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Old 12-10-2012, 05:44 PM   #21
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That's a tough call. Adding water will decrease the osmotic pressure, but diluting will lower the already low inoculation rate. I would probably crash it for two days and decant as much liquid as I could then add more water to double the volume. I would try to end up with 50-150ml of liquid, but wouldn't want to toss out any of the cake, so it might end up larger.


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Old 12-10-2012, 07:06 PM   #22
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Thank you (all). I'll work on this for a few days and try to remember to post the results.


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Old 01-07-2013, 06:25 PM   #23
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I had about 2 cups (~500 mL) total harvest. Which settled nicely with cold refrigeration. So I decanted it down to the trub / yeast and split the decanted slurry in 2 jars. To one jar I added 3/4 cup (180 mL) boiled and cooled water. To the other half of slurry I added just about 3/4 cup (180 mL) wort with 15 grams (2 big tablespoons) DME.

Both jars fermented out very nicely. An both ended up with similar sized yeast cakes. So I have a lot of good harvested Pacman yeast now! Thank y'all for the input.
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Old 01-07-2013, 07:16 PM   #24
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That's great! If you would like I'll test it for you for free. The you'll have a much better idea of how many cells you have.

See here for details:
http://woodlandbrew.blogspot.com/p/n...us-x-none.html
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Old 01-10-2013, 03:30 AM   #25
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Wow, thanks Woodland Brew! no kidding. free testing... very cool. can i send more than one sample? I have some other harvested yeast I'd like to know more about.
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Old 01-10-2013, 10:54 AM   #26
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Quote:
Originally Posted by 707 View Post
Wow, thanks Woodland Brew! no kidding. free testing... very cool. can i send more than one sample? I have some other harvested yeast I'd like to know more about.
Yes, send as many samples as you would like. I'm always curious as to how yeast preforms for others. If you can provide information on the fermentation that it was taken from it would be appreciated, but not nessiary. I see you have OG and FG listed. The others I would be interested in are IBU, and how many days after pitching it was harvested.
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Old 01-10-2013, 01:11 PM   #27
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To the OP; Obviously this is not an option for the present cake, but next time you do a starter try saving some of the slurrey to a container just prior to pitching. The yeasts have seen only starter wort, and presumably are at their most healthy.



 
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