Return to TheElectricBrewery.com
  [ Shop ]   [ Building ]   [ Using ]   [ Recipes ]   [ Testimonials ]   [ Gallery ]   [ FAQ ]   [ About Us ]   [ Contact Us ]   [ Newsletter ]

Log inLog in   RegisterRegister   User Control PanelUser Control Panel   Private MessagesPrivate Messages   MembershipClub Memberships   SearchSearch   MemberlistMemberlist   Photo AlbumsPhoto Albums   Forum FAQForum FAQ

HOW-TO: Making a yeast starter
Goto page Previous  1, 2, 3
 
Post new topic   Reply to topic   Printer-friendly view    TheElectricBrewery.com Forum Index -> Yeast & Fermentation
View previous topic :: View next topic  
Author Message
kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9935
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Thu May 02, 2019 11:21 pm    Post subject: Reply with quote


        Register to remove this ad. It's free!
I would imagine it is yeast dependent, and remember that you're looking for cel growth, not fermentation so off flavours do not matter as you will be dumping the 'beer' and only keeping the yeast. Is 86-87F too high for 1968 to multiply correctly in a starter? That I'm not sure. That may be a question you want to ask the yeast manufacturer.

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Back to top
View user's photo album (21 photos)
alphakry



Joined: 27 Oct 2018
Posts: 45


Drinking: Cider [extract]

Working on: Gin Barrel Saison [extract]


PostLink    Posted: Sun May 05, 2019 5:44 pm    Post subject: Reply with quote

Still waiting to hear back from Wyeast.

However in the meantime... my temps have averaged between 86-92 degrees so I have to think thatís not good. To add to that, Iím guessing the look of my starter isnít a good thing either...

https://youtu.be/hy9TNAl3g5g

_________________
painfully aware of his inexperience and the questions that come due to it...
Back to top
kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9935
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Mon May 06, 2019 2:34 am    Post subject: Reply with quote

alphakry wrote:
To add to that, Iím guessing the look of my starter isnít a good thing either...

WY1968 is very chunky (aka flocculant) and normally looks like that.

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Back to top
View user's photo album (21 photos)
alphakry



Joined: 27 Oct 2018
Posts: 45


Drinking: Cider [extract]

Working on: Gin Barrel Saison [extract]


PostLink    Posted: Mon May 06, 2019 3:02 am    Post subject: Reply with quote

Ok! Thatís comforting! The first few hours while it was in the 70-78 degreee range - things looked similar to videos I had seen you post. So I got pretty worried once it looked like egg drop soup! Still not sure how I feel about the temps - thinking I may need to setup my stir plate in the fridge next time!! But I may give it a go anyhow for the batch of porter I had hoped to use it on.
_________________
painfully aware of his inexperience and the questions that come due to it...
Back to top
chastuck



Joined: 06 Oct 2013
Posts: 182
Location: Beckenham, Kent, UK

Drinking: Bitter

Working on: IPA


PostLink    Posted: Sat May 11, 2019 11:15 pm    Post subject: Reply with quote

When you say: "On brew day carefully pour off (decant) the wort and discard leaving the yeast behind in the flask." How do you decant the wort? Do you just tip the flask carefully and pour it off, or do you siphon it off? I was only wondering if pouring it out of the flask would disturb the settled yeast in the flask and some would be lost.
Back to top
View user's photo album (1 photos)
klindeman



Joined: 20 Apr 2019
Posts: 7
Location: Seattle


PostLink    Posted: Sun May 12, 2019 3:23 am    Post subject: Reply with quote

If you put it in the fridge, you will get a pretty solid layer of yeast on the bottom and liquid on the top. I just pour it out and the yeast isnít disturbed much, especially if it was put in the fridge. You could also just leave it out overnight and it would probably separate enough.

Make sure you donít pour all of it out though, i usually leave a good 1.5 inches so i can swirl it before i pitch it.
Back to top
kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9935
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Sun May 12, 2019 1:33 pm    Post subject: Reply with quote

What klindeman said!

Some yeast is more flocculant (clumps up) than others so some like WLP002/WY1968 will clump with quickly and solidly. Others not so much. That said, leaving it in the fridge for 24 hours or so lets it settle out nicely and then you just pour it out, watching to be careful to not pour out any of the yeast (sediment) itself. I usually pour off as much as I can and leave nothing behind (if possible) then add a cup or two of wort from the beer I'm going to pitch it in to to be able to swirl it up.

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Back to top
View user's photo album (21 photos)
pedactyl



Joined: 01 Dec 2017
Posts: 22
Location: Seattle

Drinking: yes


PostLink    Posted: Wed May 15, 2019 6:59 pm    Post subject: Reply with quote

This might be addressed elsewhere but I couldn't seem to find it.

I can foresee many instances where due to scheduling constraints, I would need to hold the yeast in the fridge for a few days before I could brew. How long can I leave the starter in the fridge before I brew assuming I've hit my ending cell count? I'm assuming the yeast degrade over time just like they do in the packs but is there a rule of thumb or calculation I could apply?
Back to top
kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9935
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Wed May 15, 2019 7:07 pm    Post subject: Reply with quote

pedactyl wrote:
I can foresee many instances where due to scheduling constraints, I would need to hold the yeast in the fridge for a few days before I could brew. How long can I leave the starter in the fridge before I brew assuming I've hit my ending cell count? I'm assuming the yeast degrade over time just like they do in the packs but is there a rule of thumb or calculation I could apply?

You are correct about the yeast dying off over time - no different than what happens in the manufacturer's smackpack or pouch that you purchase. You can use the yeast pitch rate calculator I link to in the instructions for an estimate as to how much they've died off. Just enter the date you finished making the starter as the manufacturing date. For example, if you made 800B cells on May 15, 2019, enter "liquid packs" as "8" with a manufacturer date of May 15, 2019. If you made the yeast 7 days ago, enter a date 7 days earlier. The calculator will tell you in this example that you have 95% viability so instead of 800B cells you have around 760B.

I usually try and plan starters so that they spend 24-48 hours in the fridge before use to give them time to settle out. If I have to go leave them for an extra couple of days I don't fret about it. I also don't account for the few days of yeast dying off between making it and pitching it. If you want to you can, but the few days difference isn't going to amount to much of a change, especially given that these sorts of a calculators are pretty much guesses to begin with.

Cheers!

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Back to top
View user's photo album (21 photos)
pedactyl



Joined: 01 Dec 2017
Posts: 22
Location: Seattle

Drinking: yes


PostLink    Posted: Wed May 15, 2019 7:43 pm    Post subject: Reply with quote

Thanks Kal!
Back to top
alphakry



Joined: 27 Oct 2018
Posts: 45


Drinking: Cider [extract]

Working on: Gin Barrel Saison [extract]


PostLink    Posted: Wed May 22, 2019 5:48 pm    Post subject: Reply with quote

What about storing the yeast dump after fermentation?

I ran into a scheduling issue where I ended up dumping my yeast from the conical into a few vessels - but didn't have time to rinse/wash the yeast... so instead, the dump was just capped off and brought down to around 37F/3C degrees. They've been that way for about 8 days now.

Looking at the attached photos, I noticed the layers of trub/yeast aren't as distinct and separate from each other as they were in the first 24 hours of letting it chill and settle. Can I still use these to rinse and reuse the yeast after 8 days of sitting in this state?

My intent is to use this in a new starter for the same exact beer. Or better yet - pitch directly - though I doubt there's enough viable yeast in this dump. I'd hope to get a good number of generations out of this yeast.



IMG_6042.jpg
 Description:
 Filesize:  290.19 KB
 Viewed:  391 Time(s)

IMG_6042.jpg



IMG_6041.jpg
 Description:
 Filesize:  240.59 KB
 Viewed:  391 Time(s)

IMG_6041.jpg



IMG_6040.jpg
 Description:
 Filesize:  294.85 KB
 Viewed:  391 Time(s)

IMG_6040.jpg



_________________
painfully aware of his inexperience and the questions that come due to it...
Back to top
kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 9935
Location: Ottawa, Canada

Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Cali Common, Maibock, Helles, Russian Imperial Stout, Black Butte Porter

Working on: Weizen


PostLink    Posted: Wed May 22, 2019 6:39 pm    Post subject: Reply with quote

alphakry wrote:
Can I still use these to rinse and reuse the yeast after 8 days of sitting in this state?

8 days (assuming they were in the fridge) isn't that long. Most would probably say go for it.

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Back to top
View user's photo album (21 photos)
Display posts from previous:   
Post new topic   Reply to topic   Printer-friendly view    TheElectricBrewery.com Forum Index -> Yeast & Fermentation All times are GMT
Goto page Previous  1, 2, 3
Page 3 of 3
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You cannot attach files in this forum
You can download files in this forum


Support our site by purchasing through this link. We thank you!

Forum powered by phpBB © phpBB Group