jeremydgreat
Well-Known Member
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I've just started down the righteous path of the saved/washed/reused yeast brewer. Got a nice little collection of jars going in my fridge.
This is the second time I've made a starter using this recycled yeast and I feel like the results have been underwhelming.
When I use "fresh" liquid yeast, my starters are like little yeast volcanoes. The yeast is overflowing and the krausen pushes hard against the foil lid on my 1000ml flask.
When I use the same yeast, recycled from a previous batch, I've noticed a few things:
My theory: The count of healthy cells in my little jars is just so low that it takes longer for the yeast to reproduce and get to the density level I'm used to.
- Watch it in HD to see the bubbles better
- This yeast is roughly 2 months old
Text:
I've just started down the righteous path of the saved/washed/reused yeast brewer. Got a nice little collection of jars going in my fridge.
This is the second time I've made a starter using this recycled yeast and I feel like the results have been underwhelming.
When I use "fresh" liquid yeast, my starters are like little yeast volcanoes. The yeast is overflowing and the krausen pushes hard against the foil lid on my 1000ml flask.
When I use the same yeast, recycled from a previous batch, I've noticed a few things:
- They take a long time to get going
- When they do get going, I almost never get a krausen up top.
- The yeast smell (baking bread aroma) is barely present (comparatively.)
My theory: The count of healthy cells in my little jars is just so low that it takes longer for the yeast to reproduce and get to the density level I'm used to.
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