All- I made a Belgian Tripel last brew and used high gravity trappist yeast from Wyeast. I decided to wash and harvest the yeast from the batch. I did so and ended up with three mason jars of washed yeast. My largest harvest is attached as a pic to show the amount in the jar. A couple of questions. 1. Does this look like enough for a standard 5.5G batch of beer? 2. We lost power for a few days a week or two ago, the yeast sat in the fridge at temps which came up to about 50 degrees for at least one day. IS it OK? 3. Does it look like I washed and harvested it properly? I am considering pitching it wit the batch I have in the pot as I type this, an amber ale, or should I save it for another Belgian style beer? https://www.facebook.com/photo.php?...605.1073741828.100006304842339&type=3&theater
1. Probably not. Instead of guessing, use a calculator to see what you need. Then measure your quantity ( most Mason jars have markings). Some of your solids are dead yeast, plus trub. I estimate 2 billion live cells per ml. Remember to account for the time until the next brewday. 2. 50F for a day shouldn't hurt it. You'll know for sure when you re-start it. 3. Yep. It will work for anything but is optimum for Belgian styles. Go to mfg website and review its characteristics ... this is what to expect.
I have negative experience with washed yeast, don't like the process and the yeast exposure to the elements. If you can make 3 litter yeast starter or spend $8 and get yourself some fresh yeast
Basically what Portlargo said. Make a starter with it for your next batch and that'll show you if the yeast is still viable while building up enough to pitch. I think yeast washing is more trouble than it's worth. Lately I have been making starters, and taking a small bit of starter wort to use for my next batch/starter.
Measure your WIDE MOUTH base diameter, then lean vertically and parallel a ruler at both sides of the vessel using the 90 degrees angle of the ruler and make the two marks with a pen on the floor to measure the diameter of the vessel in regards the upper level of the slurry. Now you need to average these numbers and we will call it AD(Average Diameter). Measure using the ruler the height from the base to the upper level of the slurry, we will call it H. I think it is preferable to use metric system . 1 inch=2.54 cms Now: The volume you have in your WIDE MOUTH could be calculated using your measures as follows : V= π * R²* H R=AD/2 Suppose your Wide Mouth base diameter is 4"=10.16 cms /// the bigger diameter is 6"=15.24 cms ///the height 2"=5.08cms AD=(10.16+15.24)/2 AD=12.7 R=AD/2 R=6.35 So: V=3.1416*40.32*5.08 V=643.48 You would have an aprox. volume of 645 ml, if each ml contains at least 1 billion cells then your slurry has 645 billions cells in total. Hope this will help
