Yeast harvesting?

[Ducatiboy stu]

Thanks for this tip! What is the reason for topping up with fresh wort? Does this improve the yeast's long term viability?

Yes. It gives the yeast nutrients whilst it is in storage. Alc is a yeast waste by-product that is eventually toxic to yeast and helps make it mutate. This is why I also only make yeast starters with 1020 SG wort

Do you think you could be selecting for more cold-tolerant ale yeast (with different characteristics) with successive generations?

No. Yest is still active even at fridge temps. Temperature really only affects how fast yeast works. ( and can affect flavours depending on what temp they are working at but that is a seperate issue ) Ale/Lager yeast will work up to 40*c.

 

[Parks]

Yes. It gives the yeast nutrients whilst it is in storage. Alc is a yeast waste by-product that is eventually toxic to yeast and helps make it mutate. This is why I also only make yeast starters with 1020 SG wort

This is also why I only do my starters for 24-48 hours before the alcohol production sets in.

 

[Ducatiboy stu]

Yep. Lots of brewers forget that Alc mutates yeast over time.


You dont need high SG to make starters

 

[Rocker1986]

Att: Rocker,
Any chance you can link that article of Feldons you mentioned earlier in this thread?

I'll have a look for it later after work, today is a mad rush and I have no time :lol:

 

[Rocker1986]

Benn, found the post I was referring to, here: http://aussiehomebrewer.com/topic/89775-help-understand-yeast-harvest/#entry1351532

 

[Benn]

Thanks mate

 

[Beamer]

Benn, found the post I was referring to, here: http://aussiehomebrewer.com/topic/89775-help-understand-yeast-harvest/#entry1351532

Cheers Rocker quite an interesting read that does make a lot of sense, I can see how it cuts down lag time. Ill be pitching Tuesday into a ale and ipa will be using this method with both.