Tomcat0304
Well-Known Member
I have started using YeastCalc recently since I find it more helpful with my equipment than MrMalty.
I have a 2L flask and a stir plate that I use for my starters, and have been stepping them up recently. I have been saving part of the grown yeast in two - 1 pint (500mL) mason jars; one for backup if the fermentation stalls/adding more yeast at bottling after a long conditioning time and one for my yeast bank.
Would this process work, or am I missing something?
So, for example using the calculator, I wanted to make a batch of beer (hybrid, 5.5 gallons, 1.049 SG) that calls for 253 billion yeast cells (MrMalty confirms). The pack of yeast was produced on Nov 24, 2013 for 72% viability.
Step 1: Make a 1.5L starter with yeast provides 229 B cells. I divide this into thirds, giving me approximately 76 B cells in each jar and the flask. (one in case the fermentation stalls, and one for my yeast bank). Then refrigerate to flocculate the yeast in the flask.
Step 2: I then go to the calculator and uncheck the "Calculate Viability from Date" box and set the initial cell count at 76 B and 100% viability.
Step 3 (A): Decant the liquid off the flocculated yeast in the flask, and step up starter to 1.75L to reach 253 B cells. Refrigerate, decant, pitch.
OR (I would prefer not to make over a 1.5L starter, I have had a mess of krausen to clean up previously, not to mention lost yeast in the eruption)
Step 3 (B): Decant the liquid off the flocculated yeast in the flask, step up the starter to 0.8L to reach 177 B cells. Refrigerate, decant, pitch. Add yeast from one of the jars containing approx. 76 B cells at pitching time for a total of 253 B cells.
Would this process work? Is this a better way to harvest and store yeast than the yeast washing process?
I have a 2L flask and a stir plate that I use for my starters, and have been stepping them up recently. I have been saving part of the grown yeast in two - 1 pint (500mL) mason jars; one for backup if the fermentation stalls/adding more yeast at bottling after a long conditioning time and one for my yeast bank.
Would this process work, or am I missing something?
So, for example using the calculator, I wanted to make a batch of beer (hybrid, 5.5 gallons, 1.049 SG) that calls for 253 billion yeast cells (MrMalty confirms). The pack of yeast was produced on Nov 24, 2013 for 72% viability.
Step 1: Make a 1.5L starter with yeast provides 229 B cells. I divide this into thirds, giving me approximately 76 B cells in each jar and the flask. (one in case the fermentation stalls, and one for my yeast bank). Then refrigerate to flocculate the yeast in the flask.
Step 2: I then go to the calculator and uncheck the "Calculate Viability from Date" box and set the initial cell count at 76 B and 100% viability.
Step 3 (A): Decant the liquid off the flocculated yeast in the flask, and step up starter to 1.75L to reach 253 B cells. Refrigerate, decant, pitch.
OR (I would prefer not to make over a 1.5L starter, I have had a mess of krausen to clean up previously, not to mention lost yeast in the eruption)
Step 3 (B): Decant the liquid off the flocculated yeast in the flask, step up the starter to 0.8L to reach 177 B cells. Refrigerate, decant, pitch. Add yeast from one of the jars containing approx. 76 B cells at pitching time for a total of 253 B cells.
Would this process work? Is this a better way to harvest and store yeast than the yeast washing process?