User:Lazybum - Revision history

Lazybum at 13:40, 23 April 2009

2009-04-23T13:40:54Z

Lazybum: Replacing page with ' [http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp] Image:http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp'

2009-04-16T03:23:58Z

Replacing page with ' [http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp] Image:http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp'

Lazybum at 14:26, 7 March 2009

2009-03-07T14:26:33Z

Lazybum: New page: * The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption, Banana flavor most commonly) If there are stats missing from the y...

2009-03-07T14:22:50Z

New page: * The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption, Banana flavor most commonly) If there are stats missing from the y...

New page

* The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption, Banana flavor most commonly)

If there are stats missing from the yeast, the spreadsheet may generate errors trying to do calculations. In order to use 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. Vitamin consumption is usually like .2 or .5. Banana flavor is typically low like .015. Without the real statistics, the calculations may not be accurate. The best solution is to calculate the correct values for the missing stats yourself. If you need help doing that, take a look at the question further down about how to calculate stats. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:

* I want to do a "no seal" beer or a beer with more than one yeast. How can I use the spreadsheet?

No one so far has figured out exactly how yeasts will combine together. It seems to be based on the times when each yeast enters the kettle. However, you can still use the spreadsheet to predict recipes for no seal or multiple yeast beers. What you 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 if you have Y26 (Potent Cherry) and Y3 (Very Potent) you can calculate all the statistics like you would for a single yeast, but using the combination of yeasts. Its possible from this example that you could get a Very Potent Cherry. But another location with Y26 and Y3 may have different stats. If you do calculate your own values for custom combinations, you can put them down below the yeasts section on the Yeasts sheet. If you need help calculating values, see the previous question.:

* What does the Time column next to each ingredient do?

The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds to put the ingredients in. 20 is used to represent adding at the end and gives you enough time to put the ingredients in. Being 10-20 seconds off will usually not effect a recipe much, but for calculating yeast stats you want to be as precise as possible with the timing.:

* Why can't you add Burnt Malt at the end of the time period?

Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when 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 provides less color.:

* This is brilliant, thanks! I have one of the yeasts with missing numbers near me (Y11). Is there a set test I can perform to get some useful numbers to add in to your spreadsheet? If so please can you explain it simply please, beer newbie here!

Here's the basics.. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:

Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of banana and divide by the amount of alcohol to find the banana statistic.:

Vitamin consumption is almost the same thing, except the ingredients put into the beer determine the vitamins. This works best again with a max alcohol beer. Use the spreadsheet and look at the Beer Start: line to see how many vitamins were present at the start. Subtract from this the number of vitamins left in the beer that were unused, and you have the amount of vitamins consumed to make alcohol. Divide this number by the alcohol and you have the amount of vitamins consumed per point of alcohol or the vitamin consumption statistic. Timing is very important when calculating the vitamin consumption, make sure to adjust the Time column in the spreadsheet to match the exact second you add the ingredient(s).:

To calculate the Vitamin floor, it needs to have enough vitamins to produce some alcohol, but not so many vitamins that it produces maximum alcohol. You need to have enough glucose/maltose to get max alcohol, but not actually enough vitamins. So for example when working with a potent yeast that makes 1000 alcohol you could try adding 120 honey at the beginning. This gives it plenty of glucose (1200) to make 1000 alcohol, but only gives it 101 vitamins to fuel that glucose -> alcohol transformation. If this test showed there were 40 vitamins left in the final beer, but plenty of glucose leftover and not maximum alcohol, then you would know the vitamin floor is 40. Thats the lowest the vitamins will get used up to. If that test came out with 101 vitamins left and no alcohol (soup) then you would know the vitamin floor was greater than 101 because none 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 vitamins (and would most likely show the vitamin floor if it was between 102-205).:

* What about other missing stats? Honey, Nutmeg, Cinnamon, Nasty

Treat Orange, Date, Cherry, Nutmeg, Cinnamon, and Nasty the same way as Banana.

I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You can calculate it by making two brews using the exact same honey amounts and timing, but varying the vitamins (by adding/removing barley) to change the alcohol levels. (higher honey value - lower honey value) / (higher alcohol value - lower alcohol value) = the honey component. Or it SHOULD work like that, if you can add the ingredients really close to the right times.

@@ Line 1: / Line 1: @@
- [http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp]
+{| {{table}}
+| align="center" style="background:#f0f0f0;"|'''loop 212'''
-[[Image:http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp]]
+|-

← Older revision		Revision as of 03:23, 16 April 2009
Line 1:		Line 1:
−	~~<nowiki> * The yeast I am using is missing stats on the~~ wiki ~~or in the spreadsheet (Vitamin Floor, Vitamin Consumption,~~	+	[http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp]
−	~~Banana flavor most commonly)~~

−	~~If there are stats missing from the yeast, the spreadsheet may generate errors trying to do calculations. In order to use~~	+	[[Image:http://www.atitd.org/wiki/tale4/images/5/56/Confirmation.bmp]]
−	~~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.~~
−	~~Vitamin consumption is usually like .2 or .5. Banana flavor is typically low like .015. Without the real statistics, the~~
−	~~calculations may not be accurate. The best solution is to calculate the correct values for the missing stats yourself. If you~~
−	~~need help doing that, take a look at the question further down about how to calculate stats. If you do calculate missing~~
−
−	~~statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:~~
−
−
−	* I want to do a "no seal" beer or a beer with more than one yeast. How can I use the spreadsheet?
−
−
−	~~No one so far has figured out exactly how yeasts will combine together. It seems to be based on the times when each yeast~~
−	~~enters the kettle. However, you can still use the spreadsheet to predict recipes for no seal or multiple yeast beers. What you~~
−	~~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~~
−	~~if you have Y26 (Potent Cherry) and Y3 (Very Potent) you can calculate all the statistics like you would for a single yeast,~~
−	~~but using the combination of yeasts. Its possible from this example that you could get a Very Potent Cherry. But another~~
−	~~location with Y26 and Y3 may have different stats. If you do calculate your own values for custom combinations, you can put~~
−	~~them down below the yeasts section on the Yeasts sheet. If you need help calculating values, see the previous question.~~:
−
−
−	* What does the Time column next to each ingredient do?
−
−	~~The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds~~
−	~~to put the ingredients in. 20 is used to represent adding at the end and gives you enough time to put the ingredients in.~~
−	~~Being 10-20 seconds off will usually not effect a recipe much, but for calculating yeast stats you want to be as precise as~~
−	~~possible with the timing.~~:
−
−	* Why can't you add Burnt Malt at the end of the time period?
−
−	~~Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when~~
−	~~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~~
−	~~provides less color~~.:
−
−	* This is brilliant, thanks! I have one of the yeasts with missing numbers near me (Y11). Is there a set test I can
−	~~perform to get some useful numbers to add in to your spreadsheet? If so please can you explain it simply please, beer newbie~~
−	~~here!~~
−
−	~~Here's the basics.. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in~~
−	~~the spreadsheet from.:~~
−
−	~~Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of~~
−	~~banana and divide by the amount of alcohol to find the banana statistic.:~~
−
−	~~Vitamin consumption is almost the same thing, except the ingredients put into the beer determine the vitamins. This works~~
−	~~best again with a max alcohol beer. Use the spreadsheet and look at the Beer Start: line to see how many vitamins were present~~
−	~~at the start. Subtract from this the number of vitamins left in the beer that were unused, and you have the amount of~~
−	~~vitamins consumed to make alcohol. Divide this number by the alcohol and you have the amount of vitamins consumed per point of~~
−	~~alcohol or the vitamin consumption statistic. Timing is very important when calculating the vitamin consumption, make sure to~~
−	~~adjust the Time column in the spreadsheet to match the exact second you add the ingredient(s).:~~
−
−	~~To calculate the Vitamin floor, it needs to have enough vitamins to produce some alcohol, but not so many vitamins that it~~
−	~~produces maximum alcohol. You need to have enough glucose~~/~~maltose to get max alcohol, but not actually enough vitamins. So for~~
−	~~example when working with a potent yeast that makes 1000 alcohol you could try adding 120 honey at the beginning. This gives~~
−	~~it plenty of glucose (1200) to make 1000 alcohol, but only gives it 101 vitamins to fuel that glucose -> alcohol~~
−	~~transformation. If this test showed there were 40 vitamins left in the final beer, but plenty of glucose leftover and not~~
−	~~maximum alcohol, then you would know the vitamin floor is 40. Thats the lowest the vitamins will get used up to. If that test~~
−	~~came out with 101 vitamins left and no alcohol (soup) then you would know the vitamin floor was greater than 101 because none~~
−	~~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~~
−	~~vitamins (and would most likely show the vitamin floor if it was between 102-205).:~~
−
−
−
−	* What about other missing stats? Honey, Nutmeg, Cinnamon, Nasty
−
−	~~Treat Orange, Date, Cherry, Nutmeg, Cinnamon, and Nasty the same way as Banana.~~
−
−	~~I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You~~
−	~~can calculate it by making two brews using the exact same honey amounts and timing, but varying the vitamins (by~~
−	~~adding~~/~~removing barley) to change the alcohol levels. (higher honey value - lower honey value)~~ / ~~(higher alcohol value - lower~~
−	~~alcohol value) = the honey component. Or it SHOULD work like that, if you can add the ingredients really close to the right~~
−	~~times~~. ~~</nowiki>~~

@@ Line 1: / Line 1: @@
-    *  The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption, Banana flavor most commonly)
+ <nowiki>    *  The yeast I am using is missing stats on the wiki or in the spreadsheet (Vitamin Floor, Vitamin Consumption,
      * I want to do a "no seal" beer or a beer with more than one yeast. How can I use the spreadsheet?
      No one so far has figured out exactly how yeasts will combine together. It seems to be based on the times when each yeast enters the kettle. However, you can still use the spreadsheet to predict recipes for no seal or multiple yeast beers. What you 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 if you have Y26 (Potent Cherry) and Y3 (Very Potent) you can calculate all the statistics like you would for a single yeast, but using the combination of yeasts. Its possible from this example that you could get a Very Potent Cherry. But another location with Y26 and Y3 may have different stats. If you do calculate your own values for custom combinations, you can put them down below the yeasts section on the Yeasts sheet. If you need help calculating values, see the previous question.:
      * What does the Time column next to each ingredient do?
-     The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds to put the ingredients in. 20 is used to represent adding at the end and gives you enough time to put the ingredients in. Being 10-20 seconds off will usually not effect a recipe much, but for calculating yeast stats you want to be as precise as possible with the timing.:
+     The time column is the time that the ingredient is added. 1180 is used to represent the beginning to give you 10 seconds
      * Why can't you add Burnt Malt at the end of the time period?
-     Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when 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 provides less color.:
+     Burnt Malt added at the end provides the same stats as added at the beginning except that it has much less color when
-     * This is brilliant, thanks! I have one of the yeasts with missing numbers near me (Y11). Is there a set test I can perform to get some useful numbers to add in to your spreadsheet? If so please can you explain it simply please, beer newbie here!
+     Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of
-     Here's the basics.. If you do calculate missing statistics please update the Yeasts Table. That's where I pull the data in the spreadsheet from.:
+     Vitamin consumption is almost the same thing, except the ingredients put into the beer determine the vitamins. This works
-     Banana flavor is one of the easiest to calculate. You just need to make a maximum alcohol beer, and take the amount of banana and divide by the amount of alcohol to find the banana statistic.:
+     To calculate the Vitamin floor, it needs to have enough vitamins to produce some alcohol, but not so many vitamins that it
      * What about other missing stats? Honey, Nutmeg, Cinnamon, Nasty
@@ Line 29: / Line 69: @@
      Treat Orange, Date, Cherry, Nutmeg, Cinnamon, and Nasty the same way as Banana.
-     I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You can calculate it by making two brews using the exact same honey amounts and timing, but varying the vitamins (by adding/removing barley) to change the alcohol levels. (higher honey value - lower honey value) / (higher alcohol value - lower alcohol value) = the honey component. Or it SHOULD work like that, if you can add the ingredients really close to the right times.
+     I believe there is a component to Honey like that of Orange, Date, Cherry etcetera, but it is generally fairly small. You