Reculturing yeast question

[longbody]

I'd say a fair bit of flavour would carry over from the first brew to the second. You'd probably want to use this method when the second brew is the same, or similar recipe to the first.

[Noodles]

So you think 600ml would have an effect on a 23 litre brew?

[Kevnlis]

I use this method as well as pitching the next brew onto the trub of the last and never notice any "carry over" with any of them!

[Noodles]

I haven't used this method, but it looks fairly simple so i'm going to order a liquid yeast and give it a go. I wouldn't have thought the amount of the starter would have any effect on the next brew, thanks for confirming my thoughts Kev.

[Kevnlis]

I haven't used this method, but it looks fairly simple so i'm going to order a liquid yeast and give it a go. I wouldn't have thought the amount of the starter would have any effect on the next brew, thanks for confirming my thoughts Kev.

I must add that http://www.schwedhelm.net/brew/yeast_harv_freeze.html this method is much better, you can store the yeast much longer, and there is less chance of something going wrong.

You can buy all the supplies you would need to do this method for about $75 which will easily pay for itself over time

[Noodles]

I've seen that method and i'm sure you're correct as it being the better method. I'm just looking for the simplest way to make a starter and it doesn't get much simpler than tapping off some wort and whacking it in the fridge.

[James L]

maybe to avoid some carry over, you could whack it in the fridge, wait 10-15 minutes, then decant the top 3/4 into another sterile container, top up with sterile water, shake, chuck in the fridge for another 10-15, then maybe chuck the top 3/4 into the wort... at least that would remove alot of the hop particle, grain crap, dead cells etc etc...

[Kevnlis]

maybe to avoid some carry over, you could whack it in the fridge, wait 10-15 minutes, then decant the top 3/4 into another sterile container, top up with sterile water, shake, chuck in the fridge for another 10-15, then maybe chuck the top 3/4 into the wort... at least that would remove alot of the hop particle, grain crap, dead cells etc etc...

This is similar to the way I collect my frozen samples. Just don't leave it to settle too long before taking the liquid off the top!

[Planner]

Dredging up an old thread, but I have a couple of questions on reculturing Coopers bottle yeast.

I used the following method to build a starter.

Left 20mm or so in the bottom of a CSA longneck (no I didn't drink straight from the bottle) to warm to room temp, about 23deg.
Boiled 60g of LDME in 600ml water and cooled to 23deg.
Added yeast from bottle to wort in a sterilised bottle and shook then capped (loose fitting cap on soft drink bottle).
It was left in a dark cupbourd for 4-5 days and shaken whenever I remembered.

I think it has now fermentned fully.

1st question - Do I need to step this up to a larger volume to use in a 23l batch?
2nd question - If this weekend doesn't produce enough spare time to brew, should I refrigerate the starter or just leave it in its' dark hiding spot?

Thanks
Planner

[warra48]

I would think you will need to step this up at least once more.

A 600 ml starter from a single longneck will not give you sufficient yeast for a 23 litre batch.

If you chill the starter in the fridge fro 12 to 24 hours, the yeast will drop to the bottom. Prepare a further 1½ or so litres of wort with your LDME, boil for 10 minutes and cool as you did before.

Then take your starter, pour off most of the starter beer, and pitch that into your new starter.
Once that is fermented out, you will probably have sufficient yeast for a 23 litre batch.
If you still don't think you do, repeat the process with another 2 to 3 litres of wort!

I prefer alwasy to chill my starters and pour off most of the starter beer. Remember to allow the starter to rise to approximately the same temperature as the wort you are pitching into.

As to keeping starters, yes, they'll keep in the fridge for several weeks with no problems until you are ready to use them.

[Planner]

Thanks Warra

Stepping up once more will probably work in perfect, time wise. This weekend looks a bit hectic, another 5 days will allow me to brew next week after work.
CSA clone, here I come.

Planner