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How much yeast could a re-pitch pitch, if a re-pitch could re-pitch?

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  • How much yeast could a re-pitch pitch, if a re-pitch could re-pitch?

    Haha, ok try to make this fun for someone who is less poetic and more into math and chemistry than I.....

    The facts;
    Volume 175L
    Initial Pitch 124 G of Yeast US-05 (Dry)
    Beer Style American Pale Ale
    SG, 1.045
    FG, 1.010
    Fermentation Temp 65F.

    I'm running 3 Gens of each initial 124 G dry pitch. I bottom crop on day 7 before my dry hop. The first week flocculation is amazing and I get almost 2 full jugs of yeast, about 3000G before it starts to become mixed with beer. I don't want to be over or under pitching obviously and I know on my 2nd Re-pitch that the flocculation is not as good so I will need more.

    I'm not looking for anything crazy accurate here, but anyone who can use this info to come up with a calculation somewhere close to how many grams of sullry I should be re-pitching would be awesome!



    Volt
    Last edited by voltage; 03-28-2016, 07:43 AM.
    Leigh Davison
    Head Brewer, Partner & Beer Alchemist @ Schoolhouse Brewery
    Windsor, Nova Scotia
    "The Beer with Class"

  • #2
    Quick and dirty: mr malty yeast calculator


    Sent from my iPhone using Tapatalk

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    • #3
      I'll check it out! This is great! Looks like ML not grams but I can work with this....
      Last edited by voltage; 03-28-2016, 07:50 AM.
      Leigh Davison
      Head Brewer, Partner & Beer Alchemist @ Schoolhouse Brewery
      Windsor, Nova Scotia
      "The Beer with Class"

      Comment


      • #4
        Originally posted by voltage View Post
        I'll check it out! This is great! Looks like ML not grams but I can work with this....
        It also looks like , according to Mr Malty you are over pitching your initial pitch, only calls for 73g for your batch size and OG.
        Slurry repitch of 670ml -

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        • #5
          for 250l batch (2bbl) at 1.050-60 OG. I'll pitch about 200g dry US-05 or 4l of slurry that settles out to 70% solids and 30% beer on top. If that make sense.
          Prost!
          Eric Brandjes
          Cole Street Brewery
          Enumclaw, WA

          Comment


          • #6
            This is a very helpful tool everyone. It's also nice to see the numbers others are using. I'm reading that book simply called "Yeast" but these quick and dirty facts are very beneficial.
            Leigh Davison
            Head Brewer, Partner & Beer Alchemist @ Schoolhouse Brewery
            Windsor, Nova Scotia
            "The Beer with Class"

            Comment


            • #7
              Using Mr malty will work well with the yeast book as JZ is part of both of them lol. Just remember that these online calculators are good estimates. You may have to tweak here and there if you aren't getting the results you are looking for.

              Sent from my SM-N910W8 using Tapatalk
              Cheers,

              Sean Goddard
              Brewmaster
              Whitewater Brewing Co. LTD

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