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Old 01-22-2013, 03:00 AM   #1
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Default Can anyone explain this jar of yeast?

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This is a batch of Wyeast 3787 trappist high gravity I made from the yeast stuck to the walls of my flask after pitching the first starter. What I did is after pitching my 2 liter starter I added 1 liter of 1.020 wort, let that go for 2 days, decanted it added 2 liters of 1.040 wort and after 2 days I cold crashed it. I decanted the liquid on top leaving just enough to fill this mason jar. The jar is about 2.25"X6" tall. It seems I got very good growth giving what I started with.

My question is what is above and below the line? The bottom stuff should be yeast as its creamy white. The top is much darker. All that was in it is boiled DME, energizer and nutrient. I allways thought that the yeast would be on top.
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Old 01-22-2013, 03:02 AM   #2
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Probably some dead yeast, and some live yeast.

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Old 01-22-2013, 03:04 AM   #3
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If I have equal amounts of live and dead I must be doing some thing wrong.

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Old 01-22-2013, 03:09 AM   #4
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Hmm, with that kind of timeline it is a little strange for you to have such a high mortality rate. Maybe just yeast whose metabolism has shut down due to the cold?

That reminds me of what my brothers yeast vial looked like after it sat in the fridge for a week or so. It still worked dandy when he did his beer, so the yeast definitely wasn't dead.

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Old 01-22-2013, 03:11 AM   #5
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top yellow level is beer (pour it off)
middle level is yeast - pour it in
bottom level is trub - dump it

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Old 01-22-2013, 03:18 AM   #6
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Originally Posted by lumpher View Post
top yellow level is beer (pour it off)
middle level is yeast - pour it in
bottom level is trub - dump it
That is what I have allways thought. But shouldn't the living yeast be lighter not darker?
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Old 01-22-2013, 03:21 AM   #7
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You kind of but not really washed the yeast. the top layer is beer under that the peanut butter like color is the yeast and the heavier trub settles to the very bottom. There is a thread here on HBT called yeast washing illustrated that gives great instruction on yeast washing. If you follow the instructions on that thread you can further seperate the trub and yeast from that container.

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Old 01-22-2013, 03:29 AM   #8
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I have had something similar happen with highly flocculent English yeast before. Can't say for certain, but I believe the good yeast is the bottom layer which settled out faster than the trub on the top. I had a similar looking jar and poured off the dark layer to make my starter to repitch. had no problems. Some guys on here talked about it here. http://www.homebrewtalk.com/f163/yea...80/index2.html

Hope that helps.

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Old 01-22-2013, 03:42 AM   #9
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This strain floculates so fast and hard I bet it is rein on top and yeast on bottom. When I pitched the first starter into the beer I had a very hard time breaking it up and getting it out of the flask. I could tell when it was done fermenting in the starter because you could see large clumps spinning in the wort. I did not think that it flockulated that hard but my experience has shown otherwise.

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Old 01-22-2013, 03:43 AM   #10
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Quote:
Originally Posted by Cbaddad View Post
I have had something similar happen with highly flocculent English yeast before. Can't say for certain, but I believe the good yeast is the bottom layer which settled out faster than the trub on the top. I had a similar looking jar and poured off the dark layer to make my starter to repitch. had no problems. Some guys on here talked about it here. http://www.homebrewtalk.com/f163/yea...80/index2.html

Hope that helps.
It does help, I'm going to do a reverse wash on this where I let the yeast settle and pour off the trub.
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