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Old 10-04-2013, 10:29 PM   #451
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So what's the non-yeast washing method of repitching yeast, for someone who doesn't want to read all 5,000 pages of this thread?
It is in the first post of this thread.
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Old 10-05-2013, 04:32 PM   #452
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So what's the non-yeast washing method of repitching yeast, for someone who doesn't want to read all 5,000 pages of this thread?
I pour the post fermentation slurry into 2 sanitized containers. Leave some beer on top of it. That's it.
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Old 10-05-2013, 05:19 PM   #453
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I leave the yeast cake in the fermenter, scoop out (or rinse out) 3/4 of it.

Pitch cooled wort on that.

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Old 10-05-2013, 10:25 PM   #454
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It is in the first post of this thread.
I didn't want to be the one to point that out. Thank you.
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Old 10-09-2013, 05:58 PM   #455
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I usually use 2 fresh packages of dry yeast without starter for a 5 gallon batch. I've occasionally pitched onto a yeast cake. After reading through this thread, I decided to use about a cup of the previous yeast cake to brew a second similar batch of beer this past weekend. The explanation of yeast regeneration just made sense to me. The results...I can't remember the last time I had such a fast start and such an active primary fermentation.

I really learn a lot from all you fellow brewers. And I like threads like this that make me rethink how I'm brewing.

Cheers!

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Old 10-09-2013, 07:38 PM   #456
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I pour the post fermentation slurry into 2 sanitized containers. Leave some beer on top of it. That's it.
do you filter hops/break material from the kettle? about how much do you pitch in a batch of say 1.060 beer? assuming it is fairly fresh.
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Old 10-09-2013, 08:41 PM   #457
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do you filter hops/break material from the kettle? about how much do you pitch in a batch of say 1.060 beer? assuming it is fairly fresh.
I use bags for whole hops, but pellets go through the pump and into the fermenter. No big deal. Assuming the slurry is less than a month old, I pitch about 1/2 of what I harvest.
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Old 10-09-2013, 09:37 PM   #458
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do you filter hops/break material from the kettle? about how much do you pitch in a batch of say 1.060 beer? assuming it is fairly fresh.
I recirculate the bitter wort until it runs bright. I use whole hops almost religiously, as well as a kettle coagulant. Recirculation sets up a nice filter bed of hops petals and break material.

To determine how much, see the first post of this thread. The info is all there.

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Old 10-28-2013, 11:35 AM   #459
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Bob (or anyone else), I just harvested the yeast from an IPA I made using Bell's yeast. The slurry is very thick. Almost like a milkshake consistency. It poured, but it poured very slowly. It also looked very clean. I avoided getting much trub into the fermentation bucket and I dry hopped in a muslin bag.

I know you said, "You can expect around 1 billion active cells in a ml of harvested slurry." But Mrmalty's calculator describes 1 billion cells/ml as a "thin slurry" that pours smoothly. I would not describe mine as thin.

Would you say that I should base my calculations on your high amount of 2 billion cells/ml? Mrmaltys calculator goes all the way up to 4.5 billion cells/ml for a "thick slurry".

I plan to pitch this to a 2.75 gallon 1.058 SG American brown so I don't want to overpitch a ridiculous amount.

Any advice would be much appreciated.

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Old 10-28-2013, 07:58 PM   #460
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Bob (or anyone else), I just harvested the yeast from an IPA I made using Bell's yeast. The slurry is very thick. Almost like a milkshake consistency. It poured, but it poured very slowly. It also looked very clean. I avoided getting much trub into the fermentation bucket and I dry hopped in a muslin bag.

I know you said, "You can expect around 1 billion active cells in a ml of harvested slurry." But Mrmalty's calculator describes 1 billion cells/ml as a "thin slurry" that pours smoothly. I would not describe mine as thin.

Would you say that I should base my calculations on your high amount of 2 billion cells/ml? Mrmaltys calculator goes all the way up to 4.5 billion cells/ml for a "thick slurry".

I plan to pitch this to a 2.75 gallon 1.058 SG American brown so I don't want to overpitch a ridiculous amount.

Any advice would be much appreciated.
1/4 cup.

That is my unprofessional opinion, and the extent of thought I give to such matters.
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