This Month's "TECH TOPIC" YEAST

Dutch · Post by **Dutch** » Wed Apr 13, 2011 6:00 pm

Get your questions, concerns, ideas, horror stories together and send to Don Heisler as he will be giving this presentation.
REMEMBER - DO NOT CHIME IN WITH ANSWERS TO QUESIONS POSTED HERE.

M_norrick · Post by **M_norrick** » Thu Apr 14, 2011 6:12 am

What is the best way to harvest, store, and repitch slurry from a previous batch of beer?

Don Armstrong · Post by **Don Armstrong** » Thu Apr 14, 2011 8:08 am

And then...How do you grow up a starter and how do you know if you have the right amount? Can you have too much?

Don · Post by **Don** » Thu Apr 14, 2011 2:28 pm

Don Armstrong wrote:And then...How do you grow up a starter and how do you know if you have the right amount? Can you have too much?

I'm glad you asked.... because this is the majority of the information I have alresdy put together. I will try try to get answers to the other questions also.

Tom Wrinkles · Post by **Tom Wrinkles** » Fri Apr 15, 2011 7:25 am

I have heard of people pouring their wort right on top of the yeast of a previous batch right after they transfer to the secondary. What effects does this have on the yeast and/or beer and how many times can you do this?

BM1 · Post by **BM1** » Fri Apr 15, 2011 2:27 pm

Making a starter w/Dry Yeast?

After re-hydrating my dry yeast I temper it with wort to as close as I can get to wort temperature before pitching.It appears that the volume of the yeast has greatly multiplied 15 - 30 minutes.Is this true?Could it be that the yeast cells have only plumped up with water?Or both?

OVHA Chat