How many yeast cells in us 05

Two days prior to brewing, I made a large starter of WLP California Ale yeast, using my preferred yeast calculator to determine the extra amount needed to harvest some for later use. While collecting the full volume of water for this 10 gallon no sparge batch, I weighed out and milled the grains. I woke up early the following morning and immediately began heating the liquor. When the water was a few degrees warmer than the strike temperature suggested by BeerSmith , I transferred it all to my mash tun, let it sit for a few minutes to pre-heat, then stirred the grains in to hit my target mash temperature.

I took a pH reading 15 minutes into the mash that showed I was within the acceptable range, though it was a bit higher than desired due to a recent change in my municipal water source. The mash was left alone an hour with brief stirs every 20 minutes to encourage complete conversion. At the end of the mash step, I collected the wort, transferred it to my kettle, and began heating it up.

While waiting to reach a boil, I measured out the kettle hop additions. The wort was boiled for an hour with hops added as laid out in the recipe. Click pic for Ss Brewtech Brew Kettle review. I proceeded to rack 5. The following evening, both beers were actively fermenting. After 2 more days, activity had slowed drastically in both batches so I took hydrometer measurements that suggested each had reached FG.

I added the same dry hop charge to both beers at this point then took more hydrometer measurements 2 days later that matched the first. Left: WLP 1. The beers were cold crashed overnight, fined with gelatin , then eventually racked to kegs. The kegs were placed in my cold keezer where they were burst carbonated for 18 hours before I reduced the CO2 to serving pressure and allowed the beers to condition for another few days before serving them to participants.

While both were quite clear, the batch fermented with US appeared noticeably brighter than the WLP beer. A panel of 23 people with varying levels of experience participated in this xBmt. Each taster, blind to the variable being investigated, was served 1 sample of the beer fermented with WLP California Ale yeast and 2 samples of the beer fermented with Safale US American Ale yeast in different colored opaque cups then instructed to select the unique sample.

You can reduce clumping by sonication or a quick turn in a blender, but these methods can also reduce viability I have never seen cell counts as high as 20 billion per gram for any dry brewing yeast Lallemand or otherwise , I would be curious to see the methods used to achieve this.

You might see these numbers for baking or wine yeasts where the cells are typically smaller therefore more per gram , but not for a typical brewing yeast, which is typically billion viable cells per gram. In the end, I would encourage people to not count cells at all when using dry yeast.

I have a best practice document available for dry yeast viability and pitch rates, send me a PM and I can send it to you. Or check out the Lallemand Pitch Rate Calculator optimized for dry yeast. These pitch rates are validated by test fermentation after each production to assess lag phase, attenuation, total fermentation time and flavor.

Lallemand is a global leader in the development, production and marketing of yeast, bacteria and specialty ingredients. Nswoo commented. If it not too much trouble Eric, I would greatly appreciate that information also. Cheers hopefully! Eric, would you mind also sending me that information?

Eric, could you PM that info to me. Thank you! Originally posted by Wernerbrewer View Post. All rights reserved. Yes No. I've seen similar discussion on the yeast cell count for Safale US but I haven't seen a clear conclusion. The normal packet is Why there is there an apparent discrepancy between the manufacturer data sheet and BeerSmith2? Post actions View the profile of Ck27 Report to moderator. Quote from: kujiraokaes on 19 Nov, Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

Ideal for American beer types and highly hopped beers. Total esters. Total sup. Apparent attenuation.

Sedimentation time. Alcohol tolerance.