willyroyale
Active Member
I had a packet of white labs Bavarian weizen wlp-351. It was past the the stated use by date by a month so I thought I'd follow the advice here and elsewhere about making a starter and harvesting, nothing to lose really (except some DME and time).
The packet contained 40g of product (I assume some wort/liquid from the manuf packaging process.
Step 1- pitch to a 500ml wort ~1.040, shaking the flask occasionally for 24-36hrs, popped it in the fridge,
After about a week (I was away from home) I then decanted off practically all the clear liquid. The slurry was rather solid, and weighed approx 54g.
Second step- pitched into 800ml wort didn't account for boil off and hydrometer) ~1.035. Still shaking it. Awaiting results.
I've used calculators on brewers friend and brulosophy which have guided me but my questions are: can I assume that the increase in mass is a sign of success? Would this be an expected increase in weight for a Very low viability yeast? I assume all the solid matter is not yeast?
I brew small batches of 10l though plan on using this (and another low viability packet of white lbs San Diego) in different high OG worts.
incidentally I'm building a stir plate to help in future.
Apologies if my assumption wrong/questions foolish. Trying to understand a complex issue. I tried counting the cells but lost count after 3,078,385 :lol:
Cheers.
The packet contained 40g of product (I assume some wort/liquid from the manuf packaging process.
Step 1- pitch to a 500ml wort ~1.040, shaking the flask occasionally for 24-36hrs, popped it in the fridge,
After about a week (I was away from home) I then decanted off practically all the clear liquid. The slurry was rather solid, and weighed approx 54g.
Second step- pitched into 800ml wort didn't account for boil off and hydrometer) ~1.035. Still shaking it. Awaiting results.
I've used calculators on brewers friend and brulosophy which have guided me but my questions are: can I assume that the increase in mass is a sign of success? Would this be an expected increase in weight for a Very low viability yeast? I assume all the solid matter is not yeast?
I brew small batches of 10l though plan on using this (and another low viability packet of white lbs San Diego) in different high OG worts.
incidentally I'm building a stir plate to help in future.
Apologies if my assumption wrong/questions foolish. Trying to understand a complex issue. I tried counting the cells but lost count after 3,078,385 :lol:
Cheers.