The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Usefulness of yeast starter

Reply
 
LinkBack Thread Tools
Old 02-14-2013, 06:56 PM   #11
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,370
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Quote:
Originally Posted by Jayhem View Post
Just FYI, lab testing shows that the number of yeast cells in 1ml of yeast slurry harvested from a previous batch is around 1 billion cells/ml.
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.
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 07:07 AM   #12
crushingblackdoom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 177
Liked 21 Times on 18 Posts

Default

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!

__________________
crushingblackdoom is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 05:50 PM   #13
sethlovex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: , Central mass
Posts: 176
Liked 14 Times on 10 Posts
Likes Given: 7

Default

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?

__________________
sethlovex is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 06:06 PM   #14
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,561
Liked 254 Times on 206 Posts
Likes Given: 1156

Default

Quote:
Originally Posted by tre9er View Post
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.
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.
__________________

Next up: English Pale Ale (ESB)
Primary 1&2: White Zombie (Amarillo IPA)
Primary 3&4: Summer Kolsch
Bottle Conditioning/drinking: Amber Rain (Dry Hopped Amber Ale), SM Belgian Golden Strong

Jayhem is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 06:53 PM   #15
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,370
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Quote:
Originally Posted by Jayhem View Post
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.
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.
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter or No Starter with Large Amount of Washed Yeast jww9618 Fermentation & Yeast 14 02-24-2014 03:56 PM
Pump in a box - Usefulness is questionable, but a fun little project notcreative DIY Projects 15 11-12-2012 01:58 PM
Usefulness of SG reading on first, second, third runnings in batch sparge DanseMacabre All Grain & Partial Mash Brewing 1 10-29-2012 10:03 AM
Does my yeast packet with built in starter, need a starter? dassy Fermentation & Yeast 130 01-24-2012 04:33 PM
What varieties of hops have the widest usefulness in beer brewing? Powchekny Beginners Beer Brewing Forum 6 02-15-2008 10:36 PM