Storing split liquid yeast starters

[afromaiko]

When we store this in the fridge do we actually need all the liquid or just the sediment?

If I was to put the fermented out 2L starter into the fridge for a couple of days and let the yeast flocculate is it ok to then decant most of the liquid off, then give it shake to mix up and split the remains into the various bottles?

I have some stubbies that I'm planning to use, actually 375ml glass ginger beer bottles and replace lid with a brand new plastic one. But they are going to take up so much room in the fridge. If it's only the sediment we are really concerned with then I'd like to be able to put it all into smaller bottles instead.. say 100~200ml or so.

If ok then here's my next question.. anyone know a good source for suitable smaller plastic or glass bottles/containers? Baby food jars seem a good size, but I heard some people had problems with the lids not sealing properly.

thanks.

[lethaldog]

When we store this in the fridge do we actually need all the liquid or just the sediment?

If I was to put the fermented out 2L starter into the fridge for a couple of days and let the yeast flocculate is it ok to then decant most of the liquid off, then give it shake to mix up and split the remains into the various bottles?

I have some stubbies that I'm planning to use, actually 375ml glass ginger beer bottles and replace lid with a brand new plastic one. But they are going to take up so much room in the fridge. If it's only the sediment we are really concerned with then I'd like to be able to put it all into smaller bottles instead.. say 100~200ml or so.

If ok then here's my next question.. anyone know a good source for suitable smaller plastic or glass bottles/containers? Baby food jars seem a good size, but I heard some people had problems with the lids not sealing properly.

thanks.

You want to put all of the liquid including the sediment in about 6 stubbies, then use each one as your starter

[afromaiko]

You want to put all of the liquid including the sediment in about 6 stubbies, then use each one as your starter

I've got one sitting in the fridge from an experiment a few months back and the top liquid is really clear and doesn't look like it would have any nutritional worth.

Are you meaning to just pitch the whole 375ml bottle as-is once warmed to room (or wort) temperature? I was under the impression I'd need to step it up to around a litre (5%) for an ale, and around 2L (10%) for lagers.

[SpillsMostOfIt]

If ok then here's my next question.. anyone know a good source for suitable smaller plastic or glass bottles/containers? Baby food jars seem a good size, but I heard some people had problems with the lids not sealing properly.

thanks.

I once read a wise man who said that any bottle that ships with a carbonated beverage is okay for the various purposes of brewing. If you like Wild Turkey and cola, your life may well improve!

[afromaiko]

I once read a wise man who said that any bottle that ships with a carbonated beverage is okay for the various purposes of brewing. If you like Wild Turkey and cola, your life may well improve!

Ah yeah, I can see that might be a concern. If the starter had fermented out fully, since we aren't adding any extra sugar to the mix is there going to much more fermentation/carbonation happening?

These kind of bottles are interesting me.. assuming I can find them for individual purchase somewhere:

http://www.cospak.com.au/products.asp?GroupID=124

[lethaldog]

You want to put all of the liquid including the sediment in about 6 stubbies, then use each one as your starter

I've got one sitting in the fridge from an experiment a few months back and the top liquid is really clear and doesn't look like it would have any nutritional worth.

Are you meaning to just pitch the whole 375ml bottle as-is once warmed to room (or wort) temperature? I was under the impression I'd need to step it up to around a litre (5%) for an ale, and around 2L (10%) for lagers.

You would need to make another starter, i usualy work on ( after they are split) 1 stubbie-starter, add a heaped tablespoon of ldme to a cup and enough boiling water to disolve it, then add about 500ml of cold water to a 2 litre coke bottle, add malt and starter and give a good shake ( to aerate) then bung and airlock it or cover with gladwrap and an elastic band and once vigorously fermenting add to your brew ( including the sediment) this is plenty for ales and lagers as far as im concerned, at least i have never had a problem with it.

[afromaiko]

...once vigorously fermenting add to your brew ( including the sediment) this is plenty for ales and lagers as far as im concerned, at least i have never had a problem with it.

I'm beginning to see there are two schools of thought on this, hence my confusion!

Just found a great article here that explains them both bit more:

http://byo.com/feature/664.html

Since I think I'm usually likely to freak out if my yeast doesn't kick in soon, I shall try pitching the starter at high krausen as per your recommendations and see if that helps kick things along. As for storing the split yeast, I guess more experimentation is in order! If I split shortly after fermentation while still in suspension I will divide into whole stubbies.

[lethaldog]

...once vigorously fermenting add to your brew ( including the sediment) this is plenty for ales and lagers as far as im concerned, at least i have never had a problem with it.

I'm beginning to see there are two schools of thought on this, hence my confusion!

Just found a great article here that explains them both bit more:

http://byo.com/feature/664.html

Since I think I'm usually likely to freak out if my yeast doesn't kick in soon, I shall try pitching the starter at high krausen as per your recommendations and see if that helps kick things along. As for storing the split yeast, I guess more experimentation is in order! If I split shortly after fermentation while still in suspension I will divide into whole stubbies.

Just make sure that once split that you keep them in the fridge at as close to 1*C as possible

[SpillsMostOfIt]

These kind of bottles are interesting me.. assuming I can find them for individual purchase somewhere:

http://www.cospak.com.au/products.asp?GroupID=124

... and assuming they are designed for carbonated beverages - or are you going to only use them with an airlock? I guess an email or phone call may help, or wander into your friendly local pharmacy and buy something that comes in one?

I've been reading so much about what can happen when you overcarbonate a glass bottle that I'm growing (perhaps excessively) cautious...

[timmy]

Just to resurrect an old post....

Assuming the starter has fermented out, why is the storage temperature critical? Or will the splitting into stubbies process re-activate and cause more fermentation?

Asking the question because I've just made my first starter using liquid yeast and am about to split it into stubbies for storage.

Cheers,

Tim

[SpillsMostOfIt]

As I understand it, you need to cool down the yeast (not freeze them) to make them inactive. If they are inactive, they don't need food, etc as they are... well... inactive.

If they are at (say, for the sake of the discussion) room temperature, they will be alive and looking for food. Don't give them any and they will die.

Freeze them, they die.

Pour them into a vindaloo and serve them with rice and pappadams and they die...

[gregb]

Pour them into a vindaloo and serve them with rice and pappadams and they die...

Voice of experience?

Cheers,
Greg

[SpillsMostOfIt]

No. I'm projecting again...

[drsmurto]

There are varying schools of thought to liquid yeast reculturing.

Found this on grumpys site

http://www.grumpys.com.au/m1.php3?manualid=9

Seems like a simple method. Noticed others have collected a cup of yeast from the trub in primary after racking and repitch this into next wort.

I think the grumpys method will work best for those who do only 1 brew at a time. Once i get temperature control this is the way i will be going at least, for the first use of liquid yeast.

My 2c

Cheers
DrSmurto[/url]

[beernut]

You can freeze yeasties and bring them back from the dead.
I have achieved this.
You must wait 3 days and invoke devine intervention though!
Cheers Glenn.

[Pale_Ale]

The clear liquid at the top is just water after the yeast has floccoluated.

If it is clear, keep it there. If it is murky after a few days, discard it, and refill with fresh sterile water. Repeat until it stays clear. This is where a clear bottle is handy!