Splitting 6 Gallon batch, How much yeast?

[newtonfb]

Im planning on doing some experimental batches soon, splitting 6 gallon batches into 2 and using different yeast, dry hops, etc. Im curious, If im using a brand new packet, do i just use a starter and put half of the starter in each?

Also I have recently, been starting to harvest some yeast. Would I still beable to harvest from the 3 gallon batch if I split the starter into 2?

 

[SilverZero]

Short answer: Yes, half the yeast into each fermenter. Yes, you'll be able to harvest plenty of yeast from each fermenter after primary.

If you're using dry yeast, don't make a starter. Rehydrate it and pour half the slurry into each fermenter. Maybe even 1 packet into each. I'm going through a big shift in how I think about pitching yeast lately, though.

You can harvest yeast from any size batch. I got about 8-10oz of slurry from a recent 1 gallon batch, and used 1/4 cup of the slurry for another 1 gallon batch. It took off and did great.

Consider: During fermentation, yeast will reach maximum density of 200 billion cells per liter (maybe more like 150 billion if you're being conservative). That will happen with even only a few initial yeast cells, given enough time and the right growing conditions. The reason we pitch a lot of cells is to overpower the bad microbes in the wort. The reason we don't pitch TOO many cells is because we want the yeast to go through some multiplications and take up oxygen during that process (that's a gross oversimplification but it's kind of right). Yeast cell density doubles every 90 minutes during the exponential phase of fermentation. It doesn't take long to get to max cell density.

The point is, you'll have lots of yeast after fermentation is done to harvest. Swirl up the yeast cake with about a half-inch of beer left on it so it's all suspended, then pour it into a sanitized jar or several. Even under the most trubby conditions, I've been counting on 1/4 cup of slurry containing 40-50 billion cells, enough for a gallon of standard gravity wort.

I'm learning a lot right now, but my takeaway from almost every day I spend researching is that yeast are tenacious. They'll do the job if you're anywhere near the ballpark of pitching a good healthy pitch.

 

[govner1]

Im planning on doing some experimental batches soon, splitting 6 gallon batches into 2 and using different yeast, dry hops, etc. Im curious, If im using a brand new packet, do i just use a starter and put half of the starter in each?



Also I have recently, been starting to harvest some yeast. Would I still beable to harvest from the 3 gallon batch if I split the starter into 2?

I routinely do six gallon batches that I split between fermentors. For me it's a matter of being able to move the carboy (BB). See my brewery name.
I frequently try different yeasts but even when I'm using the same I pitch an entire pack per fermentor.
It's been working well for 5-6 years.

 

[newtonfb]

Short answer: Yes, half the yeast into each fermenter. Yes, you'll be able to harvest plenty of yeast from each fermenter after primary.

If you're using dry yeast, don't make a starter. Rehydrate it and pour half the slurry into each fermenter. Maybe even 1 packet into each. I'm going through a big shift in how I think about pitching yeast lately, though.

You can harvest yeast from any size batch. I got about 8-10oz of slurry from a recent 1 gallon batch, and used 1/4 cup of the slurry for another 1 gallon batch. It took off and did great.

Consider: During fermentation, yeast will reach maximum density of 200 billion cells per liter (maybe more like 150 billion if you're being conservative). That will happen with even only a few initial yeast cells, given enough time and the right growing conditions. The reason we pitch a lot of cells is to overpower the bad microbes in the wort. The reason we don't pitch TOO many cells is because we want the yeast to go through some multiplications and take up oxygen during that process (that's a gross oversimplification but it's kind of right). Yeast cell density doubles every 90 minutes during the exponential phase of fermentation. It doesn't take long to get to max cell density.

The point is, you'll have lots of yeast after fermentation is done to harvest. Swirl up the yeast cake with about a half-inch of beer left on it so it's all suspended, then pour it into a sanitized jar or several. Even under the most trubby conditions, I've been counting on 1/4 cup of slurry containing 40-50 billion cells, enough for a gallon of standard gravity wort.

I'm learning a lot right now, but my takeaway from almost every day I spend researching is that yeast are tenacious. They'll do the job if you're anywhere near the ballpark of pitching a good healthy pitch.

Awesome. Thanks for the information