The most modern and efficient ways of brewing beer in 2016, like «brew in a bag», «ice chill», «no chill». All about brewing beer - if you are not interested in automation this will still be a great read ![]() This results in healthier yeast at the end.This instructable will teach you how beer is made, how you can make beer, how to make an inexpensive brewery how to automate the brewery you made, and finally how to easily connect your brewery to wifi to collect important brewing data to your phone ! Check out his vid real quick to get the basic idea: If you had a 100% viable packet of 100B yeast, this means the smallest starter you would ideally make is 500mL-1L. It is also worth mentioning, ideally, the maximum inocculation rate is 100-200 billion yeast per litre of starter. If you dont have a stir plate, just click your applicable option. If you click the zamil zainacheff option in the aeration method drop down boxes it will use the same growth equations as the mr. I find the yeast calculator at the following link easier to use, especially for stepped starters. For example, if you were doing a 2 step starter and you started with a 500mL starter, the next step would ideally be 2.5-5L. I use Beersmith to calculate my starter size (IMO it handles the stirplate growth factor increase better than MrMalty, but that is another discussion) and it indicates a 4L starter should be adequate for a 1-month old pack of yeast for 20L 5 to 10 x is referring to the increase in size of your starter liquid, no the growth of the yeast. In reality your yeast will be some weeks old. So for a 1.050 lager I usually do a 1L starter followed by a 4L starter. For starters (excuse the pun) the minimum recommended starter size is typically 1L if you let the yeast ferment out, less than this and the yeast can end up less healthy than they started. For making a yeast starter from a fresh white labs/wyeast pack it is not so relevant IMO. This means the pitching rate is ideal for growth. For example you may start with 10mL starter then step up to 100mL then up to 1L when pitching very low numbers of yeast. It is more relevant for yeast propagation from slants/petri dishes/very old vials of yeast i.e., very low initial yeast numbers. My understanding is the 10-fold step is referring to the size of the starter volume. I have had a bit of a go at wyeast pitch rate growth calc but the imperial does my head in ![]() I also realise oxygen & nuetrients are very important I want to pitch cold so need the right starter for this Not sure I am on the right track here probably not please somebody So I would need a big flask (only have a 5L) to make this starter because I cant do a 2.5 Litre starter decant then do another 2.5 Litre because I am not stepping up in the right proportions for the best growth 5x for lagers 10x for ales Mr Malty doesnt give you a growth rate & says I need 5.14 Litres 1 pack for 463 billion cells So if I am right in my thinking a growth rate of 5x that would give me 8 Litres at 577 billion cells too much, inoculation rate 12 too low The optimal stepp up is between 5x to 10x Im presuming this is the growth rate Using a stir plate 5 Litres pitching rate 19.2 millions/ml gives me 465 billion cells at the finishĪfter reading a little bit on here ( yeast stepped starter calc by puffer) another thread about (confused about lagering times) Optimal pitching rate 18.5 million/ml, cells needed 464 billion Initial cell count 100 billion viable, viable cell count 96 billion I will be using wyeast 2206 lager yeast wort 25 Litres 1050 lets presume the yeast is the latest date ( I know this doesnt happen but just for theory sakes) ![]() I am going to brew a Munich Dunkel down the track so thought I'de play around with the yeast calc Ok having trouble understanding the yeast calc
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