yeast starter questions

[relicdog]

I have (2) 2L flasks and I am wondering what is the best way to multiply my yeast? I would like to buy 1 smack pack of wyeast, make a yeast starter, store some yeast in the fridge and pitch the rest in a 5g batch. Basically, I would like to store some yeast in the fridge and just proprigate that for future batches of brew. what do you recommend? Make a 1 litre starter, decant and pitch it in another 1 litre starter, harvest some yeast for the fridge and pitch the rest?

Also how much dry or brewers yeast do you add to your yeast starter? I was thinking of adding some yeast hulls would be good nutrients for a starter?

Happy Brewing!

 

[DurtyChemist]

Make a 1.5-2L starter, decant, pour some into a sanatized container and store it. Plenty of people harvest from starters and make a larger batch.

 

[Kent88]

In Joy of Homebrewing, Charlie P suggests brewing up some high-hopped, low gravity wort and bottling that, being very cautious to keep everything sterile/sanitary. His instructions are to keep the wort in fridge and when you have some yeast you want to save, flame the opening around the cap, open the bottle, pitch the yeast in the bottle, aerate the wort a little, and cap with a sanitized #2 drilled stopper and airlock, then wait for signs of a healthy fermentation and before that starts slowing down put it in the fridge. He says this should keep yeast in a safe hibernation for months before needing to culture it up for longer storage or using it.

Oddly enough, I've looked for videos of people making yeast starters and washing yeast, etc. and I can't find anyone using Charlie P's method. I would think that it would work just fine, but maybe you'd want 22oz bottles.

In the meantime, for a little inspiration, this might come in handy

 

[relicdog]

Make a 1.5-2L starter, decant, pour some into a sanatized container and store it. Plenty of people harvest from starters and make a larger batch.

So after I pour some of the liquid into a sanitized container (~500ml from a 1.5L starter) and I make a new starter, are the decanted yeast able to make a healthy new starter regardless of the yeast cell count?

Can I stress the yeast too much (og ~1.040 and not enough decanted yeast)? would it be better to make a step up starter? Like a starter around ~1.020 and pitch the decanted yeast on that?

Thanks mike.

 

[thekraken]

You might like this tutorial: http://brulosophy.com/methods/yeast-harvesting/

 

[DurtyChemist]

So after I pour some of the liquid into a sanitized container (~500ml from a 1.5L starter) and I make a new starter, are the decanted yeast able to make a healthy new starter regardless of the yeast cell count?

Can I stress the yeast too much (og ~1.040 and not enough decanted yeast)? would it be better to make a step up starter? Like a starter around ~1.020 and pitch the decanted yeast on that?

Thanks mike.

1) yes the decanted yeast will make more yeast cells.

2) my only concern would be loving the decanted cells in the fridge over three months without making another starter. Similar to yeast slurry or washed yeast.

3) possibly a 2 step. You'll have to brew two batches and test that yourself honestly. I'd still make 1.036-40 oh gee starters but I don't know the difference in performance from a 2L vs 2 different 1L stepped up.