I have tried the yeast harvesting after fermentation and the most recent attempt didn’t work out so well. No need to go into details, but it got me thinking about how I could make it easier.
What is the simplest way to to get more yeast from one vial/packet? It seems no one talks about just splitting the initial vial/packet into multiple starters. I have a couple flasks and a couple growlers I could also use. Another option would be to split the vial/packet into two starters use one to pitch and keep the other for the next brew day where I make two starters again, use the one, keep the other and so on and so on.
Has anyone tried this already? Am I over simplifying this method?
The only thing I can think of is that I might have to do multiple starters to get to the correct pitch rate? But I think this could also be a benefit in that you can better predict your starting yeast count and it would be cleaner yeast than taking from the fermenter after racking.
I read somewhere of somebody doing just what your asking. Instead of harvesting the yeast and to keep it as clean as possible they build it up in multiple steps to basically get double the vial amount. Then split that into two containers, one for the fridge and the other to create a brand new starter for your current batch. When it’s time to make your next beer repeat the steps by doubling up the yeast from the fridge, split, and repeat. From what they were saying they do this quite successfully, I would imagine you should still probably only split the yeast 7-8 times as even though it’s not going through a full fermentation you could still put stress and other factors causing mutations in the strain.
If you are going to put that much work and malt into making multiple starters you could make agar slants and store the yeast. Then when you want to brew make the starter from the culture. With the slants you can build a library of different yeasts and it would use less room than storing a starter for future use.
Here is how I split a new packet/vial of yeast. Sanitation is assumed.
Make a 2L starter, pitch the yeast, use a stir plate and let the yeast ferment completely. This should be done about 1 week before brew day.
Cold crash that to let the yeast settle completely, usually a few days depending on brew day.
Decant, leaving only a small amount on top of the yeast cake.
Using www.brewersfriend.com, I am estimating about 350B cells, depending on yeast viability.
I then split that yeast slurry into 4 separate mason jars, which leaves an estimated 85+ billion cells in each jar.
4 jars go back in the fridge.
1 day before brew day, I take 1 jar out to warm up.
I usually make a 2L starter and pitch 1 jar. I let that sit on the stir plate until high krausen and pitch that into my wort.
Using brewers friend and an estimated 85 billion starting yeast count, 2L starter, I am estimating about 325 billion cells. This is usually enough for 6 gallons of wort at about 1.060.
I use the same calculator for pitching older jars, I just take the yeast viability % * 85 to come up with the number of cells.
