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Old 04-02-2009, 12:59 PM   #1
Kingum
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Default How to split yeast?

Hi, I've been extract brewing for almost a year now and recently bought a two gallon and 3 one gallon glass jugs. I haven't done smaller batches, but I figured this will let me play around with more recipe variations. My plan is to do a standard boil for a 5 gallon batch (the only size I've been doing) and then fill the four different jugs with this batch so I can use different additives and compare the beers.

My question is: If I have, for example, White Labs Irish Ale liquid yeast, how do I split the package between the jugs? Is it as simple as just dividing the liquid yeast proportionately between the jugs and the yeast will multiply accordingly based on the given volume of “living space”? Any further suggestions are appreciated too.

Thanks in advance!!

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Old 04-02-2009, 02:31 PM   #2
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i would just eyeball it, or you could measure it in a sanitized measuring cup before pitching and split it evenly that way. im sure theres a more scientific way to do this, and im sure somebody will tell you. but i think just eyeballing or doing the measuring cup should get you there.

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Old 04-02-2009, 05:02 PM   #3
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Just eyeball it when you pour your yeast - the less possible routes for contamination the better (the yeast will expand to fill all available space assuming less say a 50% error in measurement).

I was tempted to tell you that to split yeast you had to use a very very small chisel.

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Old 04-02-2009, 05:44 PM   #4
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This is what I use for such purposes, but I'm fussy like that.

Graduated cylinder:

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Old 04-02-2009, 08:30 PM   #5
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I would never, ever eyeball a measurement, especially when your goal is to learn about differences in other aspects of the brew. You can only have one variable, eyeballing your yeast pitch makes it two and you won't be able to pinpoint the different flavors as coming from the yeast, or the other things you are adding.

I measure a suspended slurry by weight, in grams.

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Old 04-02-2009, 08:37 PM   #6
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Quote:
Originally Posted by PseudoChef View Post
I measure a suspended slurry by weight, in grams.
Oh yeah? Well I use a hemacytometer and microscope to count every cell! How 'bout THEM apples?
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Old 04-02-2009, 09:08 PM   #7
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Quote:
Originally Posted by PseudoChef View Post
I would never, ever eyeball a measurement, especially when your goal is to learn about differences in other aspects of the brew. You can only have one variable, eyeballing your yeast pitch makes it two and you won't be able to pinpoint the different flavors as coming from the yeast, or the other things you are adding.

I measure a suspended slurry by weight, in grams.
In a way you are right but ...as is the nature of internet forums.. I must also disagree.

I think a 50% over/underpitch in this scenario would not have a significant effect on the taste profile - I will admit that this is pure speculation on my part and look forward to any contradictory opinion or evidence that you may have.
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Old 04-03-2009, 04:14 AM   #8
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wow, you guys are waaaaaaaaaaaaay to into it. eyeball work is just fine. way over pitching poses a problem as i just found out by making 5-gallons of vinegar. but if you have an incling of what youre doing, an eyeball guesstimate works fantastic. my over pitch involved a triple rampup starter on a used slurry split between two five gallon batches and the tops blew off. i got a bacterial infection in one, and the other was fabulous. so as long as you dont over guesstimate, you should be fine. you guys are way too much with your grams of weight and spectrohydolyzers and sh!t. lol.

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Old 04-03-2009, 04:21 AM   #9
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well..... if the addtives are post boil just add the yeast to the pot or bucket after the wort is cool. thenjust add the additves to each jug and fill with wort..
it sould like you are just boil one 5 gal batch so that what i would do.
keep the scale and Graduated cylinder in your pocket protector

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Old 04-03-2009, 04:31 AM   #10
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I've used one vial for four 1-gallon carboys and eye-balled, they all turned out fine

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