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Old 01-18-2012, 08:50 PM   #91
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Many single cell organisms, especially ones that lack strong membranes (like yeast) have a defense mechanism where they build a layer of protein/lipid around themselves to help reduce the impact of cold/dryness (otherwise the internal water pressure would cause them to burst for instance). It should come as no surprise that it might use this structure to help propagate when more optimal conditions return. Most microbiology textbooks discuss this in some detail. You might want to start there.
Ahh ok, sounds like something I'll look into. Thanks for the response.
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Old 01-18-2012, 09:00 PM   #92
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Originally Posted by bolshoifish

Many single cell organisms, especially ones that lack strong membranes (like yeast) have a defense mechanism where they build a layer of protein/lipid around themselves to help reduce the impact of cold/dryness (otherwise the internal water pressure would cause them to burst for instance). It should come as no surprise that it might use this structure to help propagate when more optimal conditions return. Most microbiology textbooks discuss this in some detail. You might want to start there.
it's trehalose that is the yeast 'anti stress'. They purposely stress the yeast to produce this in the drying process to increase viability (but then they have to deal with the trehalase enzyme, but that's another topic and I'd hate to be an 'information nazi').
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Old 01-18-2012, 11:30 PM   #93
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Originally Posted by ChillWill

it's trehalose that is the yeast 'anti stress'. They purposely stress the yeast to produce this in the drying process to increase viability (but then they have to deal with the trehalase enzyme, but that's another topic and I'd hate to be an 'information nazi').
There are many mechanisms which yeast uses to survive less-than-optimal environments.

That being said, I do always keep trehalose and glycogen in mind. And so I think it's time to add more fuel to the fire...

I cold crash my starters, and decant/pitch the starter right out of the fridge, in order to take advantage of these reserves instead of letting the yeast *waste* it while warming up. That's right - when I pitch, the temperature of the yeast is just above freezing (and the temperature of the wort is just below my desired ferm temp.)

Now that you know how I pitch my yeast... who here ****ING HATES MY GUTS?
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Old 01-18-2012, 11:46 PM   #94
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Now that you know how I pitch my yeast... who here ****ING HATES MY GUTS?
I do!!!! No, not really. Although I'm sure you've irritated somebody. I've never done it this way, just assuming that the quick temperature change would be bad for the yeast. I might be confusing yeast with tropical fish...

It's always cool to learn about different techniques, especially if the info comes from someone with some info on why it works. If I like it enough, I'll give it a shot (I'm going to try pitching cold yeast), if not, I move on. Easy as that. Sharing the info is the key.
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Old 01-18-2012, 11:46 PM   #95
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Not me. I cold pitch starters as well.

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Old 01-18-2012, 11:48 PM   #96
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Cold pitching is nothing new, I do it on every batch.

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Old 01-19-2012, 02:00 AM   #97
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I just had a blast reading all ten pages of this mess.

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Old 01-19-2012, 02:23 AM   #98
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Now you've hurt my feelings.

I work too much. Thank god for the comedy on this forum, I think I'd melt into the overstuffed chair in front of my desk without it.
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Old 01-19-2012, 02:38 AM   #99
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Default u mad bro

I personally drop potassium sorbate tablets and I get fantastic results

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Old 01-19-2012, 02:55 AM   #100
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When I pitch yeast I just grab a handful of the liquid out of the wyeast pouch and toss it in like I'm shooting my load.

Skeet skeet skeet!

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