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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Heady Topper yeast harvest
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Old 05-17-2013, 06:29 PM   #111
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That looks fantastic! I'm going to be doing the same sort of harvesting on the remaining HT cans that I have. I'll update with pics once I get the ball rolling.

Excellent thread by the way, it's full of great information.

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Old 05-17-2013, 07:26 PM   #112
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Be sure to use nice aromatic hops with fruity characters or this yeast won't shine its true colors. It's amazing how much flavor it adds. If you have an ipa recipe that you brew that you like, use that with this Conan strain and you'll note a big difference in flavor. Throw some simcoe in there for nice fruity flavor.

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Old 05-25-2013, 01:44 PM   #113
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660 billion cells of Conan! I only got 2 responses from my home brew club when I offered up one of the jars for free. I'm shocked. Oh well. More for me

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Old 05-26-2013, 01:05 PM   #114
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I've been making a "Simconan" pale ale to great results. They pair perfectly

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Old 05-28-2013, 12:01 AM   #115
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I successfully cultured from one can. Going from 15% of the can into 200ml of 1.030 wort with nutrients on a stirplate with pure O2 for 60 seconds. Fed another 300ml of 1.030 wort with nutrients two days later. Had stir plate with box over it and heating pad next to flask keeping air temp inside box at 78F.

My flask actually has a krausen and a huge yeast ring on the bottom after taken off stir plate.

Smells of peaches, pineapple and other fruits (mostly tropical). Lovely! Considering making a 1 gallon batch Just to try it out.

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Old 05-31-2013, 04:48 AM   #116
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Ok. So here's what I wound up with. A pretty even split for my brew buddy and me. The pint jars have what I estimate to be 51 ml (poured water to the level of the yeast, then into a known accurate measuring cup.

Unless somebody here has an empty WL vial that can help me figure out how much that is, I will have to wait until I buy yeast for my next batch.

Now comes the tough part, estimating cell count. I have heard anything from 1 to 4 billion cells per ml. I'm just looking for a number that I can plug into a yeast calculator with my harvest date in order to determine viable cells and starter steps.

I'm inclined to just split the difference and use 2 billion. That would make one of those pint jars the approximate equivalent of 2 WL vials. This seems consistent with what I was estimating when I started growing. I'll have to go back a few posts, but I think I was going with an assumption of 2 billion cells in the can dregs.

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Old 06-25-2013, 08:04 AM   #117
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let me ask those who have harvested a question...I am in the middle of my harvesting and I'm trying to calculate the yeast growth. Here is what I did and I'm just trying to determine how to input it/interrupt it:

Day 1: took 100ml of Heady + 150ml of 1.037 starter, let that go for 3 days, shaking method(stir plate was in use)
Day 3: made another starter/step of 750ml of wort and cooled/added that to the initial step of 250...

I have gone farther but here is my question, when entering in yeastcalc. I started with the estimate of 1.5 billions cells(I used 1 can). Is my first step 150 or 250ml starter? And would step 2 be 750 or 1000ml? The total starter volume would be 250 & 1000ml respectively but I want to make sure that my assumption of adding them together to create a whole starter size in yeast calc correct? Not sure the starter size made with DME each step?

Hope that make sense. I'm brewing up a Heady clone Friday and I'm just trying to nail down my step ups between now and then and where my estimated yeast count is.

Thanks

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Old 06-25-2013, 12:19 PM   #118
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First step is 150 ml. You don't count the beer because there are no fermentables left in the beer to grow the yeast.

Same logic for the next step. Use 750 ml.

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Old 06-25-2013, 12:49 PM   #119
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Quote:
Originally Posted by mtnagel View Post
First step is 150 ml. You don't count the beer because there are no fermentables left in the beer to grow the yeast.

Same logic for the next step. Use 750 ml.
Wouldn't step 2 then be 900? 150 from step 1 + 750 from step 2? I didn't doing any decanting the first few steps.
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Old 06-25-2013, 02:43 PM   #120
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Nope, because you are assuming you are fermenting all the fermentable sugars from the first 150 ml step. So the yeast only has the 750 ml of the new wort to ferment.

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