Chairman of the Bored
- Aug 7, 2013
- Reaction score
- Royal Hamlet of Peckham. London.
I always use 1.035 - 1.037. The explanation I gleaned wasn't so much how stressed the yeast gets, but how stressed you will get making it, and …… I'm not sure whether 1.035 is particularly typical or not but I'm following my own bottle culturing guide which I know definately works …
Ah, it's easy. First you wire your switch, and you don't have to worry about a few sparks, they won't hurt. Then you get a fan and mount it over the sparkling switch …I dont trust myself enough to build one. I'm terrified I'll burn my whole block of flats down in a massive electrical fire
I dont like DME, I prefer holland and barrett LME for starters. H&B seem to be short of stock atm as I've been to 3 different ones and there's none on line either. So I made some wort this afternoonI always use 1.035 - 1.037. The explanation I gleaned wasn't so much how stressed the yeast gets, but how stressed you will get making it, and …
50g dried malt extract in 500ml water equals (approx.) SG 1.037.
It don't matter, you're not going to drink it …I dont like DME, I prefer holland and barrett LME for starters. …
Ah. You do don't you.… it tastes fine,like what it should do. No sourness. Super fruity
A stir plate is used for keeping yeast suspended so they don’t flocculate out not for oxygenating starters. If you want to oxygenate a starter then you should use an oxygen wand or bubbler. If you have the stir plate turned up fairly high then you may be introducing some oxygen and subsequent oxidation but this is not what it is intended for. The objective should be growth of the yeast in phases and not actual fermentation, the yeast will be a healthier and with a lower lag phase if steps are taken to achieve the former. I know of at least one home brewer, who works with yeast for a living, who actually deliberately starts with a small portion of a yeast pouch and steps up slowly to ensure the best pitching health/state/rate of his yeast, I followed his advice on an old out of date White Labs packet and have never seen such vigorous fermentation.And see what you miss by not building a stir plate? Not only do you miss out on an impromptu house warmer, but you also miss out on some wonderfully oxidised samples.
(For those that don't know: A stir plate is to get loads more oxygen into the starter - that's what the yeast wants to grow, and why stir plates do the job quicker and more efficiently. Informational bulletin done, I'll just go back to being plain stupid now).
It doesn't take much of a search in Google to back me up:A stir plate is used for keeping yeast suspended so they don’t flocculate out not for oxygenating starters. …
Surely, that's the primary reason for using a stir plate? It's what they are designed to do. If the goal was only to introduce oxygen to the wort, then there's probably better ways to do this, that doesnt introduce the risk of shear stresses on the yeast. However, you are correct that oxygen is also vital to yeast growth, but I'd argue the braukaiser article highlights this as a secondary benefit of stir plates, as good results are largely dependent on obtaining a strong vortex.Keeping the yeast suspended seems like a good secondary reason to use stir plates too.
It seems to be loving it. It's one of the most vigorous, explosive culturing ups I've done. Loads of C02. I currently have it in a clear swing top bottle. Massively explosive off gasing when I open the swing top a little. Nice size krausen on the starterI do wonder how 40 year old yeast cells would respond to all that swirling.
Nice work... and have now got enough to pitch into a 10L brew if I want to...
Everything you've written is basically my thinking when talking about yeast and how much you have. As you've spotted, without a microscope and hectometer there's no way to know how much yeast you're starting with. Which is the major flaw with yeast calcs.Nice work
Slightly more general question, what do you mean by "enough", how are you measuring what is enough? (not criticising, just curious!)
The issue as I see it is anything you put into a year calculator is subject to garbage in = garbage out. Estimates vary a lot as to how much yeast is in 1ml slurry, plus I've sometimes harvested what seems to be a more "pure" yeast slurry than at other times!
But what seems to be the case is that by using step ups similar to yours you can end up with an amount of yeast in the bottom of your stir jar/bottle and just from experience basically eyeball it to say yeah that should be enough
2-3ml! Your right 15ml-20ml would be much better. I take it you've seen my bottle culturing guide ?Today is finally the day to have a go a culturing up the yeast from one of the old bottles that @terrym Very kindly sent me some time ago.
I could use the yeast in a session bitter/pale in 3 or 4 weeks if all goes to plan .
Have been having a look at this guide and like the idea of doing the first step in the bottle.
But starting with a tiny 2-3ml starter seems extreme so I might start with 15-20ml
Every once in a while I get asked how to culture yeast from a bottle of beer. It’s not that hard, but it is time-consuming. If you are interested in culturing your own yeast this is the post that you need to read. Which Beers Can Be Culture When choosing the beers that you want … Continue...www.jaysbrewing.com
Not yet. I cultured it up to a pitchable amount but then my kitchen floor/brewing area got too cold for it. So I've been waiting for it to warm up so I can try it outYes thanks
Think I'll give it a few days in the bottle with 20ml then go up to 50 or 100ml in a new bottle.
Have you brewed a batch with the gale's yet?