Jason Wagner
BeerSmith (BS) is a home brewing software that calculates yeast starters for beer. However, BS does not handle the reuse of yeast very well and requires a slurry option. Additionally, BS3's FG is lower than the given yeast's attenuation, which may be due to software settings.
| Characteristics | Values |
|---|---|
| Yeast Starter Tool | Yes |
| Pitching Rate | 1 million yeast cells per milliliter per degree plato |
| Yeast Starter | 18-24 hours |
| Yeast Starter | 1.040 |
| Yeast Starter | 3.5-4 ounces of extract per liter |
| Yeast Starter | 2 billion cells per ml |
| Yeast Starter | 1L |
What You'll Learn
Yeast starter calculation
Creating a yeast starter is very easy and BeerSmith can help you calculate it. You want to start 18-24 hours before your brewing session, so the yeast can reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
To determine the amount to add, you can create a mini-recipe in BeerSmith that is the size of your starter and adjust for a target gravity of around 1.040. Alternately, use this rule of thumb: between 3.5 and 4 ounces of extract per liter (or quart) will give you a good starter.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager and 1.0 million/ml-P for hybrid yeasts.
When you do use BeerSmith to calculate a starter on a repitch or collected yeast, you should change the units to ml for the yeast and alter the cell count to 2 billion cells per ml. You can also use an online calculator such as Mr. Malty to double-check the size of the starter.
BeerSmith does not handle the reuse of yeast very well at all.
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Yeast starter size
Creating a yeast starter is very easy and BeerSmith can help you with this. You want to start 18-24 hours before your brewing session, so the yeast can reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
To determine the amount to add, you can create a mini-recipe in BeerSmith that is the size of your starter and adjust for a target gravity of around 1.040. Alternately, use this rule of thumb: between 3.5 and 4 ounces of extract per liter (or quart) will give you a good starter.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager and 1.0 million/ml-P for hybrid yeasts.
When you do use BeerSmith to calculate a starter on a repitch or collected yeast, you should change the units to ml for the yeast and alter the cell count to 2 billion cells per ml. You can also use an online calculator such as Mr. Malty to double-check the size of the starter.
BeerSmith does not handle the reuse of yeast very well at all.
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Yeast starter timing
Creating a yeast starter is very easy and should be started 18-24 hours before your brewing session, so the yeast can reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
To determine the amount to add, you can create a mini-recipe in BeerSmith that is the size of your starter and adjust for a target gravity of around 1.040. Alternately, use this rule of thumb: between 3.5 and 4 ounces of extract per liter (or quart) will give you a good starter.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager and 1.0 milion/ml-P for hybrid yeasts.
When I do use BeerSmith to calculate a starter on a repitch or collected yeast, I change the units to ml for the yeast and alter the cell count to 2 billion cells per ml (I will change it based upon how clean I think the yeast harvest came out). I also use an online calculator such as Mr. Malty to double-check the size of the starter.
BeerSmith does not handle the reuse of yeast very well at all.
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Yeast starter method
Creating a yeast starter is a crucial step in the home brewing process, and BeerSmith can assist in this calculation. To create a yeast starter, you want to start 18-24 hours before your brewing session, allowing the yeast to reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager, and 1.0 million/ml-P for hybrid yeasts.
To determine the amount to add, you can create a mini-recipe in BeerSmith that is the size of your starter and adjust for a target gravity of around 1.040. Alternately, use this rule of thumb: between 3.5 and 4 ounces of extract per liter (or quart) will give you a good starter.
When using BeerSmith to calculate a starter on a repitch or collected yeast, you may need to adjust the units to ml for the yeast and alter the cell count to 2 billion cells per ml. This adjustment may be necessary based on the cleanliness of the yeast harvest. Additionally, using an online calculator such as Mr. Malty can help double-check the size of the starter.
It's important to note that BeerSmith does not handle the reuse of yeast very well, and the viability percentage can change dramatically depending on the selection. Therefore, it's recommended to use a slant for the yeast starter.
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Yeast starter viability
Creating a yeast starter is very easy. You want to start 18-24 hours before your brewing session, so the yeast can reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager and 1.0 million/ml-P for hybrid yeasts.
BeerSmith does not handle reuse of yeast very well at all. When I do use BeerSmith to calculate a starter on a repitch or collected yeast, I change the units to ml for the yeast and alter the cell count to 2 billion cells per ml. I also use an online calculator such as Mr. Malty to double-check the size of the starter.
The viability for this batch in Mr. Malty shows similar to the culture setting in BeerSmith, just a few % difference. The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer. A more accurate figure from Dave Miller is 0.75 million/ml-P for ales, 1.5 million/ml-P for lager and 1.0 million/ml-P for hybrid yeasts.
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Frequently asked questions
BeerSmith3 does not handle the reuse of yeast very well and does not have a slurry option. You will need to change the units to ml for the yeast and alter the cell count to 2 billion cells per ml.
You can create a mini-recipe in BeerSmith that is the size of your starter and adjust for a target gravity of around 1.040. Between 3.5 and 4 ounces of extract per liter (or quart) will give you a good starter.
When using BeerSmith to calculate a starter on a repitch or collected yeast, change the units to ml for the yeast and alter the cell count to 2 billion cells per ml.
The amount of yeast you need (called the pitching rate) varies depending on the type of yeast you are using. Most sources quote 1 million yeast cells per milliliter per degree plato for an average beer.
Creating a starter is very easy. You want to start 18-24 hours before your brewing session, so the yeast can reach an active state before pitching. If you are doing a two-stage starter, allow 18-24 hours for each stage.
