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Old 10-11-2013, 06:42 AM   #21
BadMrFrosty
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Same as a few other here, I dont wash the yeast but jar the whole yeast cake and stick it in the fridge. When brewing a new batch I pitch half of the previous cake, works fine and the beer tastes great which is all that matters in the end right?

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Old 11-16-2013, 01:20 PM   #22
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Im an struggling with the amount from 100ml to 1/4 of a qt now i am reading 1/2 a qt to all. i just posted this last night and still lost on how much. its a hef so 150ml should work????

http://www.homebrewtalk.com/f163/yea...-yeast-443015/

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Old 11-16-2013, 02:52 PM   #23
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Im an struggling with the amount from 100ml to 1/4 of a qt now i am reading 1/2 a qt to all. i just posted this last night and still lost on how much. its a hef so 150ml should work????

http://www.homebrewtalk.com/f163/yea...-yeast-443015/
i doubt a hefe needs 1/4 to 1/2 quart of yeast slurry. 1/4 cup would do the job.
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Old 11-16-2013, 03:06 PM   #24
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I only have one jar of each yeast I use. From that, I propagate a starter for each batch. My method may not be right, but it works for me and I can keep my batches consistent this way. I use this calculator as a starting point: http://www.brewersfriend.com/yeast-p...er-calculator/

For the most part, I brew approximately 4.5 g batches around 1.055 OG. Assuming that each step maxes out at 6x yeast multiplication. I start with 1/4 tsp of yeast (approximately 1.2 billion) and 9 oz of starter for the first step. Second step is 1.25 qts of starter. When this second step slurry is ready, I decant, and pitch 2-3 liters of the wort into the starter. My fresh wort goes into the fridge to chill overnight. The next afternoon, I will pull the wort from the fridge and let it warm towards room temp. When the wort hits 60 degrees, I pitch the whole starter.

This is only an estimate, but I assume I'm pitching at a rate of .75 ml/*P. It works great. Sometimes if the next batch is using the same yeast, I'll pitch the new wort right on top of the last cake without washing.

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Old 11-16-2013, 09:31 PM   #25
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I only have one jar of each yeast I use. From that, I propagate a starter for each batch. My method may not be right, but it works for me and I can keep my batches consistent this way. I use this calculator as a starting point: http://www.brewersfriend.com/yeast-p...er-calculator/

For the most part, I brew approximately 4.5 g batches around 1.055 OG. Assuming that each step maxes out at 6x yeast multiplication. I start with 1/4 tsp of yeast (approximately 1.2 billion) and 9 oz of starter for the first step. Second step is 1.25 qts of starter. When this second step slurry is ready, I decant, and pitch 2-3 liters of the wort into the starter. My fresh wort goes into the fridge to chill overnight. The next afternoon, I will pull the wort from the fridge and let it warm towards room temp. When the wort hits 60 degrees, I pitch the whole starter.

This is only an estimate, but I assume I'm pitching at a rate of .75 ml/*P. It works great. Sometimes if the next batch is using the same yeast, I'll pitch the new wort right on top of the last cake without washing.
that's a lot of steps but if it works that's great. i would not expect that pitching on a whole yeast cake would make the best beer, in fact i'm pretty sure it wouldn't.
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Old 11-18-2013, 09:28 PM   #26
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Would it, though?

Wouldn't I still have to know how much yeast I was pitching into the starter in order to have any idea how much I'll get out of it?
Im a server at a large brewery and when I use their yeast, I use about a cup per 5 gallon batch. Thats with it being 99% viable. And your not going to know how viable your slurry is unless you dilute it and count the yeast cells, like the big boys do for each batch.

But you dont have to be exact. The pro brewers tell me that unless you severely underpitch, or severely over pitch (more than 3x), you won't have off flavors.
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Old 11-19-2013, 01:48 PM   #27
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that's a lot of steps but if it works that's great. i would not expect that pitching on a whole yeast cake would make the best beer, in fact i'm pretty sure it wouldn't.
Yes, it is a lot of steps, but I always have the same amount consistent to each batch. This way I know I have a lot of viable yeast. If I use only slurry, it may not be enough viable cells.

I only "sometimes" pitch on the last cake. The last batch I did this was a porter on top of an IPA. It had a little bit of tartness that I think came from the large dose of hops. I won't do that again for different batches. Several others in this thread also said they pitch on the old cake with no problems.
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Old 11-20-2013, 02:32 AM   #28
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When I buy a new strain I make 2x the starter I need and hold back half. So I start every batch from a 12oz jar with 1/4" of yeast sediment on the bottom and step it up to 1L over 3-4 days.
I've had luck with this technique so far and been able to use WY1028 that's been stored under boiled water in the fridge for 8-9 months.
I'll probably have to get a new vial eventually but I'm 3-4 batches in and the yeast seem happy.

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