meddin
Well-Known Member
Ok. NOW can we have our group hug?
There you go, Shirley.
The Safale gave me a huge, campacted yeast cake I could scoop out with a steam shovel - I got large amounts of "slurry." The 1275 had a shallow cake, it was watery/runny - couldn't have been 1/4 the slurry of the S-05. I assume that the cell count would be lower with the 1275 due to the volume I had.
I'd be willing to pitch on the 1275 yeast cake, but not on the S-05 due to this discussion. Does that make sense?
You rule Bob.
Over-pitching is always detrimental to the beer. This does not say the beer will taste awful. Rest assured, however, that were one to place samples of the exact same beer - one fermented by overpitching and one by properly inoculating the wort - the properly pitched example will taste better. Blind taste tests prove it.
I suppose it's better to say, instead of a flat "UR DOIN IT RONG", that "while your procedure may work for you, the evidence says that it is inconsistent with standard practice."
Do whatever it takes to make better beer
BUT
Make sure the effort you take yields results that are worth the effort!
Ok. NOW can we have our group hug?
stinks of
So I realize that this is pitching on a yeast cake, and pardon me if this has been asked, but can the negative effects you listed occur when using a dry yeast packet?
For example, I brewed a 3 gallon porter, at 1.06, the yeast calculators come out to using 6/10 of a 11.5 g packet. If you pitch the full 11.5 g, will it lead to effects you have discussed?
Fix tells us that, on average, a harvested slurry contains 25% yeast solids and 75% non-yeast solids.
Bob, thanks for taking the time to write all this information down for us. I have a question...
Why does JZ's calculator for "Repitching from Slurry" have a slider that goes from 0-25% for "Non-Yeast Percentage"? According to the Fix quote, it should read "Yeast Solids", right?
Fix was assuming that hot break and hops never went in the fermenter, and was probably also coming from a commercial perspective where cold break is dumped out the bottom of a conical.
Jamil's calculator lets you adjust for the fact that a lot of homebrewers have much more non yeast material than a commercial slurry or George Fix's home slurry.
Fix was assuming that hot break and hops never went in the fermenter, and was probably also coming from a commercial perspective where cold break is dumped out the bottom of a conical.
Jamil's calculator lets you adjust for the fact that a lot of homebrewers have much more non yeast material than a commercial slurry or George Fix's home slurry.
Then that would be 2.4 billion/mL and 10% non-yeast solids. That still looks like it's different than the 1 billion/mL that the OP mentioned (about double). That's prob why I ended up pitching about double the yeast (going from the OP's number) than I usually do when using the PRC.For JZ's PRC using the slurry tab, keep all the sliders at the default. He says on average, it describes non-washed harvested yeast that has sit in the fridge for 1 week, the settled portion.
Hey, I thought that 'use the percent viability slider to dictate your starting yeast count' was my idea! Been doing that for a while now.If you don't have enough slurry, there is a process in the calculator to figure out the starter size needed from the slurry you have:
Lets say you have 200 mL of slurry that is a week old.
According to his PRC, one week old is 83% viable so you effectively have 166 mL of slurry (.83*200).
Multiply that by the default yeast concentration of 2.4 billion/mL and you have 398 billion cells (166*2.4).
Take that number over to the Liquid Yeast tab. Each tube of white labs yeast has an average of 100 billion cells when it is 100% viable. That relationship makes it easy because you can take the number of viable cells in your slurry (398 billion) and pretend it's a super viable tube of white labs yeast. Uncheck the "Calculate Viability from Date" box and type in 398 for your viability. Enter the other parameters for your beer and it gives you the starter size you need to pitch your 200 mL of slurry into.
Hey, I thought that 'use the percent viability slider to dictate your starting yeast count' was my idea! Been doing that for a while now.
AHHHHHHHHHHHHHHH yea??? I curently wash yeast but im ready to rack off a cream ale and brew a pale ale,i've never racked onto a cake but was seriously thinking of trying it since brew day finally lined up with keg day.After reading 8,000 posts on this thead should i dump half the slurry????Will the trub F*** with the pale ale?????Should i wash the yeast and brew some other day?????Like i said i usually was my yeast do a starter, im not lazy but this is the first time i can keg and rack onto a cake the same day.After spending 5 hours reading this thead i think ill just quit brewing!!! JK any thoughts anyone
Scott the real info i was looking for before i was sucked into reading this crazy thead was 1 is the excess gunk detrimental to a fresh brew 2 im not lazy but racking onto an active cake seems like no brainer minus the pitching rate THING. A carboy with the beer just racked off in my eyes is really sanitery considering it was just full of alchol&C02 even if it looks like an elephant just took a dump in it!! I read the whole thead and found no info on yeast crud affecting newer wort.I cant scoop out excess yeast because i use a glass carboy but i can swirl it and dump some would u recomend this scott ??
Thats what i figured i've been brewing for about 5 years and never tried it cause i never had a brew day line up like this so i figured id try it i like to experement when i homebrew but i always try to research stuff u probably know what i mean after all my names not Adolphis Bush thanks for the advice ,and when all else fails RDWHAHB its all about the fun of it <at least to me & u>
EO
Yeast viability gone 25% every 7 days? Bullspit.
I had a 3 month old cake, dried and cracked, sprang to life with little effort and produced a great beer.
How do they produce dried yeast without destroying the delicate little dears if they are so fragile?
I love this discussion, but I think the opinions range from completely anal and careful beyond reason, to a little wreckless and careless.
Rather than carelessness or lazyness, I hate to waste the little bastards just to use some new little bastards.
I did a st pattys day brew yesterdayi racked a cream ale into a keg , off a notty yeast cake poured edworts haus ale on top and it started bubbling within an hour!!!The cake was 3 weeks old and i've never tried this before,im pumped.I wash yeast all the time and reuse it a couple times before i start off fresh again but if this comes out good i'm gonna pitch on yeast cakes more often!!:rockin:
I know someone that uses them to spray on his lawn. Think about it.
Not to be a smartass, but if I spray Stone ruination on my lawn, does that make it worthless?
Not sure I understand your point.
So the question is: does pitching the calculated proper amount of yeast result in overpitching because of the multiplication phase?
How is pitching a a pack of yeast to beer different from pitching to a starter? Is this the reason the manufacturers call them pitchable?
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