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- Jan 21, 2020
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Hi Guys,
I have been doing yeast starters for a while now, and I recently started banking yeast in the freezer requiring a further level of decanting.
My process is as follow, make a starter, leave it on stir plate for 12h, leave it at room temp stir plate off for 12h, move it to the fridge for 24h, remove most of the liquid keeping only the decanted yeast with a little liquid, stir the remain and transfer to a smaller container, decant a further couple of hours, use a seringue to remove as much liquid as possible to be left with just the deposited yeast ready for banking.
Now, my question relates to my second decanting step, after an hour I can see darker residue at the bottom of the jar, with a thin lighter in colour layer starting to build up. I have attached a picture of that.
What do you think the darker and lighter colour means ? This is from a fresh and healthy starter made from 5ml of healthy yeast pitched into 0.5L of water with 500g of light DME.
Thanks
I have been doing yeast starters for a while now, and I recently started banking yeast in the freezer requiring a further level of decanting.
My process is as follow, make a starter, leave it on stir plate for 12h, leave it at room temp stir plate off for 12h, move it to the fridge for 24h, remove most of the liquid keeping only the decanted yeast with a little liquid, stir the remain and transfer to a smaller container, decant a further couple of hours, use a seringue to remove as much liquid as possible to be left with just the deposited yeast ready for banking.
Now, my question relates to my second decanting step, after an hour I can see darker residue at the bottom of the jar, with a thin lighter in colour layer starting to build up. I have attached a picture of that.
What do you think the darker and lighter colour means ? This is from a fresh and healthy starter made from 5ml of healthy yeast pitched into 0.5L of water with 500g of light DME.
Thanks