Next time use Mr Malty to determine how much you should be pitching. Here are the instructions on how to set the sliders.
I think so. The first post explains why:So, can one use too much yeast?
Of course and you are free to do so. It's your beer. But I'd rather use a scientific estimate than just winging it.Don't take this the wrong way but there are many brewers who just do things that are not "calculated". There was a tad more yeast than 2 vials of liquid yeast.
Yes, but it's better than not pitching enough.So, can one use too much yeast?
The American IPA recipe calls for 2 vials of yeast and that's basically how much washed yeast I added to the yeast starter. I'm goona go for it as it's not written in stone about over pitching. One source says 1 cup is not too much and I have that or less.
Yes, that is correct. Some yeast has also settled too, but there is nothing you can do about it. When rinsing yeast, you will lose a lot of yeast.
Does the quality of water used in this yeast washing method really matter much? We have very hard water in our town and we have a water softner for our house but I use RO water for my brewing and yeast washing. Can I use regular tap water that has been softened for washing yeast?
Does the quality of water used in this yeast washing method really matter much? We have very hard water in our town and we have a water softner for our house but I use RO water for my brewing and yeast washing. Can I use regular tap water that has been softened for washing yeast?
I am about to bottle my batch that I used WLP001. I plan on harvesting the yeast. However, my time is limited today and will be using the time I do have to bottle.
If I pour sanitized water in my fermenter, transfer all the yeast and trub into two large mason jars then refrigerate. Can I let the yeast sit in the mason jars for a few days until I have time to pour off/seperate the trub?
So would washing my yeast allow me to use it indefinitely, or is this a one-to-two time thing?
So would washing my yeast allow me to use it indefinitely, or is this a one-to-two time thing?
So would washing my yeast allow me to use it indefinitely, or is this a one-to-two time thing?
After reading this sticky and grimacing at $7.50 per smack pack, I decided to take the initiative.
View attachment 200381
My follow up question is since I am guesstimating about 100mL of washed yeast (all 3 combined).
At the default setting in most yeast calculators, I am to assume 10-20% non yeast material in there.
So that means between 80-90mL of yeast?
The default 2.4 billion cells per mL gives me between 192 - 216 billion cells; which is plenty for 5-6 gallons of 1.050-ish ale.
Am I safe to assume the 2.4 billion/mL value and the 15% non yeast?
Should I combine all 3 jars into one?
OR
Combine the 2 smaller ones and end up with (2) 50mL jars and make starters when needed?
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Thanks for the great tutorial. Quick question for someone who is quite new to all of this, how long could a keep a harvested yeast going? I am going to bottle tomorrow and am thinking about keeping the yeast, but it is an Irish Ale yeast and I don't know that I'd be making another stout or porter in the immediate future (I have some other things on the books first) so could I keep it around until I need it (feeding it the occasional pinch of sugar) or would it start to degrade in quality?
Thanks for the great tutorial. Quick question for someone who is quite new to all of this, how long could a keep a harvested yeast going? I am going to bottle tomorrow and am thinking about keeping the yeast, but it is an Irish Ale yeast and I don't know that I'd be making another stout or porter in the immediate future (I have some other things on the books first) so could I keep it around until I need it (feeding it the occasional pinch of sugar) or would it start to degrade in quality?
I think you and your yeast would be better served if you build a large starter and split that into three "samples" and use each sample for each brew.
8% is higher than most would recommend washing from.
Just about to try this....
I have read (Eureka Brewing) that adding salt to make the solution isotonic (0.9% salt) will preserve the yeast for longer.
Any comments?
I was thinking of just adding enough salt to each jar to reach the .9% amount. As I will be making a starter to regrow the little bit of salt should have been reduced to a point where it should not affect the wort.
Tom
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