WoodlandBrew

Recipes 

That's a tough call. Adding water will decrease the osmotic pressure, but diluting will lower the already low inoculation rate. I would probably crash it for two days and decant as much liquid as I could then add more water to double the volume. I would try to end up with 50-150ml of liquid, but wouldn't want to toss out any of the cake, so it might end up larger.

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Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale

707

Recipes 

Thank you (all). I'll work on this for a few days and try to remember to post the results.

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"May your next beer taste even better than your last."
~The Black Gate Brewery, 2012~

707

Recipes 

I had about 2 cups (~500 mL) total harvest. Which settled nicely with cold refrigeration. So I decanted it down to the trub / yeast and split the decanted slurry in 2 jars. To one jar I added 3/4 cup (180 mL) boiled and cooled water. To the other half of slurry I added just about 3/4 cup (180 mL) wort with 15 grams (2 big tablespoons) DME.

Both jars fermented out very nicely. An both ended up with similar sized yeast cakes. So I have a lot of good harvested Pacman yeast now! Thank y'all for the input.

__________________
"May your next beer taste even better than your last."
~The Black Gate Brewery, 2012~

WoodlandBrew

Recipes 

That's great! If you would like I'll test it for you for free. The you'll have a much better idea of how many cells you have.

See here for details:
http://woodlandbrew.blogspot.com/p/normal-0-false-false-false-en-us-x-none.html

__________________
Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale

707

Recipes 

Wow, thanks Woodland Brew! no kidding. free testing... very cool. can i send more than one sample? I have some other harvested yeast I'd like to know more about.

__________________
"May your next beer taste even better than your last."
~The Black Gate Brewery, 2012~

WoodlandBrew

Recipes 

Yes, send as many samples as you would like. I'm always curious as to how yeast preforms for others. If you can provide information on the fermentation that it was taken from it would be appreciated, but not nessiary. I see you have OG and FG listed. The others I would be interested in are IBU, and how many days after pitching it was harvested.

__________________
Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale

william_shakes_beer

Recipes 

To the OP; Obviously this is not an option for the present cake, but next time you do a starter try saving some of the slurrey to a container just prior to pitching. The yeasts have seen only starter wort, and presumably are at their most healthy.