Preparing for Brew Day from Washed Yeast - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Preparing for Brew Day from Washed Yeast

Reply
 
Thread Tools
Old 05-25-2012, 11:24 PM   #1
jlanier01
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2009
Chicago
Posts: 70


Im really looking for techniques to use when preparing washed yeast for a brew day. My yeast has been in cold storage for a week, and I believe everything is healthy inside. I looked for videos, threads, etc... But would appreciate any tips you may have.


Do you simply let your washed yeast warm up to room temperature, shake, settle and direct pitch?
Is there any reason to go from washed yeast back to a starter?


__________________
primary:

bottled: chocolate bourbon stout, centennial ipa, american ipa

graveyard: BB imperial pale ale, BB english brown ale,AHS King's Cream Ale, American Honey Wheat Ale (first PM),English Pale Ale (Dry w/Kent Goldings), AHS London Porter, Robust Chocolate Porter


up next: American IPA

 
Reply With Quote
Old 05-25-2012, 11:56 PM   #2
pstrohs
Recipes 
 
Jan 2010
St Louis
Posts: 293
Liked 12 Times on 12 Posts


If you aren't doing a big beer and the yeast was washed a week ago then you will be fine w/o doing a starter. I would pull the yeast from the fridge at the beginning of your brew day, decant the liquid, swirl the yeast, and leave at room temp until you are ready to pitch.


__________________
"Once in a while you get shown the light, in the strangest of places if you look at it right"

Keezer Build

 
Reply With Quote
Old 05-26-2012, 12:29 AM   #3
jmprdood
Recipes 
 
Nov 2011
, Home is Spokane WA
Posts: 585
Liked 21 Times on 21 Posts


^^^^Had great success doing just this on beers with an OG of <1.050. With bigger beers you may consider using some dme to make a quick starter a few hours before you start brewing.
__________________
If you're stupid, you have to be tough.

 
Reply With Quote
Old 05-26-2012, 06:01 PM   #4
pabloj13
Recipes 
 
Dec 2011
Durham, NC
Posts: 1,553
Liked 92 Times on 80 Posts


Quote:
Originally Posted by pstrohs View Post
If you aren't doing a big beer and the yeast was washed a week ago then you will be fine w/o doing a starter. I would pull the yeast from the fridge at the beginning of your brew day, decant the liquid, swirl the yeast, and leave at room temp until you are ready to pitch.
Well that depends on how much washed yeast the OP has. I have had times where I got 10mL of yeast and times where I got 100mL. It really just depends. I think the more accurate answer is to go to MrMalty, determine how much slurry you would need, approximate how much slurry you have and pitch accordingly. He probably has enough, but hard to say without details.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard

 
Reply With Quote
Old 05-26-2012, 06:11 PM   #5
HollisBT
Recipes 
 
Aug 2011
Greenville, SC
Posts: 686
Liked 68 Times on 31 Posts


I always do a starter with my washed yeast, not just to grow cells, but to ensure the viability of the sacc. It gives me peace of mind and it only takes a few minutes to put it together.

 
Reply With Quote
Old 05-26-2012, 06:14 PM   #6
kappclark
 
kappclark's Avatar
Recipes 
 
Sep 2006
Southern VT
Posts: 1,590
Liked 6 Times on 6 Posts


+1 on MrMalty

the amount of slurry is important, of course, and its age..feed this data to MrMalty, and he will reveal the answer...try to get the yeast to room temp (65-70) on brewing day..temp shock is something to avoid

If less than a week or so, and you have enough slurry for the size beer you are brewing, then no starter required..but check w/Mr Malty if you are doing a huge beer

FWIW, I have had great success using starters on yeast > 3 weeks old ..best was some WLP550 which was over 1 year old..had to step it up, but the beer was great.


__________________
Bill Clark
Windham, VT

 
Reply With Quote
Reply
Thread Tools



Forum Jump