You rock Jasper! I love these kinds of videos! Keep them coming with that great Montana hospitality!

@brewerylife3596

5 жыл бұрын

Thanks Brad, I'll try!

I was waiting for this type of video, cheers bud

@brewerylife3596

5 жыл бұрын

Cheers man! I was worried no one would like it.

Hey Jasper, great video! Just had one question, you talk about doing the calculation in cells per ml o cells per gram, assuming 1 ml of yeast slurry weighs 1 gram. Is this really like that? Shouldnt you take into consideration factors like the percentage of beer in the slurry you harvested?

still sketchy on my math, and don't have most of the measuring equipment you referenced. i'll keep using beersmith until i have the funds to expand my equipment beyond a bucket and a pot. still a great video and saved for future reference.

@brewerylife3596

5 жыл бұрын

Thanks Kelvin! As long as you're enjoying the process, that's all that matters, cheers!

Hi, thanks again for a great video. I was wondering, in a brewery context where you have around 10BBL of wort, how would you proceed with your yeast starter to be ready for brew day?

@brewerylife3596

5 жыл бұрын

Thanks for the question Max. I use a yeast brink to collect and store my yeast in for the brew day.

@maximecarpentier4595

5 жыл бұрын

@@brewerylife3596 You buy direct pitch that already have the right amount of yeast ?

@brewerylife3596

5 жыл бұрын

@@maximecarpentier4595 Sometimes, but I mostly harvest yeast from a fermenter to repitch.

Hi Jesper, do you know any internet forums that brewers share their brewing ideas and techniques or forums that cover newest brewing techniques and research papers? Cheers.

@brewerylife3596

5 жыл бұрын

Hi, probrewer.com has some good forums. Most brewers are pretty secretive though, cheers

Hi, great video. Wanted to ask you to do the video explaining pitching rates for diferent styles like lager and ale beers. Also if you have 10bbl brewhouse and 20bbl fermenters, obviously you need to do double batch. If you brew a second batch tomorrow that is going to same fermenter, do you calculate and pitch yeast for only first batch (10bbl), or you pitch the yeast tomorrow after second batch is transfered to fermenter? Do you add some more yeast after second batch tomorrow, what is the best way to do it? Thank you for great videos, keep up the the good work!

@brewerylife3596

5 жыл бұрын

Thanks, I'll show some common pitching rates on the next calculation video. You pitch your yeast for both batches with the first one. Its best to fill up a tank within 18 to 24hrs if doing multiple batches, cheers

Nice the calculating was But what do you think of the formula for pitching yeast rate as Kg yeast required = (viability ×consistency)/rate of pitching ×HL of brew

@brewerylife3596

5 жыл бұрын

Not exactly sure what you mean by consistency but if you want to do a sample equation for 12plato ale beer at 95 viability for 11.7Hl of beer I can see if your in the ballpark.

@billautatthefoodtraveller151

5 жыл бұрын

Consistency implies the solid yeast weight of 100g slurry after centrifuge at 3000 rpm as percentage

@billautatthefoodtraveller151

5 жыл бұрын

@@brewerylife3596 please elaborate the calculations for ale yeast in details if possible

@brewerylife3596

5 жыл бұрын

I will do a total cells needed equation soon so stay tuned.