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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  "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 



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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



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