So, I've been trying to make the transition from pitching a new package of dry yeast into every new brew to the whole pitch liquid yeast, then save the slurry, make a starter and repitch it in the next brew routine. I feel like I am getting parts of the routine down, but I dunno about the rest.
Anyway, I am up to about a fourth generation of Gigayeast Vermont IPA. This batch was taken from a NE IPA brewed with Citra/Mosaic/Galaxy - basically as described by Braufessor in his popular NE IPA thread. I decided to do a full liter starter this time, but it seemed to completely overwhelm my mini stir plate, so I poured off a little bit of it. Even then, I got ZERO vortex and just a little bit of rattling noise from my stirbar. I decided to let it go, and hope for the best. The rattling appears to have been sufficient agitation to get the yeast going again. Agreed?
Sorry about the sideways pix. Question about the first picture. It shows a large greenish layer and a thinner whitish layer of krausen. Why the difference? I assume the color comes from the hops in the prior brew, but why the split?
Questions about the second picture. 1) Just what do I want to pitch? Do I pour off the beer and pitch both the green and white layers, or what? If I need to separate them, how do I do that? 2) How much do I want to pitch? I am targeting four gallons to the fermenter, an OG of 1.067 and an ABV of 7.5% assuming 70% efficiency. 3) Do I need to do anything more than just bring it back to room temp, decant, and pitch? I know about oxygenating.
Anyway, I am up to about a fourth generation of Gigayeast Vermont IPA. This batch was taken from a NE IPA brewed with Citra/Mosaic/Galaxy - basically as described by Braufessor in his popular NE IPA thread. I decided to do a full liter starter this time, but it seemed to completely overwhelm my mini stir plate, so I poured off a little bit of it. Even then, I got ZERO vortex and just a little bit of rattling noise from my stirbar. I decided to let it go, and hope for the best. The rattling appears to have been sufficient agitation to get the yeast going again. Agreed?
Sorry about the sideways pix. Question about the first picture. It shows a large greenish layer and a thinner whitish layer of krausen. Why the difference? I assume the color comes from the hops in the prior brew, but why the split?
Questions about the second picture. 1) Just what do I want to pitch? Do I pour off the beer and pitch both the green and white layers, or what? If I need to separate them, how do I do that? 2) How much do I want to pitch? I am targeting four gallons to the fermenter, an OG of 1.067 and an ABV of 7.5% assuming 70% efficiency. 3) Do I need to do anything more than just bring it back to room temp, decant, and pitch? I know about oxygenating.