Liquid yeast for a DIPA

[Neopol]

I finished up brew day yesterday, and already have some activity in my first batch. My question is I made a second starter for my second rubbings but I don't think I started it early enough because the krausen was just starting to form so I rehydrated some US 05 and pitched it. Can I just wash my yeast from second starter?

YOU shouldn't need to wash the yeast from a starter, no trub and little proteins, little to no autolysis assumed. If I am understanding your question. I would decant the beer off and put the small quantity of residual yeast in a fresh starter of adequate size and step it up a couple times, then crash in the fridge for your next brew and starters. You can save it in the fridge short term or read up on freezing yeast with glycerin. I always propagate an extra starter when i step mine up. 2-2L starters for pitching, 1-1L for growth/retain and splitting into 3 the next brew cycle. this way I don't ever wash yeast and always have a fresh low stressed start handy.

 

[mastersudconsumer]

YOU shouldn't need to wash the yeast from a starter, no trub and little proteins, little to no autolysis assumed. If I am understanding your question. I would decant the beer off and put the small quantity of residual yeast in a fresh starter of adequate size and step it up a couple times, then crash in the fridge for your next brew and starters. You can save it in the fridge short term or read up on freezing yeast with glycerin. I always propagate an extra starter when i step mine up. 2-2L starters for pitching, 1-1L for growth/retain and splitting into 3 the next brew cycle. this way I don't ever wash yeast and always have a fresh low stressed start handy.

Not sure what you mean. I am new to liquid yeast.

 

[Neopol]

Oh ok Im sorry... in that case what can I clarify.
When I make a starter I actually make 3, two intended to be pitched and one I keep to split an make more starters, I do this so that I never have to wash the yeast of settled trub/hop oils/break proteins etc. Also this keeps from using yeast from high gravity brews in a starter.

You could at this point let the starter run its course, when it really starts floccing, put it in the fridge and it will floc faster. pour off the clearest liquid on the top, and pour into a sanitized ball jar to store in the fridge (length of time is variable - i've had no problems a month or two if there is enough beer cover over the yeast.) When ready to use that yeast again, take out and allow to warm up and pitch it into a new starter a few days prior to your planned brew day.

 

[mastersudconsumer]

Oh ok Im sorry... in that case what can I clarify. When I make a starter I actually make 3, two intended to be pitched and one I keep to split an make more starters, I do this so that I never have to wash the yeast of settled trub/hop oils/break proteins etc. Also this keeps from using yeast from high gravity brews in a starter. You could at this point let the starter run its course, when it really starts floccing, put it in the fridge and it will floc faster. pour off the clearest liquid on the top, and pour into a sanitized ball jar to store in the fridge (length of time is variable - i've had no problems a month or two if there is enough beer cover over the yeast.) When ready to use that yeast again, take out and allow to warm up and pitch it into a new starter a few days prior to your planned brew day.

Ok so if I have a single vial of yeast (I just purchased a vial of PAC man yeast) I try to split it three ways?

 

[prandlesc]

Ok so if I have a single vial of yeast (I just purchased a vial of PAC man yeast) I try to split it three ways?

Yes, you can easily do that with a little planning.

Here's my process - I create a starter with a new vial of yeast, and 1L of wort made from 1/2 cup of DME. I put that into into a 2L flask on a stir plate, and let it grow 24-48 hours. You should see a nice krausen form and then recede. I then let the yeast drop out of suspension - I just stop my stir plate for a few hours and the yeast drops out, or you can cold crash in the fridge (especially if you don't have time to continue right away). While the yeast is crashing, I make some fresh wort - now enough for 2 starters. Then I pour off nearly all of the clear liquid on top - reserving a couple ounces so that I can make a "slurry" by shaking the flask. I then pour about 1/3 of the slurry into 2 sanitized containers (in my case, one of those is another flask and one is a canning jar). Then the process starts again.

Then I take one of those starters, decant it, and put the slurry into a sanitized canning jar for later usage. For the other starter, I decant and then add fresh wort to grow it into a large starter for pitching into my next brew. At his time, I also would move the 1/3 that I originally put into a canning jar into my now emptied second flask and grow it a little larger, too.

I generally start the Monday before my brew day to make sure I have time to grow a large starter by Saturday. If I finish early, I decant my starter and put the whole flask in the fridge until brew day. I get it out when I start brewing and let it warm up, then give ir a good swirl to turn it into a nice slurry and add it to my brew (after oxygenating the wort).

 

[Neopol]

Very damn close to exactly the same thing, above post states...I was driving to work and could not respond..

Thanks for the very concise explanation.

*I usually eyeball 5ths...2/5 - 2/5 -1/5 +residual - the latter is my 1L save for the next round of upticks.

 

[mastersudconsumer]

Very damn close to exactly the same thing, above post states...I was driving to work and could not respond.. Thanks for the very concise explanation. *I usually eyeball 5ths...2/5 - 2/5 -1/5 +residual - the latter is my 1L save for the next round of upticks.

Do you just pour the whole starter in cooled and air rated wort or do you pour off the top and leave enough to make a slurry than pour?

 

[mastersudconsumer]

And how can you tell yeast count, by volumes or do I have to use a calculator

 

[prandlesc]

Do you just pour the whole starter in cooled and air rated wort or do you pour off the top and leave enough to make a slurry than pour?

I pour off the clear liquid (decant), because I want to minimize any change in flavor to the beer I just brewed. The liquid you pour off is beer (the yeast converted the wort for the starter into beer) so it won't hurt anything, but adding it to your wort could affect the flavor just a little - especially since you didn't really control the fermentation temperature of your starter.

 

[mastersudconsumer]

I pour off the clear liquid (decant), because I want to minimize any change in flavor to the beer I just brewed. The liquid you pour off is beer (the yeast converted the wort for the starter into beer) so it won't hurt anything, but adding it to your wort could affect the flavor just a little - especially since you didn't really control the fermentation temperature of your starter.

Ok I'm gonna brew this weekend again, the yeast that I washed last week tripled in volume. Can I step up my DME ratio for starter or stay at 1.040?

 

[mastersudconsumer]

ok i'm gonna brew this weekend again, the yeast that i washed last week tripled in volume. Can i step up my dme ratio for starter or stay at 1.040?

 

[Denny]

Starter wort should always be in the 1.020-40 range.

 

[mastersudconsumer]

Starter wort should always be in the 1.020-40 range.

As mentioned earlier in this thread I want to of two starters. Since I have quite a bit in this vial can I split it from there or should I go through the whole process that was explained

 

[Denny]

As mentioned earlier in this thread I want to of two starters. Since I have quite a bit in this vial can I split it from there or should I go through the whole process that was explained

I don't see a problem with splitting it.

 

[prandlesc]

My experience is that 1.040 is the sweet spot. You could make a larger volume of starter @ 1.040 in a larger container to grow more ueast, but if you step up the gravity you'll end up blowing your krausen all over the place and it will be a mess. And yes, splitting is a good option.

 

[mastersudconsumer]

My experience is that 1.040 is the sweet spot. You could make a larger volume of starter @ 1.040 in a larger container to grow more ueast, but if you step up the gravity you'll end up blowing your krausen all over the place and it will be a mess. And yes, splitting is a good option.

I tried to make a 1/2 gallon starter in my 2 gallon Carboy but my stir plate magnet is not strong enough. How much more beneficial is using the stir plate vs just swirling occasionally?

 

[LovesIPA]

WLP002 is also a good choice. It's the "non-dry" version of the english ale but if all you want to do is drop your FG by a couple of points, sub some corn sugar for some of the malt. I use about a pound, maybe a pound and a half and I've had 1.070 beers drop to 1.009.

 

[prandlesc]

I tried to make a 1/2 gallon starter in my 2 gallon Carboy but my stir plate magnet is not strong enough. How much more beneficial is using the stir plate vs just swirling occasionally?

A stir plate provides quite a bit of advantage, and you can successfully create a starter by swirling. But you need to be diligent in your swirling. My stir plate is great - it even works when I'm sleeping. The stir plate keeps the yeast in suspension longer, which uses the wort more efficiently, and in turn creates more yeast cells.

 

[mastersudconsumer]

WLP002 is also a good choice. It's the "non-dry" version of the english ale but if all you want to do is drop your FG by a couple of points, sub some corn sugar for some of the malt. I use about a pound, maybe a pound and a half and I've had 1.070 beers drop to 1.009.

I do want to possibly drop a point or two but just to dry up the beer a little. Plus would like to start seeing yeast flavors as well. I need to start relating yeast flavors with the different craft brews I drink to start compiling a "palate bank" so to speak. I have been told to sub some of my malt with dextrose. It's gonna be a long and delicious journey