Heady Topper yeast harvest - Page 12 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Heady Topper yeast harvest

Reply
 
Thread Tools
Old 05-17-2013, 05:29 PM   #111
Brewrifle
Recipes 
 
Jun 2012
Austin, Texas
Posts: 231
Liked 11 Times on 9 Posts


That looks fantastic! I'm going to be doing the same sort of harvesting on the remaining HT cans that I have. I'll update with pics once I get the ball rolling.

Excellent thread by the way, it's full of great information.


__________________
Kegged 10 taps - Citra Pale Ale, Session Saison, Blonde ale (Nitro), Cascadian Dark ale - X2 variations, German Pilsner - X2 variations, Vienna lager, wheat, Bourbon bbl aged RIS .
Primary - Lacto/Brett Saison, lacto/Sacch Saison, Lacto/Sacch Sour Stout.

 
Reply With Quote
Old 05-17-2013, 06:26 PM   #112
sambr0n1
Recipes 
 
Apr 2013
Posts: 23
Liked 2 Times on 2 Posts


Be sure to use nice aromatic hops with fruity characters or this yeast won't shine its true colors. It's amazing how much flavor it adds. If you have an ipa recipe that you brew that you like, use that with this Conan strain and you'll note a big difference in flavor. Throw some simcoe in there for nice fruity flavor.



 
Reply With Quote
Old 05-25-2013, 12:44 PM   #113
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,366
Liked 223 Times on 180 Posts


660 billion cells of Conan! I only got 2 responses from my home brew club when I offered up one of the jars for free. I'm shocked. Oh well. More for me

__________________
-Matt

 
Reply With Quote
Old 05-26-2013, 12:05 PM   #114
libeerty
Recipes 
 
Jul 2012
Posts: 496
Liked 102 Times on 68 Posts


I've been making a "Simconan" pale ale to great results. They pair perfectly
__________________
Tried to keep up with this signature, but just couldn't.

 
Reply With Quote
Old 05-27-2013, 11:01 PM   #115
thatjonguy
Now with 57.93% more awesome!
HBT_SUPPORTER.png
 
thatjonguy's Avatar
Recipes 
 
Mar 2011
Minnow, North Dakota
Posts: 5,500
Liked 1182 Times on 805 Posts


I successfully cultured from one can. Going from 15% of the can into 200ml of 1.030 wort with nutrients on a stirplate with pure O2 for 60 seconds. Fed another 300ml of 1.030 wort with nutrients two days later. Had stir plate with box over it and heating pad next to flask keeping air temp inside box at 78F.

My flask actually has a krausen and a huge yeast ring on the bottom after taken off stir plate.

Smells of peaches, pineapple and other fruits (mostly tropical). Lovely! Considering making a 1 gallon batch Just to try it out.
__________________
"That little guy? I wouldn't worry about that little guy."

Quote:
Originally Posted by WesleyS
The biggest argument against using UPS is the fact that a UPS employee sent me a package using FedEx.

 
Reply With Quote
Old 05-31-2013, 03:48 AM   #116
winvarin
Recipes 
 
Apr 2009
Edmond, OK
Posts: 1,136
Liked 54 Times on 49 Posts


Ok. So here's what I wound up with. A pretty even split for my brew buddy and me. The pint jars have what I estimate to be 51 ml (poured water to the level of the yeast, then into a known accurate measuring cup.

Unless somebody here has an empty WL vial that can help me figure out how much that is, I will have to wait until I buy yeast for my next batch.

Now comes the tough part, estimating cell count. I have heard anything from 1 to 4 billion cells per ml. I'm just looking for a number that I can plug into a yeast calculator with my harvest date in order to determine viable cells and starter steps.

I'm inclined to just split the difference and use 2 billion. That would make one of those pint jars the approximate equivalent of 2 WL vials. This seems consistent with what I was estimating when I started growing. I'll have to go back a few posts, but I think I was going with an assumption of 2 billion cells in the can dregs.
Click image for larger version

Name:	image-2027486583.jpg
Views:	225
Size:	46.5 KB
ID:	125442  

 
Reply With Quote
Old 06-25-2013, 07:04 AM   #117
jaydog2314
Recipes 
 
Dec 2012
Lockport, IL
Posts: 753
Liked 118 Times on 81 Posts


let me ask those who have harvested a question...I am in the middle of my harvesting and I'm trying to calculate the yeast growth. Here is what I did and I'm just trying to determine how to input it/interrupt it:

Day 1: took 100ml of Heady + 150ml of 1.037 starter, let that go for 3 days, shaking method(stir plate was in use)
Day 3: made another starter/step of 750ml of wort and cooled/added that to the initial step of 250...

I have gone farther but here is my question, when entering in yeastcalc. I started with the estimate of 1.5 billions cells(I used 1 can). Is my first step 150 or 250ml starter? And would step 2 be 750 or 1000ml? The total starter volume would be 250 & 1000ml respectively but I want to make sure that my assumption of adding them together to create a whole starter size in yeast calc correct? Not sure the starter size made with DME each step?

Hope that make sense. I'm brewing up a Heady clone Friday and I'm just trying to nail down my step ups between now and then and where my estimated yeast count is.

Thanks
__________________
On Tap: Belgian Blonde; ESB
Bottled: Winter Warmer(Yule Log Ale)
Primary: IPA
Secondary:
Up Next: TBD
untappd: hopheavy2314
Canal Brewing Co:
Facebook Twitter Untappd

 
Reply With Quote
Old 06-25-2013, 11:19 AM   #118
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,366
Liked 223 Times on 180 Posts


First step is 150 ml. You don't count the beer because there are no fermentables left in the beer to grow the yeast.

Same logic for the next step. Use 750 ml.
__________________
-Matt

 
Reply With Quote
Old 06-25-2013, 11:49 AM   #119
jaydog2314
Recipes 
 
Dec 2012
Lockport, IL
Posts: 753
Liked 118 Times on 81 Posts


Quote:
Originally Posted by mtnagel View Post
First step is 150 ml. You don't count the beer because there are no fermentables left in the beer to grow the yeast.

Same logic for the next step. Use 750 ml.
Wouldn't step 2 then be 900? 150 from step 1 + 750 from step 2? I didn't doing any decanting the first few steps.
__________________
On Tap: Belgian Blonde; ESB
Bottled: Winter Warmer(Yule Log Ale)
Primary: IPA
Secondary:
Up Next: TBD
untappd: hopheavy2314
Canal Brewing Co:
Facebook Twitter Untappd

 
Reply With Quote
Old 06-25-2013, 01:43 PM   #120
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,366
Liked 223 Times on 180 Posts


Nope, because you are assuming you are fermenting all the fermentable sugars from the first 150 ml step. So the yeast only has the 750 ml of the new wort to ferment.


__________________
-Matt

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Heady topper Caucasian Sampling and Critiquing and Beer Swapping 12 07-16-2013 07:03 PM
Heady Topper ice1835 Sampling and Critiquing and Beer Swapping 7 07-15-2013 10:02 PM
FT: Heady Topper darknazgul Sampling and Critiquing and Beer Swapping 6 03-21-2013 07:03 AM
conan yeast, heady topper Paulfrank Fermentation & Yeast 2 12-18-2012 06:29 PM
Looking for Heady Topper kaz4121 Sampling and Critiquing and Beer Swapping 0 03-24-2012 02:46 AM


Forum Jump