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Old 06-22-2007, 07:45 PM   #31
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Originally Posted by 98EXL
umm.....damn!
i'll second that! that's awesome
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Old 06-22-2007, 08:10 PM   #32
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...Charlie Papazian...He has been using the same strain of yeast since then...for 23 YEARS!!
So, I'm not so crazy afterall...
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Old 06-22-2007, 08:14 PM   #33
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So I'm reading howtobrew.com.....specifically the section about yeast. If I understand things correctly....

I made my first starter today for my Old Soul Stout (PM Oatmeal Stout) I could wait 2 days, and my Wyest liquid yeast of approx. 100 billion cells we will say double. I could split that mix up, pitch one of them, and save the other?

Or am I completely crazy? Is that how you can cultivate the yeasties?

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Old 06-22-2007, 08:19 PM   #34
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Originally Posted by 98EXL
So I'm reading howtobrew.com.....specifically the section about yeast. If I understand things correctly....

I made my first starter today for my Old Soul Stout (PM Oatmeal Stout) I could wait 2 days, and my Wyest liquid yeast of approx. 100 billion cells we will say double. I could split that mix up, pitch one of them, and save the other?

Or am I completely crazy? Is that how you can cultivate the yeasties?
Yup, you can do that.

I would say grow for 2 days, split, save half, and step the other half up...ready to pitch in two days.
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Old 06-22-2007, 08:21 PM   #35
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Originally Posted by Beerrific
Yup, you can do that.

I would say grow for 2 days, split, save half, and step the other half up...ready to pitch in two days.

wow, that is interesting.......
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Old 06-22-2007, 08:23 PM   #36
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Yes, you could split your starter, but then you'll have just as many as you started with in each batch.

Actually, we wash our yeast from the primary after racking to the secondary.

(With a British infomercial tone of voice)...From there you can separate it into 5-6 batches of yeast to make new starters!

From those 5 you can separate it into another 5 (each) = 25

That's 31 batches of yeast from 1 vial, or $0.23 of yeast from 1 vial at $7.00!! And that's only the 2nd generation.

From those 25 you can turn that into 125 by using each one of those once and making 5 more batches!!

That's 156 batches from 1 vial at $7 a vial = less than a nickel per batch!!!

Who said liquid yeast is expensive???

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Old 06-22-2007, 08:26 PM   #37
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hey! you said you weren't going to do that math again!

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Old 06-22-2007, 08:28 PM   #38
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hey! you said you weren't going to do that math again!
I know, I can't be trusted...
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Old 06-22-2007, 08:31 PM   #39
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I'm going to try this washing thing on my British Pale Ale this weekend.....see what happens

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Old 06-22-2007, 08:47 PM   #40
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Beirmuncher, can you please tell us more about what we're seeing with the three bottles full of yeast? Great pic by the way!

Why is there so much yeast and so little wort/beer in the middle one?
The middle picture was just harvested about an hour prior. THe one on the left was done prior day and the one on the right I had just pulled out from the fridge after a week. THese are just the different stages of settling the yeast goes through.

Does the difference in colors between the Irish Ale and the Safale result from the beer you retrieved them from or from the yeast itself?
From the beer itself. If I recall, the one on the right came from my Orange Kolsch and the two on the left were from two 5-gallon batches of my Bass Ale.

Did you just pour or siphon from the yeast cake into these bottles?
I siphoned out all the beer, then filled each of those plastic jugs with a couple cups of sanitized water...threw them into the carboy and swirled the yeast cake loose, then poured the slurry directly into the jugs.

How long do you leave them out at room temp with airlocks before re-use? I'm wondering if I could just save the cake from the fermenter in a bottle like this and wait a week or two to use it in the next batch.
If I'm going to use the yeast the next weekend, I just leave it out. It will actually continue to ferment a little bit during the week...tons of CO2 still being produced, just enough alcohol from the slurry and I've never had a problem with bacteria.

Thanks!
Anytime
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