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pabloj13 · 07-09-2012, 02:16 AM

The bottom layer is the yeast. Hands down. No question. Search on here. There are several threads with arguments about 002 which end in people deciding it's the bottom layer. It's so flocculant it drops out before the trub. This is why starters look like this:

chinaski1217 · 07-09-2012, 02:20 AM

Quote:

Originally Posted by passedpawn

I certainly don't know everything, but I'd bet money that the third from the bottom is pure yeast. I've made so, so many starters and saved so so much yeast. I've got a scope for this kind of thing, wish you were next door and we could settle a wager on this

[edit] here's a thread that supports your claims. The more I look, the more I think I'd lose that wager. I'm going to bed before I do any more damage here.

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=12&t=40342

I appreciate you linking that thread. Seems to echo what I'm seeing and it's always good to get a little confirmation on something like this. Like I said, that picture doesn't really do it justice (I need a better camera). In the pic, it looks like the 3rd layer is yeast, but if it was, it wasn't the yeast I wanted. That stuff at the bottom is a big, fat slurry of 002 with a little trub mixed in.

Thanks for the input.

onthekeg · 07-09-2012, 02:43 AM

I personally would just decant the liquid and use everything else. There isn't much to wash away.

chinaski1217 · 07-09-2012, 02:48 AM

This is off topic, but if I plan on using this within a week, can I just pitch it in without making a starter?

onthekeg · 07-09-2012, 02:50 AM

Quote:

Originally Posted by chinaski1217

This is off topic, but if I plan on using this within a week, can I just pitch it in without making a starter?

I would pitch it like that without a starter if it was less than 10 days from the fermenter.

pabloj13 · 07-09-2012, 10:13 AM

Quote:

Originally Posted by chinaski1217

This is off topic, but if I plan on using this within a week, can I just pitch it in without making a starter?

Best bet is to estimate how much you have in that bottom layer and then use the Repitching yeast slurry tab on Mr Malty (set the production date as the date of harvest). It will tell you how much you need. You probably have enough. I normally set the non-yeast % as 10% and the thickness slider at 3 (assuming you are only estimating the volume of your very bottom layer).

NuclearRich · 07-09-2012, 11:32 AM

Quote:

Originally Posted by passedpawn

I certainly don't know everything, but I'd bet money that the third from the bottom is pure yeast. I've made so, so many starters and saved so so much yeast. I've got a scope for this kind of thing, wish you were next door and we could settle a wager on this

[edit] here's a thread that supports your claims. The more I look, the more I think I'd lose that wager. I'm going to bed before I do any more damage here.

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=12&t=40342

In my opinion, that link doesnt support much. The link picture is different from the OPs. What it looks like you have is big chunky trub and dead, dark yeast on the bottom. The greenish second layer is clearly hops, no debate there. The third layer is a soft, fresh white layer of newer healthy yeast. And the top layer of course is the wash/beer.

While yes, during active fermentation the yeast resemble that bottom layer, but thats more due to flocculation and active fermentation. When you make a starter, with brand new fresh yeast, every time you chill and decant it all looks like the third layer. Anytime I wash yeast, there is that darker layer of thicker trub. Its mostly dead yeast and coagulated proteins.

Quote:

8.Pour the liquid from the fermenter into the large jar. Try not to remove any of the part that separated

This is from the yeat washing wiki. I suppose it isnt the most clearly described, but it is telling you to leave that first layer that settles out behind.

What washing the yeast does is allows for the dead stuff and proteins to fall out of suspension. Before the yeast does the same, you pour it into another container and leave behind useless trub. Repeat as neccessary (usually two washes - once out of fermentor into a big jar, and again into mason jars).

NuclearRich · 07-09-2012, 11:36 AM

Quote:

Originally Posted by NuclearRich

In my opinion, that link doesnt support much. The link picture is different from the OPs. What it looks like you have is big chunky trub and dead, dark yeast on the bottom. The greenish second layer is clearly hops, no debate there. The third layer is a soft, fresh white layer of newer healthy yeast. And the top layer of course is the wash/beer.

While yes, during active fermentation the yeast resemble that bottom layer, but thats more due to flocculation and active fermentation. When you make a starter, with brand new fresh yeast, every time you chill and decant it all looks like the third layer. Anytime I wash yeast, there is that darker layer of thicker trub. Its mostly dead yeast and coagulated proteins.

This is from the yeat washing wiki. I suppose it isnt the most clearly described, but it is telling you to leave that first layer that settles out behind.

What washing the yeast does is allows for the dead stuff and proteins to fall out of suspension. Before the yeast does the same, you pour it into another container and leave behind useless trub. Repeat as neccessary (usually two washes - once out of fermentor into a big jar, and again into mason jars).

In hind-sight, the particular strain is debatable. Ultimately, my advice would be to decant the liquid and just use the whole jar. If you are pitching within a week from harvest, I wouldnt bother making a starter.

pabloj13 · 07-09-2012, 12:34 PM

Quote:

Originally Posted by NuclearRich

In hind-sight, the particular strain is debatable. Ultimately, my advice would be to decant the liquid and just use the whole jar. If you are pitching within a week from harvest, I wouldnt bother making a starter.

It's not debatable. It's the bottom. I would bet 1,000 Pliny the Elders on it.