getting yeast out of suspension outdoors

[gurtpint]

OK, I'm going to get a 5 liter starter thingy going with my vial of White Labs yeast. I'll fermenting it in a 10 L plastic canister for 5 days or so and then split it 4 ways. However, the vessel is so big that it doesn't fit in my fridge. I was thinking of leaving it outside on the balcony for the yeast to drop. Does anyone here have any idea how long it will approximately take in, say, -5 to -10 C conditions? Wouldn't like the poor dear to freeze...

 

[markp]

Why are you stepping it up to 5 litres gurtpint? Your going to generate a lot of yeast there.
Are you trying to split the yeast in to sizes that will then ferment a whole batch without making starters again

 

[gurtpint]

Why are you stepping it up to 5 litres gurtpint? Your going to generate a lot of yeast there.
Are you trying to split the yeast in to sizes that will then ferment a whole batch without making starters again

I'm trying to follow Alemans instructions here, based on the discussion here: viewtopic.php?f=31&t=12694 I am thinking of making a 5 L batch, then split the yeasties. And then make 2 L starters for the individual brews (someone pry that gurt big stick out of Alemans hands please! :lol: ). I was actually going to make 5 L starters for each beer but the 2 liters will be something of a compromise, providing enough healthy yeast for good fermentation (says he wistfully...) and not having to use that much spray malt. I got the malt from the local hb/wine shop and it's 7 euro for 500g. Did the math and using that much for each brew kinda defeats the goal of saving some of my hard-earned dosh by doing the splitting in the first place. I have noticed that many people here are happily doing splits/starters with 2 liters, though...

 

[gurtpint]

OK, I'm going to get a 5 liter starter thingy going with my vial of White Labs yeast. I'll fermenting it in a 10 L plastic canister for 5 days or so and then split it 4 ways. However, the vessel is so big that it doesn't fit in my fridge. I was thinking of leaving it outside on the balcony for the yeast to drop. Does anyone here have any idea how long it will approximately take in, say, -5 to -10 C conditions? Wouldn't like the poor dear to freeze...

Anyone? Would 2-3 hours be enough? Help help!

 

[evanvine]

When your brew gets to the bottling/kegging stage there is a lot of yeast in the bottom of the fermenter.
Oblivious wrote a good guide. Clicky

 

[robsan77]

risky, yeast is a delicate thing and exposing to those temps directly could affect the quality. the best bet is to bring the temp down slowly and give it time to adjust. Dropping to around 10c first then to around 5c and let it fall out from there. (That is however if you have the means to do so )

 

[gurtpint]

^I took a thermometer up to my storage space in top floor of this building. It is not heated and at the moment the temp there is around 5C so it's about the same as in my fridge. That should do, unless the outside temperature takes a steep plunge in the next few days. Don't want to rely on this arrangement though and made up my mind to order some erlenmeyer flasks that I have room for in da fridge.

 

[evanvine]

the best bet is to bring the temp down slowly and give it time to adjust. Dropping to around 10c first then to around 5c and let it fall out from there.

Not heard that before Rob, where did you get it from? :wha:

 

[robsan77]

the best bet is to bring the temp down slowly and give it time to adjust. Dropping to around 10c first then to around 5c and let it fall out from there.

Not heard that before Rob, where did you get it from? :wha:

A trip to copper dragon brewery in skipton. they said if you crash the temp a lot the yeast doesnt recover so well. Treat it gently if you want it to last better.

 

[evanvine]

Thanks Rob, a thought to bear in mind. :thumb:

 

[gurtpint]

the best bet is to bring the temp down slowly and give it time to adjust. Dropping to around 10c first then to around 5c and let it fall out from there.

Not heard that before Rob, where did you get it from? :wha:

A trip to copper dragon brewery in skipton. they said if you crash the temp a lot the yeast doesnt recover so well. Treat it gently if you want it to last better.

Cheers robsan and evanvine. Did the Copper Dragon folks mention anything about the time they kept their brew at 10C? Just out of interest... The means I have for temp controlling the starter at the mo are just a) chucking it in the fridge b) hauling it outdoors or c) taking it up to the attic. Gotta make do.

PS. Could it be that my starter would be ready for cooling and splitting already after 3 days? Made 5 liters w/500g of spray malt but had to pour some away during the boil as it was a bit too big for my pot. Ended up with around 4L with the same ratio. The foaming has all but ceased and there is a lot of yeast at the bottom of the vessel. Should I still give it a couple of days?

 

[robsan77]

Copper dragon have a system that slowly brings the beer down to 6c over a couple of days I think. If anyone else was on the tour maybe they could chip in here. They dont stop at 10c but thats what my method would be as I dont have the means to slowly chill. All or nothing, as is the same with most homebrewers. I would by that logic chill to 10c for 1 day then to 6 for the second day. :thumb:

 

[robsan77]

regards splitting, I only do 3 days anyway. Not sure what others say but I think as long as when you then make up the resulting batches for brewing they are firing on all cylinders, its fine. :thumb:

 

[gurtpint]

^ + ^^ Gotcha, Robsan. I'll keep the starter at room temp for at least until tomorrow since I don't have enough bottles for the splitting. That canister is not very convenient to handle it seems (note to self and all that...) so after I have chilled the sod I'll decant everything to a 1,5L mineral water bottle, allow that to settle and then split like there was no tomorrow. Fun business this.