Thanks for the confirmation. Bell's is exactly what I was looking to harvest.
Do you realize how much work and time it would take to produce enough pitchable yeast for a 5 gallon batch starting from one bottle?
Thanks for the confirmation. Bell's is exactly what I was looking to harvest.
MuchoGusto said:Do you realize how much work and time it would take to produce enough pitchable yeast for a 5 gallon batch starting from one bottle?
It took me 12 days.
NordeastBrewer77 said:yeah, it was about that long using 4 bottles. well worth the effort so far. :rockin:
Heck yeah. Especially since I was just doing it on the side while making other brews!
exactly. it's actually pretty sweet to watch the yeasties grow from some grey dregs to a fresh light colored cake. it's even sweeter to see how active my IPA is in primary. 4+ inch of active krausen and a lot of swirling in the carboy. i feel like a proud father watching by baby yeasties handling their calling in life so well!
exactly. it's actually pretty sweet to watch the yeasties grow from some grey dregs to a fresh light colored cake. it's even sweeter to see how active my IPA is in primary. 4+ inch of active krausen and a lot of swirling in the carboy. i feel like a proud father watching by baby yeasties handling their calling in life so well!
I agree. And while harvesting this Bell's yeast my LHBS got a shipment of Centennial pellets which I was able to snag before they sold out. If that's not a sign, I don't know what is.
I'm getting ready to do the 2HA clone recipe and do the bottle harvesting of yeast from the Bell's Amber Ale. I'm building my stir plate and getting ready to do the harvest. I'm also understanding step up the low gravity wort in terms of volume, but is there a direct correlation between wort volume and yeast cell count when doing this? I'm just trying to understand how you know when there is enough yeast to pitch to a 5 gallon batch. It seems much more calculated when starting with a liquid vial and making a starter than harvesting.
I'm not too big on his sanitized items handling skills. Why on earth put the lid on the dirty counter and then flip it around? There's a lot of open air time in this procedure shown.
Just sayin'.
MC
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