Collecting & Re-using Yeast

[elollerenshaw]

Probably been covered previously but;

When collecting and re-using yeast from the bottom of a ~23L fermentor...

How do I know how much slurry to collect and re-pitch, to avoid over or under pitching?
Can you work on a slurry weight (once excess liquid & trub removed)?


Cheers Evan

 

[barls]

here you go
http://www.mrmalty.com/yeast-tools.php

 

[Yob]

Yep, there sure is.. >HERE<

and a how to use guide >HERE<

and if you want nice clean yeast then >THIS< thread is a must read

 

[elollerenshaw]

Thankyou.

How do you decide if you need to do a starter with the collected slurry?
Is it based on the required volume from the calculator (you mention greater than 75mL)?
Or is it just a good practice anyway.

 

[Yob]

Age is the biggest factor, fresher the better, the older it is the more the yeast can do with a boost before being put to work