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Old 05-11-2012, 06:55 PM   #21
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Sounds good, i've been wanting to start harvesting my own yeast into vials. Might start with the wheats next weekend. I assume starting off with more then one bottle (such as ~5 or 6) i can start off with the 500ml 1.030 stage.

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Old 05-11-2012, 06:56 PM   #22
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Originally Posted by pabloj13 View Post
There are a bunch of threads on harvesting Bell's yeast. I harvested from a single bottle of pale ale. My steps were:

1) 25mL @ 1.020 until little tiny krausen formed, shaking as often as possible
2) 500mL @ 1.030 "
3) 1.6L @ 1.040 on stir plate

Took somewhere between 10-14 days. First step takes the longest. The mor bottles of dregs you use, the better.
I step up similar to Pablo, but I don't have a stir plate, so I do this:

1) 250ml @ 1.02 until no more activity.
2) add 250ml 1.04 wort (to achieve somewhere around 500 ml @ 1.025-30), ferment completely, cold crash and decant.
3) pitch slurry into 500ml @ 1.04, ferment completely, etc.
4) pitch slurry into 1 L @ 1.04, ferment, etc.
5) pitch slurry into brewing starter (according to MrMalty.com)

I usually try to use a few bottles of dregs, mainly because it'll get that first step going a bit faster, but one bottle of dregs will work fine. Either way, that first step is slow and inactive, it mainly wakes the yeast in the dregs up for the next step.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 05-11-2012, 07:40 PM   #23
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I probably could have stepped up to the 1L a day or so sooner than i did. And should have.

I liked the idea of "stealing" the yeast, but around here 1 22oz bottle of rogue costs as much as the smackpack of pacman.

I guess you can look at that from either angle. But it wouldn't have been as interesting to just buy the smackpack.

Almost all of my brewing to date has been with nottingham. My last batch was with 3787 and fermented at much warmer temperatures. Not sure what to expect from pacman.

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Old 05-11-2012, 08:09 PM   #24
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around here 1 22oz bottle of rogue costs as much as the smackpack of pacman.
True, but the smack pack doesn't come with delicious Rogue beer inside.

Pacman's really clean, especially if you ferment cool. I think most people prefer to ferment cool, especially for beers like Dead Guy that's a maibock using ale yeast (it should be as clean as possible). The yeast is great for malty beers, it allows the malt flavor to really come through.
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can i drink this? I mean. Im gunna. But is it fine?
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 05-12-2012, 04:24 AM   #25
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OK, hydrometer says I'm at 1.038 so nowhere near done, but there is little activity.

Smells like beer. Nothing that looks to me like an infection. Not that I've ever had an infected batch.

I installed an airlock filled with vodka.

The flexwatt tape and assorted hookups i ordered arrived today. And i had a smack-forehead moment when i realized that i can just hook it up to my PID control box.

So, i have the option of warming it tomorrow.

Thoughts?

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Old 05-12-2012, 11:02 PM   #26
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alright, now it's got 2 feet of pid-controlled 11" flexwatt wrapped around it. and it's been liberally draped with an old sheet - maybe i should just put a hoodie on it.

In retrospect i shoulda bought more of the stuff - instead of getting 4 feet and cutting it in half i should have gone for 5 feet. but whatever.

gonna try and warm it towards 70f and see if it starts up again.

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Old 05-13-2012, 05:35 PM   #27
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Well, I now have slow airlock activity. I guess in a few days I will check gravity again.

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Old 05-13-2012, 06:49 PM   #28
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Well, I now have slow airlock activity. I guess in a few days I will check gravity again.
Might just be offgassing if you warmed the carboy.
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Old 05-13-2012, 06:51 PM   #29
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Yeah.

So, re-pitch or be patient?

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Old 05-13-2012, 11:57 PM   #30
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Yeah.

So, re-pitch or be patient?
How long has it been warmed up now? Any change in gravity? Have you gently roused it?
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