Hola Caballeros Y Damas (Good after noon Gentlemen and ladies)
Ok so maybe this is a lame and talked to death question but here goes anyways…
Brew Date: 10.18.2016 (saturday) and I used the SHAKEN NOT STIRRED method on both worts
Brewed 2 batches of 5 gallon 1.050 OG beer using 2 different yeast. Wyeast 138 London ale III and the other WLP001
Question:Reusing Repitching yeast
I want to try to reuse these same yeast and brew another 2 batches of same OG / 5 gallons
I used the shaken not stirred method I used 1 pack and 1 liter of water and 104+ oz of DME/ 1.040 OG
I shook the heck out of it… then pitched 12/16 hrs later, all of it…
My point is that’s all measured out… the yeast as it was in a packet or vial as well as the dme/ water ratio.
I see videos of people just adding the fermenter slurry into jars and doing the whole let it settle, etc… and decant and repeat till you have clean yeast… how do they know how much to use again???
So I have a 5000 ml flask if that matters with of 1000ml marks up too the 5000Ml
How do you know how much yeast/ amount to re-use :o
If you are using it quickly, the amount the calculators are giving should be good. If you are going longer, make a new starter with 2-4 fluid ounces of slurry.
How long is long? and if its like longer than “fresh” what is (fresh vs old) what changes in the calculator do i make??
Brew Date: last weekend october 15, 2016 Saturday/ 2 batches of 5.5gallons of beer
I just used 1 pack of WLP001 dated Sept, 23, 2016 as well as an extra vial of same yeast wlp001 but which was older , way older “dated 2015 october something” added it in starter, just incase as extra yeast firepower! LOL
I added those to the 1L - 1.040 gravity wort and shook it to death, then pitched it after 14 hrs or so…
was for the stout 1.050 OG few hrs later it was bubbling away like crazy in the speidels i have…
The other batch was an amber 1.045 i think But that got a October 9th, 2016 wyeast pack of 1318 same method shaken not stirred… that too took off
Most beers 400ml of slurry. I’ve repitched many generations and yeast that’s been in the fridge for months. No starter needed just warm and pitch. If yo want to jump start the yeast and pitch at high krausen that works but I don’t bother anymore. My fermentations generally start within hours.
Brew cat… I’m cracking up at your name " Brew Cat". Lol Great name!
Ok so ur saying just measure out 400ml of slurry from fridge, warm up and pitch it into my brew… dang…! Easy!
So if I took that 400ml slurry and wanted to make the “shaken not stirred” starter… I’d just add that 400ml to the 1 liter of 1.040 wort / DME. And shake it then pitch 12-18 hr later…but as you said if I wanted too to make the starter… is 400ml too.much though???
Thanks man…that’s good info! Kinda what I was imagining. I was thinking well what size/ capacity are the packets/ vials… … but you guys are the experts… I’m just a guy who brews beer. Lol
What I had done for the high kraussen pitch is decant of the cap of old beer that settles out and add a shot or two of wort that I had saved from a previous batch. Then shake it up and set it on the counter the night before. It will be fermenting nicely when you pitch. It’s a good way to jump start a stalled fermentation also. I’m in no hurry so like I said I just pitch the jar. Brewers friend has a calculator for pitch rate.
In addition, Is the slurry just the white layer of yeast? Or is it the yeast, trub, hop sediment, and all? How do you calculate approx. how much actual yeast is in there?
I think they use the amount In the packages as a reference…so if it says 100 mil = 200 billion cells. Or someone has a microscope…
But according to some blogs dirty slurry is all that you mention…if you let it settle it goes half creamy half liquid and debris… so I figure you estimate half taht to be yeast
Hopefully I understand what I just wrote as well…lol
THANKS as always!