Can I wash Cider yeast instead of making a starter?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

MrYoda

Member
Joined
Apr 4, 2014
Messages
10
Reaction score
1
Location
Raleigh
Howdy all, I wanted some feedback while I think through some things! I've got probably 50-60 brews under me, and I'm feeling pretty good about the brewday process, but I'm still quite a novice when it comes to yeast. I've recently gotten a stir plate/beaker but i've never made a real starter that I actually needed to work. My friend recently asked if we could try a dark strong ale (targeting a Westvleteren clone) but I noticed quickly that the yeast pitching rate is pretty intense! (1.093 OG, 349 billion cells, ~2.7 liter starter) I only have a 2 liter beaker, so i'm thinking about creative ways of propagating this yeast! I've read about people pitching on a yeast cake, and would be interested in doing a cider as a "mega starter" but I've heard two things that deter me from this:
  1. if I do a cider, the yeast cells would be conditioned for a specific type of sugar not in a traditional beer. Do i need to use a similar beer to pitch on top of?
  2. If I use a yeast cake, is there any way to estimate how many cells are in the trub?
Thanks guys, any direction/guidance in how to cost-effective yeast counts are much appreciated!
 
Back
Top