nicadrick
Well-Known Member
OK, so a couple of months ago I successfully harvested 4 jars of yeast following this great procedure. Now I am ready to brew a 10 gallon batch.
Does anyone have any idea how many cells are in each jar?
If I were to use the Mr. Malty pitching rate calculator. What do I use for the viability date. It seems I should used the day the batch was brewed as the viability batch, instead of the original date listed on the smack pack.
Still without knowing how many cells are contained the harvested jars, it is difficult to know how many cells I am starting with regardless of the viability?
Can anyone help me out here? I am going to need to step up my yeast that was harvested on 4/15/10. I have 2 jars of yeast to step up. I am planning on brewing 11 gallons of 1.062 beer. Mr. Malty says I need 2.81 liters of starter. How do I get from 2 jars to 2 liters.
Can someone advise a step up procedure for me. I have a single 2l flask and I use a stir plate. Is it as simple as: make starter as usual, wait for krausen to fall, cold crash, decant, then add this new yeast population to a new wort and repeat the starter process?
Please advise on all. Many thanks!
Does anyone have any idea how many cells are in each jar?
If I were to use the Mr. Malty pitching rate calculator. What do I use for the viability date. It seems I should used the day the batch was brewed as the viability batch, instead of the original date listed on the smack pack.
Still without knowing how many cells are contained the harvested jars, it is difficult to know how many cells I am starting with regardless of the viability?
Can anyone help me out here? I am going to need to step up my yeast that was harvested on 4/15/10. I have 2 jars of yeast to step up. I am planning on brewing 11 gallons of 1.062 beer. Mr. Malty says I need 2.81 liters of starter. How do I get from 2 jars to 2 liters.
Can someone advise a step up procedure for me. I have a single 2l flask and I use a stir plate. Is it as simple as: make starter as usual, wait for krausen to fall, cold crash, decant, then add this new yeast population to a new wort and repeat the starter process?
Please advise on all. Many thanks!