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Old 03-08-2013, 06:14 PM   #1
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Default how to maximize yeast propogation?

when stepping up a starter is it more effective to add more wort on top of the yeast and spent wort on a stir plate. or is it better to decant and put a whole mess of fresh food for the yeasties? yeast pros, i'm looking at you

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Old 03-08-2013, 06:18 PM   #2
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decant and add fresh. There is alcohol in spent wort, that can be damaging to yeast over time, plus you're diluting the sugars available.

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Old 03-08-2013, 06:50 PM   #3
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Thats what I thought. I was having a discussion with someone at work and they disagreed with me. He's stupid, and i'm correct. Thats all that matters. Thanks

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Old 03-08-2013, 08:03 PM   #4
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Also, you can add pure O2 often to maximize yeast growth and health.

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Old 03-08-2013, 09:41 PM   #5
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what if the yeast is has very low flocculation. wont the flavor profile be changed?

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Old 03-08-2013, 10:44 PM   #6
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Quote:
Originally Posted by CloverBrew View Post
what if the yeast is has very low flocculation. wont the flavor profile be changed?
Huh? You're making yeast, not beer. The "beer" that's created in the starter typically gets tossed out, not drunk.

And what does flocculation have to do with injecting O2 and flavor profile in a starter?
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Old 03-09-2013, 12:13 AM   #7
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Quote:
Originally Posted by SpeedYellow View Post
Huh? You're making yeast, not beer. The "beer" that's created in the starter typically gets tossed out, not drunk.

And what does flocculation have to do with injecting O2 and flavor profile in a starter?
No, I think his question is valid. I believe his question could be phrased like this: If you are decating the "beer" from a starter made from low flocculating yeast, aren't you then throwing out the yeast cells that refuse to flocculate, thereby changing the overall flocculation of the yeast batch?
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Old 03-09-2013, 01:00 PM   #8
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yes, sherma, that is my conundrum. i'm creating a yeast bank and need to keep the flavor profile as close to origional as possible. the first strain I started with was wyeast 3711. the most non-flocculant yeast i have ever messed with.

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Old 03-09-2013, 01:38 PM   #9
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Extended crash time will drop all yeast, them decant

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Quote:
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 03-09-2013, 01:53 PM   #10
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Quote:
Originally Posted by CloverBrew
yes, sherma, that is my conundrum. i'm creating a yeast bank and need to keep the flavor profile as close to origional as possible. the first strain I started with was wyeast 3711. the most non-flocculant yeast i have ever messed with.
I guess if you're really worried about it, you could cold crash for several days between stages. Pretty typical to col crash a couple days anyway.
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