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Old 04-29-2013, 03:05 AM   #1941
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Originally Posted by msa8967
I tried washing yeast after I had added gelatin to the primar after the beer had been cold crashed for 3 days. It did not go well so I recommend that if you want to use gelatin do so after you have washed the yeast and transfered to a secondary.
That was my gut feeling. Thanks for reaffirming that for me.


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Old 04-29-2013, 04:33 AM   #1942
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Quote:
Originally Posted by msa8967
I tried washing yeast after I had added gelatin to the primar after the beer had been cold crashed for 3 days. It did not go well so I recommend that if you want to use gelatin do so after you have washed the yeast and transfered to a secondary.
Or just harvest from your starter (see my signature)


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Old 04-29-2013, 06:08 AM   #1943
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Or just harvest from your starter (see my signature)
I was washing my yeast and then found your method of propagating. This worked so much better for me than I thought. I turned a vial of WLP into a 2 liter starter and decanted half into a batch of Sweet Stout and the other half into another 2 liter starter. Again half went to an Irish Blonde and the other half is sitting in the fridge waiting my next brew day for an Irish brew of whatever kind. I will never wash yeast again. Thank you for showing that there is an easier way to save my yeast!

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Old 05-02-2013, 02:53 PM   #1944
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Just finished a WLP029 Kölsch starter and this is what I got... The thing that I found odd was( this is my first starter AND propagation) is that the liquid and solid almost immediately separated!!! I boiled the "wash" water, cooled, decanted beer, left about a half inch of beer on yeast, added the water, stirred and it just kept separating.. Like in a matter about a minuet or so. I soaked my containers in iodophor and filled them. This is what I got immediately after finishing.

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Did I do something wrong??
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Old 05-03-2013, 01:40 AM   #1945
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Looks like you did it right.
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Old 05-07-2013, 12:49 PM   #1946
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Anyone do this successfully with cider? I tried washing a cake last night but the yeast doesn't really separate from the lees.
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Old 05-08-2013, 02:05 AM   #1947
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Quote:
Originally Posted by KeyWestBrewing
Anyone do this successfully with cider? I tried washing a cake last night but the yeast doesn't really separate from the lees.
Did you make a starter for your cider? (see my signature)
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Old 05-08-2013, 02:16 AM   #1948
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Is there an ideal yeast to water ratio for the storage container? Or more like, how much yeast can be crammed into a container?
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Old 05-08-2013, 03:00 AM   #1949
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Quote:
Originally Posted by GenIke View Post
Is there an ideal yeast to water ratio for the storage container? Or more like, how much yeast can be crammed into a container?
I dont have an answer to your first question though I'd think enough water to fill the container. From my experience, filling a half pint mason jar to the top with slurry will be about a half container of yeast when it settles down. From there I could always decant and combine containers if wanted.

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Did you make a starter for your cider? (see my signature)
I didnt its just Notty. I have read the link in your signature though and plan on doing that in the future with liquid yeasts. As well as washing cakes to really create a stock pile of yeasts and to give away to other brewers I know.
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Primary : Apple Pie Cider
Primary : Imperial Ginger Cream Ale
Primary : Chocolate Witibier
On Tap : Mango Cream Ale, Muddy Waters Stout, Muddy Waters Bourbon Chocolate Stout, Wheat APA,
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Old 05-08-2013, 06:35 AM   #1950
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Quote:
Originally Posted by GenIke View Post
Is there an ideal yeast to water ratio for the storage container? Or more like, how much yeast can be crammed into a container?
No idea what is the ideal ratio but I use 50ml vials and usually end up with between 25ml - 35ml of compacted yeast (50 - 70%).
My guess is you could fill them 90% yeast without problems but have not found the need.

Currently i have a 70% yeast vial (35ml yeast) on the stir plate at the moment in a 1.5L starter and it is going gangbusters. It was exactly 2 months old. I need around 210bn for my next brew and YeastCalc tells me this should get me there.


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