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Old 11-11-2008, 04:41 PM   #231
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Thanks for the inputs but what's at the bottom of my jar is still unclear (pardon the pun). Revvy posted his picture showing most of the bottom layer as trub and everyone agreed. Then a bunch of other people post that it's all yeast. Does Revvy's picture relate to the first jar before decanting into the final jars and so still have trub?

Another question, on reading "How to Brew" the number of active yeast cells is important at pitching. If I have a pint jar with a quarter inch of yeast is there a rough estimate of how many cells that is?

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Old 11-11-2008, 04:45 PM   #232
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Would sealing the final container using a foodsaver, hurt or hinder the yeast? Since they will be dormaint in the refrigerator, I assume the lack of air in the jar could not hurt. Is this correct?
I don't know if it would hurt, but I don't think it is a necessary step time wise.
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Old 11-11-2008, 04:50 PM   #233
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Thanks for the inputs but what's at the bottom of my jar is still unclear (pardon the pun). Revvy posted his picture showing most of the bottom layer as trub and everyone agreed. Then a bunch of other people post that it's all yeast. Does Revvy's picture relate to the first jar before decanting into the final jars and so still have trub?

Here's some guy's pic from a new thread...



The creamy band below the liguid is the yeast....it is sitting on top of the trub..

Think about it this way...the mechanics of it...You pour water into a mess of beer, trub and yeast, then you shake it up. The heaviest stuff settles first...that's the trub...The yeast an water is still mingled for a bit, until it too settles out...and it falls on top of the trub...
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Old 11-11-2008, 05:20 PM   #234
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Another question, on reading "How to Brew" the number of active yeast cells is important at pitching. If I have a pint jar with a quarter inch of yeast is there a rough estimate of how many cells that is?
There may well be a way to estimate this but books and articles I have read have said that basically you should use 1/2 - 1 cup of slurry per 5 gal batch depending on the OG. Slurry is the 1/4 inch of stuff to which you refer. This means that you would want anywhere from 1/4 quarter to a half of a pint size jar.

If you only have 1/4 inch in each jar you could either use a bunch of jars to pitch or you can use one to make a starter.
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Old 11-11-2008, 06:02 PM   #235
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If you only have 1/4 inch in each jar you could either use a bunch of jars to pitch or you can use one to make a starter.
I believe the original poster of this thread stated that you use the jar to make a starter. I may be wrong, but it seems likely that this would be the best way to get it going.

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Old 11-11-2008, 06:17 PM   #236
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I believe the original poster of this thread stated that you use the jar to make a starter. I may be wrong, but it seems likely that this would be the best way to get it going.

Salute!
Maybe but if you have enough yeast cells already in the slurry then you should not endeavor to multiply the quantity of yeast using a starter or you risk overpitching. My pint jars are half full of slurry. This means I have a full cup of slurry to start. If I pitched that into a starter I would end up WAY overpitching most beers except for the really big ones.
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Old 11-11-2008, 10:02 PM   #237
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I believe the original poster of this thread stated that you use the jar to make a starter. I may be wrong, but it seems likely that this would be the best way to get it going.

Salute!

Yep. Make a starter. You'll be glad you did.
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Old 11-12-2008, 05:39 AM   #238
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There may well be a way to estimate this but books and articles I have read have said that basically you should use 1/2 - 1 cup of slurry per 5 gal batch depending on the OG. Slurry is the 1/4 inch of stuff to which you refer. This means that you would want anywhere from 1/4 quarter to a half of a pint size jar.

If you only have 1/4 inch in each jar you could either use a bunch of jars to pitch or you can use one to make a starter.
Mr Malty Pitching Rate Calculator will help you calc how much slurry you need for pitching.
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Old 11-12-2008, 03:11 PM   #239
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Mr Malty Pitching Rate Calculator will help you calc how much slurry you need for pitching.
Thanks for the link. It is useful. From what I saw there it says you would use 87 ml of slurry to pitch in a 1.048 5 gallon batch. This is around 3 oz.

This makes my point for me. If I already have 5 oz of slurry in my container I definitely would not want to do a starter. I am already overpitching a bit and would be grossly overpitching with a starter.
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Old 11-12-2008, 05:49 PM   #240
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Originally Posted by dontman View Post
There may well be a way to estimate this but books and articles I have read have said that basically you should use 1/2 - 1 cup of slurry per 5 gal batch depending on the OG. Slurry is the 1/4 inch of stuff to which you refer. This means that you would want anywhere from 1/4 quarter to a half of a pint size jar.

If you only have 1/4 inch in each jar you could either use a bunch of jars to pitch or you can use one to make a starter.
Quote:
Originally Posted by bmckee56 View Post
I believe the original poster of this thread stated that you use the jar to make a starter. I may be wrong, but it seems likely that this would be the best way to get it going.

Salute!
See that's my point. My jars aren't so different from the OP and he's not suggesting pitching a number of jars. John Palmer outlines the same process but doesn't say anything about volume.

How to Brew - By John Palmer - Support Your Local Micro

The 1/4" volume in the bottom of my jars doesn't seem hugely different from the overall volume of a smack pack prior to smacking and it doesn't have the yeast nutrient pouch. It just seems that with the discussions of under- and over-pitching and then of reusing harvested yeast someone would have a rough idea what a 1/4" in the bottom of a pint jar would equate to.

One more point of reference is that the volume in the bottom of my jars is way more than a vial of dry yeast. Since my yeast is all settled down it has to be at least in the same density ball park. I'd bet if I dried out one of the jars there's more yeast than a dry yeast vial. But then I am a noob!

BTW Revvy, your pic didn't come through.

Edit: The Mr Malty link suggests for 5gallons of 1.058SG wort I need ~ 50mls of dense yeast slurry (which is what I think I have). It doesn't include a starter option though for slurry.

Edit#2: Would you believe the very people trying to sell you the yeast in the first place are willing to tell you what you need to know about yeast harvesting and population.

"Generally 40-60% yeast solids will correlate to 1.2 billion cells per ml."

http://www.wyeastlab.com/com-yeast-harvest.cfm

So I just need to figure how many mls I have in each jar and calculate starters from there. I'll repost when I get some numbers for discussion.
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