CodeDaemon
Member
- Joined
- Mar 4, 2013
- Messages
- 21
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- 5
Hi,
I'm trying to understand how the different calculators out there calculate the yeast viability, and what among these is the proper way to do it. I have found that there are a lot of differences here, but no literature to point me in the direction of what is the correct approach.
Almost all the calculators operate with a ~5% loss of cells per week, but the big difference is if the 5% should be of the start amount of yeast cells, or the remaninig amount of yeast cells.
BeerSmith, yeastcalculator.com: These use 5% of the remaining number of cells so the viability drop gets lower and lower every week, and will never hit 0%. After around 5 months they end up around 25% viability.
Mr.Malty, Brewers Friend: These use 5% of the original amount, so every week the same number of yeast cells die. That means that after around 20 weeks all yeast cells will be dead. One difference between these two is that Mr.Malyt keeps the viability at 10% even if the calculation ends up lower, and Brewer's Friend lets it go down to 0%
Do anyone ahve any documentation on what is the correct approach here, as the difference gets higher and higher as the weeks go between these methods. I know that a lot of people use Mr. Malty's calculator, but it seems like a simplification at best to use the original amount and not take into consideration how many cells you actually have left.
Any help are appreciated here!
I'm trying to understand how the different calculators out there calculate the yeast viability, and what among these is the proper way to do it. I have found that there are a lot of differences here, but no literature to point me in the direction of what is the correct approach.
Almost all the calculators operate with a ~5% loss of cells per week, but the big difference is if the 5% should be of the start amount of yeast cells, or the remaninig amount of yeast cells.
BeerSmith, yeastcalculator.com: These use 5% of the remaining number of cells so the viability drop gets lower and lower every week, and will never hit 0%. After around 5 months they end up around 25% viability.
Mr.Malty, Brewers Friend: These use 5% of the original amount, so every week the same number of yeast cells die. That means that after around 20 weeks all yeast cells will be dead. One difference between these two is that Mr.Malyt keeps the viability at 10% even if the calculation ends up lower, and Brewer's Friend lets it go down to 0%
Do anyone ahve any documentation on what is the correct approach here, as the difference gets higher and higher as the weeks go between these methods. I know that a lot of people use Mr. Malty's calculator, but it seems like a simplification at best to use the original amount and not take into consideration how many cells you actually have left.
Any help are appreciated here!