Smashed Crabs Posted December 15, 2018 Share Posted December 15, 2018 Sweet shall wait n see Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 20, 2019 Share Posted January 20, 2019 Just making another CCA yeast again. I've got the yeast from 8 stubbies ready to go. I'm not planning on brewing for another couple weeks. Once the starter has fermented, how long can I store it in the fridge for? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 Months. But a couple of weeks won't see the viability drop much. In my observations it would still be around 90-92% viable after being in the fridge for two weeks. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 20, 2019 Share Posted January 20, 2019 15 minutes ago, karlos_1984 said: Just making another CCA yeast again. I've got the yeast from 8 stubbies ready to go. I'm not planning on brewing for another couple weeks. Once the starter has fermented, how long can I store it in the fridge for? 2 weeks is fine. No problems. After a month or so i get nervous about viability loss. Kelsey did a microscope viability over time experiment which showed it didn't lose much after a month but i had a slow ferment from yeast which should have had plenty of cells so anything over a month i will make another. Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 20, 2019 Share Posted January 20, 2019 Thanks. Does it need to warm up prior to pitching, or can I just chuck it in cold? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 20, 2019 Share Posted January 20, 2019 6 minutes ago, karlos_1984 said: Thanks. Does it need to warm up prior to pitching, or can I just chuck it in cold? Doesn't need to be warmed. Chuck it in cold. IMO and others as well it starts quicker with a cold pitch. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 Chuck it in cold. My reading suggests it's actually better for the health of the yeast than letting it warm up for hours first. I've been using this method for ages, consistently quick starts and ferments out in under a week. I do it when I make starters as well and they're usually up and going in a couple of hours. Further to what greeny has said, if I'd left a culture of yeast sitting longer than a month I'd probably make another starter as well just in case, but I usually just make them 5-6 days before pitching so they can ferment out and then settle out in the fridge for a day or two prior. Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 20, 2019 Share Posted January 20, 2019 Thanks again for the advice. I made it up with yeast from 8 session ale stubs and have it stored in an esky. Will shake for a few days n fridge it until needed. Cheers. Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 24, 2019 Share Posted January 24, 2019 If I use this CCA yeast to follow this site's recipe for a stock standard Cooper's Pale Ale clone (no dry hop) could I keep the leftover trub, fridge it in a sanitised jar, then re-used for another beer like the ESVA afterward? I've never reused or harvested yeast before because I always dry hop commando. Is the process that simple? Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 24, 2019 Share Posted January 24, 2019 4 minutes ago, karlos_1984 said: If I use this CCA yeast to follow this site's recipe for a stock standard Cooper's Pale Ale clone (no dry hop) could I keep the leftover trub, fridge it in a sanitised jar, then re-used for another beer like the ESVA afterward? I've never reused or harvested yeast before because I always dry hop commando. Is the process that simple? With CCA it really is that easy , you could try yeast washing to get rid of some of the trub . As long as your first batch ferments clean and you pay attention to sanitation during your collection / storage it'll work just fine 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 25, 2019 Share Posted January 25, 2019 2 hours ago, karlos_1984 said: If I use this CCA yeast to follow this site's recipe for a stock standard Cooper's Pale Ale clone (no dry hop) could I keep the leftover trub, fridge it in a sanitised jar, then re-used for another beer like the ESVA afterward? I've never reused or harvested yeast before because I always dry hop commando. Is the process that simple? Without kicking off another brawl like on the Yeast thread. Just be careful how much you pitch. I usually work on 1.5bn per ml with my slurry so 130ml or so of compacted yeast for a 200bn cell count. EVSA is higher gravity though so i would go 150ml of compacted slurry. Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 25, 2019 Share Posted January 25, 2019 1 hour ago, Greeny1525229549 said: Without kicking off another brawl like on the Yeast thread. Just be careful how much you pitch. I usually work on 1.5bn per ml with my slurry so 130ml or so of compacted yeast for a 200bn cell count. EVSA is higher gravity though so i would go 150ml of compacted slurry. I was just gonna chuck the lot in... Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 25, 2019 Share Posted January 25, 2019 12 minutes ago, karlos_1984 said: I was just gonna chuck the lot in... Which would still work but might turn out a touch bland. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 25, 2019 Share Posted January 25, 2019 For five bucks a packet of yeast , is it worth the headache and maths Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 25, 2019 Share Posted January 25, 2019 16 minutes ago, PaddyBrew2 said: For five bucks a packet of yeast , is it worth the headache and maths Depends what you're brewing I suppose. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 25, 2019 Share Posted January 25, 2019 It's not really that difficult. For me, I mainly use liquid strains so reusing them like I do saves me hundreds of dollars a year. Each one usually keeps going for 2 years or more. 40-45 batches over a 2 year period, reuse saves about $550-$600 in yeast costs. Sure there's a couple of bucks for the starter DME but that's better than $13.50. Doesn't sound heaps but that money can go towards hops and grain instead. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 25, 2019 Share Posted January 25, 2019 1 hour ago, PaddyBrew2 said: For five bucks a packet of yeast , is it worth the headache and maths You can't get that yeast dry, normally I'd agree but moot point here Link to comment Share on other sites More sharing options...
karlos_1984 Posted January 28, 2019 Share Posted January 28, 2019 My CCA yeast has been in the fridge for a few days. How much should settle on the bottom? I used 8 stubbies but I'd be lucky to have 2cm worth settled on the bottom of the bottle. Is this normal? Do I just tip out some of the wort n then stir up the settled stuff and pitch that? Link to comment Share on other sites More sharing options...
karlos_1984 Posted February 13, 2019 Share Posted February 13, 2019 So I brewed a basic Cooper's Pale Ale extract as per the recipe on here yesterday. I had a CCA yeast I'd made from 8 stubs of session ale yeast in the fridge for almost 2 weeks, poured off the wort and pitched it yesterday and stirred in thoroughly. 24 hours later I've got fermentation started, however there's already trub on the bottom of the FV. Never seen this so early on in the process before. Any ideas what's causing this and/or is it anything to be concerned with? Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2019 Share Posted February 13, 2019 It would the cold break settling to the bottom. I would have thought you got this all the time within 24 hours. 1 Link to comment Share on other sites More sharing options...
karlos_1984 Posted February 13, 2019 Share Posted February 13, 2019 Cold break? It was just a simple kit n kilo, no boil or hop additions Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2019 Share Posted February 13, 2019 With kits, the wort is packaged before it is cooled so the cold break is still in the can. It drops out once you add it to water. Link to comment Share on other sites More sharing options...
karlos_1984 Posted February 13, 2019 Share Posted February 13, 2019 Fair enough. This is the first beer I've kept in the Cooper's FV in my new fridge. Used to ferment in a cube in my 12v fridge.so couldn't see the bottom. She'll be right Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2019 Share Posted February 13, 2019 7 minutes ago, karlos_1984 said: Fair enough. This is the first beer I've kept in the Cooper's FV in my new fridge. Used to ferment in a cube in my 12v fridge.so couldn't see the bottom. She'll be right It would have been there every time. All good. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 13, 2019 Share Posted February 13, 2019 I second what Hairy says. I use the same fermenter as you Karlos and what you see in the bottom of your fermenter in the photo I always see in mine. 1 Link to comment Share on other sites More sharing options...
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