Yeast splitting « Brew UK Forum

Yeast splitting

1 year ago | Tony (Member)

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've used this yeast in stouts before and it really is wonderful for that.

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

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Read responses...

Responses

Greg:

Posted 1 year ago by Admin

Hi Tony,

Not tried that yeast myself but from the Wyeast Description you may have a few problems with it clearing in a pale ale although it does say it suitable for Imperial IPA's so it should be okay.

If you haven't already got the yeast then the other alternative is to use 1056 American Ale to make your stout. I used this in the Porter I made last year and it worked really well. That way you can then reuse the yeast to make several batches of Pale Ale as that is a great yeast especially for American style pales.

saracen:

Posted 1 year ago by Moderator

Not tried 1084, but looking at Wyeast's style and strain guides, 1318 London Ale III seems to be a good yeast for what you're doing, Tony. Floculation and Attentuation both high, and it's recommended for both the beers you are talking about. The 1056 is quoted as having a Medium - Low Floculation, so I wonder if it might be difficult to clear.

If you're not living on the edge..... you're taking up too much space!!

Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!

E-mail: arnyfris@gmail.com

Tony:

Posted 1 year ago by Member

Thanks both. Yes, I do already have the yeast... maybe this time I'll just use it 'as is' and split the next one.

Great advice (as usual)... many thanks!
Tony

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

saracen:

Posted 1 year ago by Moderator

I've been splitting yeast for some while now and making each batch of Wyeast do several brews. However, my latest split doesn't seem to have gone well. It's about the 6th time, and there seems to be no sign of it starting up in the FV after 24 hours. Ok, it's not as warm as it should ideally be, but I made a starter, which also didn't look promising, and it should be going by now. I see no reason why you shouldn't be able to carry on doubling and splitting yeast as infinitum, but this time it's definitely not going well. Watch this space.

Greg:

Posted 1 year ago by Admin

Most strains are only really capable for being resued about 4 or 5 times as they start to mutate so its advisable to go back to a pure strain after that many times.

This will depend on the strain and what has happened in previous fermentation's.

I would get another yeast in there Saracen before wild yeast have a chance to take control.

Tony:

Posted 1 year ago by Member

I've heard that about yeast mutating before and I'm sure I have a doc on it somewhere - just can't find it!

Saracen - care to share your technique? I was planning on making up a small started and upping it to a couple of ltrs after a couple of days. How do you do it and what quantities of spraymalt do you use and with how much water?

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

saracen:

Posted 1 year ago by Moderator

Hi Tony. All I do is make up a 2 lt solution with boiled water and 200 gms of DME (should be SG 1040 or just below) and activate the pack of Wyeast. When the yeast pack starts to swell I pitch it into the DME. I then take 2 x 2 lt milk containers, washed and sterilised, and divide the DME + yeast solution between the 2. I use one after a couple of days to pitch in a brew and leave the other to complete the ferment. If you wanted to, you could add another 100 gm of DME + 1 lt of water to make the solution up to 2 lts to increase the pitching rate, but I've found the 1 lt to work well in 40 pts. Then, next time, do the same again. With recent experience I'd say doing this 4 to 5 times needs to be about the limit. I ran this method past Wyeast and they comfirmed it was correct.

Greg. As I split the original yeast and make the new cells from it rather than scraping it out of the FV, I can't really see there should be a mutation problem. However, there's nowt as queer as brewing', so who knows?Yes, quite agree a fresh yeast should go in, and provided you posted it today, it might get in there tomorrow. In the meantime ...... DON'T TOUCH THE LID!!

Tony:

Posted 1 year ago by Member

Nice.. thanks for that. I was planning on making a starter, upping it after a couple of days to around 2 or 3 ltrs, leaving a week and then splitting half a dozen ways. Your way seems a lot more straightforward!

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

saracen:

Posted 1 year ago by Moderator

It has it's merits. Tony. I suppose doing multiple starters would leave too many cultures standing around for too long. You could always gather it, wash it and store it all in 1 bottle in the fridge. On the plus side. I took my new culture I made from the other half of the sample which didn't start.... I think that's what I mean.... and it seems to be fermenting, so it's gone in the FV and I've still got a sample left to split next time, so maybe the 4 or 5 limit doesn't apply and it was me that screwed up. (I'm in danger of confusing myself, here!). I'm a little dazed as I've just been checking out the 18 year old Glenfiddich single malt my youngest son gave me for Christmas. He tried some while he was here..... AND POURED COKE IN IT!!! DIET COKE!!!

Tony:

Posted 1 year ago by Member

:lol:

Heathen!!!!

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Tony:

Posted 1 year ago by Member

Managed to get some 1028 from a friend so I'm going to try that in this brew. If I do the starter tonight, with any luck I'll be ok to use half in my stout and the other half I'll divide 3 ways.

No DME so I'll make up some wort with some grain. Anyone have any advice for doing that - quantities and temp?

Thanks!

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Greg:

Posted 1 year ago by Admin

Just make it to 1.040 gravity and you should be fine. I would say 67c but never done it myself as I find DME a lot easier.

Bazza:

Posted 1 year ago by Member

Hi Tony,

The following steps are probably not wonderfully efficient but help me get a yeast starter of around 1040 gravity:-

Move yeast from fridge to bring up to room temp.

Boil 1.5L water in a pot and cool to required strike temp (about 70 degrees).
- measure out 180-200g grain
Add grain to pot of water and mash for 15 mins on low heat, stiring every 5 mins
Using sieve, pour wort from pot into a jug.
Rinse pot.
Keeping grains in sieve, pour wort from jug, through grains, into pot again, pouring evenly over grain bed.
Bring contents of pot to boil and boil for 15 minutes
- Dump grains and rinse sieve

Sterilise sieve, airlock, thermometer, bung and jug
Once boil is complete, cool contents of pot to < 25 degrees in sink of water and ice.
Sterilise demijohn (and hydrometer if taking gravity)

Pour wort from pot into jug through sterilised sieve
Rinse demijohn, etc and add attach bung and airlock
Allow grist to settle to bottom of jug and pour wort into demijohn, leaving grist behind
Top up to 1L if needed with cooled boiled water.

Add yeast to demijohn and leave in wardrobe at 18-22 degrees for 2-3 days

Hope this helps,

-Barry

Planning: More SNPA, more experimental cider
Fermenting: Marston's Pedigree
Conditioning (Bottles): Warsteiner Lager Clone
Drinking (King Keg): Fullers London Pride

Tony:

Posted 1 year ago by Member

Thanks both!

That's a great plan Barry .. thank you!

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Reply

You must log in to post.

Yeast splitting

Topic Information

Tags

Search

Responses

Reply

Brew UK Forum | General Brewing Discussions

Yeast splitting

Topic Information

Tags

Search

Responses

Reply