tag:blogger.com,1999:blog-8066877917844499643.post5733872567500013851..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Malt Whisky Barrel Wheat Trippelbock The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-51036418402425044122012-10-08T17:23:29.765-04:002012-10-08T17:23:29.765-04:00Geez another error. Never comment without my morni...Geez another error. Never comment without my morning coffee.<br /><br />18 million should be 18 billion...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35373153143099093632012-10-08T09:56:29.215-04:002012-10-08T09:56:29.215-04:00oopps - made a bit of an error in my last statemne...oopps - made a bit of an error in my last statemnet.<br /><br />" That means the fastest rate growth occurs earlier when the yeast DON'T snese limiting substrate."<br /><br />JAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40931579308900023382012-10-08T09:54:47.212-04:002012-10-08T09:54:47.212-04:00In a sense. Yeast growth kinetics is not linear, b...In a sense. Yeast growth kinetics is not linear, but exponential. That means the fastest rate growth occurs earlier when the yeast do snese limiting substrate.<br /><br />So if you start with 100 billion cells and pitch 1 liter of stirred starter wort (1.040), it is very hard to double the amount of cells you have (linear). When I do this I get about 180 billion cells max. However, when I take 1/10th of this starter (18 million cells) and make another 1 liter starter I get close to 150 billion cells (exponential). This would be the equivalent of taking a smack pack and adding it to 3-4 liter starter (I have to check mr malty on this).<br /><br />So the initial cell count is important, but just as long as there is not too many cells.<br /><br />I really should write up a post about this.<br /><br />JAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17786457060083267802012-10-05T20:34:08.074-04:002012-10-05T20:34:08.074-04:00Good to know. Are you saying the the initial cell ...Good to know. Are you saying the the initial cell count has nothing to do with the total number of cells (given the same volume, gravity, and method)? The second step was in 1.060 wort, rather than my usual 1.040, so hopefully that gave them more substrate to grow on.<br /><br />Happily the gravity of the beer has been dropping to about where I expected it to. As of Tuesday it was down to 1.040. Still a small krausen, hoping it gets down to 1.025-1.030. Should be ready to go into the barrel by Wednesday when I head to Denver.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47154383216095756692012-10-05T11:43:01.167-04:002012-10-05T11:43:01.167-04:00Hi Mike,
Actaully, I think you may have underpitc...Hi Mike,<br /><br />Actaully, I think you may have underpitched more than you think. You are spot on for those cell counts with the first 1.5 liter starter but you won't get much yeast growth in the second starter the way you did it.<br /><br />The ideal conditions for growing yeast in stepped starters is a 1:10 dilution in cells. Without diluting that first starter, there will be not enough substrate (sugars) in the culture to grow more yeast. You basically maintained the culture and fermeneted it. You need to have the subtrate in vast excess to get great growth, hence the 1:10 dilution.<br /><br />So what I normally do is when my second starter is ready to go, I'll 1/10th of my first starter and use that to inoculate. I'll then cold crash the first while the second starter is going. When the second starter is done, then I'll decant and add back to the first. You can then use this for a third starter, etc...<br /><br />When I do this I can sometimes get 800 billion cells in 3 liters (depends on strain of coruse)/<br /><br />JAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46903366855084610922012-10-02T06:33:04.822-04:002012-10-02T06:33:04.822-04:00Gravity points are pretty easy to deal with mathem...Gravity points are pretty easy to deal with mathematically. One gallon of 1.055 runnings will add 55 points. So dividing them by the volume of the batch gives you their gravity contribution, 55/5.8=9.5. You just need to extend the boil to ensure you get down to your target volume as well. This method only really works for strong beers, lower alcohol beers won't have final runnings that are nearly as dense.<br /><br />I have a fridge with a digital temperature controller. The increase doesn't have to be that precise, but you always want the temperature to be rising towards the end of fermentation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42026430362733628852012-10-01T23:44:20.776-04:002012-10-01T23:44:20.776-04:00Really enjoy the blog!
What kind of temperature c...Really enjoy the blog!<br /><br />What kind of temperature control setup do you use to make these kind of precise 1-degree-per-day temperature changes during the fermentation?RJnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48666017121526738312012-10-01T23:00:30.914-04:002012-10-01T23:00:30.914-04:00I never would have thought to collect some more wo...I never would have thought to collect some more wort from the mash and boil it down. Cheaper than using extract to make up the difference for sure. <br /><br />Sorry for the n00b question but where you able to calculate that your gallon of 1.055 wort was boiled down was going to concentrate down to make up for your low pre boil gravity?Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.com