Ok, I've got the whole yeast starter concept. Ok, starter is ready, sitting inside a 1 gallon jug. what techniques are there to decant the liquid off to get to the yeast?
Side question.
If you were harvesting yeast from a bottle, would you go through multiple iterations of a starter to make a viable culture?
yeast starters
Moderator: Jimmy Orkin
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yeast starters
Beer contains just a small amount of vitamins - that's why it's necessary to drink lot of it
- MixnMatchBrew
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Re: yeast starters
Chill it and let the yeast settle, pour off the liquid right before you pitch.
Just pour carefully until it starts to pick up some of the yeast. Leaving a little bit (few ounces) of the liquid will not hurt anything.
You can temper the yeast up to your worts temperature by adding a little bit of cooled wort to the yeast at a time so the yeast can warm up some.
I typically just cold pitch it into the waiting wort. Doesn't seem to shock it.
Building from bottle dregs takes a couple or three steps to get enough yeast.
Just pour carefully until it starts to pick up some of the yeast. Leaving a little bit (few ounces) of the liquid will not hurt anything.
You can temper the yeast up to your worts temperature by adding a little bit of cooled wort to the yeast at a time so the yeast can warm up some.
I typically just cold pitch it into the waiting wort. Doesn't seem to shock it.
Building from bottle dregs takes a couple or three steps to get enough yeast.
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- Joined: Sun Jan 11, 2009 7:47 pm
Re: yeast starters
MixnMatchBrew wrote:
Just pour carefully until it starts to pick up some of the yeast.
this is where I have the issue, as I start to pour it seems the yeast it goes back into soluion. I will try chilling longer for better settling..
Beer contains just a small amount of vitamins - that's why it's necessary to drink lot of it
- MixnMatchBrew
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Re: yeast starters
I guess if you have an autosiphon you could siphon it off.
- Jimmy Orkin
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Re: yeast starters
After the starter has completely finished, 48 hours on a stirplate, I put my starter in the refrigerator at about 40 degrees for 48 hours. After 48 hours, the yeast is a think layer on the bottom. Sometimes I have trouble getting back into solution to pitch.
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