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Old 04-10-2014, 03:52 AM   #1
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Default Yeast froze, new plan for wlp545

Well crap - had two jars of wlp545 that froze overnight, so I'm guessing they are toast.

I have a 1.078 & 1.094 batches I was going to use the washed yeast for. Since it's a Belgian strain, do you think I could wash the yeast from 1.078 batch? I couldn't find much info on if Belgian strains can be resued from higher gravity batches or if I'm know looking at spending big on yeast for these batches.

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Old 04-10-2014, 03:56 AM   #2
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Well crap - had two jars of wlp545 that froze overnight, so I'm guessing they are toast.
as in jars like jars of yeast you harvested ? I have had yeast freeze and just warmed up and use it

make a starter and you will know if it is good or not

all the best

S_M
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Old 04-10-2014, 04:01 AM   #3
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as in jars like jars of yeast you harvested ? I have had yeast freeze and just warmed up and use it

make a starter and you will know if it is good or not

all the best

S_M
Yeah harvested yeast. Maybe I will make a small starter and try then, at least I didn't throw them out yet.

Should I make a lower gravity starter and step up?
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Old 04-10-2014, 11:05 AM   #4
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Yeah harvested yeast. Maybe I will make a small starter and try then, at least I didn't throw them out yet.

Should I make a lower gravity starter and step up?
I start at 1.040 with mine
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Old 04-10-2014, 12:05 PM   #5
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Freezing the yeast is not the end of it all. Calculate a 10% loss in viability for each freeze/thaw cycle.

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Old 04-10-2014, 12:14 PM   #6
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The strain doesn't matter. You can reuse yeast from a 1.078 batch. It's not considered optimal because the yeast has "been through" more, but it's fine.

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Old 04-11-2014, 01:48 AM   #7
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It's on the stirplate now, I'll try to remember to snap a pic in the morning to see if I was able to salvage it.

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Old 04-11-2014, 10:31 PM   #8
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Not quit 24 hours in, it's going....image.jpg

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Old 04-12-2014, 02:17 AM   #9
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Should I get the sulfur smell from the starter? I don't think the first time I used this yeast the starter smelled, but the 5 gallon fermentation did...

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Old 04-12-2014, 03:57 AM   #10
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It happens, probably from stress. Usually I associate strong sulfur with fermenting ales under 60F, but maybe the freezing played some part in that. Seems like it's taking off, though.

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