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| − | <nowiki> * The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption,
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| − | Banana flavor most commonly)
| + | | align="center" style="background:#f0f0f0;"|'''loop 212''' |
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| − | If there are stats missing from the yeast, the spreadsheet may generate errors trying to do calculations. In order to use
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| − | the yeast you will need to fill in bogus numbers for the missing stats. Vitamin Floor you can try numbers like 0, 100, or 200.
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| − | Vitamin consumption is usually like .2 or .5. Banana flavor is typically low like .015. Without the real statistics, the
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| − | calculations may not be accurate. The best solution is to calculate the correct values for the missing stats yourself. If you
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| − | need help doing that, take a look at the question further down about how to calculate stats. If you do calculate missing
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| − | statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:
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| − | * I want to do a "no seal" beer or a beer with more than one yeast. How can I use the spreadsheet?
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| − | No one so far has figured out exactly how yeasts will combine together. It seems to be based on the times when each yeast
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| − | enters the kettle. However, you can still use the spreadsheet to predict recipes for no seal or multiple yeast beers. What you
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| − | need to do is calculate all of the stats for the no seal or multiple yeasts as if it was just a single yeast. So for example
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| − | if you have Y26 (Potent Cherry) and Y3 (Very Potent) you can calculate all the statistics like you would for a single yeast,
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| − | but using the combination of yeasts. Its possible from this example that you could get a Very Potent Cherry. But another
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| − | location with Y26 and Y3 may have different stats. If you do calculate your own values for custom combinations, you can put
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| − | them down below the yeasts section on the Yeasts sheet. If you need help calculating values, see the previous question.:
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| − | | + | | MousePos 1184, 89 |
| − | * What does the Time column next to each ingredient do?
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| − | The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds
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| − | to put the ingredients in. 20 is used to represent adding at the end and gives you enough time to put the ingredients in.
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| − | Being 10-20 seconds off will usually not effect a recipe much, but for calculating yeast stats you want to be as precise as
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| − | possible with the timing.:
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| − | | + | |- |
| − | * Why can't you add Burnt Malt at the end of the time period?
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| − | Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when
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| − | added at the end. Since Burnt Malt is mainly used for providing color, its not really useful to add it at the end when it
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| − | provides less color.:
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| − | * This is brilliant, thanks! I have one of the yeasts with missing numbers near me (Y11). Is there a set test I can
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| − | perform to get some useful numbers to add in to your spreadsheet? If so please can you explain it simply please, beer newbie
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| − | here!
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| − | Here's the basics.. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in
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| − | the spreadsheet from.:
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| − | | + | | leftclick |
| − | Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of
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| − | banana and divide by the amount of alcohol to find the banana statistic.:
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| − | Vitamin consumption is almost the same thing, except the ingredients put into the beer determine the vitamins. This works
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| − | best again with a max alcohol beer. Use the spreadsheet and look at the Beer Start: line to see how many vitamins were present
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| − | at the start. Subtract from this the number of vitamins left in the beer that were unused, and you have the amount of
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| − | vitamins consumed to make alcohol. Divide this number by the alcohol and you have the amount of vitamins consumed per point of
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| − | alcohol or the vitamin consumption statistic. Timing is very important when calculating the vitamin consumption, make sure to
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| − | adjust the Time column in the spreadsheet to match the exact second you add the ingredient(s).:
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| − | To calculate the Vitamin floor, it needs to have enough vitamins to produce some alcohol, but not so many vitamins that it
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| − | produces maximum alcohol. You need to have enough glucose/maltose to get max alcohol, but not actually enough vitamins. So for
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| − | example when working with a potent yeast that makes 1000 alcohol you could try adding 120 honey at the beginning. This gives
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| − | it plenty of glucose (1200) to make 1000 alcohol, but only gives it 101 vitamins to fuel that glucose -> alcohol
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| − | transformation. If this test showed there were 40 vitamins left in the final beer, but plenty of glucose leftover and not
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| − | maximum alcohol, then you would know the vitamin floor is 40. Thats the lowest the vitamins will get used up to. If that test
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| − | came out with 101 vitamins left and no alcohol (soup) then you would know the vitamin floor was greater than 101 because none
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| − | of the vitamins got used. So then you could try say 80 honey at the start, and 30 honey at the end which makes about 206
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| − | vitamins (and would most likely show the vitamin floor if it was between 102-205).:
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| − | * What about other missing stats? Honey, Nutmeg, Cinnamon, Nasty
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| − | Treat Orange, Date, Cherry, Nutmeg, Cinnamon, and Nasty the same way as Banana.
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| − | I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You
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| − | can calculate it by making two brews using the exact same honey amounts and timing, but varying the vitamins (by
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| − | adding/removing barley) to change the alcohol levels. (higher honey value - lower honey value) / (higher alcohol value - lower
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| − | alcohol value) = the honey component. Or it SHOULD work like that, if you can add the ingredients really close to the right
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| − | times. </nowiki>
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