If I make a larger than needed yeast starter and want to save some of the yeast for a future batch. What is a good estimation for the yeast cell count/density for the yeast slurry (after decanting most of the liquid off)?
It was 20 hours when I first posted (I said that) and about 27 hours when I decided to just pitch the yeast. My biggest concern was more that I had wort sitting there with a bigger likelihood of infection happening.
My mistake, it sounded like you had just brewed and were expecting your starter to have activity in 2-3 hours. I usually give my starters at least 24, and even then it doesn't seem like there's much activity. My last one was about a month or two old sample and it seemed like there was nothing, pitched it and it took off in a couple hours in the wort. Sounds like yours is fine.
1.5 B per ml
Any comments of adding .9% salt to make the storage medium isotonic?
(Most of this saline would be decanted before pitching so would not "salt" the wort)
1 quart = 946.353mL
I would estimate 600mL and 650mL of yeast slurry in those jars.
Between 1 and 1.5 billion yeast cells per mL
So 80mL of that slurry would yield 80-120 billion cells which is not enough to pitch in a normal gravity <1.055 ale.
80mL of that slurry WOULD make an excellent starter though.
Very clean looking slurry btw, great job!!
1 quart = 946.353mL
I would estimate 600mL and 650mL of yeast slurry in those jars.
Between 1 and 1.5 billion yeast cells per mL
So 80mL of that slurry would yield 80-120 billion cells which is not enough to pitch in a normal gravity <1.055 ale.
80mL of that slurry WOULD make an excellent starter though.
Very clean looking slurry btw, great job!!
I also use the mr.malty app and it usually calls for around a quarter cup of slurry.
My question is, can I just stick a (sanitized of course) 1/4 cup ladle down into my jar (I use wide mouth jars) and scoop it out and put it into my conical? Also, since that doesn't seem to be enough from what you and others say, would it hurt to double it? Triple it? I don't want to do too much, but don't get around to making starters sometimes as I just brew on a spur of the moments notice usually since I have two young boys running around.
I plugged the figures into mrmalty again, this time with a 1.3b per ml count with a 10% non yeast and i get 205 ml (7 ounces) for a 1.060 og.
I appreciate the reply.
Thanks. it came off of a saison i just bottled. saisonsteins monster was the yeast. it went from OG 1.052 to FG 1.004 in less than i week. I figured it deserved a reuse.
I plugged the figures into mrmalty again, this time with a 1.3b per ml count with a 10% non yeast and i get 205 ml (7 ounces) for a 1.060 og.
I appreciate the reply.
Off topic, but I'd love to hear how that saisonstein yeast works out.
So if i am making a starter with these mason jars, how much do i use for a 2 liter starter? Do i pour off the beer on the top and just use the slurry or use all of it and add my DME?
How old is the yeast in the jars? Was it stored in the fridge all the time?
If less than 2 months old, stored in the fridge, you wouldn't even have to make a starter, you can pitch straight from the jar after decanting the beer on top. Or if there's a lot of slurry, scoop some out. How much to use in a 5 gallon batch? About 100-200ml of that slurry, depending on how much trub is mixed in. 100ml if pure yeast, 200ml if 50/50 yeast/trub mixture. See Mr. Malty--pitching from slurry--tab.
I just used slurry that was 4 months old. No starter. Took off after only a couple hours and went crazy overnight. Very surprised and pleased with these results.
I just used slurry that was 4 months old. No starter. Took off after only a couple hours and went crazy overnight. Very surprised and pleased with these results.
^ I think this is worthy of note. Using procedure outlined in this article, starters really aren't needed.
Hello everyone,
I would really appreciate advice/help because i just do not know what or if i am doing anything wrong.
This is how my "yeast" looks after 3 weeks.
I have 4 jars like this one and it is same situation everywhere. Can i use this or should i dump it?
Thanks in advance!
Cheers,
Minja
Sorry if this has already been visited on this thread and/or another...
When attempting to harvest from a 5 gallon batch, it seems 1 cup of slurry is ideal. Will all the hops thrown in during the process (of 1st batch of beer) affect the next batch from the reused yeast? More or less questioning the flavors for the 2nd batch with the reused yeast.
It seems if you want the "cleanest" reused yeast, you would want to originally make a large enough starter for your 1st 5 gallon batch, and then save some of the yeast cake (1cup of slurry) to make the 2nd generation of yeast... am I thinking clearly on this?
I do apologize, jetlag to Italy is taking its toll.
Sorry if this has already been visited on this thread and/or another...
When attempting to harvest from a 5 gallon batch, it seems 1 cup of slurry is ideal. Will all the hops thrown in during the process (of 1st batch of beer) affect the next batch from the reused yeast? More or less questioning the flavors for the 2nd batch with the reused yeast.
It seems if you want the "cleanest" reused yeast, you would want to originally make a large enough starter for your 1st 5 gallon batch, and then save some of the yeast cake (1cup of slurry) to make the 2nd generation of yeast... am I thinking clearly on this?
I do apologize, jetlag to Italy is taking its toll.
This was US-05, it was around 10 days in primary (unexpected business trip ) and after that i did exactly what was said on first page of this topic.
Beer krausen looked exactly like this https://encrypted-tbn2.gstatic.com/...ZwI7iQaGaeIs_SUQRcNTIzrBKgVt3MgNSmEXq8p-NJ9yQ
Maybe i did not swirl it as hard as i should.... duno...
Almost looks like it's trying to take off again? Did you notice any pressure or offgassing? Have you opened any to see if it's sour?
Not sour and no pressure. I will dump this and try again...
I just harvested for the first time and wanted to confirm what I have read in this thread. I have 700ml of 2206 split into two mason jars and stored at about 38F. Since I dumped everything into the fermenter, I would assume 1B of yeast per ml of slurry. If I were to make another 1.052 lager today, I would be safe pitching 450ml of that slurry with no starter. If I wait two months to use this yeast again, do I account for viability as outlined in the first post or just go ahead and pitch the same amount of slurry that I would today? I guess the safe answer is deduct about 20% viability each month, estimate # of viable cells, do a yeast starter. However, if i will have enough slurry to pitch and by pass a starter, I would be all for it.
Thanks
I am not able to calculate the amount of slurry needed at the moment but I can later if you need me to.
In his blog (and somewhere in this thread) Woodland references not paying much attention to the decrease in viability as a serious thing.
The 1B per mL is a SAFE estimate but it all depends on how clean the yeast is and what type of brew (AG, extract, etc... ) that it came from.
If there is a lot of hop and protein debris then the # can be that low.
I safely estimate 1.5B as a conservative estimate for my process, but that is just me.
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