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Old 11-16-2011, 10:03 PM   #1211
ubermick
 
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Quote:
Originally Posted by milldoggy View Post
That looks like trub, the yeast is the thin white line on the top. You probably want to wash that unless you do not care about the trub
I thought it might have been trub too, but I washed four times, waiting 30 mins between rinses, and stepping down from a half gallon mason to two quart size masons, to pint size, to these guys (8oz jars), dumping the gunk along the way. The stuff left in there is the exact same consistency as the contents of ye olde White Labs vials, but it's certainly an inordinate amount. It's probably not 100% clean, but... I pitched one of those jars into a 10 gallon batch of pale ale last brewday, and it took off like a cat with it's tail on fire.

 
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Old 11-16-2011, 10:17 PM   #1212
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Maybe I stand corrected. If that is all yeast, then you may even be over pitching

Any one in the philly area want to do a wasted yeast trade? I have a 6 gen wyeast pc bel/can yeast that is really good.

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Old 11-16-2011, 11:54 PM   #1213
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Quote:
Originally Posted by milldoggy View Post
Maybe I stand corrected. If that is all yeast, then you may even be over pitching
You've got me questioning myself now! Although I can't imagine having *that* much trub left over, especially since I dump trub from the conical during fermentation, prior to harvesting.

Probably have been overpitching. Since I tend to brew on a minute's notice, I rarely do a starter, so on the two brews that yielded eight of those (the four on the right are Sierra Nevada Kellerweiss) each fermenter got three packs of US-05. But considering the volume that yeast multiplies in 11 gallons of wort, I'd imagine there's a helluva lot lurking at the bottom of the cone come the end of the brew.

 
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Old 11-17-2011, 12:12 AM   #1214
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I mean by pitching a jar like that it is overpitching

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Old 11-17-2011, 01:46 AM   #1215
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I'm sure this has been answered in this thread already, but I really don't have the time to read through the whole thing, anyways my question is what size jars do most brewers use to store their yeast ? Right now I'm using 250 ml and not sure if that's good enough.

 
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Old 11-17-2011, 01:48 AM   #1216
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Does he actually mention the size was conical? That was my guess why he's got so much yeast. I figured it to be 10 to 15g. 15 could easily produce that much yeast depending on his oxygenation and the type of brew. I easily get half that much in 4 jars for a 5g batch. Those are only half pints and probably haven't compacted much if fresh.

 
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Old 11-17-2011, 01:56 AM   #1217
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Btw for those poor people like myself.... A large pickle jar (sams club style) followed by a fairly large one (wm large caliber followed by a medium (38oz) is perfect for train washing and eliminating most trub. You may need a tiny bit of water to top up the jars tho. I cut a small bit of gasket from the largest just in case it unearths a tiny bit of sugar. Learned that the hard way... May the first jar RIPs.

 
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Old 11-17-2011, 02:29 AM   #1218
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did you try counting how many cells are in each jar? Take the time, it may be worth finding out.
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Old 11-17-2011, 07:45 AM   #1219
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It was from a 15g conical, which usually contains 11-ish gallons. And yep, they were just harvested a week ago, so might compact down more.

Tried counting the cells, but keep losing count after 1,000,000,000, damnit!

 
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Old 11-17-2011, 12:30 PM   #1220
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No, but I took a sample from the button to check to see if I was getting bacterial contamination (I had washed what turned out to be stressed yeast and in 3 samples I had less than 10% trub (no bacteria) and zero non-yeast found in two mid-samples.

As a more fun sidenote thought the tiny mushrooms were "sooo cute!"

 
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