![]() Like English Porter, the character of the beer has changed over time. As the style grew in popularity it was also brewed in virtually all of the Northern European and Baltic states including Germany, Finland, Estonia, Latvia, Lithuania, Poland, Russia, Ukraine, Denmark and Sweden. Though Porters of the time were already much stronger than today’s beers (many exceeding 7% ABV), an even more robust version of Porter was made for export across the North Sea to support Baltic trade. This week we take a look at the Baltic Porter beer history, style, recipes and how to brew it at home.īaltic Porter owes its origins to the rise of wildly popular English Porter in the 1700’s. Though the style originated in England, it was subsequently brewed throughout Northern Europe. I believe Denny was advocating for this at one time as well.Follow Porter is a very strong, robust Porter brewed to fight off the harsh winters of thriving 18th and 19th Century Baltic trade routes. Somebody with more gumption than I might provide the link for you, or run a search on it. It's really the mass (or was it volume?) that matters most of all. Not the cell count, because cells are all different sizes. Not too long ago he said that cell counts are essentially bunk, and what's much more important is the mass of yeast cells. I think he still shows up from time to time. cerevisiae who was a reknowned expert on yeast. Here's another wrench to throw into the machine: We used to have a guy on this forum who went by the name of S. ![]() But we generally treat our yeast pretty nice, right?! somehow I just cannot accept that, it doesn't make much sense, not to me anyway. I think viability of properly stored yeast is WAAAAAAY better than any of the tools predict. I'm not familiar with the BeerSmith tool but it sounds to be in the same boat. ![]() Personally I find that my beers turn out good using about 1/2 of whatever MrMalty calculates. We all need to stop worshipping pseudo-science that has unknown (and perhaps non-existent?!) basis, and just do whatever it is that we ourselves know from experience that works. Is the viability of White Labs yeast better than Wyeast? I like them both and will continue to use both. I am just curious as to why one starter required twice as much yeast as the other. Now I am well aware that differences in starting gravities effect the size of the starters and the strains have different characteristics which play into the equation, but the OG's of these two beers were not that far apart. Malty and BeerSmith were in good agreement for both strains. I know that yeast calculators are approximate but the "cells needed" count from both Mr. I am wondering if anyone else on this forum has experienced this issue. That seems a bit strange for two yeasts there were used in the same time frame away from their production dates. The BeerSmith calculator told me that the 1028 had only about 68% viability while the WLP-002 had roughly 82% viability. The lag time for this beer was the same as the Wee Heavy. Note that this was slightly under-pitched but if I get the starter within 10 to 20 billion cells, I roll with it because I am within 10% of the calculator. The calculator told me that one pack and a 2.5 liter starter was sufficient. Yesterday I brewed a 10 gallon batch of ESB (more properly called a Strong Bitter) using one pack of White Labs WLP-002 again one month out from the production date. ![]() The beer took off without an excessively long lag time and I tasted no off flavors from stressing the yeast. I used the RDWHAHB approach here so I didn't have to drive 30 miles to get another pack of yeast. I made a 3 liter starter with one pack and according to the calculator I under-pitched by about 40%. The yeast was only one month out from the production date. For example, I recently brewed a Wee Heavy and the BeerSmith calculator told me that I needed two smack packs of 1028 for a 10 gallon batch to get the proper number of cells. I usually try to get the freshest yeast I can from my LHBS but when it comes to making starters but there was a pretty big difference in the amount of yeast I need each starter. One thing that I have noticed is that I see a difference in the viability numbers between Wyeast smack packs and White Labs Pure Pitch packs. Malty calculator (which I have used in the past), it appears to work well for me with regard to short lag times and no apparent fermentation issues. Although it is a bit less conservative than Jamil's Mr. I have been using the yeast calculator in BeerSmith to calculate my liquid yeast starter sizes for a while now since I can easily keep track of all the information for each brew in my brewery computer.
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