when it's done.When's your book being released?
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The notion that home brewers can make beer better than commercial
#101
Posted 01 March 2013 - 11:33 AM
#102
Posted 01 March 2013 - 11:36 AM
Seriously, got an estimated date? You gonna send me an autographed copy?when it's done.
Edited by brewboy, 01 March 2013 - 11:37 AM.
#103
Posted 01 March 2013 - 11:44 AM
I've already discovered that it has little impact to my beers, so I'll continue on.
My gut tells me that is not a case of pitch rates do not matter.It is a case homebrewers do not under pitch as much as some people think.As In: Direct pitching a vial of White Labs is not a big sin against homebrewing.You should write a book
#104
Posted 04 March 2013 - 05:32 PM
#105
Posted 04 March 2013 - 08:04 PM
#106
Posted 04 March 2013 - 09:55 PM
I always make starters.I am still pretty amazed that anyone would say that pitch rate doesn't matter. There is a lot of research that says otherwise. My experience for sure says otherwise. If you are happy stressing out your yeast, don't bother using O2 either. It will still turn into beer. If that works for you, fine. I just question the logic of skipping the simple step of making a starter. By all means, brew how you want, but even if it "comes out fine", you could make it better. Also, Carlos, how did you create your own strain of yeast?
#107
Posted 05 March 2013 - 04:36 AM
I don't think pitching rates are all that important to good beer, but definitely fermentation temperature.
I'm glad to see that you do in fact think pitch rates are at least somewhat important in practice. if you want to argue about the correct pitch rate, fine. if you want to say that pitch rate doesn't matter that much, you are just plain wrong. there is a range where everything will generally work out all right sure but flavor profiles will change within this range. it's all about what you want the finished product to be like. once you have sanitation down yeast/fermentation is the most important thing to making good beer so I'm not sure why you think temperature is important but yeast pitching rates are notI always make starters.
#108
Posted 05 March 2013 - 05:15 AM
I guess I am missing something then. If the the pitch rate doesn't matter, why make a starter at all? Honest, not snarky questionI always make starters.
#109
Posted 05 March 2013 - 05:52 AM
I don't waste my time on a starter calculator that really means very little, You have no idea how many cells you have in your slurry unless you use a microscope and a hemocytometer. How can you possibly calculate the volume cells you need when you don't now what the cell concentration is in the your slurry.I either make what I feel is an adequate starter or pitch on a previous yeast cake.From that standpoint I don't always mae a starter. The previous batch is my starter.I guess I am missing something then. If the the pitch rate doesn't matter, why make a starter at all? Honest, not snarky question
#110
Posted 05 March 2013 - 06:00 AM
"Accurate and consistent pitch rates can be calculated after performing a cell count and viability test. When a microscope and proper lab equipment are not available, achieving proper pitch rates involves some guesswork and trial and error. With some simple guidelines to follow, a brewery without a lab can get consistent results when pitching harvested yeast.Estimates of cell counts can be made using percent yeast solids of the slurry. Percentage of yeast solids per volume of slurry can be estimated by allowing a sample to sediment under refrigeration and estimating the percent solids. Generally 40-60% yeast solids will correlate to 1.2 billion cells per ml. This will very with the yeast strain. By using this method with every brew, a brewer can achieve consistent pitch rates batch to batch resulting in a more consistent product. The following picture relates sedimentation to cell count."I don't waste my time on a starter calculator that really means very little, You have no idea how many cells you have in your slurry unless you use a microscope and a hemocytometer. How can you possibly calculate the volume cells you need when you don't now what the cell concentration is in the your slurry.I either make what I feel is an adequate starter or pitch on a previous yeast cake.From that standpoint I don't always mae a starter. The previous batch is my starter.
#111
Posted 05 March 2013 - 06:04 AM
Hey, that's exactly what I do.....achieving proper pitch rates involves some guesswork and trial and error
![;)](https://brews-bros.com/public/style_emoticons/default/wink.png)
#112
Posted 05 March 2013 - 06:53 AM
so you are saying you spend time with trial and error regarding pitching rates even though pitching rates aren't that important in your opinion? it seems like you created this backlash over nothing.Hey, that's exactly what I do.
#113
Posted 05 March 2013 - 06:56 AM
sort ofso you are saying you spend time with trial and error regarding pitching rates even though pitching rates aren't that important in your opinion? it seems like you created this backlash over nothing.
#114
Posted 05 March 2013 - 07:08 AM
Edited by brewboy, 05 March 2013 - 07:09 AM.
#115
Posted 05 March 2013 - 07:49 AM
Not Carlos, but a guy in my club is always coming up with different strains that he is making by mixing multiply strains together. Maybe he is referring to this.Also, Carlos, how did you create your own strain of yeast?
#116
Posted 05 March 2013 - 08:01 AM
I see where you're going with this. It's much the same as what I do. I generally make a 1.5 quart starter, not because its what a calculator says, more so that I use a 2 quart mason jar for my starters and that's what fits and I'm too cheep to buy a big flask. If I'm making a 1045 beer or lower I'll just pitch the pack/vial direct, if the beer is over 1060 I'll use a couple cups of slurry from a previous batch. YMMV but it works for me.What I'm saying is that I don't rely on a calculator and if I did, I'm sure that half the time it would say that I'm under pitching or over pitching, yet I still get good beer. If you'd like to take this to a personal bashing of me for presenting my ideas, please go for it and have a good time.
#117
Posted 05 March 2013 - 08:07 AM
And I'll bet your beer is good and consistent from batch to batch.I see where you're going with this. It's much the same as what I do. I generally make a 1.5 quart starter, not because its what a calculator says, more so that I use a 2 quart mason jar for my starters and that's what fits and I'm too cheep to buy a big flask. If I'm making a 1045 beer or lower I'll just pitch the pack/vial direct, if the beer is over 1060 I'll use a couple cups of slurry from a previous batch. YMMV but it works for me.
#118
Posted 05 March 2013 - 08:21 AM
Pointing out that your idea ("pitching rates don't matter") is unsupported by any evidence gathered by you or by others is not personal bashing. Looking at the evidence which supports a given idea is part of the discussion, and it's a crucial part IMHO.What I'm saying is that I don't rely on a calculator and if I did, I'm sure that half the time it would say that I'm under pitching or over pitching, yet I still get good beer. If you'd like to take this to a personal bashing of me for presenting my ideas, please go for it and have a good time.
#119
Posted 05 March 2013 - 08:29 AM
it seems like you created this backlash over nothing.
That first quote was uncalled for.Pointing out that your idea ("pitching rates don't matter") is unsupported by any evidence gathered by you or by others is not personal bashing. Looking at the evidence which supports a given idea is part of the discussion, and it's a crucial part IMHO.
#120
Posted 05 March 2013 - 08:39 AM
I don't think pitching rates are all that important to good beer, but definitely fermentation temperature.
If you're going to quote me, at least be accurate. I didn't say they "don't matter". Big difference.Pointing out that your idea ("pitching rates don't matter") is unsupported by any evidence gathered by you or by others is not personal bashing. Looking at the evidence which supports a given idea is part of the discussion, and it's a crucial part IMHO.
Edited by brewboy, 05 March 2013 - 08:40 AM.
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