HOMEBREW Digest #5922 Fri 23 March 2012

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  "Homebrew taste" ("Mike Maag")
  Volume of a starter for a lager (Mike Schwartz)

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---------------------------------------------------------------------- Date: Fri, 23 Mar 2012 05:20:57 -0500 From: "Mike Maag" <mikemaag at comcast.net> Subject: "Homebrew taste" In my experience, "homebrew taste" has been from old stale extract, and/or hot-side airation. The flavor is usually described as "wet cardboard". Mike Maag Shenendoah Valley Return to table of contents
Date: Fri, 23 Mar 2012 09:21:45 -0500 From: Mike Schwartz <mjs at seadogboats.com> Subject: Volume of a starter for a lager Art McGregor asked about the volume of a starter for a lager. The required pitching rate depends mainly on ale/lager and OG. Two good tools for determining required pitching rates and what you have are: http://yeastcalc.com/ and http://www.mrmalty.com/calc/calc.html In the book Yeast by White and Zainasheff they state that yeast in a vial that has sat upright until the yeast packs in the bottom (like a White Labs tube) the density is approximately 8 billion cells/ml. This would be the same density for your saved yeast if it has settled. There's a lot of good info in that book. You will find reference to pitching rates of roughly .75 million cells/ml/degree plato for ales and 1.5 for lagers from several sources. The first site linked above would let you calculate the approximate number of cells that you have after your fermentation if you assume it worked like a starter and you collected all the yeast. Mike Schwartz Beer Barons of Milwaukee beerbarons.org worldofbeerfestival.com Return to table of contents
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