Yeast Strain Chart

This information on yeast strain sources and comparisons between White Labs and Wyeast was put together by Kristen England. He says, "I tried to get the exact source of each breweries yeast and if I was confident I was correct I put the original brewery. If I have evidence of a yeast strain but NOT am not 100% confident I put my idea and a '?'. If you have any questions, comments or input please let me know."

Kristen England
kristenengland@gmail.com


This is the intellectual property of Kristen England and may not be rebroadcast in any form with out express permission from Kristen England. In other words, if you want to use any of this information, please email Kristen at kristenengland@gmail.com to get his permission.

• White Labs Strain Chart
• Wyeast Strain Chart

Yeast Pitching Rate Calculator^TM

Mr Malty's Pitching Rate Calculator™ is the result of many months of laboratory experiments. It uses precise formulas based on months of experimentation and feedback from leading yeast suppliers. It can calculate the amount of starter wort needed, number of yeast packs required, amount of repitching yeast needed, the effect of stir plates, dry yeast rates, will estimate the viability of your yeast based on the date it was harvested, and lots more. Enjoy!

Dextrose Dosing Calculator^TM

The Dextrose Dosing Calculator™ is an Excel spreadsheet you use to figure out how much dextrose you can add to a beer and what effect it will have on gravity, ABV, and temperature. I designed it for commercial brewing use, but with some math or tweaking of the spreadsheet you can scale it for homebrew use.

One of the difficulties of adding dextrose to your beer is that it isn't sanitary. It needs to be heated to kill off potential beer spoilage organisms. Also, dextrose dissolves better in hot water, so you end up with less dilution when using hot water. This calculator can tell you how much dextrose will dissolve at a given temperature and how that will affect the beer temperature. Also, depending on the water to dextrose ratio, it can tell you what the potential increase in ABV will be assuming the dextrose all ferments out, which it should.