All,
It seems there is a wealth of resources for brewers about pitching by volume but not for pitching by weight. Our brewery has a yeast brink on load cells without an in-line flow meter. I am hoping that someone knows of any good resources for pitching by weight. I found a previous thread on Probrewer about this topic here:
One of the contributors (who has not been active on Probrewer for a year) listed a standard formula for determining pitch amount based on slurry density, pitch rate, brewlength, and OG to find BBLS of yeast needed then stated: "Mutliply this number [BBLS of yeast] by 31 then by 8.5 to give you pounds of yeast to pitch."
For the life of me, I can't figure out where the magical "8.5" in their equation came from or how you would convert gallons of yeast to lbs of yeast. Is there an approximate weight for a given volume of yeast slurry or a way to determine that for our yeast strains?
Any help is much appreciated.
Thank you,
PD
It seems there is a wealth of resources for brewers about pitching by volume but not for pitching by weight. Our brewery has a yeast brink on load cells without an in-line flow meter. I am hoping that someone knows of any good resources for pitching by weight. I found a previous thread on Probrewer about this topic here:
One of the contributors (who has not been active on Probrewer for a year) listed a standard formula for determining pitch amount based on slurry density, pitch rate, brewlength, and OG to find BBLS of yeast needed then stated: "Mutliply this number [BBLS of yeast] by 31 then by 8.5 to give you pounds of yeast to pitch."
For the life of me, I can't figure out where the magical "8.5" in their equation came from or how you would convert gallons of yeast to lbs of yeast. Is there an approximate weight for a given volume of yeast slurry or a way to determine that for our yeast strains?
Any help is much appreciated.
Thank you,
PD
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