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Thread: Degrees Noonan?

  1. #1
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    Degrees Noonan?

    Is there a standard unit for pitching rate? If there isn't I'd like to propose one. One "degree Noonan" would be equal to 1 billion cells per Liter per degree Plato.

    What do you think?

  2. #2
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    Why not a "Miller" or a "Papazian"?

    Better yet, a "Sollenberger" sounds much more applicable.

    Just havin' fun......

  3. #3
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    Nah, a "Zamites" is much better
    "By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz

  4. #4
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    Damn, there are times when having the last name of "Smith" is nothing but a disadvantage....

  5. #5
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    I just went with Noonan because that's the first place I read that rule. Not sure who actually came up with it.

    Can you see this in a recipe for a sour ale? "After primary fermentation is complete, pitch Pediococcus at .5ºN"

  6. #6
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    Quote Originally Posted by Beersmith
    Damn, there are times when having the last name of "Smith" is nothing but a disadvantage....

    Yeah......but it works great in hotels!

  7. #7
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    Pitch rate

    The really boring answer is "No". At least I have never heard of one in nearly 30 years. Pitching rates are typically expressed in pound / barrel or KG / hectolitre, or grammes / litre, of pressed yeast which, from memory is around 28 % wet solids / 14% dry solids, or occasionally in volume/volume at a consistent dry solids content. This is to give the desired yeast cell count in freshly pitched wort of whatever is required to produce the desired fermentation profile and healthy yeast for repitching if required. The critical control is the cell concentration, expressed in Europe at least as millions of cells / ml.

    But I like the discussion . Perhaps you should try marketing your beer with "...pitched with our special yeast at 5 Noonans / litre" or whatever - it may add a certain mystery to the brew !
    dick

  8. #8
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    Damn, Dick, you sure know how to take the fun out of a thing :P

    I vote for an immediate change from "degrees Noonan" to "degrees Murton" !!
    "By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz

  9. #9
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    Nah far too boring for that !! Though I suppose it's one possible way to achieve some degree of posterity - but I think Pierre Celis is a better example
    dick

  10. #10
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    Quote Originally Posted by RobZamites
    I vote for an immediate change from "degrees Noonan" to "degrees Murton" !!
    Here, here!!! I think "degrees Murton" would work better for a measure of clarity, since Dick's always so good at providing it!

    Cheers, Tim

  11. #11
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    Quote Originally Posted by dick murton
    Nah far too boring for that !! Though I suppose it's one possible way to achieve some degree of posterity - but I think Pierre Celis is a better example
    What's this about Pierre Celis? Is he boring? I never got that idea. Anyone read his book besides me?

  12. #12
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    No. Sorry if I gave the wrong immpression. I was meaning that if anyone deserved to get this accolade, then it should be someone like Pierre, for all the good work he has done promoting beers with character.
    dick

  13. #13
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    cells in suspension

    I always deal with yeast and am familiar with it in cells per ml. The Thoma cell counter uses cells per ml, which I use to count cells suspension; however I understand the advantage of billions of cells per liter per degree extract, if you're used to it. (For bottom-fermented beers at around 10 - 14 degrees extract, if the yeast is healthy, then 20 million per ml is the norm, which during fermentation will peak at around 60 million per ml, unless you're brewing a bock. For top-fermenting yeast, obviously less is required.)

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