Yeast Calculator vs Manufacturer Recomendation

Discussion in 'General Brewing Discussions' started by Pelirojo, Apr 19, 2018.

  1. Pelirojo

    Pelirojo New Member

    Joined:
    Jan 26, 2017
    Messages:
    1
    Likes Received:
    0
    Trophy Points:
    1
    Location:
    Middletown, De
    I have recently moved to dry yeast as starters are getting to be hard to do.
    I have a 1bbl system and it was taking 3-5 days to get a proper starter.
    My question is that Fermentis says in the product detail sheet that the yeast is 6x10^11 cells/gm
    If I use that for cell count in the calculator that gets me to 250-300gm for a 1.058 IG beer at 35gal vol
    But the product detail sheet tells me 50-80gm/hL 35gal~1.2hL.
    So on the high end that is 96gm for the batch.
    I ask specifically as I have a 1.058 IG Oatmeal Stout in the fermenter now at 68d F
    I pull off 5L of wort and rehydrate the yeast on a stir plate for 45min
    I put in 250gm of Safale S-04
    It is third day and after two days of really active fermentation it has slowed.
    I pulled off about 3/4 gal of thick foam from the top port in the conical.
    Worried I may have over-pitched.
    I am cold crashing tonight so I will see how it is Sun when I go to keg it.

    Any thoughts on the pitch rate in the calculator vs the manufacturer's recommendation?
    I usually go with the calculator as agree with the calculations, but limited time using dry yeast.
     
  2. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,730
    Likes Received:
    2,967
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    That's a lot of beer. I know at normal homebrew levels it's nearly impossible to overpitch, but I don't know at the bbl level. That's well outside my knowledge base.
     
  3. BOB357

    BOB357 Well-Known Member

    Joined:
    Feb 3, 2018
    Messages:
    3,980
    Likes Received:
    7,280
    Trophy Points:
    113
    Location:
    Fallon, Nevada
    If you rehydrated with wort you've likely lost enough cell count to be in the ball park. I doubt you'd see a problem with that level of overpitching. From what I've read, the biggest problem with overpitching is not manifest as much in the beer, as in future generations of the yeast. If I were brewing a barrel or larger batches I would consider a microscope and a hemocytometer to be a worthwhile investment.
     

Share This Page

arrow_white