Shaken, not Strirred

Share your experiences of using brewing yeast.
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Jocky
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Re: Shaken, not Strirred

Post by Jocky » Mon May 11, 2015 3:03 pm

Yes - I suggested the same to YW on another thread. The only thing I'd be worried about it keeping it clean because of the ridges on the bottle.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.

barry44

Re: Shaken, not Strirred

Post by barry44 » Mon May 11, 2015 3:45 pm

Surely if it was filled with made up starsan solution and emptied it would be ok?

YeastWhisperer

Re: Shaken, not Strirred

Post by YeastWhisperer » Mon May 11, 2015 5:02 pm

I prefer to use glass when working with cultures, but plastic will work.

barry44

Re: Shaken, not Strirred

Post by barry44 » Mon May 11, 2015 5:17 pm

Perfect. Many thanks.

barry44

Re: Shaken, not Strirred

Post by barry44 » Sat May 23, 2015 1:17 pm

I'm going to do this later tonight to allow me to pitch about 24 hours later. Will this be detrimental to the Yeast?

barry44

Re: Shaken, not Strirred

Post by barry44 » Sat May 23, 2015 10:20 pm

Do you loosen the cap and leave it loosened?

I assume that you do.

YeastWhisperer

Re: Shaken, not Strirred

Post by YeastWhisperer » Sun May 24, 2015 4:30 am

Yes; otherwise, the result is not pretty.

barry44

Re: Shaken, not Strirred

Post by barry44 » Sun May 24, 2015 6:45 am

8 hours in and no sign of life. Is that normal?

barry44

Re: Shaken, not Strirred

Post by barry44 » Sun May 24, 2015 3:52 pm

Mash is on and my starter looks like this:

Image

Still a couple of hours to go prior to pitching time and the starter has been on for 18 hours, give or take.

I assume that the starter looks ok?

Also, do I need to shake it up to get the layer on the bottom into suspension or is that not required when I pitch?

All advice is gratefully received.

barry44

Re: Shaken, not Strirred

Post by barry44 » Mon May 25, 2015 7:51 am

Checked this morning and I have no activity thus far, about 12 hours in.

Should I be concerned about this?

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Goulders
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Re: Shaken, not Strirred

Post by Goulders » Mon May 25, 2015 8:10 am

I assume you've pitched into your beer? Just leave it. Some yeasts take over 24 hours to get going. If you have just pitched into wort in the last 12 hours, you can safely aerate your wort to introduce more oxygen. I did a Kolsch a few months back and it took 36 hours to show signs of activity.

barry44

Re: Shaken, not Strirred

Post by barry44 » Mon May 25, 2015 8:13 am

Pitched in. One thing I'm now thinking about is whether there was enough yeast in the slurry, 1st time rinsing and reusing.

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Goulders
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Re: Shaken, not Strirred

Post by Goulders » Mon May 25, 2015 8:41 am

I think you're worrying too much. Stop peeking and leave it for 24 hours.

YeastWhisperer

Re: Shaken, not Strirred

Post by YeastWhisperer » Mon May 25, 2015 4:13 pm

barry44 wrote:Mash is on and my starter looks like this:

Image

Still a couple of hours to go prior to pitching time and the starter has been on for 18 hours, give or take.

I assume that the starter looks ok?

Also, do I need to shake it up to get the layer on the bottom into suspension or is that not required when I pitch?

All advice is gratefully received.
I looks like you were past high krausen. When pitching a relatively fresh vial of yeast, a starter should reach high krausen within 12 hours. Most of the viable cells will be in suspensions at that point. It does not take very long for 100 to 200 billion cells to consume the sugar in 1L of wort. If I miss high krausen, I swirl the solids back into suspension and pitch. If the starter has gone far enough past high krausen, you can try to halt fermentation and drop the yeast via cold crashing. However, that operation can be tricky with cold-tolerant yeast strains.

barry44

Re: Shaken, not Strirred

Post by barry44 » Mon May 25, 2015 4:15 pm

Thanks yeastwhisperer, I'm out and about now but I'll check when I get home.

It's always daunting when you do something for the first time.

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