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Old 06-13-2012, 02:24 PM   #1
Eltenchiz
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Aug 2011
Hawthorne, Ca
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Hi everyone!
I am going to brew soon and I had a question on making a starter or not.
About a month ago I washed some yeast I got from a saison and stored it in 4 jars in the fridge. This was the first time I have ever done this and was pretty excited about it. I'm all about being as thrifty as possible. The question I have is if I need to make a starter for these guys to get them active again prior to pitching or if I can just throw them in the fermenter? Also, if I am able to just throw them in. Should I dump majority of the water out still siting in the jars?
Thanks a lot
Mike



 
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Old 06-13-2012, 02:30 PM   #2
bad67z
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Feb 2009
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I would look for a calculator to figure out how much you have in the jar that you plan on using and see what you have to start. Then take a look at your OG of you future brew and go from there. As for the liquid I would decant all but what you need to get the yeast cake back into suspension.



 
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Old 06-13-2012, 04:00 PM   #3
Eltenchiz
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Aug 2011
Hawthorne, Ca
Posts: 54

thanks. i guess now i need to just figure how much i have. can i measure the amount in oz? i am not sure how to figure out the actual amount of yeast in the cakes.

 
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Old 06-14-2012, 02:25 AM   #4
bad67z
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Take a look @ this thread it should help.

 
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Old 06-14-2012, 01:11 PM   #5
Eltenchiz
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Aug 2011
Hawthorne, Ca
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Quote:
Originally Posted by bad67z View Post
Take a look @ this thread it should help.
thank you so much! exactlly what i was looking for

 
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Old 06-14-2012, 04:28 PM   #6
BryceL
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Feb 2011
Yorba Linda, CA
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Even if you don't need a starter for your cell count, it's never a bad idea to do a small starter to get your yeast active and make sure it is viable before pitching. Plus this will help fermentation to take off quicker.



 
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