Recent content by Nameless_Matt

Impressive viability :D

Have you stained those slides..? Microscopes are good fun :p

You're doing exactly what I did before Christmas :) I've got by standard lager, lagering away now and my bock is fermenting for another few days. I rehydrated and used 2 sachets of the w-34/70 in my first lager and then when racking for lagering I left just under I litre of Beer in the primary...

Guys, Don't forget that the calculations on Mr.Malty are based on directly collected & reused slurry and not a harvested slurry that has been left to settle and any top layer of beer poured away. That 3.8L is the slurry amount and the viability will be variable from batch to batch depending...

My word of wisdom: DONT WASH YEAST IN WATER. Its far healthier for the yeast to sit under beer and as youve just fermented a batch, leave a little extra in there to swirl up the cake. Means you just have to have sanitised jars, less risk of non sterile water.

The last of the beer that didn't go up the siphon was plenty to swirl up the yeast at the bottom and now my yeast is sitting happily underneath it. I probably lost 2x bottles of beer worth at the most but saved myself so much hassle and risk of contamination.

Excellent! Thanks for the reassurance and kind words EAZ. I had read that lager yeast sediments out extremely quickly and often faster than the trub, but wanted to make sure. I've got another 4x of those jars and one larger one that will be pitched into my doppelbock tonight :D Time to ID...

EDIT - Apparently attachment did work. Stupid phone app.

Hi all, Rather than pitching directly onto the cake for my next batch I decided to try and harvest the yeast to give me a couple of batches worth... Took the last litre or so of beer, swirled it around and decanted into a large-ish jar. Let the chunkiest bits settle for 5-10 minutes and then...

What volume is your new batch of Lager? After a lot of reading I think I'm going to try to rinse the yeast and pitch at the correct (estimated) rate which will be about 250ml of a nice settled yeast layer. If I can't salvage that much then I'll have to work something out :p As you've already...

For those that aren't bothered by the design aspect of things, I have different coloured bottle caps and a chalkboard showing what beers I have based on the cap colour :D As they're all in my cellar I keep the board at the top of the stairs and ask people what they want from the menu :p

I'm doing pretty much the same thing as you, same time scales too! I was planning on racking my current lager off of the yeast (primary will be finished in 3 or 4 days) and then after wiping the "tide marks" away with a starsan cloth, pouring my chilled 1080 doppelbock wort right on top of the...

Hi all, When you've all left your lagers for 6+ weeks lagering away, do you add any additional yeast at the bottling stage or just prime as normal? Or are you all force carbing in a cornie? Got my own first attempt that's been in my cellar at a constant 55 and looking to move it out to my...

Only if you have them covered with a non porous material (ie wrap the tops with foil before oven baking) Any open bottle will catch airborne contaminants. 3 years as an environmental monitoring microbiologist teaches you a few things you really don't want to know. Not really after tips on...

I have this issue at the moment, got a load of brewing gear on eBay including 100x 500ml bottles for next to nothing... Cleaned them all using my normal regime of soak in a bucket of oxi and then rinse and store. Then on bottling day use my spray gun with starsan to sanitise... Bottles looked...