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Old 11-19-2008, 07:24 PM   #1
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Default stretching your dollar, yeast question.

Ok i use the Wyeast smack pack. Additionally I have been making starters.

I make High Gravity beers, Trippels and Dubbels so yeast washing doesnt seem to be an option or so I have been told here in subsequent threads.

My question is this. The Wyeast smack pack supposedly has 100 billion yeast cells. So can I do my starter and save 1/2 of it for a future brew?

Im wondering by doing a 24 hour or a 48 hour starter I would increase my yeast cells by double or triple? Maybe more? Then put 1/2 the yeast in a canning jar that has been sanitized in the fridge for later use. Then use the remaining to pitch on my current brew.

Anyone see any issues, try this method, or have any input on this idea I have had?

Thank you

ST

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Old 11-19-2008, 07:34 PM   #2
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Why not just pitch the whole thing, and harvest the yeast from the cake (or even your bottles) later? Wash that yeast!

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Old 11-19-2008, 07:35 PM   #3
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Why not just pitch the whole thing, and harvest the yeast from the cake (or even your bottles) later? Wash that yeast!
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I make High Gravity beers, Trippels and Dubbels so yeast washing doesnt seem to be an option or so I have been told here in subsequent threads.


The method you mentioned should work fine, it's a great way to save $. You should be able to split it many many times as well.
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Old 11-19-2008, 07:37 PM   #4
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you can harvest from high-gravity beers. the yeast may be stressed, but it will be ok.

and yes, you can even save 1/2 for the starter and culture that up.

it's not too complicated...all you are doing is feeding the yeast with oxygen and sugars so they can reproduce...you can do it again and again and again until the yeast mutate or something infects your culture.

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Old 11-19-2008, 07:40 PM   #5
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The method you mentioned should work fine, it's a great way to save $. You should be able to split it many many times as well.
I think it was Deathbrewer or maybe someone else that said washing High Gravity brews yeast will not work well because it would impart strong off flavors in the next batch.


So you guys think that a 48 hour starter split in two would be enough yeast for my pitch?

Further, how would be the best way to store the other half in the fridge?
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Old 11-19-2008, 07:41 PM   #6
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I do this for my yeast bank. I take my liquid yeast and make a starter, then before pitching the starter I pull 5 samples and freeze them. Then later when I want to brew with that yeast again I use one of the samples, if I'm getting close to a year old I'll pitch any other samples I have of that strain and re-do so I'm up to 5 or so again.

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Old 11-19-2008, 07:47 PM   #7
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Originally Posted by stormtracker View Post
I think it was Deathbrewer or maybe someone else that said washing High Gravity brews yeast will not work well because it would impart strong off flavors in the next batch.
hmm...i'm not sure about this. the last time i remember recommending against yeast washing it was because someone was pulling from the secondary instead of the primary, which will stress the yeast even further.

it is true that they will be stressed...it doesn't mean they won't work.
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Old 11-19-2008, 07:50 PM   #8
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hmm...i'm not sure about this. the last time i remember recommending against yeast washing it was because someone was pulling from the secondary instead of the primary, which will stress the yeast even further.

it is true that they will be stressed...it doesn't mean they won't work.
Hell it wouldnt be the first time I was wrong.. lol

Ok Conpewter you just freeze a small sample? In what? Thanks for any insight.
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Old 11-19-2008, 07:50 PM   #9
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i generally pitch the smack pack into a starter, and use that starter for a normal gravity (1.055ish) beer. then i wash the yeast from that beer and get 5 jars of yeast.

then i can use all five to make starters for big beers or i can save one for another normal gravity batch and get five more jars out of it.

this way i can make 80% big beers if i want, and only buy yeast once every 5, 10, even 20 batches. i could probably go even further but to me it's worth a dollar a batch to be confident about my yeast.

i also agree that you can save yeast from big beers, but i've had mixed results. again, it's all about getting into a system with an acceptably low risk. if you're 100 percent certain of your process and your sanitation, you can reculture the same yeast indefinitely.

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Old 11-19-2008, 07:58 PM   #10
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Quote:
Originally Posted by conpewter View Post
I do this for my yeast bank. I take my liquid yeast and make a starter, then before pitching the starter I pull 5 samples and freeze them. Then later when I want to brew with that yeast again I use one of the samples, if I'm getting close to a year old I'll pitch any other samples I have of that strain and re-do so I'm up to 5 or so again.
you can't freeze them without some kind of gel. the cell walls will freeze and the yeast will all die.
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