Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Have slurry, how much to use?
Reply
 
LinkBack Thread Tools
Old 10-14-2009, 05:49 AM   #1
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default Have slurry, how much to use?

I brewed a 10 gallon batch and ended up with about a pint of pure yeast. I am going to brew another ten gallon batch and want to use my new stirplate for a starter and want to know how much I need to use in order to brew the next batch? I usually use the whole amount to make the next batch. I know it is excessive, but it gets the job done and it is way freaking better than underpitching.

That said, any thoughts?

I am thinking of brewing this weekend and would be getting the starter on in the next few days so any info is much appreciated.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2009, 05:56 AM   #2
Blender
Feedback Score: 0 reviews
 
Blender's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Santa Cruz, CA.
Posts: 3,116
Liked 5 Times on 4 Posts

Default

I might be dumb but isn't a pint of yeast enough for 10 gallons?

__________________

Gary

Blender is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2009, 06:06 AM   #3
Clayton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NE Oklahoma
Posts: 1,493
Liked 19 Times on 17 Posts
Likes Given: 19

Default

yeah just dump it in you dont need the stir plate
all that will do is increase contams chances

i just keg 10 gal of cream ale and used the yeast to make 5 gal of cider monday morning
i just carefully pored off the yeast from one carboy and pitched it right in to the juice
it was about 10oz that was yesterday and its going like a rockette
i am doing 5 gal of juice plus 3 lbs of DME and 3 cans of concentrate plus some crystal 60 and .5 oz of centillion hops
its going like a rocket i am doing it in stages first stage was 2 gal juice and the
DME , today i added one more gal of juice, , and so on, the last can is to back sweeten after a super cold crash and racking.

__________________
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

Clayton is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2009, 11:35 AM   #4
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 13 Times on 10 Posts
Likes Given: 9

Default

MrMalty.com will show you how much slurry is needed.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2009, 05:35 PM   #5
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I have read MrMalty.com and it has good info. However, how is it that I can start with 2 packets and end up with a loaf of yeast and that is the same amount to ferment the same size batch? This is kinda my way of trying to use my stirplate since I harvested the yeast about two to three weeks back and I want to make sure that it is nice and healthy. I was under the impression that it is a good idea to make a starter if you aren't just repitching within a week or so. All this said, the last time I pitched straight from a slurry that had been hanging a couple weeks I got a ton of esters that I didn't like. This is why I would rather try to make up a starter for a day or so and then pitch that instead.

So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2009, 02:28 PM   #6
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Quote:
Originally Posted by Matt Up North View Post
I have read MrMalty.com and it has good info. However, how is it that I can start with 2 packets and end up with a loaf of yeast and that is the same amount to ferment the same size batch?
I don't really understand this question. Are you talking about dried yeast packets?

If so, the yeast are manufactured with nutrients and are compressed. Water has a lot of volume; most of even the thickest, pancake-batter yeast slurry is still water. Hell, you're pretty solid, and you're 60% water!

Quote:
This is kinda my way of trying to use my stirplate since I harvested the yeast about two to three weeks back and I want to make sure that it is nice and healthy. I was under the impression that it is a good idea to make a starter if you aren't just repitching within a week or so. All this said, the last time I pitched straight from a slurry that had been hanging a couple weeks I got a ton of esters that I didn't like. This is why I would rather try to make up a starter for a day or so and then pitch that instead.

So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?
Oh. You didn't tell us it was old. You just asked how much to use.

You can ballpark-calculate the viability of your harvested slurry. You lose 10% the instant you harvest it. If it's stored optimally - cold and under beer - you lose about 25% viability every seven days. So, slurry that was harvested three weeks ago is only about 15% viable.

In this instance, making a starter is advisable. I advocate brewing the starter and settling the starter yeast into slurry, then pitching the slurry, instead of pitching the entire starter. I loathe dilution.

Bob
__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2009, 02:41 PM   #7
HairyDogBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Mechanicsburg, PA
Posts: 580
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Matt Up North View Post
So how much do I need for a starter? A cup, 1oz, 10 grams, the whole thing?
Look at a White Labs vial sometime.
The vials are 35ml, but it's mostly clear liquid.
There's maybe a teaspoonful of pure yeast in there.

Now, is your yeast *pure* as in washed, or do you have trub mixed in?
When I wash the yeast from a 5 gal batch, it yields only a few tablespoons of pure yeast.
The rest is trub.
__________________
HairyDogBrewing is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slurry Question Joe_Stout Beginners Beer Brewing Forum 4 01-22-2009 03:12 PM
Slurry! Matthew_Eldon_Verge Beginners Beer Brewing Forum 4 12-18-2008 04:19 AM
Yeast Slurry.....? martymoat Recipes/Ingredients 1 11-06-2008 06:08 PM
How long does slurry last? eager_brewer General Techniques 6 08-15-2008 03:09 AM
can i save some slurry for later? LouisianaKid Beginners Beer Brewing Forum 4 09-29-2007 07:35 PM



Newest Threads

LATEST SPONSOR DEALS