drsmurto wrote:Yeast Farming
Starting Wyeast
My methods FWIW
Starting Wyeast
If i have time i build a 2L (or 5L if making a lager) starter prior to brew day.
1. Smack pack, let swell. Whilst a swollen pack isnt necessary it wakes up the yeast and gets them going.
2. 2L of cold water with 200g of LDME - boil for 10-15mins and then cool to 25-30C.
3. Pitch yeast, aerate it till your arm is about to drop off and either stir if you have a stir plate or shake the container every time you pass it.
4. Wait till fermentation is complete, or close to. Crash chill o/n, pour off beer and tip ~1/4 into a sanitised container. Pitch the remaining into wort.
Yeast Farming
1. Rack beer once fermentation is complete.
2. Add ~1.5L of cooled, boiled water to yeast cake and shake.
3. Pour into sanitised container.
4. Let it sit for 5-10 mins and then pour of milky suspension leaving the solid on the bottom of the container behind (this is usually cold break and contains a small amount of yeast but not enough to worry about)
5. Put in the fridge and wait till the yeast flocs out.
6. Pour off the liquid and add more cooled boiled water.
7. Repeat last 2 steps till the water is pretty much colourless.
8. At this point i either split it into several batches to store long term or pitch 1/2 into a fresh wort and split the rest.
Hope that makes sense. Slanting is another option but one i havent explored yet. This works for me.
Cheers
DrSMurto
p.s. once you discover liquid yeasts you will find it very hard to go back to dry. I still use US-05 and nottingham occasionally but wouldnt dare make an english beer or a lager with a dry yeast. The cost becomes irrelevant if you reuse the yeast.
warra48 wrote:...I do like the idea of adding about 50 gr of chocolate to the malt bill. I add that to almost all of my ales, whether American or English, as I really like some colour in my beers.
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