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Old 11-12-2008, 03:15 AM   #11
Mutilated1
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I'd use the yeast from the primary and split it so you can make two beers. There should be plenty. Either wash it and save it, or just split it into two buckets and pitch right on top of it.

 
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Old 01-18-2012, 06:54 PM   #12
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Raising the dead. I'm finishing up a 1 month primary of a german pils right now and want to dump a vienna lager onto the yeast cake. I try to keep most of the hops particles out of the primary but some inevitably make it into the fermentor. I've washed yeast before but it's a pain in the ass and since this is a lager I figure I don't need to worry about over pitching. will I be ok just dumping the new wort into the caked fermentors or should I take the pains of washing the yeast, making a new starter and resanitizing the fermentors?
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Old 01-18-2012, 08:12 PM   #13
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I wouldn't necessarily wash the cake, I would however just measure the proper slurry amount and pitch that. For example for a 1.070 lager (5.25 gallons) you would pitch 248ml of slurry or a tad over 8 ozs, according to MM.

 
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Old 01-18-2012, 11:55 PM   #14
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Thanks Wildwest, that sounds easy enough. This Vienna lager should have an OG of about 1.050 but I doubt adding 8oz of slurry will have a negative effect on it.
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Old 01-19-2012, 12:09 AM   #15
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Here's the calculator if you want to run those numbers.

Mrmalty.com

 
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Old 01-21-2012, 03:40 AM   #16
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So in order to save time on brew day, I put my pilsner into secondary and scooped up 16oz of yeast slurry into two 8oz mason jars. Anyone have any idea if these will last about 24 hours til tomorrow when I need to pitch them? If so, should I store them in the fridge or at room temp? I tried to get all the air out of the jars, and sanitized the jars by boiling them in water for 10 minutes then cooling them before loading them with the slurry. If this is a horrible idea I'll just buy some Safllager S-23 tomorrow.
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Old 01-21-2012, 03:52 AM   #17
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Quote:
Originally Posted by steinsato View Post
So in order to save time on brew day, I put my pilsner into secondary and scooped up 16oz of yeast slurry into two 8oz mason jars. Anyone have any idea if these will last about 24 hours til tomorrow when I need to pitch them? If so, should I store them in the fridge or at room temp? I tried to get all the air out of the jars, and sanitized the jars by boiling them in water for 10 minutes then cooling them before loading them with the slurry. If this is a horrible idea I'll just buy some Safllager S-23 tomorrow.
i would do the jar thing and if i was brewing in 24 hrs i would leave them out in the garage which is in the 40-50 degree range.

 
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Old 01-22-2012, 03:11 PM   #18
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has anyone kept yeast slurry for a week before brewing? We got snow here last night and I'd rather go snowboarding than brew in the cold and snow. Should I wash it? Refrigerate it? Or just leave it in the jars at 50 degrees F?
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Old 01-22-2012, 04:48 PM   #19
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Quote:
Originally Posted by steinsato View Post
has anyone kept yeast slurry for a week before brewing? We got snow here last night and I'd rather go snowboarding than brew in the cold and snow. Should I wash it? Refrigerate it? Or just leave it in the jars at 50 degrees F?
i have a bunch of slurry in my garage right now, been there for nearly a week. it has always held up well for me sitting under a few inches of beer.

 
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Old 01-25-2012, 02:42 AM   #20
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I've been reusing a slurry of Wy2308 for about a year. About 10 brews. Sometimes I wash it sometimes I dump the next on the cake. My last batch has taken a long time to clear. I'm afraid It's about time for some new yeast. Then again I may have just screwed it up some how.

 
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