Announcement

Collapse
No announcement yet.

yeast propagation

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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
    A rule of thumb is 1x10^6 cells/mL/ degree Plato.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    www.yazoobrew.com

    Comment


    • #3
      Bsi



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

      Comment


      • #4
        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

        Comment


        • #5
          +1 for the Brewing Science Institute. David Bryant and his folks are a great yeast resource!
          Walt Chleva
          Dry Dock Brewing Company
          Aurora, CO

          Comment

          Working...
          X