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 39 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
Posted 26 April 2017 - 09:41 PM
The short unscientific answer is that if you give a relatively small number of yeast a larger [compared to their number] amount of starter they can get rather lazy and often only work on what they need and not reach the sort of numbers requires for a brew. They then behave a lot like Aussie drinkers after their fill and fall asleep on the bottom of the bar/starter.
Adding from my collection about slightly bigger than a thumbnail amount of yeast to 50 mls ensures that they will get into the reproductive stage quickly without moving to beer making stage. Adding more starter to the 50 mls at about 24 hours keeps them in the making yeast stage. If I time it right I will step up to 1 - 2 litres at the point the yeast numbers are approaching the maximum for the size of the starter.
great informative post,chiller,ihave been doing the same as jy,and have yet to find a problem,i have only recycled ? my yeast,s no more than 3 times because i was under the impression that after this time the yeast basically shit,s it,s self. but now it has finally dawned on me that ,yes yeast IS a living organism and if looked after and not basically abused will continue to grow,or be useable.
I have been asked on a number of occassions to explain my method for yeast farming -- Well it is nearly 40c outside and even I consider it is too hot to fire up the NASA burners so I hope you find this material useful.
Yeast and homebrewing are almost hand in hand as mystery black arts. And there is a mountain of repeated information that is never tried just repeated.
Yeast is a great thing and it has a strong need to make beer. It is no where near as delicate as people try to make out and will survive for a very long time with a very small amount of preparation.
Yeast from the secondary are often the slower flocculators and as such may not be true to the character of the initial pitching that is comfortably sleeping in the primary.
The day before you intend to remove the beer from the primary prepare 2 litres of sterile water [boil for 15minutes is enough] and allow to cool in the fridge in a sealable PET soft drink bottle will do.
Obtain 2 500 ml jars, a clean sanitised beer glass and 3 50 - 100 ml sample vials.
Transfer the beer off the cake and remove all the beer [not the yeast] Pour 500ml of your sterile water into the fermenter and give it a very good swill around to mix the yeast and water, now with the sanitised beer glass collect enough of the yeast solution to almost fill one of the jars. Shake it really well and lightly seal it and set it in the fridge for about 10 - 15 minutes. The heavy material will drop and you can now pour the top 3/4 of the liquid into the other jar and top up with sterile water.
Shake and set aside for 10 -15 minutes and in that time sanitise the other jar. After the 10 minutes pour the milky yeast liquid into the 2nd jar and top up with sterile water. Shake and set aside for 10 -15 minutes and in that time sanitise the first jar. Now pour the top 3/4 of the liquid into the other jar and top up with sterile water. Shake and set aside for 10 -15 minutes and in that time sanitise the 3 small sample jars.
Fill the sample jars 3/4 full with the milky liquid remaining, cap these and place in the fridge.
What remains in the larger jar can be used for your next brew [make a starter] or discarded.
Next stage is to let the yeast settle out in the sample jars for 24 - 48 hours. You will now have a compact yeast layer and reasonably clean liquid on top. Remove the lid and pour off most of the liquid and replace with your sterile water. Shake well and let settle again for 24 hours. The liquid will now be quite clear, pour this off and replace with sterile water and return to the fridge. Check your samples over the next week and if the water shows any discolouration replace it with fresh sterile water.
These samples will remain viable for at least 12 -- 18 months and maybe longer. I have used a Scottish ale yeast kept in my yeast farm that was dated 3 years old. It fired up over 2 days stepping up from 50mls to 150 mls to 500 mls.
I have used yeast over many generations maintained in this manner with absolutely no changes in character. Far bejond the mythical oft repeated homebrew law of 3 generations. For interesting reading on yeast examine what the late George Fix had to say on the topic.
The only danger and it is real is the danger of infection when harvesting yeast. Most All Grain brewers are competent at sanitation and the problem is small.
Pint of Lager has at one stage on either this forum or another posted a very practical guide to sanitation.
Even if you only brew once again from each of the samples over the next 6 months you will be using your yeast more efficiently. Don't forget when you use the last sample repeat the procedure. Another three samples will be waiting when you need them. You will probably have 3 -- 4 favourite yeasts you use on a regular basis and this method will ensure you keep a healthy supply ongoing for a very long time.
Yeast are your friends.