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Die Schwarzbier Polizei
I'm readying to acid wash my yeast for the first time. I have fresh starter slurry of a rare Kveik yeast, stored frozen for a year in Glycerol, and now successfully unfrozen and propagated. It has slight Lactic (I assume) infection which I want to get rid of. The batch I harvested it from was a bad one (slight Lacto infection and underattenuation). I can't buy this yeast fresh anymore, that's why I harvested and froze it even knowing it's bad, and now I need to salvage it.
I have no Phosphoric acid so I will be using Citric, keeping my slurry chilled at pH2.2 for an hour.
The first batch to brew with this yeast will be a very small one, 4L / 1G, just to propagate more yeast for the "real" high-gravity batch.
I experimented beforehand with making Citric acid solution. It's so acidic, I'm afraid of adding this into such a tiny batch, even 50 ml of Acidified slurry of pH2.2 will sour the beer more than any Lacto infection would have otherwise.
My question is, is there such a thing as neutralizung Acid Washed Yeast before pitching it? How do you do it? I think, I will use Slaked Lime solution for neutralizung the acid.
I have no Phosphoric acid so I will be using Citric, keeping my slurry chilled at pH2.2 for an hour.
The first batch to brew with this yeast will be a very small one, 4L / 1G, just to propagate more yeast for the "real" high-gravity batch.
I experimented beforehand with making Citric acid solution. It's so acidic, I'm afraid of adding this into such a tiny batch, even 50 ml of Acidified slurry of pH2.2 will sour the beer more than any Lacto infection would have otherwise.
My question is, is there such a thing as neutralizung Acid Washed Yeast before pitching it? How do you do it? I think, I will use Slaked Lime solution for neutralizung the acid.