I've been following the frozen yeast tutorial by Brewitt. I have a small bank of yeast now, and I did my first starter from a Dennys favorite.
My sizes are: 50ml vials with 25ml dense slurry mixed with a 25ml of a 20/80 mix of glycerin/water for a final mix ratio of 50% yeast, 40% water, 10% glycerin.
My starter method is 2L of 1.040 wort on a sir plate with constant airation.
After 48 hrs, and crashing, I ended up with a very small amount of yeast (less than 1/4" on the bottom of my flask). The SG of the remaining wort is 1.030.
Should I be stepping up with smaller starters?
Should I let it multiply longer?
Brewers Friend says that starting with 20B cells, in a 2L starter I would end up with 308B cells.
Either I have way underestimated the starting cell count, or the viability of my yeast is way low.
What size starters/quantities of yeast are you guys using?
How is the viability of your frozen yeasts?
Keep in mind, this slurry was taken from a fresh starter, mixed and frozen slowly, and should have been quite viable.
My sizes are: 50ml vials with 25ml dense slurry mixed with a 25ml of a 20/80 mix of glycerin/water for a final mix ratio of 50% yeast, 40% water, 10% glycerin.
My starter method is 2L of 1.040 wort on a sir plate with constant airation.
After 48 hrs, and crashing, I ended up with a very small amount of yeast (less than 1/4" on the bottom of my flask). The SG of the remaining wort is 1.030.
Should I be stepping up with smaller starters?
Should I let it multiply longer?
Brewers Friend says that starting with 20B cells, in a 2L starter I would end up with 308B cells.
Either I have way underestimated the starting cell count, or the viability of my yeast is way low.
What size starters/quantities of yeast are you guys using?
How is the viability of your frozen yeasts?
Keep in mind, this slurry was taken from a fresh starter, mixed and frozen slowly, and should have been quite viable.