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Enough yeast?


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#1 positiveContact

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Posted 31 October 2018 - 12:05 PM

I saved some slurry in a Mason jar of my last batch of lager but it turns out a lot of what went in was foam so I only have about 300ml of dense stuff in the jar. Is this enough for 10 gallons of I'm using it on Friday or do I need to make a starter? Was hoping to avoid the starter.

#2 djinkc

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Posted 31 October 2018 - 12:14 PM

Dunno, check Mr. Malty.  My guess - enough if not very old



#3 positiveContact

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Posted 31 October 2018 - 12:22 PM

I haven't used that in years! I think it recommends more year than needed in general.

#4 positiveContact

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Posted 31 October 2018 - 12:26 PM

Problem is I don't really know what I'm dealing with in terms of yeast. Some of it could be hop matter.

#5 positiveContact

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Posted 31 October 2018 - 12:32 PM

According to Brewers friend I'd need something like 2.5 billion cells per ml. Is this even possible?

#6 jayb151

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Posted 31 October 2018 - 12:48 PM

I think you'd be ok...though, I'd probably make a small starter on brewday just to wake it all up before pitching



#7 positiveContact

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Posted 31 October 2018 - 01:00 PM

Just to be clear I just harvested this yeast today from a batch I made less than two weeks ago.

#8 jayb151

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Posted 31 October 2018 - 01:21 PM

Still. Seems like it MIGHT be a bit low, and you lose nothing by getting it active. 

 

Something I've done before was take a bit out of wort out of the mash tun, ans boil it real quick. Chill it and pitch my yeast into that just to wake them up while I finish the brew day. I'd probably try something like that with this yeast, but YMMV.

 

Cheers!



#9 Bklmt2000

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Posted 31 October 2018 - 01:29 PM

I saved some slurry in a Mason jar of my last batch of lager but it turns out a lot of what went in was foam so I only have about 300ml of dense stuff in the jar. Is this enough for 10 gallons of I'm using it on Friday or do I need to make a starter? Was hoping to avoid the starter.

 

Based on your later replies, I'd say you have enough.

 

The fact that it's so fresh is a big advantage in this case; if it were older (say, already harvested and sitting in the fridge for 2 weeks), then I'd say a starter would be advisable, but in this case, I'd use the entire slurry but I don't think a starter is necessary.



#10 positiveContact

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Posted 31 October 2018 - 01:32 PM

Still. Seems like it MIGHT be a bit low, and you lose nothing by getting it active.

Something I've done before was take a bit out of wort out of the mash tun, ans boil it real quick. Chill it and pitch my yeast into that just to wake them up while I finish the brew day. I'd probably try something like that with this yeast, but YMMV.

Cheers!

Is there an amount of wort that would do the job? How much boiling is needed?

This sounds easy enough that I might try it.

Edited by pickle_rick, 31 October 2018 - 01:33 PM.


#11 Bklmt2000

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Posted 31 October 2018 - 01:37 PM

Still. Seems like it MIGHT be a bit low, and you lose nothing by getting it active. 

 

Something I've done before was take a bit out of wort out of the mash tun, ans boil it real quick. Chill it and pitch my yeast into that just to wake them up while I finish the brew day. I'd probably try something like that with this yeast, but YMMV.

 

Cheers!

 

Is there an amount of wort that would do the job? How much boiling is needed?

This sounds easy enough that I might try it.

 

A guy at my LHBS did something along these lines, where on brewday, he's steal 1-2 cups of wort from the mash tun, boil ~10 minutes, quick chill, then dump his yeast slurry in and let it spin on his stirplate, while he proceeded with brewday.

 

Said by the time he was done boiling, chilling, and ready to pitch, the starter was starting to rock, so he'd dump the whole starter (liquid and all) into the primary.



#12 Big Nake

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Posted 31 October 2018 - 01:46 PM

Still. Seems like it MIGHT be a bit low, and you lose nothing by getting it active. 

 

Something I've done before was take a bit out of wort out of the mash tun, ans boil it real quick. Chill it and pitch my yeast into that just to wake them up while I finish the brew day. I'd probably try something like that with this yeast, but YMMV.

 

Cheers!

I think they're calling this a "vitality starter" now.  Just enough contact with fresh, sterile & cooled wort while your brewday continues.  I think I did it once when I was in doubt.  



#13 positiveContact

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Posted 31 October 2018 - 01:50 PM

I think they're calling this a "vitality starter" now. Just enough contact with fresh, sterile & cooled wort while your brewday continues. I think I did it once when I was in doubt.


The 007 is already my standard when starting with a smack pack. Usually I collect a little more slurry and pitch that within a week and make no starter.

#14 Genesee Ted

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Posted 31 October 2018 - 02:57 PM

I’d make a starter. It’s hard to over pitch a lager.

#15 positiveContact

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Posted 31 October 2018 - 03:29 PM

this after some settling:

 

dz1Bbvr.jpg



#16 pkrone

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Posted 31 October 2018 - 04:19 PM

Still. Seems like it MIGHT be a bit low, and you lose nothing by getting it active. 

 

Something I've done before was take a bit out of wort out of the mash tun, ans boil it real quick. Chill it and pitch my yeast into that just to wake them up while I finish the brew day. I'd probably try something like that with this yeast, but YMMV.

 

Cheers!

 

 

This is a great idea and has worked well for me too.



#17 jayb151

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Posted 31 October 2018 - 08:50 PM

Thanks for sharing the name Ken! I never knew it was a thing!

 

I've done this a handful of times and have had it lead to some quick starting ferments.



#18 positiveContact

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Posted 01 November 2018 - 04:01 AM

a little more settling overnight:

N8dLEic.jpg



#19 positiveContact

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Posted 01 November 2018 - 05:11 AM

do these pics help or not really?  I'm pretty close to making a starter tonight against my hopes and dreams. ;)



#20 jayb151

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Posted 01 November 2018 - 06:07 AM

You really lose nothing by making a starter, so I say go for it. 

 

In the end, it's better to er on the side of caution. Cheers!




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