For each of these shown I have 2 others (ie, harvested 3 jars from each cake). I have not used any yet.
I guess my question is, is a starter even required if you have this much? I was reading that yeast pitching rate calculator and it seems like I have enough in each jar that it might not be necessary. Of course there is the issue of viability, and it's not as if making a starter is difficult... whaddya think?
Of the yeast you see visible in the jars, you cannot know which are still viable. Creating a starter a couple of days before brew day accomplishes 2 things for you. 1) It will let the dormant and health cell that you wash from previous brews MULTIPLY, this will create lots of hungry yeast for your upcoming brew. If nothing happens in 24-36 hours you will also know that your "washed" yeast is not too happy and you should buys some fresh. 2)If the cell are happy and multiply, you will eliminate a day of lag time on you ferment.
I just did this for a brew yesterday. Starter from washed yeast on Friday evening, stir plate for a couple of days, by pitching time on Sunday, the starter was full of fresh healthy, hungry yeasties.
4-6 hours after pitching, my brew wash bubbling away in a vigorous ferment. I will definitely continue to do starters!
I'm sure this has been answered a million times in this thread, but even with search i just can't find it.
When I'm going to pitch a pint sized mason jar of washed yeast, I pour off all the wort-type stuff on top, and then mix up the trub and yeast and use that?
Also, can someone give me instructions for a starter if I do this?
After you wash the yeast and store it in your fridge, you'll see some amber colored water on top - pour off most of that, and then mix up the yeast in the remaining little bit of water and pour it into a starter.
FYI, there is no/little trub, that is the point of the washing. You've "cleaned" the yeast of the trub.
Just getting into the home brewing. ?. do you have to use the washed yeast for the same type of beer the next time around? (aside from the type of strain it is) or can you use it for different recipes?
Just getting into the home brewing. ?. do you have to use the washed yeast for the same type of beer the next time around? (aside from the type of strain it is) or can you use it for different recipes?
Totally different recipes. Consider it a fresh vial of the original that you bought from the LHBS.
So I could use it for a different recipe, as long as that recipe calls for that strain of yeast? the other "recipe" has been washed off.
At that point, is there a strain of yeast that is more widely used? just curious
Yes, you understand correctly. However, the viability of the yeast you wash may not be as high as the original vial you purchased. Most suggest using a starter to get the yeasties partying again and to multiply to a number that is appropriate to your brew. I'm sure if you haven't stored it too long that you could pitch it straight into your next brew without a starter and you'd have a fine brew, but don't take that as advice from me. I haven't washed yeast or made starters. I use another similar (lazier?) technique.
As for the most common strains, that really depends on what you like. I personally am a huge fan of WLP001/Wyeast 1056.
Simple question here: I have made starters from scratch and I seem to understand the yeast washing process and want to try it asap.
What is the process of making a starter from the washed yeast? Thanks!
You simply pour off most of the liquid resting on top of the yeast, shake it up to get the yeast unstuck, and then pour that into your starter as you would a White Labs vial or Wyeast smack pack.
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