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Old 20-06-2017, 05:57 AM   #11
Gerryjo
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Just in case anyone on the forum is still interested in brewing rather than politics and religion () I stepped these up to 100ml this evening. Obviously not much to see at this point but there seemed to be some off-gassing when I swirled it up which is a good sign of life. Another couple of days then I'll step up to 250ml.
Whats your limit on a starter prior to pitching out of curiosity?

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Old 20-06-2017, 08:55 AM   #12
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I forgot to update this, but this is how they now look after fermenting out at 250ml and a few days in the fridge to settle out. There's a decent layer of yeast there, so I reckon a another step up to 1L should be enough to split a batch between them.
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Old 20-06-2017, 09:07 AM   #13
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Whats your limit on a starter prior to pitching out of curiosity?

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Not sure what you mean by that, how long I leave it or how big?
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Old 20-06-2017, 09:29 AM   #14
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Not sure what you mean by that, how long I leave it or how big?
Good answer so now I'll say both as I'm a complete nube when it comes to yeast strains and their attributes.

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Old 20-06-2017, 10:45 AM   #15
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When it comes to size, if the starter is up to 10% of the batch volume then I just chuck the lot in, if it's bigger than that then it's probably best to chill the starter for a day or so, decant off the liquid and just pitch the yeast from the bottom.

As for time, I usually make the starter the day before brewday however you could make it a week or so in advance then keep it in the fridge till you need it without doing much harm. I always find less lag with a fresh starter though.
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Old 20-06-2017, 10:51 AM   #16
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When it comes to size, if the starter is up to 10% of the batch volume then I just chuck the lot in, if it's bigger than that then it's probably best to chill the starter for a day or so, decant off the liquid and just pitch the yeast from the bottom.

As for time, I usually make the starter the day before brewday however you could make it a week or so in advance then keep it in the fridge till you need it without doing much harm. I always find less lag with a fresh starter though.
Excellent shall certainly bear that in mind as I have a few yeast cakes I'm looking to harvest over the next week or so.
An educational thread and one I shall be watching.
Cheers.

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Old 22-07-2017, 12:43 PM   #17
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Well various annoying things got in the way of this for a while but I'm back on the case now. I have ordered the ingredients for the NEIPA that I'm using these in and am hoping to brew on Wednesday so today I've stepped these up a little to 500ml then on Monday or Tuesday I'll step up again to 1L. Unfortunately these yeasts have been in the fridge for about a month now, so really not the ideal way to treat it but it was just bad timing.

Those who are on my list to try these:
@tobiasbeecher
@IainM
@clarkeuk
@Jon474
@krispn
@Ajhutch
@stigman

Let me know if I've forgotten anyone.
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Old 22-07-2017, 02:42 PM   #18
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I've just put my NEIPA on cold crash today I'll send you a bottle when I get a minute.

I've used Wlp007 English ale for the first time and its the weirdest looking yeast I've seen, looks like cottage cheese or something whilst on the stir plate, switch off and 20/30 seconds later it's settled into a mass.
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Old 22-07-2017, 02:54 PM   #19
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I over built this starter so when I took a half litre I would have over a hundred billion cells but there's no way I could just decant some off. So I resorted to leaving it on the plate and sucking some up with a turkey baster,didn't work very well and now I don't know how many cells I've got for my next stater. Here's a pic any idea's?
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Old 22-07-2017, 04:53 PM   #20
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I don't know mate, sorry. One thing that really upsets my inner perfectionist is the uncertainty of yeast cell counts. I try to comfort myself by reasoning that it doesn't matter that much in the end, but that doesn't really help tbh. I'm having the same crisis with these 2 hybrid strains, absolutely no idea what the cell count is and it's annoying me far more than it should!
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