) boiled water is low in o2. Using boiled water and being careful not to reintroduce o2 into it while rinsing will aid in putting them to 'sleep'. If they have o2 they will, once again, continue to use up their reserves.

Sent from my SCH-R970 using Home Brew mobile app

Thanks for reporting back!

 

[cjgenever]

Bump...

I purchased the Mr malty app for android. I figured that even if I didn't like it jz deserved my money for all the great info I've received via brew strong and can you Brew it.

The app was so bad it was insulting. I expected that it would be a mobile version of the Mr malty pitching calculators. There was almost nothing there! It was $5 for the lightest app I've ever bought. And the text ran off the screen. I had to rotate my phone to read all the text, but when I did I scrolled up to find i could no longer view the top of the page and needed to tip my screen again! F-ing garbage!

Anyway, it made me think of this thread and how much I appreciate having a mobile friendly calculator that works (brewers friend doesn't calculate properly unless you use inputs within a narrow range of what they expect, and returns false results rather than an error if you do so