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Old 10-17-2007, 03:17 AM   #11
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Wiki'd and stickied.

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Old 10-17-2007, 03:25 AM   #12
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Excellant Thread! Its wonderful how simple something becomes when you add a visual.

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Old 10-17-2007, 03:52 AM   #13
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Quote:
Originally Posted by Sea
Nice Bernie, you should write a book!

You say that the one on the right in the final pic is from Feb. I seem to have heard conflicting opinions on how long you can let washed yeast sit before you use it. What's the oldest you've used?


Thanks all! The yeast that was washed in these posts was last washed in December of last year. I made my last two starters from that batch in mid-September, and another in early October. So that's about ten months for that generation. I've used year-old yeast before, but keep in mind that there's no guarantee that the yeast will always stay viable for so long. Also, the older it is, the longer it will take for the starter to take off. I think those starters took over 48 hours to show signs of life. I was about to give up, then I saw the bubbles
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Old 10-17-2007, 06:00 AM   #14
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I see that you are washing the yeast from your carboy.... I'm assuming that you'd want to do this with the yeast from your secondary fermenter, right?? Or can you wash the yeast from your primary also?? Sometimes I skip the secondary depending on how lazy I am, and just keg from the primary. Is there any reasoning why you couldn't use the yeast from the primary?

Allan

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Old 10-17-2007, 06:04 AM   #15
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you want to use the yeast from the primary fermenter.

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Old 10-17-2007, 01:37 PM   #16
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I think Palmer recommended harvesting from secondary, because there is less trub in the secondary but I have used both with little difference. the yeast from the secondary will be faster to floculate

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Old 10-17-2007, 02:24 PM   #17
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I've been meaning to do this myself and post it here, thanks alot!!

Sean

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Old 10-17-2007, 03:52 PM   #18
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Would it be ok to just swish the water around with the yeast in the bottom of the fermentor and then pour the next batch on top?

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Old 10-17-2007, 10:37 PM   #19
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This was from my secondary, but I've done it either way.

Richard, if you are going to repitch onto a yeast cake, don't add the water, just put the wort on top of the cake.

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Old 10-18-2007, 12:56 AM   #20
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This is neat, but what's the point in doing this? You can pour the yeast cake out of the bottom of the carboy and refrigerate it if you want to use it again soon too. It seems like a lot of work considering it may not ferment in your next batch. It might even potentially wreck it.

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