Splitting yeast

[Tony]

Hi all
I'm going to try splitting my yeasts from now on but my next batch is an oatmeal stout using wyeast 1084 - Irish Ale. Next brew planned after that is a crisp (high-hop) pale ale - has anyone used this yeast in a pale?

I usually only make a couple of batches of stout through the year so it's probably not worth doing if results are likely to be poor. Of course, I'm always up for experimenting, which I'll do if no one has experience of this

:

 

[evanvine]

I know some frown upon the practice, but I freeze my yeast cultures.
Seem to keep for ever and a day.
Just reading White's book on yeast, may have many rethinks

 

[Aleman]

Just reading White's book on yeast, may have many rethinks

:whistle: :whistle:

 

[MEB]

Just reading White's book on yeast, may have many rethinks

:whistle: :whistle:

+1

 

[evanvine]

Just reading White's book on yeast, may have many rethinks

:whistle: :whistle:

+1

What are you trying to say

 

[gurtpint]

Hi Tony. I'd like to start learning about the yeast splitting process. Would it be ok to split one pack/vial of yeast four ways using a 1000ml starter? Or should the started be bigger/smaller?

 

[dennisking]

Hi Tony. I'd like to start learning about the yeast splitting process. Would it be ok to split one pack/vial of yeast four ways using a 1000ml starter? Or should the started be bigger/smaller?

I always start with a 1lt starter with 100gms of spraymalt, then step up to double that, then split 6 ways.

 

[gurtpint]

^Ta Dennis!

 

[dennisking]

Think next time I might split 8 ways.

 

[Tony]

What Dennis says - more or less.

I was planning on making a small starter with about 50g spraymalt in around 300ml boiled water (allow to cool and pitch) for 2 days. Then 450g spraymalt in 2 ltrs of boiled water, cooled and the starter added. Leave for a week or so then split half a dozen ways and keep in the 'fridge. I'm hoping that these will last 6 months in there.

I'm not entirely sure the starter is necessary but this was the plan!

 

[gurtpint]

Is there a rule of thumb for the amount of DME used per 1 liter of water? Dennis is using 100g/liter whereas you Tony said you're using 450g for 2 liters... Judging my the earlier post I'd just have binged in 200g for 2 liters but maybe there is a catch.

I'm looking to split a yeast that would be versatile for different styles (bitter, pale ale, stout), see how it goes and then maybe experiment with different strains. White Labs' Burton Ale might be a good starting point. Any others worth considering, Wyeast range included?

Oh, and do you usually shake the starter bottle a bit and then pour into storage bottles with wort + all, or do you decant the starter and top up the bottles with boiled water?

 

[dennisking]

I`ve been using this ratio for years, going back to when I used to capture yeast from Worthington white shield bottles. Must have got the information from a book as you are talking pre Internet days.
As for yeast choice I tend to only brew bitters/pale ales and I`ve tried most suitable ones in both whitelabs and wyeast. I`ve found whitelabs British and English are my favorites, with wyeast Thames valley and London also worth a mention. Using whitelabs Dry English for the 1st time at the moment and a sneak preview taste is very promising.
I pour off the starter wort when ready add some cooled boiled water to make the yeast manageable, swill it round then split.

 

[gurtpint]

I pour off the starter wort when ready add some cooled boiled water to make the yeast manageable, swill it round then split.

So do you top up the storage bottles with water as well? I've found some people do but don't know if it makes the yeast keep better.

Checked out the Whitelabs net page and the yeasts you mentioned could well suit me. Got to get some. Probably will need just one vial as there are only so many brews I can manage before this apartments gets too hot for fermenting.

 

[dennisking]

I pour off the starter wort when ready add some cooled boiled water to make the yeast manageable, swill it round then split.

So do you top up the storage bottles with water as well? I've found some people do but don't know if it makes the yeast keep better.

Checked out the Whitelabs net page and the yeasts you mentioned could well suit me. Got to get some. Probably will need just one vial as there are only so many brews I can manage before this apartments gets too hot for fermenting.

I add the cooled water to the yeast after pouring away the wort, swill it round so it mixes and that makes it easier to divide

 

[Sean_Mc]

:wha: Think this is a step next for myself, been quite happy with s-04, 05 and notty and really must use more 05 in pales. I've dabbled with a few lager yeasts, but after looking at the Malt Millers site, I'm looking at the liquid yeasts.

Reused yeast happily so thinking of growing on the liquid choices. At over £5 a pop split into six batches would be quite reasonable, but they seem very specific to ale type :hmm:
If they keep for three months in the fridge though, then that's a within a usable time scale

Better do a bit more reading first

 

[Good Ed]

Lot of good information, thanks :thumb: one question please, when you step up from the original starter, do you just add everything to your fresh wort, or decant off the old wort first?

 

[dennisking]

Pour off the old wort

 

[rickthebrew]

i`m looking at doing this as well, i`ve a wheat beer planned for my next brew and have some wlp380 coming to me - so if i make a starter with this i can split it and store in the fridge for future brews? Do i simply make a starter up to a couple litres and then split?

 

[Good Ed]

Pour off the old wort

thanks Dennis :thumb:

 

[dennisking]

i`m looking at doing this as well, i`ve a wheat beer planned for my next brew and have some wlp380 coming to me - so if i make a starter with this i can split it and store in the fridge for future brews? Do i simply make a starter up to a couple litres and then split?

Yes, basicly thats it. I find that stepping up the starter from a 1lt to a 2lt one I get a better stronger starter because of the extra yeast. It will split to at least 6 so store in a fridge making up a new starter for each one a day or 2 before you brew.