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Oof, 940 usually takes off like a rocket for me.
Posted 34 days ago.
I hate when the topics fork themselves on the forum. I need to get to the bottom of why.
Posted 34 days ago.
You need a lot of hops in wort to have much impact on yeast, afaict.
http://braukaiser.com/blog/blog/2013/07/01/yeast-growth-in-hopped-wort/
Denny generally suggests a lightly hopped starter also.
Not saying cl02 wouldn't be more ideal... But I don't think there was any detriment to suggesting hopping and perhaps some minor protective effect.
Posted 34 days ago.
I figured it was cheap placebo insurance. Though it did look like a couple of rats turds spinning around in my starter.
Posted 34 days ago.
Dan,
I got the Mexican Lager yeast back. My Vienna is about done. Will start ramping the temperature back down today and hopefully test it against the Devil's Backbone in a few weeks. I like the Devil's Backbone Vienna better out of bottle than when I had it out of the tap.
Posted 34 days ago.
I hadn't seen that before. Thanks for posting, Ray.
From the data, and his conclusion, my hypothesis was basically spot on. It has some negative affect, but it's not substantial for healthy yeast. I suspect that if you have a poor health slurry, this may be a bigger factor.Posted 34 days ago.
Fwiw + I don't think a year old is a big deal, but due to low cell count, I was thinking more along the lines of trying to prevent small scale bacterial contamination from becoming more robust.
I dunno. Nbd either way.
Posted 34 days ago.
When I rescue yeast I usually fill a 1L flask w/ 500 mL ~1.03 wort and let that go with a slow spin for a day or two. After that I'll pitch into whatever sized starter I'd normally be using.
Posted 34 days ago.
Well, apparently, I had a healthy culture, even if the cell count was low. I'm going to step it up tonight, then go from there.
Posted 34 days ago.
I need to get that bock yeast on a plate sometime....shit.
Need to see what i have in the fridge, too. My vermont ale likely needs some love, along with 1056, and my two english strains i have in there.
I need more flasks...
Need to see what i have in the fridge, too. My vermont ale likely needs some love, along with 1056, and my two english strains i have in there.
I need more flasks...
Posted 34 days ago.
Dan,
Got a reference for the Chlorine Dioxide? I'm thinking about adding it in to my yeast propagation effort about once a year to keep contaminants down.
Posted 34 days ago.
For a once per year clean up I'd look into plating them out and build a fresh starter from there.
Posted 34 days ago.
Also not a bad idea
Posted 34 days ago.
BSI has a paper on it too, but it's worthless for homebrewers because they sell a kit to pros and the instructions are for the kit.
Posted 34 days ago.
@testingapril
Wow, thanks. I've got the tablets in front of me and had planned to email you at some point.
A link contained within the thread you linked is probably the better resource:
I think I'm going to try this the next time I revitalize my cultures. If I was really industrious, I'd pull out my microscope, find the right stain, and check the samples before and after. Something tells me I'm just not that interested......
Posted 34 days ago.
