Dry yeast reuse

[IPA]

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.

[Cobnut]

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

[guypettigrew]

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

[Cobnut]

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

[john luc]

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 . This means that when planning a Lager you may need at least 3 packs . 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 What's D'yiz think.

[vacant]

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?

[john luc]

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