Would appreciate comments on fermentation plan

I will preface by saying I am new to this hobby and the first part of this plan comes from a totally clueless beginning.

I am planning to try and revive a small amount of saved Nottingham from a batch that will have been done 8 weeks ago. We have a small amount saved from this batch. We rehydrated a packet then put into a small starter (probably 250 ml) to save a bit. We saved probably saved 50 to 75 mls and stored in the fridge under the beer. I have a small nice looking yeast pellet. I plan to take this out and try and revive it with a 3 step starter series.

200 ml
500 ml
1000 ml
of 1.03 OG

If all goes well I will pitch this 1 liter starter after decanting into a 4 gallon batch of dry stout at 1.043 OG.

I was then going to pitch a brown ale 5 gallon batch 1.06 OG right onto the cake. I was figuring either the whole cake or about 1/2 the cake.

Any input would be helpful as I am new to this. I used to work as a biochemist and actually grew yeast. What I wouldn't give to have an autoclave, incubator shakers,and spectrophotometers now.

I have no problem getting new yeast to start with If I feel anything is not 100% right. Culturing yeast looks like a big part of the fun for me, however that is right below making sure I have beer to drink.

You'll spend more on DME for the 3-step starter wort vs. what a new packet of Notty costs.

For a 1.043 beer, I'd rehydrate a new packet an roll on. In case you aren't already aware, Notty is a strain that does very well in cooler temps (almost lager-like at 55-56*F), but you don't ever want to let it get above 68*F.

Once again I second big Floyd. Resourceful, but false economy.

BigFloyd said:

You'll spend more on DME for the 3-step starter wort vs. what a new packet of Notty costs.

For a 1.043 beer, I'd rehydrate a new packet an roll on. In case you aren't already aware, Notty is a strain that does very well in cooler temps (almost lager-like at 55-56*F), but you don't ever want to let it get above 68*F.

Click to expand...

The purpose was not to save money. I think I save about 50 cents lol. It was more to see if I could do it. I am using nottingham because that is what I have and appropriate for the beers. My basement this time of year runs about 60. I assume fermenting then in the low 60's. I thought of setting up a swamp cooler to keep it near 60 just for the reason you stated. I was more interested in knowing if I am way off base with my volumes or if any of the thoughts are laughable newbie mistakes. I appreciate the input.

I worked in research. When I plan these things out I always have a coworkers quote going through my head. "It's just an experiment. It may not work."

In that case, your step-up plan looks fine. You should know with the first one if the yeast is still viable.

With the 60*F basement, you should be OK if you pitch at 55*F and let it rise on its own. The cool pitch will help keep the initial ferment from kicking out too much of its own heat.

Good luck with your experimentation.

Thank you for all of your excellent input. This has been an interesting learning experience

I executed the plan and everything seemed to go great. I actually tried a bit of the beer off the last 1 liter starter. It tasted sweet and yeasty think sweet bread. This is about what I would expect. Fermentation started 3 hrs later. By 16 hrs a nice krausen had formed. By 5 days bubbling has stopped.

Now for the next step.......comments needed.

I saved about 10%of the 1 liter starter and washed with boiled and cooled water. This was put in the fridge. I pulled this out 6 days later to start another starter. At this point I smelled the yeast after pouring off the liquid. There is a slight sour smell. There is also a darker layer under the nice white yeast layer. I will start a 500 ml starter that I will use tomorrow for the blizzard 1 gal of cider to try. My plan was to use 1/5 of the starter for the cider and then use the remaining yeast to start a 1 liter starter for a Saturday brew session. The brew session came much quicker due to a visit from my son that wants to brew.

Here is my question.

Should I ditch the saved yeast due to the slight sour smell or is that normal with it having been stored under water? I will have the starter ready tomorrow if there is something I can check to verify no problems

If I do that should I use the old yeast cake from the fermentation for the next batch at 12 days in primary and 7 days post end of active primary fermentation? I can rack to secondary to do this. I have not checked a FG yet, but will tomorrow when I have my sanitizer out. If it seems to be near the expected FG I will lean this way unless those much more knowledgeable than me suggest otherwise.

Or should I just bag it and get another yeast pack?