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Old 02-05-2013, 04:14 AM   #1
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I bottled a batch this weekend and washed & stored the yeast. From this I collected approximately 45 ml of yeast slurry.

I plan on using this yeast to make a starter and pitch it into another batch this weekend. Using the Mrmalty calculator that everyone recommends, it suggest 108ml of slurry (did not adjust the thickness or non yeast % slider). And a starter of nearly 2 liters. This seems like an excessively large starter considering I created the original batch of beer from just a little bit of yeast in a smack pack.

Does this sound right? Should I step it up.
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Old 02-05-2013, 04:17 AM   #2
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1.050 OG by the way
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Old 02-05-2013, 04:25 AM   #3
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Sounds right to me. 45ml isn't a lot of yeast. You could do a 1L starter, cold crash, decant, and do a 1L step-up if you don't have a large enough starter vessel. I make 2 to 3L starters for most of my beers. I'd rather over pitch by 100 billion cells than under pitch.
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Old 02-05-2013, 04:30 AM   #4
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Quote:
Originally Posted by Stauffbier View Post
Sounds right to me. 45ml isn't a lot of yeast. You could do a 1L starter, cold crash, decant, and do a 1L step-up if you don't have a large enough starter vessel. I make 2 to 3L starters for most of my beers. I'd rather over pitch by 100 billion cells than under pitch.
Thanks! Do you cold crash and decant all that extra wort off when you make a 2-3 L starter? I understand that you can just pitch the whole thing but seems like it would affect flavor.
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Old 02-05-2013, 04:54 AM   #5
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I always decant the spent wort except for about one cup, so I have enough liquid to re-suspend the yeast. I've also been known to decant all spent wort and add a cup or two of fresh wort from the boil on brew day to "wake up" the yeast and then just pitch it all.
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Old 02-05-2013, 01:33 PM   #6
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By 45ml of yeast, do you mean, it has settled out in the container and measures 45ml?
Or do you mean you filled a 45ml vile with suspended yeast?

If you truly have 45ml of settled (compact, not suspended) yeast, I would consider that a good amount.
45ml is more than you would get in a white labs vial, although viability wouldn't be the same.

For a 1.050 beer, I wouldn't worry about doing more than 1L. I would consider starting it a few days in advance of your brewday.
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Old 02-05-2013, 02:09 PM   #7
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I remember a white labs guy in a youtube video saying 24 hours was plenty. I'm going to wash the WL029 German ale/kolsh yeast I'm getting any time now after the two batches I'm using them in. Are pint jars the normal size you folks use to save the yeast? Or are half pints plenty? This'll be my first time washing yeast. I get the process,just not sure what size jar is the right size to use.
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Old 02-05-2013, 02:49 PM   #8
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I use pints.
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Old 02-05-2013, 02:57 PM   #9
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Quote:
Originally Posted by unionrdr View Post
I remember a white labs guy in a youtube video saying 24 hours was plenty. I'm going to wash the WL029 German ale/kolsh yeast I'm getting any time now after the two batches I'm using them in. Are pint jars the normal size you folks use to save the yeast? Or are half pints plenty? This'll be my first time washing yeast. I get the process,just not sure what size jar is the right size to use.
I usually add my "clean water" to the fermenter, shake, let it settle for 5 minutes and then pour off the yeast into 2 quart jars, leaving just the heaviest trub. Then I let it settle about 10 minutes and pour out of the quart jars into pint jars...usually 1 fermenter fills 4 pint jars in total. I use the yeast from 2 of the pints for my next 11 gallon batch, making a 1.0 - 2.0 liter step up starter. Working great and at worst case I'm over pitching.
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Old 02-05-2013, 03:07 PM   #10
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Quote:
Originally Posted by Grannyknot View Post

If you truly have 45ml of settled (compact, not suspended) yeast, I would consider that a good amount..
For myself, I figure 1.2 billion cells per ml when using washed slurry, so 45ml would equal 54 billion cells. If said yeast was a week old, according to Yeastcalc.com you would need a 1.5L starter on a stir plate for a 1.050 beer. YMMV
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