Noob Liquid Yeast Question

[ZenFitness]

So I am trying liquid yeast for the first time, and I bought a White Labs vial at my LHBS. Question - I made a starter and pitched the liquid and also worked to get the doughy stuff off the bottom and into the starter too (sanitary, of course). Then I wondered if I needed to bother with the doughy part at all or is the yeast suspended in the liquid?

 

[chickypad]

The doughy stuff is the yeast settling out. You can decant the liquid or not, but you need the doughy stuff. If decanting, let the starter finish completely then chill for 12-24 hrs. When ready to pitch you can then pour off most of the liquid and discard, leaving just enough to swirl the yeast back in suspension.

 

[insanim8er]

Ya next time just shake the vile to get the yeast all back into suspension before pouring it into the starter.

 

[chickypad]

Ah, sorry. I thought you were talking about the stuff at the bottom of your starter, not the stuff in the tube. Either way, that's the good stuff!

 

[ZenFitness]

Thanks! There was some remnants left on the tube - hope I didn't ruin this starter by not getting enough yeast. Got probably 90 - 95% of it. Is there any way to tell? Maybe check if there is a layer at the bottom of my starter in the morning? I am planning on brewing on Saturday (today is Thursday, well, early Friday morning now).

 

[insanim8er]

You'll be fine... If you don't have a stir plate, swirl the yeast whenever you can to keep it in suspension

 

[freisste]

If you do shake the tube to get all the yeast in suspension, make sure to open carefully. I've never used white labs, but I've heard lots if horror stories.

 

[webby45wr]

If you do shake the tube to get all the yeast in suspension, make sure to open carefully. I've never used white labs, but I've heard lots if horror stories.

Yeah, I've never had a disaster, but it gets a bit fizzy. I break the seal while letting the White labs warm to room temp, then pour 1/2 into my starter, re-cap it, shake the living piss out of it. It seems like the last bit of yesty goodness never wants to get out. Even with only half the liquid remaining, it fizzes up and needs to be opened slowly.