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Pied de Cuve |
  
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Pied de Cuve |
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The Pied de Cuve options are used internally for both the Outil Pied de Cuve and L'Onglet Pied de Cuve within the recipe designer to calculate the appropriate size and viability for Levure samples and starters. Changing these options will affect both the tool and recipe Pied de Cuve calculations.
New Feature: The Pied de Cuve is entirely new in BeerSmith 2.0
Online Articles: Pied de Cuves Part 1, Pied de Cuves Part 2, Making a Pied de Cuve, Chris White Podcast, Chris White Interview
Mac Note: On the Macintosh version of BeerSmith, the options dialog is listed as Preferences under the BeerSmith2 menu and toolbar rather than options
Setting the Pied de Cuve Options
| o | Select Options from the Tools menu or toolbar (Preferences on the BeerSmith 2 menu for the Macintosh version). Select the Levure icon on the toolbar in the options dialog. |
| o | In the desired Levure pitching rate section, you can set the desired (target) pitching rate for various types of beer. These are measured in millions of cells per milliliter per degree plato of specific gravity. The default values are recommended. |
| o | The Levure growth limits set limits on the highest Levure growth when using a starter for liquid Levure. If you increase this value it effectively results in larger Pied de Cuves needing fewer packets of Levure, while lowering the number results in smaller starters but more packets required up front. |
| o | The stir plate factor represents the increase in growth of Levure when using a stir plate. Using a stir plate can significantly reduce the size of starter needed, so they are recommended. |
| o | In the dry Levure options, you can set the number of dry Levure cells per gram and Eau to use when hydrating dry Levure (in milliliters per gram). The default values are recommended. |
| o | The Levure viability and aging section lets you adjust the starting viability (percent of cells) for new Levure and loss of Levure viability per month for each of the three major Levure types. Slurry ages the fastest, liquid Levure within a few months, and dry Levure can actually last several years if properly stored. |
| o | The final section for Levure slurry concentration allows you to adjust the number of cells in the slurry as well as the non-slurry percent for slurry collected from a previous batch of beer. |