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Old 08-12-2011, 05:34 PM   #1091
jpr210
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Jun 2011
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how soon after i wash my yeast is it usable?

 
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Old 08-12-2011, 05:49 PM   #1092
Chefencore
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Feb 2011
Columbus, OH
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Quote:
Originally Posted by jpr210
how soon after i wash my yeast is it usable?
If you want to use it immediately, I wouldn't wash it. Just pitch it onto your new wort.
If it's cold, it might take 6-8 hours to warm up to pitch temps if you have enough slurry, or up to 18-24 hours for a starter.
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Old 08-17-2011, 04:59 PM   #1093
nittanybevo
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Jul 2011
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I just started reading about reusing my yeast because I bought one of those vials of wet yeast.

Is yeast washing and yeast harvesting the same thing?

In the pictures (since 110 pages of posts is a lot to go through) are the lids of the canning jars sealed, or are they just closed?

 
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Old 08-17-2011, 06:18 PM   #1094
kapbrew13
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Mar 2011
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Quote:
Originally Posted by nittanybevo
I just started reading about reusing my yeast because I bought one of those vials of wet yeast.

Is yeast washing and yeast harvesting the same thing?

In the pictures (since 110 pages of posts is a lot to go through) are the lids of the canning jars sealed, or are they just closed?
Wash is to reuse the yeast from the primary.
Harvest is to get yeast from tube into slants prior to fermenting.

 
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Old 08-17-2011, 07:27 PM   #1095
nittanybevo
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So, if I harvest, after I pitch it and it gets going, I siphon some back out and into jars to make starters?

 
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Old 08-17-2011, 08:34 PM   #1096
kapbrew13
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Mar 2011
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Quote:
Originally Posted by nittanybevo
So, if I harvest, after I pitch it and it gets going, I siphon some back out and into jars to make starters?
Usually you make starters first then pitch it and finally wash it.
Or
You can harvest it, makeh step up starters, finally pitch it, then wash it to use for around 10 batches.
I think that's right.

 
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Old 08-17-2011, 09:24 PM   #1097
seabass07
 
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You can make starters from washed yeast as well. You can spread it pretty far. I think 30ml of thick washed yeast is about equal to 1 vial or 100 billion cells. At least that's what I'm figuring based off of my playing around with mr malty's calculator. I usually end up with around 60-75ml of yeast cake in each jar after washing it.

I calculate my starter based on using 2 vials since it's pretty close.

 
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Old 08-18-2011, 06:04 AM   #1098
dcummings1998
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May 2011
Vancouver, WA
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First of all, thanks for taking the time to write this up; I'm going to try it out tomorrow and am hoping for great results.

A couple quick things (Note: if you already answered these, I apologize):

1) Would it work to just use a quart jar for the big vessel and 2 pint jars for the yeast? I don't really want to make 4 pints, because I probably won't use them all.

2) When everything has settled out and the liquid is more light brown, are you using that clear-ish brown liquid to make the starter, or are you dumping that top liquid out and using the sediment at the bottom? AKA, where all the white yeast at?

3) What's your preferred method for making a starter for these? I would be interested to know what has worked for you in the past.

Thanks!

Dave

 
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Old 08-18-2011, 07:09 AM   #1099
seabass07
 
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After chilling them in the fridge, you pour off most of the clear liquid. Then shake it up a little and pour the thick part out.

 
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Old 08-18-2011, 03:35 PM   #1100
dcummings1998
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May 2011
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Quote:
Originally Posted by seabass07
After chilling them in the fridge, you pour off most of the clear liquid. Then shake it up a little and pour the thick part out.
Sorry, I'm still confused on what you mean by "pour out"

Does "you pour off most of the clear liquid" mean you dump it down the sink?

And "shake it up a little and pour the thick part out" means pour that into the starter, meaning it's the part I use?

Again, I apologize for seeming naive, but I want to be clear here.

 
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