Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Heady Topper yeast harvest

Reply
 
LinkBack Thread Tools
Old 04-28-2013, 12:09 AM   #51
theveganbrewer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beaverton, OR
Posts: 1,937
Liked 290 Times on 206 Posts
Likes Given: 265

Default

Quote:
Originally Posted by winvarin View Post
Good write up. I bookmarked it. I have a couple of questions after reading.

1. The last 3.5 liter step up. My flask is 2 liters. Can I take the 1 liter step, decant and just do 2 liters, then decant and do another 1.5? Or should I hit one of the calculators and just determine how many cells I will get from a 2L step?

2. If my friend and I are growing this to split, my plan is to can 4 pint jars of water. Then grow the heady as much as I can in the 2L flask. Then decant almost all of the starter beer off the flask. Finally, I would dump the 4 pints of sterile water into the flask and wash the yeast back into the pint jars.

I would split those with my friend and we would use them to grow starters later.
1. If you use foam blocker you've got about a 1.8 liter capacity in that flask. That will still work good. Just go 100-->400-->1.0-->1.8= ~320 billion.

2. What I would do is just decant enough so that you have enough wort and yeast slurry to fill 4 vials. I wouldn't bother with the water, just do it like White Labs. If they are pint jars, you could use about 1200-1600ml of wort/slurry to fill them up and each would have ~80 billion cells in there, a great size to start another starter from later on. You just need to make sure and swirl all the slurry into suspension so that each jar gets a fairly even distribution of cells.

Then when you go to the next stage, just enter the date you harvested and 80 billion cells in the calculator and you're set.
__________________

-Retired Homebrewer

theveganbrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2013, 01:26 AM   #52
sambr0n1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 22
Liked 2 Times on 2 Posts

Default

My ipa brewed with conan is now in the secondary, sitting on an oz of simcoe. Pumped!

__________________
sambr0n1 is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2013, 11:35 AM   #53
mtnagel
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Apr 2012
Location: Cincinnati, Ohio
Posts: 1,942
Liked 177 Times on 139 Posts
Likes Given: 162

Default

2 questions:

1) If I don't plan on using the yeast right away and I don't freeze yeast, should I try to do any rinsing or can it sit in the starter solution in the fridge for several months before use?

2) What types of beers would this be good in? Obviously DIPAs, but what about IPA's, black IPAs and pale ales? I'm assuming so, but just checking. Any other style it's used for?

__________________
mtnagel is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2013, 12:01 PM   #54
ApothecaryBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Rochester, NY
Posts: 485
Liked 30 Times on 23 Posts
Likes Given: 1

Default

Quote:
Originally Posted by mtnagel View Post
2 questions:

1) If I don't plan on using the yeast right away and I don't freeze yeast, should I try to do any rinsing or can it sit in the starter solution in the fridge for several months before use?

2) What types of beers would this be good in? Obviously DIPAs, but what about IPA's, black IPAs and pale ales? I'm assuming so, but just checking. Any other style it's used for?
1) I would do a small to medium starter once a month just to keep the fresh, healthy yeast cell count higher. The longer you wait, the smaller your initial starter should be so you don't stress them out. Maybe something like 500mL to 1L once a month... people can correct me if I am wrong but that is what I would do.

2) I currently have this going in an India Red Ale. I think this yeast could easily handle Ales from Pale Ale to Stout and maybe even help with some Barleywine. It throws off a lot of fruity aromas which is welcomed in some styles and experimental in others. I would say try it in whatever you want and see how it performs.
__________________
Brewpothecary
ApothecaryBrewing is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2013, 10:33 PM   #55
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,085
Liked 49 Times on 45 Posts

Default

Made the starters today. Each got 150 ml of starter wort. Each got the last 100 ml of a Heady Topper. So we are assuming 150 ml of 1.035 starter wort and 100 ml of beer with yeast. I assumed 2 billion cells per starter.

Since I only have 1 stir plate, I am doing 1 with a stir plate and one with intermittent shaking. Each got about 20 seconds of O2 at the start.

They smell like heady, but that's likely because the liquid right now is about half beer and half wort. My planned steps are
150 ml, decant
400ml, decant
1L, decant
1L, decant
1.8L decant.

Using 2b as my start per can, I am assuming (accounting for some loss due to inefficiency) 300b or so from the intermittent shake batch and 500b or so from the stir plate batch.

The plan at the end of the 1.8 steps, is to decant both, wash with some sanitized water, combine the two and then split them into pint jars. I am figuring if I split into 4 pints at the end, we should be looking at 150-200 billion cells per pint.

image-1181114787.jpg  
__________________
winvarin is offline
theveganbrewer Likes This 
Reply With Quote Quick reply to this message
Old 05-05-2013, 04:38 PM   #56
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,085
Liked 49 Times on 45 Posts

Default

This is about 20 hrs in (100ml of dregs poured into 150 ml of wort). Did this twice. One can for each start. Think this is ready to cold crash and step to 400 ml? There was no foam because I used foam control and used a little more than anticipated.

image-1946462111.jpg   image-2028040076.jpg  
__________________
winvarin is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2013, 06:36 PM   #57
theveganbrewer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beaverton, OR
Posts: 1,937
Liked 290 Times on 206 Posts
Likes Given: 265

Default

No, I don't think it's ready. Try the patience route and give it 48 hrs. The foam blocker will not affect the formation of CO2 head, which is what you're looking for.

__________________

-Retired Homebrewer

theveganbrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2013, 07:41 PM   #58
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,085
Liked 49 Times on 45 Posts

Default

Thanks. I had just talked myself into waiting until tomorrow night. I have to say I am surprised at how quickly it grew in 24 hrs

__________________
winvarin is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2013, 01:45 PM   #59
sambr0n1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 22
Liked 2 Times on 2 Posts

Default

I waited 4-5 days before bulking mine up, which yielded great results.

__________________
sambr0n1 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2013, 02:23 PM   #60
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,085
Liked 49 Times on 45 Posts

Default

I am thinking that I will pitch all of step 1 into my second step without decanting. My thought is that I don't want to potentially lose any cells to the decanted liquid. Does that sound reasonable? I would just put my ~200 ml step into a larger flask with 400 ml of aerated starter wort.

__________________
winvarin 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
Heady topper Caucasian Sampling and Critiquing and Beer Swapping 12 07-16-2013 07:03 PM
Heady Topper ice1835 Sampling and Critiquing and Beer Swapping 7 07-15-2013 10:02 PM
FT: Heady Topper darknazgul Sampling and Critiquing and Beer Swapping 6 03-21-2013 07:03 AM
conan yeast, heady topper Paulfrank Fermentation & Yeast 2 12-18-2012 05:29 PM
Looking for Heady Topper kaz4121 Sampling and Critiquing and Beer Swapping 0 03-24-2012 02:46 AM