Dividing liquid yeast & starter help

[steve_flack]

WLP002 is very high floculation. H&G can order any white labs yeast you want in - it just may take up to 28 days.

[Wobbler]

Yep, that's why I fancied the WLP002 in the first place.

Spoke to Patsy today, she said they can't get WLP006. I'd looked on WL website earlier and it was under their professional range, which I was told H&G don't sell.

[Wobbler]

Been keeping back about a quarter of the starter in the demijohn after pitching, then making it back up to its original volume in a clean demijohn with wort straight from the CFC.
Think I'll try Jim's method of dividing up the original starter next time.

Just made 4 brews in the last 10 days, one more brew and it works out cheaper than dried . Had a taste of the spent wort from the starter of the last brew and it tasted really good. Think WLP002 and me are going to get on well.

I know it all probably depends on sanitation standards and all that, but was just wondering how long everyone keeps their yeast starters going before calling it a day?

[Wobbler]

It always surprises me that starters don't taste foul and oxidised considering I aerate and or shake the crap out of them.

Yeah, good point. I'm always careful not to disturb the wort too much after pitching the yeast, but maybe it's not as critical as we're all led to believe.

I'll let you know .

So you're over 10 generations then?

[oblivious]

It probably to do with the relative amount of yeast in the starter compared to 19liter of wort

They yeast may use up the oxygen/lipid in the starter much faster in the starter