Yeast Slurry

[jimmyjack]

I just racked my skunk fart amarillo APA to a corny for secondary and i saved some of that killer white labs 051 cal v. I am going on holidays for two weeks and am planning a brew session when i get back. how long can i keep the slurry in the firdge. Can i pitch it straight in if i use it within a couple of weeks?, or do i have to do a starter?

 

[Steve]

I'd be using 3/4 of a cup of the slurry and make up a normal 1.5 litre starter when you get back for sure. The slurry will be right in the fridge for a couple of weeks :beerbang:

 

[Darren]

I'd be using 3/4 of a cup of the slurry and make up a normal 1.5 litre starter when you get back for sure. The slurry will be right in the fridge for a couple of weeks :beerbang:

[post="82508"][/post]​

Should only need a tablespoon of slurry in 1.5 litres

 

[Hogan]

Darren - could you explain only requiring a tablespoon of slurry. Is this going to be enough to run a 23 ltr ferment. I want to use the slurry from Saflager 34/70 in my next brew but I would appreciate advice on how much I should use and how it should be added to the wort.

Hogan

 

[Stuster]

Chiller's Yeast farming thread or Batz's Starting Wyeast thread may be of help to you Jimmyjack and Hogan.

As Darren says, you only need a little yeast to get the show on the road.

Cheers
Stuart

 

[Darren]

Hogan,
Adding a cup full of yeast to 1.5 litres of wort is far in excess.
It would ferment out in about 10 seconds.
Think of how much yeast comes in a smack pack or a packet of dried yeast.
That is all that is required for an active ferment. Sure add a bit more yeast but don't over do it.
A cup of slurry in a 23 litre batch is ok.
cheers
Darren