Does my harvested yeast starter make any chance at all?

[IslandLizard]

I used a calculator wich isn't more then a rough guideline IMHO and ik gave me about 90BL units. I decided to dump my last bit DME in (boiled) so I added 1l 1.030.
The plan now is to cool crash wednesday or thursday, For my first brew I was thinking of a simple LME kit 1.058 15L. Then use the yeast cake 3 weeks later for my actual brew. Very time consuming project but a lot of fun too! Thanks a load for your answers. Will update later this week!

As long as you keep swirling that flask you should grow new and healthy cells.

When step starters get a little bigger than say 250-500 ml, the preferred method (the more so if we have ample time before brewing) is to cold crash and decant in between steps, to rid the culture of the old starter beer/old wort mixture (containing alcohol and other waste products). It also prevents (heavy) dilution of the new wort added. Keep that in mind for next time.

I'm curious how it all turns out. Keep us updated!

 

[Remos112]

As long as you keep swirling that flask you should grow new and healthy cells.

When step starters get a little bigger than say 250-500 ml, the preferred method (the more so if we have ample time before brewing) is to cold crash and decant in between steps, to rid the culture of the old starter beer/old wort mixture (containing alcohol and other waste products). It also prevents (heavy) dilution of the new wort added. Keep that in mind for next time.

I'm curious how it all turns out. Keep us updated!

Some good pointers there thanks, and I will. At the end of the week I’ll know where I stand[emoji3]

 

[Remos112]

This yeast is a beast!

 

[Remos112]

It is still fermenting and it is starting to smell like delicious fruity beer. Getting more and more excited about this yeast strain

 

[Remos112]

Cold crashed the starter

Will be pitching tomorrow in 19L 1.050 Blond beer

 

[Remos112]

Did an easy extract brew (glorified wheat starter) saterday and pitched into 20L 1.050 it is bubbling away nicely, it smelled extremely fruity, Smells-wise I immediately thought of witbier, might try that in the future if this is a succes.
I washed a small bit of the yeast for safekeeping, very curious how this turns out.

Will update when the beer is drinkable!

 

[Remos112]

This isn't the fastests or most violent yeast strain I've used. Very moderate airlock activity, and after 5 days it's only down at 1.016 fron 1.050, I would have expected it to be finished by now, but I have the time so I'll just wait it out. It is however a fruit bomb like nothing I have ever experienced. The fermentation chamber smells like caramel and banana's like you were in a candy shop. I am fermenting it at 23C at the moment, might set it a bit cooler next time if this turns out to estery.

 

[Remos112]

It;s now 1.010 after one 1 week of fermenting. I will keep it in primary 2 more weeks, last couple of days I will cold crash it.

Tasted the sample, it is fruity, but incredibly bitter, will have to find out what the IBU of the kit was shooting for. Or could this also be a young beer thing that it needs to mellow out some more?

 

[Remos112]

MJ Traditional Lucky Goat Pale Ale:
for 23 liters of beer:
IBU:28-36
ABV:4.4%

I made it 20 liters, and added 500Gr DME and 500Gram of Golden Syrup instead of the prescribed 1kg of sugar to keep some mouthfeel and add a bit of caramel smoothness. would it be save to say I have 23/20=1.15 times as much bitterness on my hands now? This would explain the sample. Good news though, I have enough yeast now for my Gouden Carolus Classic clone i am planning early next year.

 

[Remos112]

1.005 today, so although slow, it does attenuate!

 

[Remos112]

Uh oh:

 

[Remos112]

First brew with this yeast:

Very brown and extremely fruity smelling yeast cake!

Washing the yeast

Harvested 3 mason jars worth of fluid, this one is starting to settle, will update when all the yeast is crashed.
The plan is to do the Carolus brew at the end of the week, would I need to restart the yeast first? Or should I just pitch the desired amount?

 

[RM-MN]

Harvested 3 mason jars worth of fluid, this one is starting to settle, will update when all the yeast is crashed.
The plan is to do the Carolus brew at the end of the week, would I need to restart the yeast first? Or should I just pitch the desired amount?

How much of the yeast do you think you can kill in only a week? Put it in the refrigerator and you should have 99% viability.

 

[Remos112]

How much of the yeast do you think you can kill in only a week? Put it in the refrigerator and you should have 99% viability.

Figured that, but I am wondering if there would be a benefit from pitching active yeast instead of sleeping yeast. Probably I worry too much! Thanks

 

[RM-MN]

Figured that, but I am wondering if there would be a benefit from pitching active yeast instead of sleeping yeast. Probably I worry too much! Thanks

You might move the lag time from the fermenter to the starter but that's about all. Dump one jar of it in and you should have plenty of yeast. The yeast that hasn't settled will likely be the most active.

 

[Remos112]

You might move the lag time from the fermenter to the starter but that's about all. Dump one jar of it in and you should have plenty of yeast. The yeast that hasn't settled will likely be the most active.

The plan is brewing 20L of 1.076 beer, you sure 1 jar would cut it? If so you just saved me a bunch of calculation/guesstimating

 

[RM-MN]

Poeple will argue about the amount of yeast needed for any given batch. I've made a beer bigger than that and used a single packet of dry yeast and had it ferment just fine. Aerate the wort well as that sets up the conditions for the yeast to multiply in it and you will get plenty of cells.

 

[Remos112]

Poeple will argue about the amount of yeast needed for any given batch. I've made a beer bigger than that and used a single packet of dry yeast and had it ferment just fine. Aerate the wort well as that sets up the conditions for the yeast to multiply in it and you will get plenty of cells.

Might give that a shot, this yeast is monster anyway, it fermented my last batch from 1.050 to 1.001!! I also have nutrients I could add so should probably work out fine!

 

[triethylborane]

Might give that a shot, this yeast is monster anyway, it fermented my last batch from 1.050 to 1.001!! I also have nutrients I could add so should probably work out fine!

I agree with @RM-MN regarding the pitching of one jar; checked on Mr.Malty.com with default yeast density/non-yeast parameters and a lower viability giving some margin for your future brew date, it looks good:

 

[Remos112]

I agree with @RM-MN regarding the pitching of one jar; checked on Mr.Malty.com with default yeast density/non-yeast parameters and a lower viability giving some margin for your future brew date, it looks good:

View attachment 551317

Very much appreciated!

 

[Remos112]

Settled out nicely, wil brew with it tomortow

 

[Remos112]

This yeast is slooooow. OG was 1.076 and I'm now at 1.036 8 days later, upped the temperature to 24C and will let it be for two more weeks, it tastes very fruity, and slightly sweet which is expected with 1.036. Will be tasting the first brew from this yeast later this afternoon, will update when I know more.

 

[Remos112]

It’s very fruity , very bitter and very dry, but the yeast did one hell of a job. Might set it away for a while to try and mellow it out some more

 

[ESBrewer]

I just tried culturing Schneider Weizen yeast on wort (1.040) agar plates (poured the bottle dregs to a very small volume of pressure cooker -sterilized starter wort) and inoculated a plate with that slurry using a wire loop. It works great, at least from TAP4 (Meine Festweisse) that has a moderate ABV (5+%), it will be easy to get single colonies. Fuller's yeast from 1845 seems to be more challenging, just had to make a second attempt. There is less yeast in the bottle than in the Weissbier (of course) and the ABV is a bit higher (6+%). And it has probably been matured longer in the bottles. Let's see what we can get from there. If it doesn't work this time I will try to grow it up in liquid wort for a longer period. The good news is that you can't buy Schneider yeast from Wyeast whereas you can do that with the Fuller's yeast.