Exp.2. “5g Dry Yeast directly added vs. 5g Vitality started”

The second experiment posted on Bubble-Logger.com blog we wish to compare the use of vitality starter vs. directly pitch of 5g dry yeast. For both batches we make use of 5g dry yeast and for our Vitality starter this was started 24h prior to direct pitching. To give the vitality starter best conditions we make use of a stir plate.

Ginger Lemon Wit

4.3-4.5%
All Grain


CheapFather (21L pot/max 22L fermet@ration 3L/kg)
74% efficiency
Batch Volume: 22 L
Boil Time: 2 min

Mash Water: 17 L
Sparge Water: 7.32 L @ 70 °C
Total Water: 24.32 L
Boil Volume: 20 L
Pre-Boil Gravity: 1.059

Vitals
Original Gravity: 1.052
Final Gravity: 1.016-1.018
IBU (Tinseth): 0
Color: 7.5 EBC 

Mash
Temperature — 67 °C — 60 min

Malts (4.8 kg)
3 kg (60%) — BestMalz Wheat Malt — Grain — 4.8 EBC
1.5 kg (30%) — BestMalz Pilsen Malt — Grain — 3.5 EBC
300 g (6%) — Wheat Flaked — Grain — 3.2 EBC

Other (200 g)
200 g (4%) — Lemon (Fruit) — Other — 0 EBC — FLAMEOUT

Miscs
4 g — Calcium Chloride (CaCl2) – 33% — Mash
1 g — Canning Salt (NaCl) — Mash
3 g — Epsom Salt (MgSO4) — Mash
1 g — Gypsum (CaSO4) — Mash
8 ml — Lactic Acid 80% — Mash
100 g — Ginger Root — Flameout

Yeast
1 pkg — Mangrove Jack’s M21 Belgian Wit Splitted in two


Fermentation
Primary — 18-20 °C — 14 days

Carbonation: 2.4 CO2-vol


Water Profile
Ca+2  55 Mg+2 12 Na+ 24 Cl 108 SO4-2  72 HCO3 16
  • https://share.brewfather.app/zEqfWAfZTYrNy6

Data/Results:

The Bubble-Logger did for both batches seems to either under and over estimate BPM, and hence, the SG was way off. This sometimes happens and in this case the under-estimate (low yeast amount = direct pitch) was linked till the SS Brewtech Mini fermenter is hard to get airtight (last time I use these and the get back to my pal). The over-estimate (High yeast amount = Vitality starter) was showing a behavior it detected double amount of blops during the high kreuschen. Every time a blop was made and released a small tiny one followed and was likewise detected. This seems to be an issues very much connected till inferred detection and has not been seen in the sound version. This behavior of double bubbles is connected til the pressure was very low and hence a tiny appendix bubble follow the main bubble and where this tiny bubble get detected by inferred we can control/remove this in sound version by the sensitivity of the sound sensor though the pontiometer setting.

At the time I stopped logging both batches was hovering at 1020, and even I guess they will fall a bit more in SG, the data is fine to use for this experiment. There clearly show the activity of the yeast amount (e.g. the vitality starter hold more yeast as better treated) do involve on the activity, intensity and time to take off. The direct pitch yeast did start 12 hours later, and was more slow in intensity, and “completed” (reached 1020) nearly 1 day later.

Figure 1: “Vitality Yeast, 24h” (Green line) vs. “Direct pitch” of for both 5 gram MJ21 Wit yeat (Data recalculated)

If we instead of the BPM start look at the “Sum BPM/L” we can more clearly see the vitality starter yeast is holding an exponential behavior/growth, whereoff the direct pitch shows a much more lag-full behavior.

Figure 2: The “Sum BPM/L” shows directly that after 1½ days the activity of the Vitality yeast is no longer holding a exponential behavior, and the direct yeast is much slower to get the same state. After 2 day both shows very little activity. Still I assume that over the next 7 days the SG will go from the current 1020 down till 1016-1018. (Data recalculated) .

Looking at the temperature we can also here see it seems the activity have been severely higher at the Vitality starter yeast.

Figure 3: Temperature of the 2 batches. Green line for the Vitality starter shows higher temperature indicating a higher activity. Notice the temp go in the end as I moved them from cold environment till a more heated area to get the batches completed.

So even the SG estimate failed here, both the BPM and the “Sum BPM/L” can help indicating when to start to take SG measurements and or increase temperature. In these case both brews are reaching FG after 3 days, and as activity go down and the “Sum of BPM/L” is no longer increasing it is time to take first hydrometer measurement.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.