Yeast Washing from a Starter

[alby44]

Hi All:

Saw a thread around HBT where someone was washing from yeast starters. I have a Wyeast 3638 - Bavarian Wheat starter going for a Hefe I'm doing this Friday. Completed the 1L starter last night and am going to let it sit until Friday.

Does anyone have experience on washing from starters? If so, what's your process. On Friday (or Thursday evening), can I decant off maybe half of the 1L starter for washing purposes, leaving 500ml for my Hefe.....or did I not plan ahead and make a large enough starter to accomplish this?

Any thoughts/insight on this is most appreciated!

 

[BigFloyd]

I'm not sure what someone is trying to accomplish by "washing" a yeast starter. About the only thing I see happening by doing that is tossing some of the cells that you just gained.

Now, some folks will make a larger than needed starter and, after crashing and decanting, save some of the yeast for later and pitch the rest. Is that what you're talking about? If so, a 1L starter is rather small to begin with. Half of that is going to likely be a pretty significant under-pitch.

 

[alby44]

I'm not sure what someone is trying to accomplish by "washing" a yeast starter. About the only thing I see happening by doing that is tossing some of the cells that you just gained.

Now, some folks will make a larger than needed starter and, after crashing and decanting, save some of the yeast for later and pitch the rest. Is that what you're talking about? If so, a 1L starter is rather small to begin with. Half of that is going to likely be a pretty significant under-pitch.

Yes, I think that's it. Was thinking the same thing that I'd be pouring out (and under pitching). Suppose I'll look at doing that next time with a larger starter....thanks!

 

[rgauthier20420]

I think what you may be seeing on here is people "using" washed yeast for a starter. Not washing starter yeast. The process of washing yeast is to remove hop trub and other unwanted material after a batch has been fermented. This isn't done to the starter ever.

As above explains, you can make a larger than needed starter and split it. People do this to maintain a yeast bank of an original yeast. Do this each time, and you don't need to continue to buy yeast for a good while. But 1L is too small for this IMO.

 

[freisste]

If I understand correctly, you are trying to grow a larger yeast colony than you need - some to pitch, the balance to make your next starter.

This is my process. I just use a yeast calculator (yeastcalculator.com is my preference, but only because my computer seems to have issues with mrmalty.com...never tried any others). I take the numbers from the calculator to determine how many cells I have and how many I need. For instance, I need 180BB, but I only have 75BB because it is a month old pack. I determine a starter size (or stepped starter plan) to get maybe 240BB cells. Then I make the starters as usual and cold crash. Then I decant and swirl to get the yeast pretty evenly mixed in a slurry. I use two cups and pour 3/4 into one and 1/4 into the other (assuming a pretty even mix, that should be 180 in one and 60 in the other). Now I can pitch the 180BB and use the 70BB in the other starter.

Good luck.

 

[alby44]

Thanks All...looks like something for the next round given my 1L starter. Appreciate the quick responses!