New CML yeasts

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matt76

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The Pia has always been really quick when I've used it. Usually done in 3-4 days pitching 2 packs in 30L
acheers.
How strange... Meh, guess it's just one of those things*... I checked again yesterday and it had dropped another point! Not that I'm in a rush...

(* Not a CML yeast I know, but I used MJ M44 recently which is apparently a notoriously slow starter - well mine wasn't, it took off like a rocket and tried to climb out the airlock! :laugh8:)
 

samale

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Just went on to order yeast of eBay. Nothing left or showing up. This is after I put an order into geterbrew. 😬
 

samale

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I have two brews on with Pia yeast looks like am going to have to save the yeast cakes and reuse
 

MyQul

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Just went on to order yeast of eBay. Nothing left or showing up. This is after I put an order into geterbrew. 😬
I found that too. You need to keep a close eye on their ebay shop as the yeast seems to be periodically appearing but then selling out really fast.
Just order some MJ yeast. There seems to be plenty of that on ebay (albeit more expensive than CML yeast)
 

samale

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I found that too. You need to keep a close eye on their ebay shop as the yeast seems to be periodically appearing but then selling out really fast.
Just order some MJ yeast. There seems to be plenty of that on ebay (albeit more expensive than CML yeast)
If I was to save a full yeast cake from my previous batch. How much would I add to a 23litre batch. I am thinking half. Would that be ok. Normally between 5-6% abv brews
 

terrym

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If I was to save a full yeast cake from my previous batch. How much would I add to a 23litre batch. I am thinking half. Would that be ok. Normally between 5-6% abv brews
There's another recent thread on saving and using trub.
But what I do is to sanitise a pint glass, collect about 3/4 pint of trub using a sanitised ladle, cover with cliing film, then into the fridge. Then aim to use within two weeks. Then at pitching time, using a sanitised dessert spoon, I take the top quarter to a third having poured off any liquid. I will only keep this yeast for 3 generations, although I sure others go for more.
 

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Ordered the Voss Kveik from them. Great they are doing a proper Kveik blend. The stuff is like magic.
 

fury_tea

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I'd pitch 1/4 -1/3. A whole 23L yeast cake is a lot of yeast
I've only ever used slurry a couple of times but I've always gone for 200ml, and it's always worked out great.

The brewer's friend calculator lets you select slurry, but not sure exactly how accurate it is, as you're supposed to know how many billion cells per ml.
 
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Clint

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I've only done this once....I dropped a full new brew onto the yeast in a fv I'd just emptied...
 

MyQul

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I've only ever used slurry a couple of times but I've always gone for 200ml, and it's always worked out great.

The brewer's friend calculator lets you select slurry, but not sure exactly how accurate it is, as you're supposed to know how many billion calls per ml.
The problem with slurry calculators is you dont know how much yeast you have intially without a microscope. You can estimate but thing like the size of each yeast cell comes into play so you dont really know. I think you need a lot less slurry then you think you do but it's always better to over estimate so you dont get a stuck brew
 

matt76

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I've only done this once....I dropped a full new brew onto the yeast in a fv I'd just emptied...
Same here, I've done it like this a few times (mainly because I'm lazy) and it's worked out fine - bottle one batch and drop the fresh wort straight into the FV.

However, there was a fairly recent Experimental Brewing podcast where this question came up - Denny Conn didn't expressly advise against doing this, but he did say he tends to use only 1/3 of the yeast cake solely on the basis that having tried a few different amounts 1/3 yielded the best tasting beer in his opinion.

One thing to be cautious of is how much of this yeast cake is actually yeast, as opposed to general other trub, hop bits, hot & cold break material etc as you may not ideally want these things going into a new brew.
 

fury_tea

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Same here, I've done it like this a few times (mainly because I'm lazy) and it's worked out fine - bottle one batch and drop the fresh wort straight into the FV.

However, there was a fairly recent Experimental Brewing podcast where this question came up - Denny Conn didn't expressly advise against doing this, but he did say he tends to use only 1/3 of the yeast cake solely on the basis that having tried a few different amounts 1/3 yielded the best tasting beer in his opinion.

One thing to be cautious of is how much of this yeast cake is actually yeast, as opposed to general other trub, hop bits, hot & cold break material etc as you may not ideally want these things going into a new brew.
Also dropping straight on top of the cake means you can't sanitise the FV beforehand, so anything nasty that might've taken hold may have chance to grow stronger. I empty it all into a big sanitised container, wash and sanitise my vessel, then pitch the yeast as you would any starter.

In the past I've done this with 34/70, due to it being a bit more expensive than other dry yeasts because you have to pitch 2 packets, and wanting to get the most out of it.
 

matt76

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Also dropping straight on top of the cake means you can't sanitise the FV beforehand, so anything nasty that might've taken hold may have chance to grow stronger. I empty it all into a big sanitised container, wash and sanitise my vessel, then pitch the yeast as you would any starter.

In the past I've done this with 34/70, due to it being a bit more expensive than other dry yeasts because you have to pitch 2 packets, and wanting to get the most out of it.
Presumably any nasties that had taken hold would also have infected the yeast you're about to reuse? :tongue::laugh8:

Yeah, point taken - like I said, I've been driven by laziness in the past. Besides which, you have to weigh that risk up against the risk of any other stuff you're dipping in to scoop out the yeast you want to use (as much as we sanitise the life out of everything, the risk is still not zero).
 

fury_tea

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Presumably any nasties that had taken hold would also have infected the yeast you're about to reuse? :tongue::laugh8:

Yeah, point taken - like I said, I've been driven by laziness in the past. Besides which, you have to weigh that risk up against the risk of any other stuff you're dipping in to scoop out the yeast you want to use (as much as we sanitise the life out of everything, the risk is still not zero).
Yeah I get that, either way is slightly more risky than a fresh packet of yeast, but I just think that the little nooks and crannies like round the lid and the sides of the fv where the krausen has stuck on could be more problematic than yeast which has been sat in alcohol and hop material.

Each to their own and you have to weigh up how lazy you're feeling against potential risks and benefits.
 

MyQul

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There's another recent thread on saving and using trub.
But what I do is to sanitise a pint glass, collect about 3/4 pint of trub using a sanitised ladle, cover with cliing film, then into the fridge. Then aim to use within two weeks. Then at pitching time, using a sanitised dessert spoon, I take the top quarter to a third having poured off any liquid. I will only keep this yeast for 3 generations, although I sure others go for more.
You can keep the jar of yeast for weeks if not months. All you do is take a couple of dessert spoonfuls out and put it in a starter. I've done this quite a lot.

Im going to have to do this with some CML CaliCommon yeast that I pitched intoa brew today after I harvest the trub. As it seem you have to be really quick off the mark at the moment to be able to by anymore CML from there ebay store
 

terrym

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What do folks think of the Midland yeast, which is supposed to be a Notty type? I have bought some and the first brew is now bottled and carbing (and some trub from that in a second brew now in the FV, and there is a thick creamy krausen in place athumb.. ).
I like Notty because it sticks to the bottom of the bottle but I noticed that the bottles carbing up with the Midland yeast will cloud when moved. I'm sure Notty doesnt do that.
 
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