However, anecdotally, aeration and stirring are said to provide positive benefits. The initial study did not address stir plates or shaking methods. The growth curve is geared for a starter gravity of 1.036 (9 ° P). The saturation point for a starter is 200 million cells/ml (the starter not grow at that inoculation rate). The maximum growth factor is 6 (the starter will never grow past that amount). There are some caveats to the model to be aware of. We approximated results from that study and fitted This model is based on an inoculation rate leading to a yeast growth factor. Yeast: The Practical Guide to Beer Fermentation. The remaining growth factors are based on an empirical study done by Chris White, which is detailed in: More data is being collected and we expect to enhance this functionality when the results are in from Kaiser! For very large starters (+5L) the results may be high as there is no upper growth limit NOTE: The Braukaiser model should only be used with stir plates. This model is based on Billions of cells of growth per gram of extract (B/g).ĭetailed information, including the equation is here.
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