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Old 04-21-2013, 02:45 AM   #1911
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Originally Posted by vutoq
I washed my yeast yesterday, refrigerated overnight and decided to brew today and plan on using the yeast I just washed.

From what I read, it is OK to pitch without starter since it was just cultivated yesterday?

Should I use two pint jar worth of yeast since I'm not using a starter?

FYI, the beer I'm brewing is around 5%.

Thanks in advance!
I'd use 1 pint
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Old 04-21-2013, 03:12 AM   #1912
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Default Nice...

Thanks for this...I may try this tomorrow.

My question is: What volume am I looking for in each container? I have 1 quart Ball jars....What volume should I be looking for in each for re-use? I am assuming filling would be too much for a starter.

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Old 04-21-2013, 07:39 PM   #1913
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Has anyone done this??! Instead of my blow off into starsan, I have sterile water and am technically "top cropping" the yeast. Pretty sure this will be good to go.

image-3128317221.jpg  
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Old 04-21-2013, 07:42 PM   #1914
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Default My yeast washing this week

I followed the directions from this thread, and got a pretty good result this time!

Here is a picture after sitting in the fridge for about 5 days.

yeast-stage-2.jpg


Here is a picture of the water/yeast mixture in the second settling step (after I completed the first step of mixing a gallon of water in the carboy and letting it sit.)

yeast-stage-1.jpg

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Old 04-21-2013, 10:22 PM   #1915
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Originally Posted by JonGrafto
Has anyone done this??! Instead of my blow off into starsan, I have sterile water and am technically "top cropping" the yeast. Pretty sure this will be good to go.
Isn't this pretty similar to the Burton Unions a lot of British breweries used to use?

That's brilliant!
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Old 04-23-2013, 01:00 PM   #1916
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Quote:
Originally Posted by JonGrafto
Has anyone done this??! Instead of my blow off into starsan, I have sterile water and am technically "top cropping" the yeast. Pretty sure this will be good to go.
Yes this has been done actually Sam Scott was interviewed in February 2009 on Basic Brewing radio you can listen here http://media.libsyn.com/media/basicb...-09topcrop.mp3 and there is a link to a video he has of actually doing it. http://www.aleiens.com/video/top-cropping-yeast-from-a
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Old 04-23-2013, 01:53 PM   #1917
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Isn't this pretty similar to the Burton Unions a lot of British breweries used to use?

That's brilliant!
Yes it is similar but a Burton Union returns the beer back to the fermenter, if I am understanding it correctly.

My blowoff has subsided and I am now crashing my erlenmeyer to see how much yeast settles out. It already looks like a large amount.
I would say it is a healthy 1/2" in my 3000 ml flask.
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Old 04-24-2013, 11:08 PM   #1918
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So, how would the process be different with a lager strain? I attempted this process last evening but the two layers weren't present. I used a sanitized turkey baster to extract the yeast at the upper level of the settled out portion and transferred it to the mason jars. 24 hours later you can see the separation between the water and the yeast but that's it.

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Old 04-25-2013, 01:25 AM   #1919
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I did this with WLP833 lager yeast and it worked exactly as described. I didn't get a whole lot of yeast out of it, though that may be due to my also grabbing some of it for immediate use. It amounted to probably 7-10 mL of compacted, clean slurry in each of 4 pint jars. It appeared to be less than many people get on here, but was plenty for a starter (for these lagers, I was doing multistep starters in any case).

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Old 04-25-2013, 06:14 PM   #1920
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Update:

This is a picture of what I ended up with by directing my blowoff into sterile water and then cold crashing. Pure white yeast at the bottom of my 3000 ml erlenmeyer. Looks good to me.

See post #1913 for my setup.

image-239795748.jpg  
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