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Old 12-27-2012, 07:01 PM   #11
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Originally Posted by WoodlandBrew
That's it. Just pour the cake into jars. You end up with much more yeast and it takes much less time.
Okay, do I have to dump of the top layer (beer) before making a starter?
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Old 12-27-2012, 07:08 PM   #12
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Okay, do I have to dump of the top layer (beer) before making a starter?
I wouldn't say you half to, but if it has stratified then I would. The liquid above the cake of a stored slurry contains a higher bacteria count per viable yeast cell than the cake.
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Old 12-27-2012, 09:47 PM   #13
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Okay makes sense, so looks like the water I boiled last night I wont need it today.

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Old 12-27-2012, 11:12 PM   #14
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How many 12oz mason jars will this take?

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Old 12-28-2012, 11:12 AM   #15
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The cake from a five gallon batch will fill about five 12 oz mason jars. Each one will have about 200 billion cells.

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Old 12-30-2012, 03:49 PM   #16
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Well I filled 2 up i left the rest of the sludge in my bucket. Im going to work on reducing my trub and hop sludge. (I use pellet hops)

Both mason jars were filled with about have the trub, but the other half looks nice and yeasty.

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Old 12-30-2012, 05:59 PM   #17
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There is quite a bit of viable yeast in the part that looks like trub. There is a post with details coming soon on my blog.

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Old 12-31-2012, 06:14 PM   #18
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Okay Ill get a pick after the holidays, thanks for keeping me posted.

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Old 12-31-2012, 07:11 PM   #19
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I've got 6 half pint jars with the remaining cake from a recent batch. It has about 2 inches of crap in the bottom with a layer maybe 1/4 inch thick that appears to be healthy yeast.

When the time comes to use this as a starter am I simply decanting and taking ONLY that 1/4 inch thick of yeast and tossing it in my primary??? Only way i can see getting it out is with a spoon???

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Old 12-31-2012, 08:41 PM   #20
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Just pitch the whole thing. You can decant the water first if you want. They layers all contain viable yeast.

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