Ive been harvesting my WLP001 yeast in a plastic soda bottle (ever realize how an upside down plastic coke bottle with a waterbottle valve looks like a conicle, which makes it perfect for harvesting/racking off yeast after washing). I harvested a lot of clean washed yeast (washed three times with sterile water) from a previous batch, with no trub and then put it into the fridge so it was pretty dense.
Anyway, I decided that I needed to make a starter for some washed yeast that had been in the fridge for 2 months, I made up the starter to 1040, opened up the valve on my upside down coke bottle and had forgotten to release the pressure inside before "decanting" which made the yeast in the bottle INSTANTLY transfer itself to the starter (all 750ml of it) and onto the countertop/me/floor etc etc.
So I decided to cut my losses and put the starter on the stirplate (was nearly 3 litres of starter at this point) and let it go. Within an hour I had a good kreusen going on (fastest ferment I have ever seen) and a fantastic amount of yeast going a million mikes an hour....
My problem is that when I went to consult MrMalty, there are no parameters for pitching rate of washed dense ACTIVE yeast in suspension, SO I GUESSED.
MrMalty was asking for 1.45 litres of starter (1042 OG beer) but only 92ml of washed slurry. How can I tell how much to pitch?
So I put 1 litre of starter into my current batch and I had fermentation hammering within 3 hours of pitching.
Have I overpitched??? What can I do to counter it? Am I gonna have to wait a millenium for the yeast to settle out of suspension and go to a secondary, third-ary.
Any advice from the yeasty gurus would be fantastic
Anyway, I decided that I needed to make a starter for some washed yeast that had been in the fridge for 2 months, I made up the starter to 1040, opened up the valve on my upside down coke bottle and had forgotten to release the pressure inside before "decanting" which made the yeast in the bottle INSTANTLY transfer itself to the starter (all 750ml of it) and onto the countertop/me/floor etc etc.
So I decided to cut my losses and put the starter on the stirplate (was nearly 3 litres of starter at this point) and let it go. Within an hour I had a good kreusen going on (fastest ferment I have ever seen) and a fantastic amount of yeast going a million mikes an hour....
My problem is that when I went to consult MrMalty, there are no parameters for pitching rate of washed dense ACTIVE yeast in suspension, SO I GUESSED.
MrMalty was asking for 1.45 litres of starter (1042 OG beer) but only 92ml of washed slurry. How can I tell how much to pitch?
So I put 1 litre of starter into my current batch and I had fermentation hammering within 3 hours of pitching.
Have I overpitched??? What can I do to counter it? Am I gonna have to wait a millenium for the yeast to settle out of suspension and go to a secondary, third-ary.
Any advice from the yeasty gurus would be fantastic
