||08-07-2007 02:06 PM
Washing yeast, starters, pre-made wort, all kinds of yeast Q's
I've got more questions that I've been trying to find here, but so far no good. I've been using my stir plate (which is beast, thanks for all of those endorsers of it) and I took some of my Wyeast 1332 that I have for a IPA I'm making any day now. Now I made some wort (pint of water, half cup of DME) and now have added 3 rounds of it, before the third I filled two 12 ounce bottles and stuck them in the fridge. By this point I am ecstatic! Not only did I make a starter, but I even have 2 extra bottles of yeast to make more IPA goodness later. So on to question number 1:
Why in my 1332 Wyeast, is there a sweet (and I mean sweet) layer of light colored (the usual) yeast in the bottom, with a smaller darker layer on top? Any ideas?
Next on my list is the topic of washing yeast. I washed my Hefe yeast, after a vigorous fermentation, and I got very little yeast. I expected so much, and I got so little. I was actually surprised but are there any tips to get more yeast out of a washing? I'll probably make more wort to propagate more of the Hefe yeast before I really store it...but I didn't get much
And for my last question, is there a easy way to make a huge batch of wort for starters up and freeze it or something? DME is so messy IMO, and I'd rather make a big batch, put them into freezer bags, and freeze.