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Old 10-19-2012, 07:41 PM   #1611
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The middle jar looks just about perfect. depending on your batch size, make a starter with that and get out of the way, 'cause it's gonna tear into whatever you brew.

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Old 10-21-2012, 01:29 PM   #1612
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Originally Posted by 45_70sharps View Post
OK, I've been wanting to learn a bit about yeast washing and I found this thread. Lots of good stuff here.
Prior to reading this I was planning on two things.
First, I've got a batch in the bucket right now. I was going to let it sit there till just before I start my next batch, then I was going to get a yeast harvest from the bottom of the primary to make a starter for the batch that I will start within a week. I figure by making a starter I'll know what I've got.

Next, I had thought about when I open my next package of yeast to make a starter for another beer, I would simply give it some time and make a bigger starter like say... a gallon jug and make a 3/4 gallon starter. If I time it right I should have a half gallon that is very viable. I should be able to use this for a starter in one batch, then put the rest either into another bigger starter or boil up some mason jars and put it in the fridge shouldn't I?
Pretty much doing the same idea but rather than taking it from the bottom of your latest batch of beer you are using mini batches and when you get ready to brew again you simply make a large starter whenever you need to stock up again.
Less stuff going into the yeast food should equate to less chances of something you don't want getting into the yeast culture I would think.
That would be a lot of yeast on hand when it's in your fridge. I have 4 mason jars in my fridge and I've realized they've been sitting for almost a year now and I could only imagine if I stored more each time I brewed and didn't use those.


yeah harvest the yeast from your current batch AND make a starter for a different yeast would give you a lot of yeast. It's not uncommon for people to make starters with new yeast. I use the method in the first page with a couple variations on jars I use to get to just yeast and I have access to 50mL tubes so I store yeast in that. It's much nicer than storing a gallon of "beer" with yeast in it.
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Old 11-04-2012, 10:15 PM   #1613
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My first attempt at yeast washing. Before adding water, I harvested 1 cup to pitch on Saturday. I clearly didn't let it settle out long enough. What should I do at this point? Re-wash it?

Edit: Sorry about the multiple pictures, the app kept crashing.
lol, my recent batch from an oatmeal stout turned out like that. from what I gather using any one of those should be fine with a starter, as long as you don't mind a teensy bit of trub in your starter
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Old 11-08-2012, 12:43 PM   #1614
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I'll be trying my first yeast harvest today and thanks to this guide I'm confident this should be a cinch!

...my only concern is I don't have a lid to cover my largest jar, but I think a little sanitized foil should suffice, so its not much of a concern at all.

Thanks op!

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Old 11-08-2012, 02:08 PM   #1615
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Originally Posted by h4mmy86 View Post
I'll be trying my first yeast harvest today and thanks to this guide I'm confident this should be a cinch!

...my only concern is I don't have a lid to cover my largest jar, but I think a little sanitized foil should suffice, so its not much of a concern at all.

Thanks op!
The hard part with that will be shaking it sufficiently enough without a lid.
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Old 11-08-2012, 03:58 PM   #1616
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The hard part with that will be shaking it sufficiently enough without a lid.
Yeah, it is a bit of a hassle, but I use the same type of topless 2 quart jars for my yeast starters so at least I'm in good practice. What I've learned is to do it over the sink, cuz you gonna get a little sticky.
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Old 11-09-2012, 12:38 PM   #1617
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Looks like I won't be buying any 1335 anytime soon

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Old 11-14-2012, 12:31 AM   #1618
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So I have a jar of harvested yeast it appears to be mostly yeast and not a lot of trub or hops in it. How do I know how many ml's of yeast I have.

Im looking at mr malty and it tells me I need 359mls' of yeast?

I am trying to make a starter for an ale with a gravity of 1.056

thanks

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Old 11-14-2012, 01:46 AM   #1619
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Hard to say without knowing how big your jar is!

I'd just measure up the side to see how deep it is, divide that by the height of the jar and multiply by the volume. Round it down a little since your jar is probably tapered at the bottom, and you've got your mL number. According to the help on the "Repitching from Slurry" tab on the Mr Malty calculator, if you can see a bit of non-yeast material, it's probably about 25% non-yeast, and if you think it's really pure, it's probably still 10% non-yeast. (Hover your mouse cursor over the sliders to see the help.)

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Old 11-14-2012, 11:32 AM   #1620
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Originally Posted by zeg View Post
Hard to say without knowing how big your jar is!

I'd just measure up the side to see how deep it is, divide that by the height of the jar and multiply by the volume. Round it down a little since your jar is probably tapered at the bottom, and you've got your mL number. According to the help on the "Repitching from Slurry" tab on the Mr Malty calculator, if you can see a bit of non-yeast material, it's probably about 25% non-yeast, and if you think it's really pure, it's probably still 10% non-yeast. (Hover your mouse cursor over the sliders to see the help.)
Or put another identical jar next to it. Fill it up to the same level with water, then dump that water into a measuring cup. Bonus: no math.
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