Edited by djar007, 15 November 2014 - 10:17 PM.
Posted 15 November 2014 - 10:09 PM
Posted 15 November 2014 - 10:16 PM
Step starter. Usually 1L, refrigerate and discard spent wort, then step up to 4L.
Posted 15 November 2014 - 10:21 PM
Posted 19 October 2015 - 01:39 PM
If I wanted to, instead of pitching on to a yeast cake as soon as it becomes available, save a yeast cake to pitch into wort later (say 3 weeks later), what's a good, safe method of saving it for later?
Will I be able to figure out roughly how many cells I'll have, or how much I need to save to have roughly the amount of cells I'll need?
For reference I'll be pitching approx 425bn cells WLP838 into a dunkel. When I move that dunkel to secondary I'd like to salvage enough yeast to be able to pitch approx 425bn cells into a schwarzbier 3 weeks later.
Posted 20 October 2015 - 08:51 PM
WTF is wrong with my frozen yeast? Why is it trying to escape?
50% yeast slurry was added to the tube then a 30% glycerine mix was added to make up the other 50%
The tube was then shaken, lid cracked and placed in the fridge for 2 days. Then transfered to the freezer with the rest of my yeast.
The tubes were stored upright.
yeast.jpg 45KB 30 downloads
Edited by jibba02, 20 October 2015 - 08:56 PM.
Posted 20 October 2015 - 09:15 PM
Thought i may have been. Top of tube has obviously frozen before the bottom. The top of the tube was very close to the fan