Yeast Propagation,

[houseofcole]

Hi Guys,

I have been reading the "Yeast Book" by Chris White.

Following his advice I built up a yeast starter from a petri dish. I built it up from 20ML to 200ML then to 2L.... using a stir plate. It looked like it worked just fine.

I chilled it, removed the excess liquid and put it into 2 sterilised containers then chilled it again. When the yease settled, I got 2 distinct layers. One was creamy white and the other like a mocca brown. There is a picture attached.

What I am wondering is which one is the yeast and what is the other one?

There should be no trub in there because it came from a pure culture. Some I guess may be hot break from the starter. Or half of the yeast may be dead?

Anyone else seen this?

Paul

 

[serum]

From what I've seen about washing yeast I think it's the middle layer but not 100%. It looks a bit darker than the bottom layer when you get it in a vial. If it's just a starter pitch the lot!

 

[MyQul]

I think your right, the brown layer is probably break protiens from the starter

 

[houseofcole]

I never realised there is so much break material... I wonder how much of the **** at the bottom of the brew bucket is really yeast.

 

[Hoddy]

I never realised there is so much break material... I wonder how much of the **** at the bottom of the brew bucket is really yeast.

Really not much from a volume point of view.


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