Dry yeast reuse

Share your experiences of using brewing yeast.
User avatar
IPA
Under the Table
Posts: 1433
Joined: Wed Dec 07, 2011 9:29 am
Location: France Gascony

Re: Dry yeast reuse

Post by IPA » Mon Jun 10, 2019 4:57 pm

john luc wrote:
Mon Jun 10, 2019 7:30 am
What if it's a bottom fermenting lager yeast
Same rule applies. Because the clean yeast you want to crop is in the fermenting wort. Not among the dead and dying at the bottom or among the debris floating on the top.
"You're not drunk if you can lie on the floor without holding on." Dean Martin

1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip!"

User avatar
Cobnut
Hollow Legs
Posts: 463
Joined: Fri Aug 24, 2018 4:23 pm
Location: Ipswich
Contact:

Re: Dry yeast reuse

Post by Cobnut » Mon Jun 10, 2019 5:21 pm

IPA wrote:
Mon Jun 10, 2019 4:57 pm
john luc wrote:
Mon Jun 10, 2019 7:30 am
What if it's a bottom fermenting lager yeast
Same rule applies. Because the clean yeast you want to crop is in the fermenting wort. Not among the dead and dying at the bottom or among the debris floating on the top.
Are you saying you take a sample of the fermenting wort at this time? If so, I guess you then need to grow it on in a starter?

Or am I missing the point here.

I'd love to see a video showing precisely what you mean :-)
Fermenting: Black IPA, Belgian style Witbier
Conditioning: Belgian Blond
Drinking: Partigyled IDSP & PP, Single hopped APA, (extract) Single hop pale ale, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), Dunkelweizen, Hazelweiss
Planning: Various

guypettigrew
Even further under the Table
Posts: 2293
Joined: Mon Mar 22, 2010 7:10 pm
Location: Christchurch, Dorset

Re: Dry yeast reuse

Post by guypettigrew » Mon Jun 10, 2019 5:34 pm

Cobnut wrote:
Mon Jun 10, 2019 5:21 pm

Are you saying you take a sample of the fermenting wort at this time? If so, I guess you then need to grow it on in a starter?

Or am I missing the point here.

I'd love to see a video showing precisely what you mean :-)
Have a look here. Not a video, but as good as!

Guy

User avatar
Cobnut
Hollow Legs
Posts: 463
Joined: Fri Aug 24, 2018 4:23 pm
Location: Ipswich
Contact:

Re: Dry yeast reuse

Post by Cobnut » Mon Jun 10, 2019 6:03 pm

guypettigrew wrote:
Mon Jun 10, 2019 5:34 pm
Cobnut wrote:
Mon Jun 10, 2019 5:21 pm

Are you saying you take a sample of the fermenting wort at this time? If so, I guess you then need to grow it on in a starter?

Or am I missing the point here.

I'd love to see a video showing precisely what you mean :-)
Have a look here. Not a video, but as good as!

Guy
Super! And simple as you like :)
Fermenting: Black IPA, Belgian style Witbier
Conditioning: Belgian Blond
Drinking: Partigyled IDSP & PP, Single hopped APA, (extract) Single hop pale ale, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), Dunkelweizen, Hazelweiss
Planning: Various

User avatar
john luc
Lost in an Alcoholic Haze
Posts: 647
Joined: Thu Jul 08, 2010 11:04 pm

Re: Dry yeast reuse

Post by john luc » Mon Nov 15, 2021 2:52 pm

Rather than start a new thread I thought I open up this one again. I notice that some dried yeast like Saflager 34/70 are quite expensive and for some reason are only packaged in 11Gr packs or 500Gr :-k . This means that when planning a Lager you may need at least 3 packs :shock:. So.... when a question is asked on the web about making a starter, most answers are, you don't need a starter with dry yeast. But the actual question is, I want to build up more pitchable cells. I have set up on beersmith3 on the Yeast tab a second listing of this yeast as Liquid. This allows me to work out an exact volume of starter using 1 pack :-k :unsure: What's D'yiz think.
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie

User avatar
vacant
Even further under the Table
Posts: 2095
Joined: Mon Aug 20, 2007 5:39 pm

Re: Dry yeast reuse

Post by vacant » Mon Nov 15, 2021 6:05 pm

When Brew Lab was selling slants their instruction page said to load the slant straight into just 500ml of wort to make the starter for a 40 pint brew. The received wisdom would be to step up, finishing at 1000ml minimum.

I assumed they knew their stuff and their yeast was super-healthy. Your yeast should also be in ideal condition and I reckon it you kept it that way by holding the optimum fermenting temperature you might get away with a single pack without a starter?

User avatar
john luc
Lost in an Alcoholic Haze
Posts: 647
Joined: Thu Jul 08, 2010 11:04 pm

Re: Dry yeast reuse

Post by john luc » Tue Nov 16, 2021 3:13 am

Here is a tool from Lallemand https://www.lallemandbrewing.com/en/can ... alculator/
I put in to the calculator 1.058sg and batch 21 liters for their Diamond Lager, temp set for 12C. 24.1Gr needed so 3 packs ask for, expensive that :shock:
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie

Post Reply