hillbillyjones
Well-Known Member
The Short Version....
How do I split a stepped up yeast starter use half and save the other half? Besides counting with a microscope, how do I measure the amount of yeast in the halves? If I step up the stored half and split again, how many of these splits before I need a fresh vial/smack pack?
The long version...
I'm new to home brewing with a couple all grain batches finished. I'm moving from dry yeast to liquid. For the next year, I'll just be using the common popular California Ale yeast, so I can learn the different flavors of grains and hops. So multi-strain or long term storage isn't needed and I don't mind buying a new vial/smack pack every quarter. I'd like learn more about the yeast handling aspect of beer making, I don't have a LHBS, and saving some money per batch would be nice.
I'll be making a 4 or 7 gallon batch once or twice a month. So my thinking was I'd make a starter with 1L DME and the initial vial/smack. I'd let it sit on the stir plate for 24 hours, then in the fridge overnight. I'd decant it and step-up with ~1.5L DME and another 24 hrs on the stir plate and another night in the fridge. Which is what I did.
So, here I am now, I got my flask in one hand and sanitized canning jar in the other and I think, well I'll decant 80%, swish good, and poor half in canning jar. Then I'll do another 1L DME in the flask and stir plate again for 24hr. Then pitch that into this weekend's batch.
But..hmmm... how much yeast is in the flask now? How much in the flask after I split and stir up another 1L DME? The canning jar will go in the fridge to store... do I top off the yeast with sterile de-oxygenated distilled water or do I use sterile DME? For storage, how large or small of a jar/vial do I need?
My plan would be to repeat the process for my next batch in 2-4 weeks. If I do that, how long before the yeast is mutated enough to not be California Ale Yeast anymore? Can I do this for 6 months (6-12 cycles)?
How do I split a stepped up yeast starter use half and save the other half? Besides counting with a microscope, how do I measure the amount of yeast in the halves? If I step up the stored half and split again, how many of these splits before I need a fresh vial/smack pack?
The long version...
I'm new to home brewing with a couple all grain batches finished. I'm moving from dry yeast to liquid. For the next year, I'll just be using the common popular California Ale yeast, so I can learn the different flavors of grains and hops. So multi-strain or long term storage isn't needed and I don't mind buying a new vial/smack pack every quarter. I'd like learn more about the yeast handling aspect of beer making, I don't have a LHBS, and saving some money per batch would be nice.
I'll be making a 4 or 7 gallon batch once or twice a month. So my thinking was I'd make a starter with 1L DME and the initial vial/smack. I'd let it sit on the stir plate for 24 hours, then in the fridge overnight. I'd decant it and step-up with ~1.5L DME and another 24 hrs on the stir plate and another night in the fridge. Which is what I did.
So, here I am now, I got my flask in one hand and sanitized canning jar in the other and I think, well I'll decant 80%, swish good, and poor half in canning jar. Then I'll do another 1L DME in the flask and stir plate again for 24hr. Then pitch that into this weekend's batch.
But..hmmm... how much yeast is in the flask now? How much in the flask after I split and stir up another 1L DME? The canning jar will go in the fridge to store... do I top off the yeast with sterile de-oxygenated distilled water or do I use sterile DME? For storage, how large or small of a jar/vial do I need?
My plan would be to repeat the process for my next batch in 2-4 weeks. If I do that, how long before the yeast is mutated enough to not be California Ale Yeast anymore? Can I do this for 6 months (6-12 cycles)?