ok working out how much cells i need from a slurry is gonna take some research and the calcultor i guess,but,im in it for a goal.For an easy alternative, I make larger than necessary starters and harvest some of the clean yeast off of that.
So if I need ~200B cells, I'll make a starter for ~250B, and save 1/5 of the starter for later reuse. Then I just make another starter, on and on it goes.
Please be joking...i want to recreate the best selling, mass produced beer in south africa
kveik is a bastard,hey?I made a Voss starter the other day that was from slurry 10 months old and it took off without a hitch.
But Kveik strains don't seem to follow the rules.
aargh,no man dont go there,lol.
but,its the consumption of the masses,ahead i go to my new thread,come along for the ride pleaseaa
aargh,no man dont go there,lol.
Estimating yeast cells in a mixed slurry post fermentation is very rough guess work, but Wyeast has some decent information on it.ok working out how much cells i need from a slurry is gonna take some research and the calcultor i guess,but,im in it for a goal.
i want to recreate the best selling, mass produced beer in south africa,just cause i can
Interesting yes indeed!I made a Voss starter the other day that was from slurry 10 months old and it took off without a hitch.
But Kveik strains don't seem to follow the rules.
I made a Voss starter the other day that was from slurry 10 months old and it took off without a hitch.
But Kveik strains don't seem to follow the rules.
ok so i dont need to warm it up then.
was concerned,cause palmers how to brew, if i remember correctly, said yeast needs to wake up,stretch its legs and assess the environment its being pitche into.After hearing Denny Conn tout pitching right out of the fridge, decided to try if out. Works just fine, so that's my SOP now. Been doing it for more than a year (50+ batches) with good results.
was concerned,cause palmers how to brew, if i remember correctly, said yeast needs to wake up,stretch its legs and assess the environment its being pitche into.
so i assume getting the yeast to room temp,and adding a sample of the wort to it would make it more adaptive to the bulk wort?
Do you want to have leftover for another batch later? If so do a starter, if not just dump it straight in.
Yes, pour off as much liquid as reasonable, as it does have flavor and it might not be the flavor you want.Should I pour off the old beer