malt_shovel
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A week or so after racking a nut-brown onto a 1318 yeast cake....
Just wanted to share
View attachment 40887
The only thing missing in that picture is a sanitised spoon and a sanitised container!
Get top cropping! :beerbang:
Had thought about trying this, but not sure the best way to go about it.
Any suggestions? And how long would you think u could preserve this yeast. I really like it but I am not sure how to top-crop and store this bad boy.
Any help appreciated.
1) sanitise spoon
2) sanitise container
3) scoop yeast into container
If you wanted to, you could get an empty sanitised beer bottle and a sanitised funnel and put the yeast into a bottle and store it in that. Otherwise you could scoop it into a sanitised jug and pour it into something else...
Cheers
Phil
PS: Best to scoop the yeast from the middle (i.e. don't touch the stuff RIGHT on the edge)
damn that's a lot of yeast, how thick was the head
Great Pic's mate
I have a couple of questions about top cropping
1. So based on that photo you could take say two soup ladles out and split them in two bottles
2. it wont take the yeast to much to recover in fermenter, and no off flavors from stress.
3.Then come back another day, do a starter, pitch and repeat for a couple of gens? So based on splitting the first into two, you could get 7 brews from one pack
that's gold if my logic is correct, thinking now of getting 1318 and using it for a another smurtos GA :super:
It was about an inch thick. Coulda used a knife to cut through it!
The photo is probably a little misleading. The thick collection at the top is what was harvested, and the rest was mixed up when i put the cooled boiled water in. Should settle out in the fridge i guess. Looking for some other good recipes for using the 1318, so wouldn't mind a copy of your golden ale, if you don't mind.
Cheers
:beer:
Just a heads up chaps that saline solution is apparently a better medium for storing yeast under than boiled water. I don't know this personally but this post is from a knowledgeable member whose opinion I value
Great piccys BDB
Cheers
Doug
Correct. In my lab we use phosphate buffered saline when washing cells, not pure water. Pure water will create a huge salt gradient across the cell membrane (osmotic pressure) that can result in the cells bursting.
Just a heads up chaps that saline solution is apparently a better medium for storing yeast under than boiled water. I don't know this personally but this post is from a knowledgeable member whose opinion I value
Great piccys BDB
Cheers
Doug
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