bottlebomber
Well-Known Member
I would like to get the price down to at least $2.00 a pack including shipping. A seller on Ebay offers it for 2.50, I was just wondering if I could get it lower buying a dozen packs or so
I would like to get the price down to at least $2.00 a pack including shipping. A seller on Ebay offers it for 2.50, I was just wondering if I could get it lower buying a dozen packs or so
NickN72 said:I had a place locally where untill about a month ago I was buying 05 for $2 a pack, now they doubled it.....
I do want to get into yeast washing, and plan to give it a shot for the first time when the two carboys im using now are empty. Is it possible/practical to divide the washed yeast into "doses" using baby foor jars or something, or would you just salvage a whole jar and use it as needed?
Mikethepoolguy said:Yeah, between making starters and reusing the yeast you can make plenty of beer. If money is the issue this the way to go. If time is the issue, buy the yeast.
SD-SLIM said:When you pitch the accurate amount of yeast and then wash it, you should have enough yeast for 2 batches...the reason being that yeast multiply. In the video, the guy divided it in to four small jars...in which he would probably need two of those for a 5 gallon batch. So to answer your question, Yes you could divide it in to any size container you choose to, just make sure you pitch the right amount in to your next beer....I would recommend using http://www.mrmalty.com/ to determine how much yeast you should pitch every time you brew (even is you use dry yeast).
It seems like you'll get a lot more than 2 batches worth... I just did a hefe and pitched a one liter starter, and its basically done and there's an inch of yeast in the bottom of the carboy. Only an ounce of hops and its an extract brew so I know it isn't trub. That should be many vials worth, right?
SD-SLIM said:I wouldn't estimate your yeast cell count by the size of your trub...your trub will contain your hops (which increase in mass as they absorb water in the wort), as well as various other ingredients and fats that come out during the process.
In regards to you Hefeweizen...if you use Mr Maltys Pitch rate calculator, you should have started with a 1.35 liter starter, which would give you 168 billion cells....they cells would now be called mother cells, as they ferment they will create daughter cells at a rate of 2 for 1 which should give you 336 billion cells...which is enough for two batches, if pitched directly in to wort...or you could create another starter and step it up which would turn this in to four batches.
I hope I explained this clearly and accurately, if anyone wants to jump in please do.
How do you figure that the cells will only divide once during the whole fermentation process? Basically if you added 200 billion cells into a 5 gallon starter (pretty much what you are doing) shouldn't you end with a lot more than twice what you started with?
SD-SLIM said:The cells could continue to divide more and more or they could not divide as much...factors that would determine more cell growth would be: how old is the strain, how good was your sanitation, did you store your yeast properly, did you get enough oxygen in the wort, etc...so if you accurately wanted to determine how many cells you have (short of using a microscope) you could estimate there are about 4.5 billion yeast cells in 1 milliliter of yeast solids (solids with no excess liquid) or that 25% of your slury is viable yeast solids.
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