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Old 10-24-2012, 09:09 PM   #1
fullybro
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Default Reactivating Yeast Starter

I had planned to brew an ESB last Sunday but had to call off the brew for SWMBO. I pitched my WLP002 into slightly less than 2Q / 4oz DME last Thursday. I shook it regularly and there was active fermentation, but it's obviously done by now.

What can I do to reactivate this yeast? It's been sitting outside in 55-75* weather for a few days. I thought I would decant the old wort off the cake (I'm using a 64oz growler/aluminum foil), and repitch 2Q/4Oz DME wort back onto the cake. Do I need to cold crash it? Will that work?

Thanks for your suggestions!

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Old 10-24-2012, 09:15 PM   #2
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You could cold crash it if it hasn't settled out yet, if it settled on it's own already, just decant and add your new wort...this will increase your cell count.

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Old 10-25-2012, 06:50 AM   #3
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If you brew soon enough you could probably just pitch it as is, It will probably take right off since the yeast hasn't gotten too cold. If I'm using yeast from a previous batch and its been in the fridge for a while, i'll just decant the trub and leave the yeast at my ferment temp for a few days. For normal ales this works great, lagers i'll always make a starter

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Old 10-25-2012, 01:39 PM   #4
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Thanks for the feedback - I cold crashed it to separate last night and plan to decant and repitch some more wort tonight. I just want to play it safe, I can't regulate fermentation temps yet, I use a swamp cooler, so I need the healthiest yeast I can manage.

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