Aeration of Starter,...NOT Wort,...Jamil ?

[crazymonkey15]

I prefer to collect the entire yeast cake, rinse out the trub (and dead cells) and then pitch . . .

Jamil,

I'm assuming that you're rinsing with sterile water? If so, how are you getting the water sterile, boiling and cooling (or is there another method)? And when you rinse it out do both the trub and dead cells rise to the top so you can just decant them off together?

I went back and listened to your Scottish show where you describe your process for yeast harvesting from the primary, but you didn't mention when you rinse the slurry. Do you rinse before you put it in the refrigerator or before you re-pitch? Or some other time all together?

And I'd just like to say thanks to both Jamil and Eric for all of their great advice.

[jamilz]

I sterilize the water using a pressure cooker 250F (15 psi) for 25 minutes. I use canning jars so I always have sterile water on hand.

I shake up the yeast with some sterile water (at least 2/3 water) in sterile nalgene type bottles. All the trub settles to the bottom within about 10 minutes. You'll see a slight difference in the color of the good stuff on top and the crud on the bottom.

[crazymonkey15]

So before you store it, you separate it from the trub and put the yeast into another Nalgene (or as you so eloquently put it - a polypropylene enclosure)? Or do you just let the trub sit on the bottom and decant when you pitch? Seems like it'd be better to get it off the trub as soon as possible, but I know you usually only let it sit for a week so I thought I'd ask.

Sorry for so many questions (but they just pop into my head). When you pressure cook the Nalgene bottles do the measurements on the side come off with time? And are the lids sturdy enough for autoclave as well? All the Nalgenes that I've used for hiking tend to lose their markings over time.

[JonDoe]

Well that rips it, I'm to stupid to make beer, hell I don't need beer, reading this thread made my head spin

[jamilz]

So before you store it, you separate it from the trub and put the yeast into another Nalgene (or as you so eloquently put it - a polypropylene enclosure)? Or do you just let the trub sit on the bottom and decant when you pitch? Seems like it'd be better to get it off the trub as soon as possible, but I know you usually only let it sit for a week so I thought I'd ask.

Sorry for so many questions (but they just pop into my head). When you pressure cook the Nalgene bottles do the measurements on the side come off with time? And are the lids sturdy enough for autoclave as well? All the Nalgenes that I've used for hiking tend to lose their markings over time.

Here is the link to the 1 liter size:
http://www.cynmar.com/product_info.php? ... ts_id=2006

Bottle, Poly, WM, Rigid, Translucent, 1000ml [150-23850] $2.70
10+ $2.55

Rigid, translucent, autoclavable up to 121C FDA approved resin Leak-proof, polypropylene closure For storage of media and chemicals
Capacity: 1000ml, 32oz

They have no markings and have no trouble with many, many trips through the heat.

I tend to shake up the dregs in the carboy, decant to the poly bottle, put it in the fridge until ready to brew, then rinse the yeast the day of brewing. Rinsing earlier doesn't sound like a problem to me, if you're not lazy like me.

[jamilz]

Well that rips it, I'm to stupid to make beer, hell I don't need beer, reading this thread made my head spin

Ignore us and go make beer. Everything will turn out fine.

[crazymonkey15]

I tend to shake up the dregs in the carboy, decant to the poly bottle, put it in the fridge until ready to brew, then rinse the yeast the day of brewing.

So you're rinsing into another sterile container w/ measurements the day of brewing? From listening to all your podcasts (brewcasts) I'm hypothesizing that you don't guesstimate (which is what I'd do) the correct amount of slurry, but actually measure it with a graduated cylinder or something. I think the one time I repitched I didn't sanitize (or did sanitize but didn't sterilize) my measuring cup correctly and I ended up with an interesting batch. It just seems the less transferring of the slurry the better.

Oh and by the way, in case no one's told you , the pitching calculator at mrmalty.com is great! Thanks.

[jamilz]

I estimate the amount, but it is a fairly precise estimate.

The fewer transfers the better.