CliffMongoloid
Well-Known Member
Coff
Which yeast?
Water. Nothing but water until after 11 am. Lab work day. :-( I had to put a note on my coffee pot to remind me. I can totally go without food but it's the coffee I mess up on.
Montrachet for edwort's, Nottingham for a sweeter version.
At a diagnostic place for blood work myself right now, but it's not for me.
Coffee. Shouldn't have stayed up so late last night.
Second coff
Anyone care to help with the question i posed to this thread?
https://www.homebrewtalk.com/showthread.php?t=474106
Second coff
Anyone care to help with the question i posed to this thread?
https://www.homebrewtalk.com/showthread.php?t=474106
The Wyeast website says that if a slurry sediments out to between 40-60% solids, you can figure that the slurry will correlate to about 1.2 billion cells per ml.
^ Yum What are you brewing?
More water. I just think I realized how much coffee curbs my appetite. Without it, I am a rabid fat girl wanting just about everything in site!
Anyone want to answer a quick dumb question so I can avoid starting another thread?
If someone says you need a 2 liter starter is that 2 liters or wort? I have a 2 l flask and I'm going to harvest yeast from Bell's Two Hearted. I read I should step up to 2 L but if I do that, I won't have room really.
I would look up threads/articles on yeast banking and washing and see what they say viability/cell counts are and go from there.
I found this, maybe it will help?
Unfortunately I do not wash/bank yeast yet. Best of luck.
yea for some reason that stuff just confuses me- i wash yeast into 4 half pint containers for the us-05 and into 2 quart or pint containers for the conan- i use one of the us-05 half pints and one of the pints of conan- im oviously going to have more conan than us-05... i made a 1.040 starter for each and they have been going for 2 days... if i let it go until tommorow morning and refridgerate until brew day on sat will i have enough yeast for 4 gallons each? and how much yeast will be in each starter?
i have no idea how to figure that out
coff -
Another RIS (same one I made in March and dumped into my barrel). Except, this one won't be going into my barrel.
2L starter is 2Ls' worth of wort. I can't imagine someone pitching 2Ls' worth of yeast.
Anyone want to answer a quick dumb question so I can avoid starting another thread?
If someone says you need a 2 liter starter is that 2 liters or wort? I have a 2 l flask and I'm going to harvest yeast from Bell's Two Hearted. I read I should step up to 2 L but if I do that, I won't have room really.
What's shipping cost to Wyoming? I feel like I need to get in on this Remmy homebrew bonanza.
Sent from my iPhone using Home Brew
Not much.
Sent from my iPad using Home Brew
Sweet I'm down if you're willing to ship. Homebrew scene is not huge around here so I don't get to try too much beyond my own. Let me know the details.
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Oh so technically, I don't need 2 l of room. I can just start with my 100ml, then 1000ml, then double that but dumping wort and pitching new. I still think I need a flask that is larger than 2l though. Not sure.You can do it in multiple steps, cold crashing and decanting in between to grow up the population.
Especially when harvesting from bottles you'll want to step up a few times.
Yeah, I just meant does 2l mean something wacky. I did say it was a dumb question.Another RIS (same one I made in March and dumped into my barrel). Except, this one won't be going into my barrel.
2L starter is 2Ls' worth of wort. I can't imagine someone pitching 2Ls' worth of yeast.
Oh so technically, I don't need 2 l of room. I can just start with my 100ml, then 1000ml, then double that but dumping wort and pitching new. I still think I need a flask that is larger than 2l though. Not sure.
Yeah, I just meant does 2l mean something wacky. I did say it was a dumb question.
Cream Soda. Turns out, I may not really love this as much as I thought. Better get drinking!
Oh so technically, I don't need 2 l of room. I can just start with my 100ml, then 1000ml, then double that but dumping wort and pitching new. I still think I need a flask that is larger than 2l though. Not sure.
Yeah, I just meant does 2l mean something wacky. I did say it was a dumb question.
Cream Soda. Turns out, I may not really love this as much as I thought. Better get drinking!
Unless you start doing crazy 15 gallon batches you will probably never need a flask bigger than 2L
Lemonade. 6 mile run done, getting back into shape for the LV Marathon
OK, since we are on starters (or some of us), I have an amateur hour question. I get the concept and I get the idea of calculating the cell count based on wort volume. My question is the timing. Do you have the full cell count sitting in the fridge up until brew day or do you a final "fermentation" that ends (or is in progress) when you pitch?
I have all the equipment, and I want to start harvesting yeast from craft bottles but I'm still a little fuzzy on the details.
You obviously don't have a "full cell count" because yeast are invisible (when not by the millions/billions). You always have to go with the best guess and I don't care who it is, you will never know the exact cell count (to the millionth). It's tough.
The runners at my company gym are ridiculous. I hate those pansies.
OK, since we are on starters (or some of us), I have an amateur hour question. I get the concept and I get the idea of calculating the cell count based on wort volume. My question is the timing. Do you have the full cell count sitting in the fridge up until brew day or do you a final "fermentation" that ends (or is in progress) when you pitch?
I have all the equipment, and I want to start harvesting yeast from craft bottles but I'm still a little fuzzy on the details.
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