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Old 06-28-2012, 08:53 PM   #1
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Default Starter for saved yeast cake

I recently brewed a cascadian dark ale with a combo of WLP810 and WLP005 and it is awesome! When I transferred, I just took my cake and split into some clean mason jars without washing. I transferred this Tuesday, and will brew either tomorrow or Monday. Would I need to make a starter? Also, how much should I throw in for a 1.075-1.080 beer? Should I use Mr. Malty calculator to get a ballpark figure (25% non yeast material)?

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Old 06-28-2012, 09:48 PM   #2
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No starter needed.

Yep, use mrmalty set to 25% non-yeast % and set concentration a little north of the middle, say around 3 to 3.5. That should get you close enough.

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Old 06-28-2012, 11:01 PM   #3
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Thanks LLbean. Appreciate the advice.

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Old 06-29-2012, 06:08 PM   #4
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I jsut did a similar thing... I just racked my SPA and the yeast cake was fairly clean.. I decanted the little beer from the top swooshed it around in the primary.. and poored about 1 or 1/2 cups into my starter flask.. then i made the normal 32oz to 1cup of DME starter malt boiled it cooled it then added it to the flask.

I too plan on brewing in the next few days... but didnt feel like leaving my yeast cake in the primary for 4 days. and I wanted to clear my SPA for a day or so i had to move it to the secondary and added my gelatine.

it works fine.

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Old 06-29-2012, 06:19 PM   #5
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Good to know. Thanks. Do you ever just just throw your yeast cake in without the small starter? I was figuring to make a small starter the morning of brew day, throw in some cake, and then drop it in the afternoon when the beer is ready. Depending on how i feel, I might just throw it in without a starter an go with that. Either way, it should be fine. Do you use the calculator for amount to throw in?

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Old 06-29-2012, 06:29 PM   #6
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I havent done that yet.. I have read about guys doing that but i think they brew the day they rack off or keg/bottle their previous batch.. so the yeast is fairly healthy and moving along for most part depending on how long it was fermented. so thats fine. I like to give my yeast cakes some fresh 1.040 malt to get them going again.. (just in case they are "hungover" from the previous batch). I am not brewing on rack day so i'll let them eat for a few days and pitch them when they are all happy in my flask...

i've also done starters 24 hrs to the night before brew day and it works out fine. I dont generally measure the amount of yeast i just make sure its a little more than what comes in those White Labs test tubes but not too much more than that though... for my next brew i'll end up with probably just about 2 cups of yeast and add that to my 5.5gal batch once I decant the liquid from my starter.

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Old 06-29-2012, 08:03 PM   #7
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Appreciate the response.

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Old 06-30-2012, 12:20 AM   #8
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I've made a starter from a saved yeast cake, here is the link to the math I used which needed two yeast pitching sites. I ended up over pitching though, it's so hard to tell how much yeast is really in those cakes

http://www.homebrewtalk.com/f163/put...44/index2.html

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Old 06-30-2012, 02:02 AM   #9
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Interesting thread. I like it.

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Old 06-30-2012, 02:07 AM   #10
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I really want a cheap microscope and a cell counting chamber, and the guess work is all gone.
Viability and enumeration in one swoop! I saw one recently for about $78. It goes up to
400x, which is what you need. I will post the link when I find it again.

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