Low oxygen baseline recipes for German lagers

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Big Monk
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Re: Low oxygen baseline recipes for German lagers

Postby Big Monk » Fri Jul 01, 2016 8:50 am

Bryan R wrote:The temperature at which its pitched. I would not use this pitch rate if I warm fermented. What does our pitch rate in the paper say?


Pitch rate in the paper calculates out to 1.7-2.5 x 10⁶ cells/ml/°P.
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indevrede
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Re: Low oxygen baseline recipes for German lagers

Postby indevrede » Fri Jul 01, 2016 9:37 am

Big Monk wrote:
Bryan R wrote:The temperature at which its pitched. I would not use this pitch rate if I warm fermented. What does our pitch rate in the paper say?


Pitch rate in the paper calculates out to 1.7-2.5 x 10⁶ cells/ml/°P.


And half the yeast cake is 5 million / mL / P.

Bryan, thank you for the clarification. I'm definitely going to try this (i.e. BIG pitch, cold), I'd love to be able to free up my primary fermenter after only one week.
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Re: Low oxygen baseline recipes for German lagers

Postby Bryan R » Fri Jul 01, 2016 9:41 am

Bigger pitches also require little to no oxygen..wink wink.. nudge nudge. You will not have stalls when spunding, or incomplete fermentations (and the problems related) either.
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Re: Low oxygen baseline recipes for German lagers

Postby mpietropaoli » Fri Jul 01, 2016 10:28 am

indevrede wrote: I'd love to be able to free up my primary fermenter after only one week.


The bottleneck quickly migrates to 'number of kegs on hand' btw!
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Re: Low oxygen baseline recipes for German lagers

Postby Bilsch » Fri Jul 01, 2016 12:28 pm

Bryan.. So you think 6 months storage at low 30's of your big pitch is about the max hold time?
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Re: Low oxygen baseline recipes for German lagers

Postby Bryan R » Fri Jul 01, 2016 1:52 pm

Bilsch wrote:Bryan.. So you think 6 months storage at low 30's of your big pitch is about the max hold time?


I'm not sure... Its just the longest I have gone.
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Re: Low oxygen baseline recipes for German lagers

Postby Bryan R » Fri Jul 01, 2016 3:35 pm

Image

Here is the yeast fridge, I have 1 qt out for the beer today, and 4 more to harvest today as well..
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Big Monk
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Low oxygen baseline recipes for German lagers

Postby Big Monk » Fri Jul 01, 2016 8:33 pm

Image

indevrede wrote:
Big Monk wrote:Pitch rate in the paper calculates out to 1.7-2.5 x 10⁶ cells/ml/°P.

And half the yeast cake is 5 million / mL / P.


I'd say 5 x 10⁶/ml/°P is way too high of an estimate. Let's assume from Bryan's picture that he harvests somewhere from 350-500 ml of yeast slurry.

Let's also assume 1.2 x 10⁹ cells/ml for slurry.

If you crunch the numbers, you'll see that Bryan is eerily close to the pitch rate suggested in the Helles paper:

For 350ml:
((350 ml * 1.2 x 10⁹ cells/ml)/20.82 l)/12 °P =

1.68 x 10⁶ cells/ml/°P

For 500ml:
((500 ml * 1.2 x 10⁹ cells/ml)/20.82 l)/12 °P =

2.4 x 10⁶ cells/ml/°P

Creepy? Or destiny?
Last edited by Big Monk on Fri Jul 01, 2016 8:33 pm, edited 2 times in total.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

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Re: Low oxygen baseline recipes for German lagers

Postby Bryan R » Fri Jul 01, 2016 8:37 pm

I'm sure it's completly coincidence. 8-)
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Re: Low oxygen baseline recipes for German lagers

Postby Big Monk » Fri Jul 01, 2016 8:39 pm

Bryan R wrote:I'm sure it's completly coincidence. 8-)


How close am I on slurry volumes?
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur

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