Kieran

Recipes 

I used my first vial of White Labs yeast today to make a starter.

Question: How do all of you brewing gurus get the yeast out of the vial without making a huge mess? Mine was solid halfway up the vial and I had to use a spoon handle to scoop out as much as I could. Shaking it around with wort did absolutely nothing.

Was something off with my vial or am I just a stupid noob?

Vuarra

Recipes 

In a word, yes.

But, if you're following standard procedures (and it sounds like you are because you're making a starter), the yeast will have a few days to multiply and return to a good viability level. RDWHAHB.

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Fermenting: Real Ale, Extract Lager (with WLP830), India Pale Ale

Conditioning: Nothing

Drinking: Pale Ale from the keg

budbo

Recipes 

Was it frozen? usually best to crack the seal, warm it up, then release pressure and shake the crap out of it to mix.

SoonerDoc

Recipes 

Only used WL once and I don't remember that being a problem. I warmed it, shook it and it poured out.

breez7

Recipes 

I always stick it in my pocket for an hour or so to warm it up, then just shake it up right before I pour it, never had a problem.

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D_Struct

Recipes 

Exactly what I do. lol

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On Deck: Still researching
Primary: Empty (Not for long!)
Secondary: Empty
On Tap: Blood Orange Hefeweizen, Cream Ale, Belgian Tripel IPA, Breakfast Stout

Kaz

Recipes 

I've had some White Labs vials that I warmed for several hours and still had to shake for several minutes to break up the yeast cake at the bottom of the vial. I don't remember ever having to scoop it out, but I may have done that in the past.

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Draft 1: Irish Red
Draft 2: Citra Hopped Wit IPA
Draft 3: Honey Brown

Primary 1: Imperial Stout
Primary 2:

On Deck: Saison, Berry Wheat, Wit,

VAShooter

Recipes 

What was the date on the vial? I've not had that issue.... yet. Glad you made a starter though....not sure what pitching that particular bottle would have done if you didn't make a starter. Make sure you give your starter a REAL good swirl from time to time to keep things active!

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Primary 1: Beer
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Kegged / Bottled: Beer

iaefebs

Recipes 

It seems like the higher flocculating yeasts tend to be harder to break up by shaking... but it can be done.

Kieran

Recipes 

The date on the bottle is June 24th and it's Irish Ale 004. It was up to room temp, but all of the yeast was compacted and there wasn't nearly enough liquid to shake it up. I am glad made a starter on a stir plate. I will try storing the vial on its side next time to avoid this mess. I should have taken a picture.