PhilboBaggins Posted January 13, 2013 Share Posted January 13, 2013 Hey all. I've rinsed my trub twice before with great success, both times it was Coopers commercial ale yeast. Yesterday I tried some US-05, and to my surprise, I'm only getting two distinct layers between 10-30min (and indeed longer) of settling at room temp. I'd be happy to be told that EVERYTHING I have in my jars is YEAST, but that's wishful thinking to say the least. [pinched] There's grainy stuff all through the second half of the jar, and no milky yeasty stuff at all. Has anyone else had this happen before? Link to comment Share on other sites More sharing options...
Guest Posted January 13, 2013 Share Posted January 13, 2013 It's likely that it's too thick a concentration, try diluting it more, even half it and top back up with cooled boiled water... This is most often the cause of insufficient separation. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 You never let me down Yob. Respect. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 Just an update. I diluted the mixture 50/50 and it's started to work. Not as quickly as I'm used to, but that's probably because I chucked them in the fridge overnight. When they get back to room temp I'll give them another shake and see what happens. Link to comment Share on other sites More sharing options...
Guest Posted January 13, 2013 Share Posted January 13, 2013 yeah mate, always fo the rinsing at room temps or the healthy yeast will floc out with the trub leaving you with a harvest of more attenuative, less flocculent yeast. [ninja] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 Figured as much. I've been MENTAL with my sanitation, and the jars are well sealed. Not too concerned about leaving them out for the rest of the day and having another crack tonight. I gotta say, this is some wicked fun [happy]. I thought nothing else would be as interesting as mash brewing, but playing with yeast might just be about to take 1st place. Boomshanker - MTSOYLBFITBOYW Link to comment Share on other sites More sharing options...
Guest Posted January 13, 2013 Share Posted January 13, 2013 [lol] it is, in it's own right 'it's own hobby' teaches you patience too as usually the process is over a few days and cant really be rushed.. especially if you dont have enough sterile water on hand [roll] [ninja] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 I've got a separate storage container now for all my yeast stuff. [lol] Collecting masonry jars and have a couple 2L flagons for making big starters. Been reading loads of Wolfy's posts over on AHB, along with any other information I can get my hands on. I think this is actually the first time I've had to ask for help, as there is SO MUCH INFO out there. Link to comment Share on other sites More sharing options...
Guest Posted January 13, 2013 Share Posted January 13, 2013 Ive got a new jar for rinsing.. I love it, better that the V8 jars, pertty much get bang on 75ml compact fresh lovely yeast with it every time in a big mason jar [smile] [bandit] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 FINALLY. I got my yeasty friends to behave properly, but it took a further 50/50 dilution. Now it's dropping into 3 beautiful layers in 15min like clockwork. Problem is, now I need more jars and sterile water. DOH! [pinched] Link to comment Share on other sites More sharing options...
Guest Posted January 13, 2013 Share Posted January 13, 2013 *hint collect in V8 jar from the FV (thick) (as you do) Pour into 2lt type "jug" (1/3 - 1/2 of the V8) Leave the normal time and collect to large mason jar the mistake I was making was that my 'rinsing to' jars were too small.. get bigger jars for all of the processes [rightful] Chors Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 13, 2013 Author Share Posted January 13, 2013 No worries bud, was already thinking the same thing. After tipping between jars and splitting the mix several times for dilution I figured there must be an easier way. I know a lot of you are probably thinking, "US-05 is like $5.00 a sachet, why bother?" The answer is, I love messing around with s**t! [lol] Plus, when I get to be an old hand at it, there are all kinds of expensive yeasts which will all of a sudden be FAR less expensive. Bring it on! Link to comment Share on other sites More sharing options...
Lotm Posted January 14, 2013 Share Posted January 14, 2013 Great to read this. I had the same problem as Philbo. Only 2 layers. I was feeling mental too. I put it down to to much crap at the bottom of the FV as I am really bad (and unfortunately still am) at siphoning clear wort from the boiler to the FV. Way too much grain debris. It seems be easier with extracts, but with partials, no dice. More water. Thanks Yob. [happy] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 14, 2013 Author Share Posted January 14, 2013 Funny you should say that Scott. This particular brew was my first using whole flowers. About half way down the kettle they blocked the siphon, so after much wailing and gnashing of teeth, I ended up disturbing loads of the trub in order to get the siphon started again. It was a disaster, and I ended up with way too much crap in the cube. We live and learn. Link to comment Share on other sites More sharing options...
guest1525228310 Posted January 14, 2013 Share Posted January 14, 2013 I know a lot of you are probably thinking, "US-05 is like $5.00 a sachet, why bother?" The answer is, I love messing around with s**t! [lol] Plus, when I get to be an old hand at it, there are all kinds of expensive yeasts which will all of a sudden be FAR less expensive. Bring it on! Yes PB yeast ranching is a lot of fun. I found the simplest way to get nice clean yeast is to not use the yeast cake from the brew but rather to think ahead and make larger than required starter from the newly purchased yeast and use the extra to rinse for future use as breeding stock. Maybe it is my crappy starter wort creation but I find that when it is newly made there is some darker DME residue in it that settles in the fridge or freezer and I can avoid putting it in the Erlenmyer. This is what mine look like. Link to comment Share on other sites More sharing options...
Guest Posted January 14, 2013 Share Posted January 14, 2013 Hi John. Can you please explain your "Larger Starter" process a little more in depth, as to help understand the process & the time-frames involved in stepping up your base of yeast, & also the point where you are happy to split & retain a set volume to repeat the process at a future date. I personally am very interested in this process. [cool] Anthony. Link to comment Share on other sites More sharing options...
guest1525228310 Posted January 14, 2013 Share Posted January 14, 2013 Hi Anthony My process is quite simple really. If for argument sake I need a 1L starter according to YeastCalc and MrMalty then I will make a larger one of say 1.5L or 2.0L. When it is finished I simply pour off the excess 0.5L or 1.0L into 500ml jar or jars and rinse as normal. The required amount(balance of the starter) would then go into the FV for the brew in progress. I then give the saved yeast a rinse and store under RO water which is what the picture is showing. If it has been hanging around in the fridge for about 3+ months then I will reactivate it in a starter and repeat the process. Hope this is not confusing. Link to comment Share on other sites More sharing options...
Guest Posted January 14, 2013 Share Posted January 14, 2013 Thanks for the quick reply John. [happy] As far as yeast knowledge & understanding goes, I'm a 'Noob', John. I'm a dry yeast pitcher primarily & have used a couple of the smack pack liquid yeasts. I've successfully re-cultivated Coopers Commercial Ale yeast on both occasions without any hiccups due to PB2's instructions making that almost idiot-proof. [biggrin] I understand the process of liquid starters & gathering yeast from slurry, but not the process of effectively stepping them up to certain levels, where pitching & storing volumes can be accurately measured & controlled for re-use. It is this area I would appreciate some clarity & factual information on. Cheers, Anthony. Link to comment Share on other sites More sharing options...
guest1525228310 Posted January 14, 2013 Share Posted January 14, 2013 Anthony I actually measure the volume of my yeast so I know for argument sake that I have 50ml of yeast with a viability date of say 8 Jan 2013. When I come to brew I will make a starter as required from my calculation using MrMalty and YeastCalc I gave an example on this thread recently. Link to comment Share on other sites More sharing options...
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