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Thread: yeast propagation

  1. #1
    Join Date
    Sep 2011
    Location
    Custer, SD, USA
    Posts
    26

    yeast propagation

    I am opening a 3bbl brew pub and I am having some issues with yeast starting. I am wondering if anyone can lead me to a resource that can help me figure the amount of minimum amount of yeast to use in a 2-3bbl batch. my assumptions have been to get three 5 liter erlenmeyer flasks going on stir plates and then pitch. I am curious if this is even a possibility, I am open to anything I just need help with this for repeatability.

  2. #2
    Join Date
    Mar 2003
    Location
    Nashville
    Posts
    671
    A rule of thumb is 1x10^6 cells/mL/ degree Plato.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    [url]www.yazoobrew.com[/url]

  3. #3
    Join Date
    Jun 2009
    Location
    Cortland, NY
    Posts
    182

    Bsi

    http://www.brewingscience.com/PDF/BS...b_handbook.pdf

    These guys are very helpful as well - they have always talked me through any issues.

  4. #4
    Join Date
    Apr 2010
    Location
    Moorpark Ca, USA
    Posts
    146
    We just buy a pitchable quantity from White-Labs. Then we use a microscope to determine cell count / amount to re-pitch for the next generations.
    Chris Enegren
    www.enegrenbrewing.com

  5. #5
    Join Date
    Jan 2011
    Location
    Parker, CO, USA
    Posts
    16
    +1 for the Brewing Science Institute. David Bryant and his folks are a great yeast resource!
    Walt Chleva
    Dry Dock Brewing Company
    Aurora, CO

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