You use the sanitized plastic wrap, a possible option may be from Flying Fish Brewery. They make top savers, a play on disc golf. They look like small discs that snap on top of a can, you could sanitize it and snap it on to save the fast pitch
1. Any idea what kind of cell count you're working with after harvesting from 3 bottles? Or you just do the step up and call it good? 2. How many healthy generations can you get from this point forward? 3. Can you do this with their cans as well?
I just step it up and call it good.... You don't get very much from the small amount in each can. I would imagine you could get four to five five generations after that, that's typical for microbreweries. Yes, I just did the hazy -hearted IPA bells and did it from cans. That video just posted a few weeks ago, check it out! 🍻
For some breweries, like Sierra Nevada, you can't buy their house yeast. So you'll never truly replicate their beer. For Bell's brewing you can buy their yeast on their website, but it's like $30 just to ship so it stays cold. In both cases you could just buy a 6 pack and get the yeast for free, while still drinking the beers! 🍻 Win win.
Hi men. Your explanation is great. Also thank you for speaking slowly enough. If I took some took some wort from my previous brew and I saved it frozen... can I boil it now, let cold down and use it the same way you used that canned product??
Yes, I assume that would be just fine, even if you didn't boil it and just let it warm to room temperature (assuming it is air tight). It's basically sugar water. I know they canned wort is about 1.040 to 1.045 so as long as your wort is not super far off you could use it for a starter for sure. Worth a try anyway.
Useful video, but one thing i don't understand is why you dilute the starter liquid from the can. I believe these starter cans are around 1.036 SG so if that's right for making a 1 litre yeast starter, why is it not right for a smaller yeast starter? Just use less of a can undiluted, no?
Nice video! I'm actually doing this right now with Paulaner's Hefeweizen. I've heard that they filter their beer and then bottle condtion with lager yeast, I want to know if it's true ... or maybe snag some of the same yeast they use if it's not lol!
Great video! Subscribed :) How do you determine how much yeast you have available for you next brew? It is sufficient for your 5 gallon setup I assume? I am running a 13 gallon setup, should I make yet another step starter? Cheers!
There's more than enough yeast at the bottom of a 5 gallon batch in order to do a 13 gallon setup. I only use about half in a new beer for a 5 gallon batch. I only do a starter if it's going to be more than a few weeks old
So you don't stress the yeast... They would be overwhelmed and need to build up over time. This is the same process that Bell's actually recommends on their own website.
Can I just ask after doing this I want to keep It in the fridge for 2 weeks as I've got a brew on at the moment. How do i do that please Basically I've made the starter how do I store it instead of pitching it?
It will be fine for 2 weeks. I would say a maximum would be 4 to 6 weeks before yeast cells would start dying off. After you ramp up to a 1 l starter... Leave the spent beer on the top and tell you're ready to pull out and use. Carefully pour off most of the spent beer and yeah swirl and let warm up to room temp. Cheers
all that sanitizer you spray and leave wet and bubbles all in the 1 liter flask doesn't kill the yeast or beat it back any? I am not a brewer (yet) but I have used sanitizer and we always rinsed with clean water before using things. Seems strange that the sanitizer selectively kills organisms except the yeast you are trying to harvest.
Nope. Not that small amount. All sanitizer does is lower the pH. That is how it sanitizes. Once you add the wort that raises the pH enough where it isn't harmful to the yeast at all.
Bells uses their house yeast, Imperial A62 for most of their beers. They have the recipes and their yeast on their website you can buy. But buying a 6 pack you get their yeast for free! Haha 🍻
Love the idea of using an outside magnet to add and remove the stir bar. Absolutely makes me tense when I have to drop it in. Thank You!
You're welcome. I used to as well... Works perfect. 🍻
You use the sanitized plastic wrap, a possible option may be from Flying Fish Brewery. They make top savers, a play on disc golf. They look like small discs that snap on top of a can, you could sanitize it and snap it on to save the fast pitch
Awesome. I'll look into that. 🍻
1. Any idea what kind of cell count you're working with after harvesting from 3 bottles? Or you just do the step up and call it good?
2. How many healthy generations can you get from this point forward?
3. Can you do this with their cans as well?
I just step it up and call it good.... You don't get very much from the small amount in each can. I would imagine you could get four to five five generations after that, that's typical for microbreweries. Yes, I just did the hazy -hearted IPA bells and did it from cans. That video just posted a few weeks ago, check it out! 🍻
Now I'll be in the beer store with a flashlight looking for yeast, I didn't realize any commercial beers left yeast in.
Bells and Sierra Nevada are the bigger commercial ones... Most don't
These seems like a lot of work opposed to just buying a package of yeast.
For some breweries, like Sierra Nevada, you can't buy their house yeast. So you'll never truly replicate their beer. For Bell's brewing you can buy their yeast on their website, but it's like $30 just to ship so it stays cold. In both cases you could just buy a 6 pack and get the yeast for free, while still drinking the beers! 🍻 Win win.
Great video!
Very helpful video describing the processes of making a starter, great job bud...
Thanks. Glad you liked it!
Great information!
Hi men.
Your explanation is great.
Also thank you for speaking slowly enough.
If I took some took some wort from my previous brew and I saved it frozen... can I boil it now, let cold down and use it the same way you used that canned product??
Yes, I assume that would be just fine, even if you didn't boil it and just let it warm to room temperature (assuming it is air tight). It's basically sugar water. I know they canned wort is about 1.040 to 1.045 so as long as your wort is not super far off you could use it for a starter for sure. Worth a try anyway.
Useful video, but one thing i don't understand is why you dilute the starter liquid from the can. I believe these starter cans are around 1.036 SG so if that's right for making a 1 litre yeast starter, why is it not right for a smaller yeast starter? Just use less of a can undiluted, no?
The canned starters are condensed wort. They make a 1.040 wort once one can of water is mixed with it together. 🍻
This seems like an elaborate excuse so that you don't have to explain to the wife why you crushed 3-4 beers that night
There may be some truth to that... 🍻😂
Nice video! I'm actually doing this right now with Paulaner's Hefeweizen. I've heard that they filter their beer and then bottle condtion with lager yeast, I want to know if it's true ... or maybe snag some of the same yeast they use if it's not lol!
Awesome. Let me know how it goes!! 🍻
Great video! Subscribed :)
How do you determine how much yeast you have available for you next brew? It is sufficient for your 5 gallon setup I assume? I am running a 13 gallon setup, should I make yet another step starter? Cheers!
There's more than enough yeast at the bottom of a 5 gallon batch in order to do a 13 gallon setup. I only use about half in a new beer for a 5 gallon batch. I only do a starter if it's going to be more than a few weeks old
@@CityscapeBrewing Great! Thanks a lot!
Anytime! Glad to help!
Why not go full size at once? I don't get the whole ramping up thing (I'm new at this).
So you don't stress the yeast... They would be overwhelmed and need to build up over time. This is the same process that Bell's actually recommends on their own website.
Nice video did you use one bottle or three bottles of beer to start with
I would recommend using at least 2-3 bottles to start. Sometimes I use more, and that helps kick it off faster. 🍻
Can I just ask after doing this I want to keep
It in the fridge for 2 weeks as I've got a brew on at the moment. How do i do that please
Basically I've made the starter how do I store it instead of pitching it?
It will be fine for 2 weeks. I would say a maximum would be 4 to 6 weeks before yeast cells would start dying off. After you ramp up to a 1 l starter... Leave the spent beer on the top and tell you're ready to pull out and use. Carefully pour off most of the spent beer and yeah swirl and let warm up to room temp. Cheers
all that sanitizer you spray and leave wet and bubbles all in the 1 liter flask doesn't kill the yeast or beat it back any? I am not a brewer (yet) but I have used sanitizer and we always rinsed with clean water before using things. Seems strange that the sanitizer selectively kills organisms except the yeast you are trying to harvest.
Nope. Not that small amount. All sanitizer does is lower the pH. That is how it sanitizes. Once you add the wort that raises the pH enough where it isn't harmful to the yeast at all.
Oberon eclipse I'd swear uses voss kviek
Bells uses their house yeast, Imperial A62 for most of their beers. They have the recipes and their yeast on their website you can buy. But buying a 6 pack you get their yeast for free! Haha 🍻
@CityscapeBrewing I'll have to look into it. Eclipse has such a strong orange flavor it seems like an extract
No good spin bar, alkaline.
The spin bar is coated with plastic, so no metal is exposed.
Paint your garage
Haha I actually did. Newer videos later this year will look a lot different.