ColoradoHomebrew
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- Apr 18, 2011
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I wash and store all my yeast and often go 5-6 months before re-using. My standard is I usually get 50 ml of thick yeast in a jar after settling then re-pitch in a 1 liter starter for ale and fermentation is cranking in 24 hrs. Generally, this works well for ale. For lager, I've done the same, but have not been impressed with my 2 lagers so far and my conclusion is not pitching enough yeast.
So this weekend I am doing an Oktoberfest with Wyeast bavarian lager yeast. I have about 50 ml of thick slurry in a 1.5L starter which I plan to add 1.5 more litters after decanting to build up my starter. So I've never seen Mr. Malty, but I run the numbers and I see about 1 liter of thick yeast or 1.7 litter of average. The harvest date for the yeast is 1/31/12 and Mr. Malty says that is 10% viability.
All I can say is I am floored and I know this starter would have to be 10-20 liters to get that much yeast. Is this viability really that low? If so, I am guessing 2 packs of new yeast would be smarter.
I really need a microscope to start learning this better.
So this weekend I am doing an Oktoberfest with Wyeast bavarian lager yeast. I have about 50 ml of thick slurry in a 1.5L starter which I plan to add 1.5 more litters after decanting to build up my starter. So I've never seen Mr. Malty, but I run the numbers and I see about 1 liter of thick yeast or 1.7 litter of average. The harvest date for the yeast is 1/31/12 and Mr. Malty says that is 10% viability.
All I can say is I am floored and I know this starter would have to be 10-20 liters to get that much yeast. Is this viability really that low? If so, I am guessing 2 packs of new yeast would be smarter.
I really need a microscope to start learning this better.