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Old 08-20-2014, 05:10 PM   #1
jekeane
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Default Saved yeast starter question.

I saved a yeast cake from a beer about 6 weeks ago. I am brewing the same beer again this weekend and want to get a starter going from the saved yeast. As best I can tell there was minimal trub in my fermenter when i harvested and I got a large sample of thick yeast as seen in the photo below. I pitched a 1.2 L starter from a single 029 last time and want to do the same. What is the best way to go about that?

I've not used the "slurry" function on the calculator before but it is telling me in the 90ml range.

Beer is 1.059 OG 5.25G batch
I have 2 jars of yeast 200ml and 300ml of thicker settled cakes they 5.5 weeks old.

This was my best beer yet (my first all grain also) so I want to try my best to recreate the results.

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Old 08-20-2014, 06:21 PM   #2
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Your yeast is 73% viable based on age.
http://www.yeastcalc.co/washed-yeast-calculator
You should use Ale High Gravity.
Trub concentration 10%
Middle of the road 3 billion /ml

Then add 30% for loss of viability.

This may give you a good pitch rate without to much worrying about under pitching.
I use this calculator for getting an estimate of viability.
http://www.brewersfriend.com/yeast-p...er-calculator/
More information here on cells per ml.
http://www.mrmalty.com/yeast-tools.php

Look over the information on the sites as you stare at jars of yeast. No concrete answers so it is better to over pitch than under pitch. Don't worry about saving some yeast for your next brew day. You will have more to harvest from this one.

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Old 08-21-2014, 02:28 AM   #3
jekeane
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So according to the calculators I don't need to make a starter. Is that best practice in this situation then?

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Fermenter 1: this
Fermenter 2: makes
Fermenter 3: me
Fermenter 4: sad

On Deck: 10/12 Post Road Clone

Kegs:
American Amber
Dark "Cherry" Tower Graf
Session Belgian Pale Ale (Saccharomyces)
Brandon O's Graff
Rye Bourbon Oak Porter
Good Measure(Raspberry Jalapeño Wheat)

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Old 08-21-2014, 03:04 AM   #4
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A starter is not necessary. Your yeast are dormant now. Let the yeast warm to within 10° of the cooled wort before pitching to reduce stress on the yeast.

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