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Old 01-04-2013, 04:02 AM   #1691
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Sorry if I missed this as I didn't read the whole thread (but lots of it). I know that most say not to use rinsed yeast after a year or so, but what if I make up another batch and get another generation of yeast and rinse that. Does that reset the clock? So then I have a year more with that yeast?

I'm assuming so, but just want to make sure I'm not missing anything.


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Old 01-08-2013, 11:56 PM   #1692
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What exactly is the starter?


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Old 01-09-2013, 01:31 AM   #1693
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Im kinda stumpped here on trying to harvest yeast from a new vial. I make 2.5 gallon batches. So how big a starter do I need to get like enough for 5 batches? And what do I put it in just preboiled water/jars? Do I need to worry about trub from the dme? Or can I just split the whole starter up into 5 jars or do I need to wash it some? And how many days? Then when I make a batch just make a single starter for a jar? I would like to use it over a period of 6 months-bad idea?
I want to do it this way because it would be cleaner than making a batch then harvesting/washing from a batch or no?
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Old 01-09-2013, 02:22 AM   #1694
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Is all the harvested yeast still viable after a month? 2 months? 6 months? 1 year? In other words, using 1.5 billion yeast cells per mL, as given by Daniels, are all 1.5 billion cells still active and viable?
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Old 01-09-2013, 03:23 AM   #1695
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Quote:
Originally Posted by SMc0724
Is all the harvested yeast still viable after a month? 2 months? 6 months? 1 year? In other words, using 1.5 billion yeast cells per mL, as given by Daniels, are all 1.5 billion cells still active and viable?
I'm assuming the 1.5B/ml is in reference to a thick slurry and not yeast in suspension. Yeast loses viability rapidly after about 2 weeks of fridge storage. Either of the calc sites should give you a good estimation of viability based upon age. At more than 9 months I'd expect < 10% viability
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Old 01-09-2013, 04:08 AM   #1696
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So if I use washed yeast to make a starter, then brew a beer and then rinse the resulting yeast cake, does that reset the clock? Or is it from the first time I brewed with it?
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Old 01-09-2013, 05:01 AM   #1697
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Quote:
Originally Posted by Jukas View Post
I'm assuming the 1.5B/ml is in reference to a thick slurry and not yeast in suspension.
If you believe the documentation for the MrMalty yeast calculator, a thin slurry ("yeast just in suspension and will pour smoothly") is about 1 billion cells/mL and near solid-packed yeast is about 4.5 billion/mL. So 1.5 billion/mL is probably a moderately thin slurry.

The MrMalty default is 2.4 billion/mL if that means anything.
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Old 01-09-2013, 05:12 AM   #1698
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Quote:
Originally Posted by mtnagel
So if I use washed yeast to make a starter, then brew a beer and then rinse the resulting yeast cake, does that reset the clock? Or is it from the first time I brewed with it?
Brewing a beer an then washing the yeast against "resets" the viability clock. However the yeast your harvesting is also now a generation older.
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Old 01-09-2013, 12:26 PM   #1699
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Quote:
Originally Posted by Jukas View Post

Brewing a beer an then washing the yeast against "resets" the viability clock. However the yeast your harvesting is also now a generation older.
Yep, got it. Thanks!
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Old 01-09-2013, 02:19 PM   #1700
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How many generations do people typically reuse their yeast for? I've seen 5 or 6, but has anyone tried more? What impacts could using 'older' yeast (add'l generations) have on your brews?


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