Recovering Yeast?

[Snotty]

So, I pulled some of my yeast out of my Belgian Golden (Which I think is very very good) so I can use it for a Belgian Dark. Right now, I have it sitting a solution of 2 cups water, 1 cup Light DME, boiled for 15 miutes and cooled. Added in the yeast and it took the hell off! So I am thinking it will be ready for next week? Maybe?

What else do I need to do to it?

Also, do I pour off the liquid before I use it and just us the sludge that will be at the bottom? When I do a normal starter, I have just been pouring the whole thing in because it is pretty small amount of liquid.

My only concern with this particular batch is that some have suggested that you use a small amount of yeast because you want the esters that the yeasts toss out there during the replication process.

Edit: It is also sitting my closet at 70d F. Should I think about placing it in my fridge at some time?

[Jeepindog]

Let it keep going, then add another amount of DME (boiled, etc, of course) to it to step it up. As far as the esters go, first research that strain a little bit to find out which esters it throws at what temps, and guide your yeast into the profile that you want.

By pitching your yeast at a higher temp and fermeting higher, you will get a better ester profile. Underpitching has it's own problems, and is kind of hard to get right the first, second, or third time. Instead, the warmer pitching temp and ferm temp will produce lots of fusel alcohols which will be converted to esters later on. Hi levels of O2 in the wort decreases ester production due to the yeast using O2 to produce fatty acids. This makes them use up an important enzyme called Acetyl CoA, and due to this, the yeast are MORE likely to be less attenuative, giving you a stuck fermentation, because they will stop fermenting and start storing A CoA again, and other nutrients. Stuck ferms are almost always a sign of poor yeast health at the BEGINNING of fermentation. Should you under-aerate? NO!!! Instead, pitch warm and ferm high with a healthy cell population. You'll get the esters you want from the strain you choose by slightly altering the O2, pitch temp, ferm temp, etc. For example, with Wyeast 3787, moderate O2, cool pitch temp, warm ferm temp will give you lots of fruitiness and banana esters, whereas low O2, warm pitch and warm ferm will give you less fruitiness without the banana. Make sense?

[Snotty]

How long should I keep it where it is?

Should I store in my Fridge at some point?

How often should I feed it? (sounds like a pet, lol...)

[Jeepindog]

Feed it whenever it gets hungry, as demonstrated by a sharp fall-off in action. After you've stepped it up a few times, if you feel that the cell count is where you want it, and your brew day is still a few days off, put it in the refrigerator to let the yeast slow down or go (somewhat) dormant. They'll fall out of suspension, making the cells easier to keep when you pour off the very foul tasting starter juice. Decant as much of it off as you can while keeping just enough to be able to swirl the yeast into a slurry on order to help with pouring it out of the starter container at pitching time. If you aren't planning on using it for a while, step it up once, refrigerate it when it's done, and five days or so before brewing take it out, step it up again, and get it ready to ferment some wort. Remeber to get at as close to pitching temp as possible before pitching it, just like a goldfish.

[Snotty]

Thanks!

Edit: I am trying to decide if I brew the Belgain Dark or the Imperial that I showed you... Either way, one of them is going to be brewed this weekend.

[Jeepindog]

Thanks!

Edit: I am trying to decide if I brew the Belgain Dark or the Imperial that I showed you... Either way, one of them is going to be brewed this weekend.


Brew the Imperial Stout with the Belgian yeast. I *DARE* you!!! I'll even pay for all new ingredients and yeast and you can come over and we'll brew your Imp Stout with the "right" yeast if the Belgian version doesn't absolutely ROCK!!! I will also bottle the whole batch for you.

[Snotty]

Ummmm, yeah... I am not sure about this. What are you trying to get me into here?

[Jeepindog]

Mwa-hahahahahaaaaaawwww!!! :beer: (Do it, do it now! Ya know you wanna try it!)

[Snotty]

LALALALALALALALALALALALA Not Listening! :flipoff2:

[Snotty]

Well, the amount of alcohol those little yeasts would put off would be in the right ball park!

[Jeepindog]

More complexity, more complexity...