3l Starter Cpa Yeast

[Mcstretch]

Hi all,

I walked across the road to my local and picked up a 6 pack of CPA so I could reculture the yeast. I did a bit of research and found a PDF on AHB which I sort of followed.

I boiled 3L of rain water and added about 300gms of LDME cooled it to about 36 degrees or so then added some of the yeast.
Now obviously that yeast will go bye bye quite quickly. I further cooled it to about 22 degrees then added the yeast from 2 stubbies that I had convientley consumed earlier.

The first batch of yeast will act as a nutrient to the second batch of yeast.

Have I done somthing wrong or will this work out.

I'm hoping for this to start bubbling sometime in the next 24 hours.

Cheers for now. :unsure:

 

[MCT]

That starter might be a bit big for the small amount of yeast you've pitched.
I would start with no bigger than a 500mL starter, when that's fermented out pitch that in your 3L.

Also your right, 36c is too high to pitch yeast into, wait until it cools down a bit more next time

 

[Bribie G]

What the OP is saying is that he hopefully killed off the first batch which should act as yeast nutrient for the second lot.

My 2 or 3 cents worth:

• I do just fine with a starter over two days or so in a 1L bottle, 3L is OTT for an ale yeast
• If some of the yeast survives from that first pitching the temperature shock could cause the appearance of petite mutants. No not the ones that suck your brains out, they are mutated yeast cells that can breed up and give all sorts of problems like off flavours
• I used the yeast from two tallies of CSA and it produced oodles of yeast.
• LDME should be perfect yeast food, no need to experiment with the Auschwitz stuff. h34r:
• the yeast should be kept at below 20 at all stages to reduce extreme banana flavours, or so I am told.

:icon_cheers:

 

[Supra-Jim]

As mentioned 3 ltrs is probably a big large. 1 ltr is usually as large as you would need to go. IF you want to use dead yeast as nutrient, add them to the boil and you'll guarantee no brain sucking mutated zombie yeast, as bribie mentioned.

As make sure you give the container a good shake/swirl everytime you walk past it and release any co2 built up. This will help keep the yeast in suspension and it'll help grow more yeast faster.

Cheers SJ