Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How much yeast in my Ball Jar?
Reply
 
Thread Tools
Old 02-13-2013, 09:39 PM   #1
Rehlgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 172
Liked 16 Times on 13 Posts
Likes Given: 1

Default How much yeast in my Ball Jar?

So this may be any unanswerable question:

I have a ball jar with washed yeast in it. After settling for a few days the yeast is at the 250 ml mark. Is there a non-technical way to guesstimate how many billion cells I have in there? I want to make a starter for a 3 gallon batch of Barleywine with an OG of 1.130 and I am trying not to over pitch.

Maybe I should make this a contest. How many yeasties in the ball jar?!

Thanks for the help.


Rehlgood is offline
 
Reply With Quote
Old 02-13-2013, 09:53 PM   #2
brettwasbtd
Awesomeness Award Winnner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brettwasbtd's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Damascus, MD
Posts: 1,579
Liked 85 Times on 65 Posts
Likes Given: 104

Default

Use the MrMalty Calculator slurry tool. For a 3 gallon batch OG of 1.130 you'd probably want about 125ml of that condensed yeast, however, depends on how long you have had it? Maybe the viability has gone down...


__________________
Shegogue Brew | Pronounced "Shuh·goo" | http://www.shegoguebrew.com | Videos | Facebook | BJCP Certified Judge B0999
My Basement Electric Induction Brewery Build
brettwasbtd is offline
 
Reply With Quote
Old 02-13-2013, 09:58 PM   #3
Bsquared
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bsquared's Avatar
Recipes 
 
Join Date: Oct 2006
Location: San Diego
Posts: 1,830
Liked 58 Times on 53 Posts
Likes Given: 22

Default

http://www.wyeastlab.com/hb_pitchrates.cfm

Scroll to the bottom of the page.
Bsquared is offline
 
Reply With Quote
Old 02-13-2013, 11:21 PM   #4
Rehlgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 172
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Great information. So assuming this is what I have. I am guess in 10% solids @ 18 billion cells per ml and I need to pitch twice the recommended rate? This yeast is 3rd gen and was harvested this past Sunday. Sound about right?

Click image for larger version

Name:	image-193888893.jpg
Views:	299
Size:	26.5 KB
ID:	100969
Rehlgood is offline
 
Reply With Quote
Old 02-14-2013, 01:52 AM   #5
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,609
Liked 170 Times on 127 Posts
Likes Given: 15

Default

Woodland has been suggesting typical concentration is 1-2 billion per ml, depending on the strain. I think Wyeast says 1.2 billion per ml in their FAQ.
tagz is offline
Jayhem Likes This 
Reply With Quote
Old 02-14-2013, 03:39 AM   #6
thirstyutahn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Ogden, Utah
Posts: 147
Liked 7 Times on 5 Posts
Likes Given: 1

Default

I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there. Looks like you did a killer job rinsing the yeast.

What's your process for rinsing? Just interested to hear how you do it
thirstyutahn is offline
 
Reply With Quote
Old 02-14-2013, 02:37 PM   #7
Rehlgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 172
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Quote:
Originally Posted by thirstyutahn
I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there. Looks like you did a killer job rinsing the yeast.

What's your process for rinsing? Just interested to hear how you do it
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sanitized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sanitized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.
Rehlgood is offline
 
Reply With Quote
Old 02-14-2013, 02:41 PM   #8
brettwasbtd
Awesomeness Award Winnner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brettwasbtd's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Damascus, MD
Posts: 1,579
Liked 85 Times on 65 Posts
Likes Given: 104

Default

Quote:
Originally Posted by Rehlgood View Post
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sterilized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sterilized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.
Good process, and I am being nit-picky, but the word sterilized in your post should be "sanitized" - Unless you used a pressure cooker/canner the water is sanitized, not sterilized. I don't think people have had infection issues with this process, so like I said "nit-picky"
__________________
Shegogue Brew | Pronounced "Shuh·goo" | http://www.shegoguebrew.com | Videos | Facebook | BJCP Certified Judge B0999
My Basement Electric Induction Brewery Build
brettwasbtd is offline
 
Reply With Quote
Old 02-14-2013, 04:46 PM   #9
Rehlgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 172
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Quote:
Originally Posted by brettwasbtd

Good process, and I am being nit-picky, but the word sterilized in your post should be "sanitized" - Unless you used a pressure cooker/canner the water is sanitized, not sterilized. I don't think people have had infection issues with this process, so like I said "nit-picky"
Edited for your reading enjoyment.
Rehlgood is offline
 
Reply With Quote
Old 02-14-2013, 04:48 PM   #10
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 91 Times on 79 Posts
Likes Given: 109

Default

Quote:
Originally Posted by Rehlgood View Post
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sanitized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sanitized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.
Aren't you worried that your yeast from an IIPA would be stressed out, especially if you are going to use this on a barleywine?


__________________

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
pabloj13 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Home Made Jiuqu or dried yeast ball for Rice wine! Arpolis Wine Making Forum 27 12-04-2013 07:03 PM
ball lock disconnect collar fell off and ball bearings fell out medley Bottling/Kegging 6 03-01-2013 03:01 AM
I always wondered how much yeast was in my ball jar steveg5555 Fermentation & Yeast 2 02-03-2013 07:31 PM
Cornelius ball lock keg not pressurizing receiving Co2 through ball lock disconnect tubbydonut Equipment/Sanitation 0 11-21-2012 12:55 PM
Blichmann ball valves vs More Beer ball valves Wenzelbrew Equipment/Sanitation 7 03-07-2011 03:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS