Yeast starter

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Permalink Reply by Mike Neilson on October 18, 2009 at 2:26pm

I reacon there will be about 100mls of compacted extremly viable yeast there. it all depends what your pitching into!!

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Permalink Reply by aldee on October 18, 2009 at 2:44pm

So you wouldn't expect any more than that Mike? Never let them settle out before but thought I'd seen photos wthe 2 or 3 times that amount.
I intend to store half away for later and build the rest up for an IPA, 1050 og around 4.5%, harvest and rinse the cake for a porter.

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Permalink Reply by Mike Neilson on October 18, 2009 at 4:12pm

Dont stress as your yeast isnt it. If your concerned about pitch rates buy a microscope, but in my opinion use Mr Malty trust it and if you dont get results your after address it then. Pitch, under pitch, over pitch is a huge topic and I believe you need to now the strain (pitch rate pitch temp fermentation temp etc) before you can comment that 'its an over pitch' (unless you use 1L of yeast in 200mls of beer you know what I mean)

This is what I do, I make a 4L starter normaly 3-4 days before I brew, let it floc (0deg) Brew a beer say 1.050. I decant the beer off the top of the starter, mix in sterile water enogh to make a tight slurry, I measure out in this beer about 60-70mls 10-20mls more than I need due to added water I added as you normaly need about 10mls per .010 of beer of the tightest, tightest most viable yeast per 20L (Ale) (lager rate get a life Ales is wheres it at lol; X 3-4 for Lager))

Once measured; I tip the rest into a sterilized vessel for next time. Some times it a pitchable ammont some times it not?

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Permalink Reply by aldee on October 18, 2009 at 6:55pm

Thanks Mike, appreciate your thoughts.

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Permalink Reply by martin w on October 18, 2009 at 8:50pm

am i reading this correct? from 4 litres you drain off the liquid and pitch approx 70 mls of the slurry? - still trying to get my head around starters!

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