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Old 03-17-2011, 02:08 AM   #1
BeerBrods22
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I plan on using "washed yeast" on my next batch...

The 1056 American Ale I will be using looks pretty good. I have only done dry and smack packs... so my question is how much of the washed yeast should I pitch?

ANd how shoulw I get up and running (I washed and refrigerated it on 3-6-11)?

Thanks!

 
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Old 03-17-2011, 02:11 AM   #2
Yooper
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Quote:
Originally Posted by BeerBrods22 View Post
I plan on using "washed yeast" on my next batch...

The 1056 American Ale I will be using looks pretty good. I have only done dry and smack packs... so my question is how much of the washed yeast should I pitch?

ANd how shoulw I get up and running (I washed and refrigerated it on 3-6-11)?

Thanks!
On the mrmalty yeast pitching calculator, pitching slurry is one of the choices. http://www.mrmalty.com/calc/calc.html
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Old 03-17-2011, 02:24 AM   #3
jtkratzer
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Quote:
Originally Posted by Yooper View Post
On the mrmalty yeast pitching calculator, pitching slurry is one of the choices. http://www.mrmalty.com/calc/calc.html
I'm in the same boat - washed WLP400 on 3/5 and put it in the fridge. It seems to be a guessing game with how many cells/ml and non-yeast % though.

I put an empty mason jar next to the jars with yeast in them and filled the jar with water to match the line of the yeast cake and then measured the water. I'm pitching about about 57 ml of slurry into a 1L starter that I boiled with 100 grams of DME. I'm going to put it on the stir plate for about 2 days, refrigerate for about 24 hours and then decant and pitch into a batch on Sunday. Any reason not to go about it this way?

I started a thread on this same subject earlier today and have been getting a number of different responses:
http://www.homebrewtalk.com/f163/que...tarter-232695/

 
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Old 03-17-2011, 03:31 AM   #4
BeerBrods22
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On Mr. Malty...
How do you determine "Yeast Concentration/Ml" ?

I have been checking it out, but don't see a clear explination.

 
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Old 03-18-2011, 01:49 AM   #5
ksbrain
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If your yeast was washed that recently, I would just pitch it as-is. Decant most of the liquid, then shake to get all the yeast up, and pour it in the fermenter. Maybe two jars for high gravity above 1.070. It's approximate but simple and easy.

Unless you have a science lab in your brewery, you will have a hard time getting at some of the parameters that JZ is asking for. Consider that site a guideline, to be used in conjunction with your experience. There may be a few mistakes along the way as you build up your experience.

I never had a beer completely ruined by not pitching the right amount of rinsed yeast. Slow ferment sometimes? Yes.
Less-than-ideal flavor profile other times? Yes.
Drinkable every time? Yes!

 
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