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Chris7687 · 01-11-2013, 06:03 PM

Hey guys,
Just bought a vial of WLP051 (California V Ale Yeast) to try out on a IPA I am making and I only need half a vial for the 2.5 gallon batch. I was wondering what is the safest way to store this yeast? I do yeast washing a lot and was thinking of pouring the entire vial into a sterile mason jar of water, shaking it up, and then seperating the mason jar into two seperate mason jars as you would with a normal wash. Wanted to get some ideas before attempting this though.

Also, if I ferment a yeast at a higher then normal fermentation temp (say 75-77* F) and then wash it, will it impart off flavors on the next beer I make with it? I still have yet to invest in a fermenation chamber and I think I may be picking one up next week, but until then I am making a beer this week and using this yeast but want to reuse later as it isn't a common yeast.

Thanks in advance for any input!
- Chris

theveganbrewer · 01-11-2013, 09:03 PM

As long as you are clean and keep everything sterile you can split it. Just remember if the next time you use the yeast is a little ways down the road, you'll have less yeast in the 2nd jar and might need a starter because you'll have lost some yeast over time.

The off flavors that may come from a high ferment will not carry over to your next beer, so don't worry about that. You need to be careful not to reuse yeast that was part of a really high OG fermentation, but temperature won't carry over.

BigRob · 01-11-2013, 09:35 PM

Depending on the OG of your IPA, you might not really have any excess. I tend to use my 2.5g batches as large starters, because a 5 gal batch usually needs in excess of 2vials for proper pitch rates.

Bierliebhaber · 01-11-2013, 09:44 PM

Quote:

Originally Posted by BigRob

Depending on the OG of your IPA, you might not really have any excess. I tend to use my 2.5g batches as large starters, because a 5 gal batch usually needs in excess of 2vials for proper pitch rates.

+1

It seems unlikely that one vial would even come close to over pitching on 2.5g IPA. Considering variables like age/viability of the yeast, you could easily alleviate your concerns by just pitching the entire vial.

Calder · 01-12-2013, 04:41 AM

Pitch it all and harvest the yeast. Easiest way to keep it.

Ferment at 75 ish. The yeast will do fine, it prefers 90s. Not sure of the effects on the beer though.

Bierliebhaber · 01-12-2013, 05:06 AM

Quote:

Originally Posted by Calder

Ferment at 75 ish. The yeast will do fine, it prefers 90s. Not sure of the effects on the beer though.

Where did you get this information???

theveganbrewer · 01-12-2013, 05:15 AM

75 ish is wrong, not to mention 90. This strain shouldn't go over 72, and is best in the upper-to-mid 60s.

Hlmartin22 · 01-12-2013, 05:15 AM

90's????!!!

What the WHAT?

Hlmartin22 · 01-12-2013, 05:17 AM

75 ish is wrong, not to mention 90. This strain shouldn't go over 72, and is best in the upper-to-mid 60s.

Thank you!!!

Calder · 01-12-2013, 02:26 PM

Quote:

Originally Posted by Bierliebhaber

Where did you get this information???

Quote:

Originally Posted by theveganbrewer

75 ish is wrong, not to mention 90. This strain shouldn't go over 72, and is best in the upper-to-mid 60s.

Quote:

Originally Posted by Hlmartin22

90's????!!!

What the WHAT?

Quote:

Originally Posted by Hlmartin22

75 ish is wrong, not to mention 90. This strain shouldn't go over 72, and is best in the upper-to-mid 60s.

Thank you!!!

Will you read the OP before responding like this. He said he was going to ferment around 75 F and was concerned about the yeast health. My comment had nothing to do with the quality of the beer. It was more to do with the quality of the yeast post fermentation.

And yes yeast (like many other organisms) prefer higher temperatures. No-one said it would produce good beer at those temperatures. Why do you think you hydrate yeast at a high temp? Ever heard of a yeast infection (nice warm area of the body - yeast loves it).