el_caro
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I guess this question has been done to death and I apologise for that but I am getting sore eyes from reading on the subject and cannot get a clear answer in my head.
My aim was to collect yeast from a 750ml (26oz) bottle of Coopers Pale Ale for use in a 5 gallon batch of Pale Ale I intend to do.
I collected the bottom inch or so (30mm) of dregs and put this into 3.5 pints (1650ml) of 1.040 wort which was then put on a stir plate for a couple of days until all sign of activity stopped. I then carefully poured off the spent wort and added more wort to bring the volume back to 3.5 pints (1650ml). Stirred this again for nearly 2 days then put in fridge to let it all settle out to the bottom. I then poured off the spent wort and put a couple of litres of boiled water into the flask, gave it a good mix up and allowed to settle for 20 mins then poured off bulk of the liquid into another flask leaving some trud in the bottom of the original flask. I allowed this to settle out over night in the fridge then poured off most of the liquid leaving about 250ml (cup)in the flask. Gave this a good swirl and put into a 250ml beaker and allowed to settle out in the fridge overnight.
Result is I have 25ml of yeast in the bottom of the beaker.
I am really confused by using the Mr Malty calculator!!
I am intending to do an ale, 5 gallons and lets assume default OG of 1.048. Do I set the date to the day I collected the yeast?? I assume I have to use the tab 'Repitching from Slurry' ? If I play with the 'Yeast Concentration' slider it gives ml of yeast needed figures in the range of 50 - 76 ml.
I did this harvesting exercise as a trial run as I have more bottles and intended to do it without washing the yeast and paying great care to sanitation. My intent was to just step up and pitch straight into the fermenter.
My questions are many but am I reading Mr Malty correctly?
Is the 25ml of yeast going to be enough to just put into another starter (say 1000ml size) then just pitch into fermenter?
Sorry if I have rambled on but many things are unclear to me and any specific advice would be appreciated.
ps Putting the dregs of one 750ml (26oz) bottle into 3.5 pints (1650ml) of 1.040 wort appears to have worked great as it took off like crazy on the stirplate.
My aim was to collect yeast from a 750ml (26oz) bottle of Coopers Pale Ale for use in a 5 gallon batch of Pale Ale I intend to do.
I collected the bottom inch or so (30mm) of dregs and put this into 3.5 pints (1650ml) of 1.040 wort which was then put on a stir plate for a couple of days until all sign of activity stopped. I then carefully poured off the spent wort and added more wort to bring the volume back to 3.5 pints (1650ml). Stirred this again for nearly 2 days then put in fridge to let it all settle out to the bottom. I then poured off the spent wort and put a couple of litres of boiled water into the flask, gave it a good mix up and allowed to settle for 20 mins then poured off bulk of the liquid into another flask leaving some trud in the bottom of the original flask. I allowed this to settle out over night in the fridge then poured off most of the liquid leaving about 250ml (cup)in the flask. Gave this a good swirl and put into a 250ml beaker and allowed to settle out in the fridge overnight.
Result is I have 25ml of yeast in the bottom of the beaker.
I am really confused by using the Mr Malty calculator!!
I am intending to do an ale, 5 gallons and lets assume default OG of 1.048. Do I set the date to the day I collected the yeast?? I assume I have to use the tab 'Repitching from Slurry' ? If I play with the 'Yeast Concentration' slider it gives ml of yeast needed figures in the range of 50 - 76 ml.
I did this harvesting exercise as a trial run as I have more bottles and intended to do it without washing the yeast and paying great care to sanitation. My intent was to just step up and pitch straight into the fermenter.
My questions are many but am I reading Mr Malty correctly?
Is the 25ml of yeast going to be enough to just put into another starter (say 1000ml size) then just pitch into fermenter?
Sorry if I have rambled on but many things are unclear to me and any specific advice would be appreciated.
ps Putting the dregs of one 750ml (26oz) bottle into 3.5 pints (1650ml) of 1.040 wort appears to have worked great as it took off like crazy on the stirplate.