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Old 05-02-2011, 06:30 PM   #11
jtakacs
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i'd make a wheat beer just to figure out a general taste of the yeast... moderate BUs, something neutral tasting so you can figure out the individual characteristics of the yeast. that's what i did...

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Old 05-02-2011, 08:52 PM   #12
Kcarrier513
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I think I will decant the wort that is in with the yeast right now, then inoculate new wort with the captured yeast, I will not oxygenate the new wort and when fermentation subsides, I will wash the yeast, retain the captured yeast, send a sample to a lab and then brew with a sample.

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Old 05-02-2011, 08:53 PM   #13
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Thanks to mcwilcr, for the links they will help alot

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Old 06-26-2012, 03:12 AM   #14
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What is the latest news on this yeast?

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Old 06-26-2012, 02:06 PM   #15
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If you want to take extra care that you have clean yeast, there is an acid washing procedure in the yeast section of probrewer that you could try. They say that it helps "reduce" bacterial contamination.

Materials:
1. Distilled water
2. 75% phosphoric acid, food grade
3. Pitching yeast
4. Sealable sterile container
5. Sterile mixing paddle
6. Rubber gloves
7. Eye goggles
8. pH meter or pH paper
Method:
1. Dilute the phosphoric acid to 7.5% by adding 0.4 cup of 75% phosphoric acid to 3.8 cups of distilled water. Use goggles and wear gloves! Store in a sealed and well labelled plastic container at room temperature.
2. Measure the volume of yeast to wash and add 0.25 to 0.5 cup of the diluted phosphoric acid solution to 4 gallons of yeast in a sterile sealable container. Mix and measure the pH, ideally the pH should be between 2.2 to 2.4. If the pH is too low, add more yeast; if the pH is too high, keep adding more diluted phosphoric acid solution.
3. Keep the yeast-acid solution for a maximum of 2 hours between 32-40°F with regular mixing then pitch directly. Do not store acid-washed yeast!
4. It is important to follow the guidelines above to avoid damaging the yeast. The slurry may appear more fluidized after the wash.
5. Acid washing can be performed after every brew for preventive measures or every so many brew when contamination occurs.

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