Yeast Farming

[warrenlw63]

personally I would have taped down all the fingers except the middle one..

:lol: :lol: 24 hours and the starter is at the "bird" phase.

Warren -

 

[Lukes]

Popped into G&G late last week and they had a heap of 6 month yeasties in the bottom of the fridge from when Dave was out touring.

Save's farming.

- Luke

 

[devo]

I've been quite impressed with the yeast I harvested from a stubbie of Coopers Sparkling ale which is sutible for a variety of ales and stouts.

At under $3.00 a stubby, that's pretty good value.

 

[lucas]

Popped into G&G late last week and they had a heap of 6 month yeasties in the bottom of the fridge from when Dave was out touring.

Save's farming.

- Luke

heh... I'd decided I was going to cough up for a pack of 3068 on saturday and found they didnt have any > 6 months old OR in date. trying to culture whatevers in the moo brew wheat at home right now as i suspect it might be what I'm after

 

[3GumsBrewing]

Quick question guys,

I have no light dry malt extract.
Is it ok to use dark liquid malt extract when making a nice big starter for Saturday?

Cheers
DK

 

[razz]

No probs DK, I've been using Coopers beer kits to make my starters for years.

 

[3GumsBrewing]

No probs DK, I've been using Coopers beer kits to make my starters for years.

Cool, thanks.

I thought as much but beter to be safe than sorry after forking out $16.50 for a WLP500.

Cheers

 

[SpillsMostOfIt]

No probs DK, I've been using Coopers beer kits to make my starters for years.

I used to do this until I realised that a 20litre starter is really just a batch of beer... h34r:

 

[razz]

I'm only using 1/2 or 2/3 cup of kit for a 1 lt starter.

 

[3GumsBrewing]

Hey razz, do you just add the extract to a couple of cups of boiling water to disolve it then tip it into a bottle and carry on as normal?

 

[Cortez The Killer]

I used to do this until I realised that a 20litre starter is really just a batch of beer... h34r:

Haha That's gold!

Cheers

 

[brettprevans]

just want to clarify (after reading the thread)

I only want to reuse the slurry straight away for next brew (wyeast 1098). So I just pour off 500ml or so of the slurry into a sterile container.

Sterilze the fermentor, then go on and make wort as usual. then chuck in the 500ml of slurry into fermentor. all done?

 

[Stuster]

Yep. That's it. Easy.

The one thing to be careful of is making sure the wort and the yeast are at pretty much the same temperature before you pitch it as otherwise the temperature difference can shock the yeast and make it go dormant or even cause them to mutate. :blink:

 

[brettprevans]

Yep. That's it. Easy.

The one thing to be careful of is making sure the wort and the yeast are at pretty much the same temperature before you pitch it as otherwise the temperature difference can shock the yeast and make it go dormant or even cause them to mutate. :blink:

noted re temp. they should roughly be about 18C when I do it, so it should be fine.

thx stuster

 

[Kingy]

note: jar(a) is the one jar im using and i have a seperate 2litres of sterile water


so in simple terms you guys are putting the water in the jar (a). With the yeast slurry and shaking the jar(a)and then let it settle. Then pour out and dispose of the liquid. Then repeat rinsing and disposing of the liquid out of jar(a) untill the liquid becomes clear. With the yeast settled to the bottum. and this jar (a) is what you make a starter with.

or geez i can hardly understand my post i hope you can

cheers kingy

ive read this topic about 5 times now and i think ive finally worked it out

 

[hughman666]

yep that's basically it.

what i'm doing is getting the slurry and letting the yeast settle out in the fridge. then pour off most of the liquid, shake up and then split into test tubes. you will then see the yeast in these settle out in time in the fridge.

use these for your starters each time you brew. i'm getting approx 4 full whitelabs tubes out of each slurry.

 

[ohitsbrad]

I need a few questions answered. I collected the yeast (US56) cake from my fermenter about a week ago and have kept it in the fridge in a 2L bottle topped up with (boiled and cooled) water. Two or three times I have poured of the water and replaced with fresh water.

Yesterday I made a starter with 100g DME and 1 litre of water. I then added about 1/3 to 1/2 cup of the yeast slurry to the starter, shook well, and have stored at room temperature. There is a frothy head on the starter now, and a thin layer of lighter yeast at the bottom.

First question is, if I want to step up the starter to 2 litres, after adding the extra starter wort, should I shake up the bottle of starter again?

Secondly, the starter appears pretty dark, see below. Is this ok?

I plan to pitch on Saturday.

 

[chris.taylor.98]

With relatively fresh yeast (<2weeks old) you don't really need a starter at all, especially with the amount you have collected as slurry.

If you really want to do a starter you could easily just go straight to 2 liters with the yeast in this condition.

Should probably be asking why you want to do a starter here. Usually you only need to do one when
i) you have yeast that is older and you want to make sure it is still viable.
ii) you don't have enough viable yeast and you need to step it up to higher quantity

Cheers

Chris

 

[chris.taylor.98]

... and now that I have actually read the question properly

no don't shake up the starter again as the active yeast with that much CO2 in it is going to go everywhere. If you want to add more aerated wort then but in into a separate santised container, shake it up, then add into the starter.


The colour looks fine.

The very fact that it is already krausened like this in a very short time shows that it is very healthy yeast and pretty much ready to go without having to do much else to it.

 

[ohitsbrad]

I thought I would do a starter since I wanted to use only some of the yeast I collected, and keep the rest in the fridge for future. To be honest I had no idea if this third or half cup of slurry would be enough or suitable at 2 weeks old.

Thanks. I figure I can leave it as is until Friday night, when I'll cool it in the fridge and pitch from cold on Saturday afternoon. This won't be too long a lag time will it? And I was going to pour off the beer on top and pitch the slurry only, I assume this will be ok too.