The following was taken from the main page of the BeerCalc tool and the "Add Yeast Data" page and has been further adapted by me. ~Calen
This information assumes that you have placed a beer kettle and performed a basic yeast test to determine that there are useful yeasts at that location. Now you need to isolate that yeast. In the following tests you only want to have one yeast in your beer (having other yeasts or microbes will throw off the data). Once you have determined the seal time to isolate that first yeast, you will need to perform several more tests, brewing beers with different amounts of sugars and vitamins, to determine the stats of the yeast you have found.
NOTE: Take careful notes or screenshots of your beer test batch data, since you may be able to use the numbers from one test batch to find more than one of the yeast stats below. Saving your data will help greatly in the long run! If you also post your data to your wiki page along with sealing times and the location of your beer kettle, it can greatly help others as well.
So, to find this number, prepare a test batch of beer with very high sugar and vitamin numbers (you need high vitamins to make sure all the sugars that can be used will be used). This may require a large amount of honey and/or raw malt to achieve. Try using the The T3 Beer Spreadsheet with the latest yeast numbers from the Yeast Table to make an educated guess as to how much sugar and vitamins are enough. If the resulting beer has sugars and vitamins left over, you will know you have reached the alcohol ceiling for this yeasts.
To find this number create a low sugar batch of beer in your kettle -- one that will not reach the "Alcohol Ceiling" for that yeast. There should, however, be enough vitamins to make use of all the sugars in the brew. Keep the amount of honey low and add some raw or light roasted malt for vitamins.
Some yeasts have a very low alcohol ceiling, so multiple tests may be required. If the ceiling is not known for the yeast you are studying (or you are not sure it is the same in T3), you may need to create a high sugar/vitamin brew first to determine that ceiling and make sure that your low sugar/vitamin brew is under that level.
The "Minimum Glucose" number is the amount of glucose left at which a yeast "thinks" the glucose has run out, and will process no more. Once you have created your low sugar/vitamin brew in the kettle, the amount of glucose left will be the "Minimum Glucose" number you are seeking. If you create multiple beers in the same kettle, you will notice that your number for glucose is often the same (the glucose frequently gets used up as much as possible, leaving an amount equal to the glucose floor).
NOTE: If you are hitting the "alcohol ceiling", the Minimum Glucose number cannot be deduced because the yeast is dying off before consuming all the sugars. In this case, you'll need to lower your starting sugar values until you get a result below your max alcohol level -- at which point the sugar floor will be revealed.
To find this number, create a low sugar batch containing a small amount of malt (for the maltose). There should be enough vitamins to make use of all the sugars in the brew so raw malt or lightly roasted malt is recommended. The amount of honey should be low too, so that all glucose gets used up and the yeast is forced to consume the small amount of maltose you have included as well, leaving you with only the unusable glucose and maltose that reveal the "floors" for these ingredients for that particular yeast.
The Maltose floor is usually a significantly higher number.
To get this number, create a test batch of beer with a fairly high amount of sugars -- enough to ensure that you have a good amount above the Minimum Glucose and Maltose numbers. For this batch, however, you want a low vitamin count, because we want to use up the maximum amount of vitamins to find the "floor" amount - the amount below which the yeast can not use them. So add your honey at the start, when it contributes fewer vitamins. If you use Malt at all, use Dark or Burnt Malt (for low vitamin levels) and add it at the start when it contributes fewer vitamins.
To find this number, you may be able to use the same data from the previous test. It will be very helpful to use the The T3 Beer Spreadsheet to get some of the data you need to calculate this number. You need to know the total number of vitamins in your test batch of beer, and the spreadsheet can calculate this for you based on the ingredients you used and the time at which you added them. Be sure to add your ingredients within 6 seconds to either side of the 1176 second "tick" or the 24 second "tick" since this will affect the vitamin amounts.
From your test results, you should see how many vitamins were left in the beer at the end. This may be the same as the Vitamin Floor for that yeast, and that's fine. Subtract this number from the number of the total vitamins in your test batch (see above) to determine how many vitamins were used.
Now, simply divide the total amount of vitamins consumed by the total alcohol created (again, from your test batch data) to determine the Vitamin Consumption Rate number.
Example:
| Number Needed: | Value: | Number Derived From: |
| Total vitamins in the test batch: | 2308 | the BeerCalc spreadsheet |
| Vitamins left in the test batch at the end: | 2184 | Test batch data |
| Vitamins consumed: | 124 | the BeerCalc Spreadsheet: total vitamins at the start minus vitamins left at the end (2308 - 2184) |
| Total alcohol in the test batch at the end: | 385 | Test batch data |
| Vitamins Consumption Rate: | .322 | Vitamins consumed divided by Alcohol produced (124/385) |
To find these numbers, from your test batch data: Divide the Alcohol level of the beer by the flavor level for each flavor.
This works for the following flavors: Orange, Banana, Cherry, Date, Nutmeg, Cinnamon, and Nasty.
If your yeast produces barley, honey, tannin, or grassy flavors, first subtract the expected level of those flavors for your ingredient mix (using The T3 Beer Spreadsheet), then calculate the ratio.