Guys I have been using wyeast for a few of my last brews and collecting the yeast ready to reuse. The last one I used was a pilsner. I harvested it and have washed it till the water became clear. I was about to split it into three containers and store it. However I would like to us it tomorrow in a brew. If I decant of the liquid and pitch the whole lot into my brew is this going to work or do I have to make a starter? Could I make a quick starter today to get it going and the pitch the lot into the wort tomorrow? I know the correct way to do it but I don't have time any ideas.
Cheers rob
Using farmed yeast.
Re: Using farmed yeast.
How long has it been in the fridge?
If its only been a week or 2 then you can get away with it,
Any longer than that and i would be making a starter which would only need overnight.
If its only been a week or 2 then you can get away with it,
Any longer than that and i would be making a starter which would only need overnight.
Re: Using farmed yeast.
Its probably been in the fridge for 3 weeks if not a little longer.
So dr if I make up a 1 or 2 litre start now and then just pour the whole thing into the wort when i ready?
Cheers Rob
So dr if I make up a 1 or 2 litre start now and then just pour the whole thing into the wort when i ready?
Cheers Rob
Re: Using farmed yeast.
My preference with my starters is to build them up to a level where I consider I have sufficient yeast.
Then I like to crash chill them in the fridge for about 24 hours or so to drop the yeast down.
I pour off most or all of the starter wort, add a little of my new brew, swirl it to suspend the yeast, and then pitch that.
Others are willing to just pitch the whole starter, but I don't want to add what really is mostly pretty low grade unhopped starter beer to my batch.
Then I like to crash chill them in the fridge for about 24 hours or so to drop the yeast down.
I pour off most or all of the starter wort, add a little of my new brew, swirl it to suspend the yeast, and then pitch that.
Others are willing to just pitch the whole starter, but I don't want to add what really is mostly pretty low grade unhopped starter beer to my batch.
Re: Using farmed yeast.
Normally warra that is excatly what I do but I want to use the yeast tomorrow and had some yeast washed and ready to split and wanted to use that. I have just put it in a starter but in my slightly dazed, not concentrating getting over gastro state I put a kg of ldme, not 100g in my 1litre starter. Realy not sure what this is going to do but I guess I will find out?
Re: Using farmed yeast.
Normally i do what Warra does and crash chill starters the night before and pour off yeast.
When using part of a yeastcake you should have enough yeast so if the yeats has been in the fridge for 2+ weeks then i normally add 250-500mL of starter to kick it back into life the night before and then dump the lot in.
1kg in a 1L starter
That's an OG of 1.365.
If you want to save that yeast crash chill it ASAP and pour off that wort. You don't want to be pitching that into your beer! Its probably a lost cause now.
If you are like me then you will have a dry yeast as a just in case since my local HBS isn't just around the corner.
When using part of a yeastcake you should have enough yeast so if the yeats has been in the fridge for 2+ weeks then i normally add 250-500mL of starter to kick it back into life the night before and then dump the lot in.
1kg in a 1L starter
That's an OG of 1.365.
If you want to save that yeast crash chill it ASAP and pour off that wort. You don't want to be pitching that into your beer! Its probably a lost cause now.
If you are like me then you will have a dry yeast as a just in case since my local HBS isn't just around the corner.
Re: Using farmed yeast.
Yes i do have plenty of dry as back up. I will drain the liquid yeast. Can you explain to me though why putting in more ldme than i should have has had such an effect. Am i not just supplying the yeast with more food?
Re: Using farmed yeast.
That high gravity wort will produce more alcohol than the yeast can tolerate.
Normally it takes days for yeast to full ferment a wort but the amount of yeast you pitched into only 1L of wort means they will be able to ferment faster.
Once they get to their alcohol tolerance they are likely to die or at the very least, be very stressed.
My calcs showed an OG of 1.365 for 1kg of LDME in 1L.
Assuming an attenuation of 70% you would theoretically get an abv of 38%. Most lager yeast pack up shop at 10%.
Normally it takes days for yeast to full ferment a wort but the amount of yeast you pitched into only 1L of wort means they will be able to ferment faster.
Once they get to their alcohol tolerance they are likely to die or at the very least, be very stressed.
My calcs showed an OG of 1.365 for 1kg of LDME in 1L.
Assuming an attenuation of 70% you would theoretically get an abv of 38%. Most lager yeast pack up shop at 10%.
Re: Using farmed yeast.
thanks Dr thats explained alot.
Change the brew for the day and all is well, will get another packet of pilsner yeast and start again. Next time i'll plan a little better. And concentrate more.
Change the brew for the day and all is well, will get another packet of pilsner yeast and start again. Next time i'll plan a little better. And concentrate more.