Hey guys,
Question for you!
How do you guys deal wuth starters in the calculator.
Say fir example you get 20 litres into the fermenter and then add a 2 litre starter, you wil actually now have 22 litres in the fermenter resulting in a bigger brew length. How do you guys deal with the difference caused by the starter as surely it can mess up your effiecency figures.
Do you just keep the volume into fermenter as 20l and then minus 2 litres worth of beer from the final bottling volume?
cheers
Jamie
Post #2 made 14 years ago
Good Day, I, for myself, Consume the left over beer after bottling. And sometimes forget what I just bottled. 2 liters are Good, and just to much to waste!
Honest Officer, I swear to Drunk, I am Not God.
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Post #3 made 14 years ago
Joshua,Do you just drink the leftovers right out of the fermentor?My wife thinks I am nuts?
AWOL
Post #4 made 14 years ago
Good Day Lylo, I keep a one Liter glass next to the bottling system, and drain the tank into the glass...If you can drink a liter or two of warm, uncarbonated beer, you'll know it will be great when it's conditioned, and chilled!
Honest Officer, I swear to Drunk, I am Not God.
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Post #5 made 14 years ago
I'm talking more about inputting the figures into the calculator and working out efficiencies rather than what's left in the fermenter after bottling.
How do you deal with the increased volumes caused by pitching a big starter?
Cheets
How do you deal with the increased volumes caused by pitching a big starter?
Cheets
Post #6 made 14 years ago
Good Day Jamie, With my brewing, the numbers are taken before the pitching. The extra starter can negated as "loss to the fermenter", and then, not affect the final volume and final gravity. This really means NO loss to the fermenter.
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 14 years ago
Some guys wouldn't pitch all of there starter into the FV as there would be a worry that the starter wort could effect the flavour of the brew. I can see there thinking as 2 litres is 10% of a 20 litre batch. To get around this you can chill your starter overnight which will drop all the yeast to the bottom of your flask enabling you to pour off the starter wort and leave you with the yeast for pitching. This does take some forward planning though.
As to your original question (sorry that above was slightly off topic) and assuming you are using starter wort saved from an other brew or DME/LME/sugar I would just note the starter volume and do the maths subtracting this volume from future readings. So if on a 20L brew + starter you get 22L into fermenter use the 20L figure. If you get 19L into packaging subtract 2L so use 17L as your Brew length figure in cell B8 on the efficiency sheet. (just re-read your OP and it looks like you were thinking this way already
)
Yeasty
As to your original question (sorry that above was slightly off topic) and assuming you are using starter wort saved from an other brew or DME/LME/sugar I would just note the starter volume and do the maths subtracting this volume from future readings. So if on a 20L brew + starter you get 22L into fermenter use the 20L figure. If you get 19L into packaging subtract 2L so use 17L as your Brew length figure in cell B8 on the efficiency sheet. (just re-read your OP and it looks like you were thinking this way already
) Yeasty
Why is everyone talking about "Cheese"
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Post #8 made 14 years ago
Hi there jamie,
I like Yeasty's answer. Does it make sense to you?
My opinion is that a starter should be settled and only the yeast poured into the brew. But, if you wanted to add all the liquid into the brew, then you would simply reduce your 'Brewlength' on the calculator by about 2 L as the gravity of your starter (let's say 1.040) would make negligible difference to the original gravity of the 'whole' brew (let's say 1.050).
Don't get too hung up on figures/numbers. This might sound funny coming from a guy like me as I tell new brewers to measure as much as they can. The reason I say this is that the more you measure and taste your beer, the sooner you will realise three things...
1. You'll get to know your evaporation rate.
2. You'll get to know that a good recipe will always taste great within a lot of gravity points.
3. You'll get to know quickly if you have faulty measuring equipment.
Number 3 is, of course, the main reason
.
My personal wish is that everyone would buy "Brewing Classic Styles" and brew their recipes from that (after having them converted to their equipment here of course!) Life would be very easy then
.
PP
I like Yeasty's answer. Does it make sense to you?
My opinion is that a starter should be settled and only the yeast poured into the brew. But, if you wanted to add all the liquid into the brew, then you would simply reduce your 'Brewlength' on the calculator by about 2 L as the gravity of your starter (let's say 1.040) would make negligible difference to the original gravity of the 'whole' brew (let's say 1.050).
Don't get too hung up on figures/numbers. This might sound funny coming from a guy like me as I tell new brewers to measure as much as they can. The reason I say this is that the more you measure and taste your beer, the sooner you will realise three things...
1. You'll get to know your evaporation rate.
2. You'll get to know that a good recipe will always taste great within a lot of gravity points.
3. You'll get to know quickly if you have faulty measuring equipment.
Number 3 is, of course, the main reason
.My personal wish is that everyone would buy "Brewing Classic Styles" and brew their recipes from that (after having them converted to their equipment here of course!) Life would be very easy then
.PP
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Post #10 made 14 years ago
I settle the yeast, decant the starter, and only pitch the yeast.
Properly aerated starter beer is nasty oxidized rubbish
Properly aerated starter beer is nasty oxidized rubbish
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
