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-   -   1056 ???washed yeast??????? (http://www.homebrewtalk.com/f163/1056-washed-yeast-286860/)

Esmitee 12-12-2011 09:53 PM

1056 ???washed yeast???????
 
2 Attachment(s)
Hia, I'm making a starter as we speak using Wyeast 1056 American Ale.

I washed it from a Brown Ale I made, and I'm STILL "UNSURE" what the layers are. OR Where exactly is the yeast in this bottle?

I look real close at it and can see all white, But even closer look I see this maybe 1/8 " layer on top of all the whitish other stuff?

WHERE's THE YEAST LOL

I thought i did a good job this time of washing it without getting much trub?

IS it ALL yeast and no trub? Or is it mostly all Trub and that 1/8" layer the Lil yeasties?

I've read many posts about it and people reply differently about what is the yeast?

OK If i have any yeast in there (I'm guessing the 1/8" layer at the top is what I have. Is that enough/or more that comes in a smack pack?

Replies quickly would really help at this moment !:mug:

BoundForBeer 12-12-2011 09:58 PM

looks like all sweet sweet white yeast to me

Esmitee 12-12-2011 10:04 PM

Thanks BfB Wow I'll say that was Quick, It's all yeast? I should still make a starter to make sure it good ha? You think it's too much for a 5 gal batch?

BTW , I'm orig. from Philly NE Philly, I live at the shore in NJ for the last 30 years

Zamial 12-12-2011 10:10 PM

Make a starter...

northernlad 12-12-2011 10:15 PM

Looks good to me. Starter to be sure.

sheeshomatic 12-12-2011 10:16 PM

You can see the trub is that slightly darker grey on the bottom. That top 75% is yeast.

Esmitee 12-12-2011 10:19 PM

Hey Guys, Thanks, Im using the Yeast Calculator and going to make it NOW.

I was just UN Sure if it was all yeast because it was all white.

I'd have to say then, This washing was the best one I did so far.

Thank's again for your quick help!!!

wolverinebrewer 12-12-2011 10:20 PM

That top photo looks like you have 75-80 mL. of 'thick' solids. If you plug in your future brew gravity and gals. into Mr. Malty calculator then click on 'repitching from slurry' then move the 'yeast concentration' arrow over to 'thick yeast', you can see how many mL. of that thick yeast you need for adequate pitching. Depending on what brew you are making, how many gals, and how old that yeast is, determines how many mL. you need.

Esmitee 12-12-2011 10:47 PM

Thank You Wolverine, But Wow Mr Malty says I'll need 482 ML of sulrry? Is that right? Og of 1.054 harvest date of 9/15/11, and 5.0 gal batch?

Now I don't have enough

sheeshomatic 12-12-2011 10:53 PM

Quote:

Originally Posted by Esmitee (Post 3565192)
Thank You Wolverine, But Wow Mr Malty says I'll need 482 ML of sulrry? Is that right? Og of 1.054 harvest date of 9/15/11, and 5.0 gal batch?

Now I don't have enough

That's because Mr. Malty thinks 90% of your yeast is dead. It calculates 10% viability on that date, which I'd think is a might low. No worries with a starter


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