On a slight tangent. Next IPA I plan to switch from SO4 to try London ESB which does not ferment maltotriose. Normally I am rocking 15% crystal. Per the Lallemand data sheet: “Maltotriose is present in wort in an average of 10-15% all malt worts”. Back 'er down to 5% or?
Even further off topic. ;D The Lallemand website and yeast info is impressive! Also, the site shows several other strains I never heard of and have not seen before. Diamond Lager and Classic Munich Wheat (banana clove in the flavor wheel!) INTERESTING!
Maybe I’m just a bit too bony between the ears, but I have split several batches of beer between two different yeasts and always wind up with different final gravities. If CBC-1 would have fermented a wort to a lower FG than the yeast which was used, wouldn’t it attenuate out the sugars it would have had it been the original pitch, plus consume whatever is added for prime?
The business about better settling out in the bottle sounds familiar.
If 15% crystal is where you like the flavors then keep it there. Sub in some simple sugars (10%) to encourage higher attenuation, and mash f*cking low ;D. Seriously, mash for maximum attenuation and include simple sugars, and you might hit 73%AA. It’s an awesome yeast - you just gotta adjust for what you’re working with, but that should be standard in brewing anyway.
So I plug some data into the calculator in the OP and start messing around and got results that I expected. The example the flars posted with 5G of Notty @ 1.042 was fine for me with 1 packet (9.46g)??? Maybe a browser/java thing?
I noticed it doesn’t seem to be a calculator as much as a packet counter. Maintaining the same yeast and batch size, it recommends the same pitch size up to a point. For ale yeasts it seems to change above 1.060. Kind of seems disappointing, I would hope they’d give some approximate pitching rates, etc. I understand a lot of it depends on how old the yeast is, and how it’s been stored, etc. but I’d imagine they should at least factor in expiration date.