measuring yeast - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > measuring yeast

Reply
 
Thread Tools
Old 05-12-2011, 09:57 PM   #1
ColoradoHomebrew
Recipes 
 
Apr 2011
Posts: 145
Liked 1 Times on 1 Posts



I am a new brewer (1.5 months) and for my last 4 recepies, I've washed and re-pitched my yeast using a starter. It is working very well, but I have been making a 500ml starter for 3 days and pitching it without thought to how to measure it. This weekend I want to brew two 5 gallon batches and split the yeast starter between the two (two different recepies). I starter earlier with the yeast starter on Monday. The problem is I don't know how to measure the yeast to know when I can brew the two batches. It is an ale yeast so I assume I have yeast on the top and some on the bottom. Any advice on this. Both batches this weekend will be 1.050 ish IG.
Click image for larger version

Name:	Starter.jpg
Views:	430
Size:	22.1 KB
ID:	25901  

 
Reply With Quote
Old 05-13-2011, 06:25 AM   #2
Pandaren
Recipes 
 
Dec 2010
Pullman, WA
Posts: 81
Liked 1 Times on 1 Posts


"For strong beers and barleywines, at least 1 cup of yeast slurry or 1 gallon of yeast starter should be pitched to ensure that there will be enough active yeast to finish the fermentation before they are overwhelmed by the rising alcohol level. For more moderate strength beers (1.050 gravity) a 1-1.5 quart starter is sufficient." (Palmer).

You can check the general guideline at
http://www.howtobrew.com/section1/chapter6-5.html

 
Reply With Quote
Old 05-14-2011, 02:59 PM   #3
ColoradoHomebrew
Recipes 
 
Apr 2011
Posts: 145
Liked 1 Times on 1 Posts


I've read that but what I am looking for is what exactly am I measuring when you say a cup. Is yeast slurry suspended yeast? Is the middle section of my picture the slurry? What is the bottom called and the top?

 
Reply With Quote
Old 05-14-2011, 03:09 PM   #4
JasonInBTR
 
JasonInBTR's Avatar
Recipes 
 
Dec 2010
Denham Springs, LA
Posts: 356
Liked 1 Times on 1 Posts


Slurry is mostly yeast and little liquid. You get the slurry by chilling then decanting the liquid off the cake. The layers from bottom to top are: trub, yeast, beer/water. If you wash really well you will have little to no trub.

Jason
__________________
Primary - Barleywine, APA, IPA, Strawberry, Pumpkin
Secondary -
Kegged - Raspberry Wheat
Bottled - Oatmeal Stout
On Deck -

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Measuring ABV upperNY01brewer Beginners Beer Brewing Forum 2 05-02-2011 11:36 PM
Measuring OG? detz Beginners Beer Brewing Forum 8 01-17-2011 09:00 PM
Measuring Hops Brett3rThanU Beginners Beer Brewing Forum 12 06-11-2009 05:27 PM
measuring alc content???? lucyc Beginners Beer Brewing Forum 3 04-08-2009 08:49 PM
Pitching Rate Calculator: Measuring yeast starter size eddie884 Beginners Beer Brewing Forum 1 12-02-2008 03:45 AM


Forum Jump