tre9er

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User WoodlandBrew on here has mentioned that 2 or even 3b/ml is not uncommon in slurry. Even the calculators will show that slurries of relatively thick yeast (settled sufficiently), even with 20% non-yeast percentage have over 2b cells/ml. My cakes are probably about 300-400ML. Based on this, I can split that in 4 and pitch each directly into 5g of beer pretty confidently.

There have also been some tests showing that viability isn't as drastically reduced over time stored as previously thought. I'm not a scientist, so this is second-hand, but I hope we'll get some new info from such studies.

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crushingblackdoom

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Really good thread, guys! good info!
I never thought of pitching into half the wort, then adding the rest @ high krausen!
Thanx tre9er!
The consensus is definately to use a starter.
I've just recently began using starters and I wish I had been the whole last year. Previously, I just pitch enough fresh, washed yeast to get it done with no problems at all. But...
Since I've dialed my system to give me an extra gallon of wort due to super high efficiency from over night mashing, I run off a bit of lower gravity wort, boil seperately w/o hops, pitch slurry, and by the time my wort has cooled to temp (no-chill) 12-24hrs later, my starter is ready & happy.
Man, I love this hobby! So many angles!

sethlovex

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So on this topic, I would like some commentary on my procedure to save/culture yeast, I will keep the info general:

1) Using WL 400 (belgian) pitching into 1.040 2L starter in E Flask (Starter 1)
2) 24 hours later, shake and pour 1L into sanitized grwler. (Temporary "parent stock" container)
3) Cold crash growler, decant, store sluury in sanitized mason jar for future brew (Parent stock)
4) Add 1L fresh cooled wort to 1L still in E flask, 24 hours, decant and pitch into my 5 gallon fermentor.(Starter 2)

I havent actually done this yet, but am very close (about 1 hour). I figure I can repeat this procedure as requires when I want to use the yeast.

I also figured after doing the first starter would give me 200 billion cells, so splitting would give me 100 billion in storage then doing another starter so back to 200 billion for pitching.

Any thoughts?

Jayhem

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I have read up on the WoodlandBrew blogs...pretty interested work done there. Personally I would rather over pitch than under pitch because I don't like estery beers so I always estimate 1 billion/ml...this also helps me if I use harvested slurry that is a month or 2 old...the viable count is likely closer to 1 billion at that point.

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tre9er

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Yeah, he's done some work on viability over time, as well. It seems that we might get better storage from our yeast than we think. I would agree on slightly overpitching when in doubt. I used to just pitch 1/4 cakes in everything.

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