Best calculator I've seen so far. You just saved my brew.
@DontStopBrent
3 жыл бұрын
Freaking awesome video, even if you’re a gram dude! Why aren’t you making vids now?!!! Get your ass back in the game! This is AWESOME!
@rs872
7 жыл бұрын
Dude!!! This is fantastic! Thanks!!! 🍻
@joescopo8933
Жыл бұрын
Hello, great video, btw. I've never made a yeast starter because I'm fairly new to brewing. My question is, are the calculations on this calculator the same for brewing a lager using traditional lager temps during fermentation vs. pressure fermentation at room temp? I don't know if I would need more or less yeast when fermenting under pressure. Thanks.
@ObsessedBrewing
Жыл бұрын
Hey Joe! I'll be honest, I've never done a pressure fermentation. However, I've read/listened to a lot of brewers talk about it and one thing has been very clear: it stresses the yeast to varying degrees. Of course the next question is "How much?" The universal caveat applies: "it depends". The amount of stress caused is dependent on several variables like how much pressure, yeast quantity/health/strain, temperature, gravity, volume, vessel geometry, etc. I'm almost certain that the calculations from yeastcalc do not take pressure into consideration. I'm also almost certain that you wouldn't want less yeast for a pressure fermentation. On the contrary, I would guess that you would want more yeast for pressure fermentation. My thought would be that the yeast would be under some level of stress and it would be better to have more yeast than less. It's difficult to overpitch lagers unless you're really trying to, so aim higher than you think you need. If it were me, I would start with the amount recommended by the calculator (or a little higher) and then adjust upward on future batches if it seemed like a problem. The most likely indicator of a problem would be under-attenuation, but that can also be caused by poor aeration, poor yeast health, and others. There are so many variables to think about when brewing, but that's the exciting part! The possibilities are endless! Brew often and with intention. Over time you'll gain more control of the variables and be able to wield them like an artist wields brushes, paints, and canvases to create a physical manifestation of what is in your mind. Welcome to this amazing hobby of homebrewing!
@joescopo8933
Жыл бұрын
@Obsessed Brewing , Thank you, I was kind of thinking the same. I'll just go with what the calculator says and go from there. Appreciate it.
@DavidHeathHomebrew
8 жыл бұрын
An interesting video. Just one thing...Why would you make a starter with the same SG of your beer? All sources suggest 1,030 to 1,040 no matter what the SG of the beer.
@ObsessedBrewing
8 жыл бұрын
+David Heath Hi David, I don't worry too much about the gravity of the starter wort when I'm using a vial of healthy yeast from White Labs. Sometimes I'll do the gravity of my beer, which has always been below 1.055 anyway, and other times I'll just make it 1.040 because I already know the proportions. When I grow up yeast from bottle dregs or when using an expired vial from White Labs, I'll pay closer attention to the starter gravity because the yeast are most likely very unhealthy. On page 128-129 of "Yeast: The Practical Guide to Beer Fermentation" (White & Zainasheff), is a diagram showing how labs typically propagate their yeast. It shows that they will typically use 1000ml of 12-16°P (1.048-1.065 SG) wort during their steps from 10ml, 100ml, 1000ml, 10L and then to the brewery for them to propagate further. This suggests to me that a healthy culture can handle wort of that strength and will also have a higher yield in cell count after the starter is attenuated. As the "Yeast" book points out more than once, yeast health is priority number 1, and yeast cell count is priority number 2. When I'm confident that the health is high, I can push them a little harder to increase yield. Of course, a larger flask capable of handling a higher volume of 1.040 wort would do pretty much the same thing as explained on pages 139-144. If you're interested, you can pick up the book here: amzn.to/21fZf49 Hope that that's helpful! Happy brewing and cheers!
@DavidHeathHomebrew
8 жыл бұрын
Thanks for the information, much appreciated :) Check out my channel for brewing videos :)
@jamesburke3024
8 жыл бұрын
Hi, I was wondering if I make a yeast starter how do I know/calculate my specific gravity? Is there a equation for the grain bill? Thanks and your videos are very helpful.
@jamesburke3024
8 жыл бұрын
+Casey Sousa thanks Casey. Ill plug it in and let you know thanks!!!
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