WLP-005

[Partridge9]

WLP005 - British Ale
Date packaged:  - 17-11-2012
Format: From Starter
Generation: 1
Original purchaser: Yes
Location: Malahide

EXPIRED

[marceldesailly]

Hi partridge,

Do you still have any of this? I presume this i from the starter is it?

If still available I wouldnt mind giving it a whirl.

[Partridge9]

I have 2 vials from the starter but they now have some dead cells on top so I will probably chuck them -

I have the slurry from the original batch which I gave a rough clean first (mixed with cooled water) - it is looking very healthy - I will some vials from them tomorrow evening if you like.

[Dr Jacoby]

I have a few vials of this that I prepared over the weekend. They look like they're growing well so I should have some available in a week or so if anybody is interested.

Date packaged: 19/01/13
Format: vial
Generation: 1st generation
Original purchaser: yes
Location: Naas

[Hop Bomb]

How much yeast do you harvest from washing your slurry? Ive done it three times now & I get about 3/4 of an inch of yeast in the bottom of a 1 litre kilner jar. Thats about 35ml in a yeast vile. Is this standard or should I be getting way more?

[Dr Jacoby]

I don't harvest from the slurry. I make a wort jelly which I allow to set in the vials and then I innoculate it by dabbing it with yeast taken directly from a White Labs yeast tube. The yeast establishes itself on the jelly and then can be refridgerated for about 6 months.

To use the yeast, you just need to swish some wort in the vial to free the yeast from the jelly and then make a small starter (250ml or thereabouts) to get it going. Once this takes off (in about 24 hours) you can transfer it to a bigger starter (1litre) to grow it to pitching size.

My friend Richie has a really good blog post on the process here.

[Hop Bomb]

I plan on doing some yeast ranching myself but I want to get a decent pressure cooker first. Just spent a load on keggerator stuff so it'll be a while yet.

My question was aimed at Partridge9 who gave some slurry a clean. Or anyone else who washes yeast. Whats the normal yield?

Thanks
Tom

[Beerdoh]

I don't harvest from the slurry. I make a wort jelly which I allow to set in the vials and then I innoculate it by dabbing it with yeast taken directly from a White Labs yeast tube. The yeast establishes itself on the jelly and then can be refridgerated for about 6 months.

To use the yeast, you just need to swish some wort in the vial to free the yeast from the jelly and then make a small starter (250ml or thereabouts) to get it going. Once this takes off (in about 24 hours) you can transfer it to a bigger starter (1litre) to grow it to pitching size.

My friend Richie has a really good blog post on the process here.

Sorry to hi-jack this a bit - but with your friends process (which is an excellent write-up) why is there a need to use the pressure cooker to sterilise the wort solution and the vials?

Could you use Starsan to sterilise the vials? and then add the wort to them?

[Dr Jacoby]

You could but you'd be taking a bigger risk. Sterilizing (as opposed to sanitizing) wort and equipment is not normally necessary because when you pitch yeast they very quickly establish themselves as the dominant micro-organism. But with slants the yeast don't squeeze out other organisms in the same way. So to make sure that they establish themselves successfully, it's a good idea to use a pressure cooker, which minimizes the opportunity for infections. This is more effective than starsan (which merely sanitizes exposed surfaces).

Basically, it all comes down to risk. Starsan might do the job but could lead to more infected slants over time. Pressure cookers (or ovens) are more reliable and offer more consistent results - though I can't say I've tested this myself; I'm just relaying advice I've picked up from various sources, mainly from here. 

[Leann ull]

This is rapidly becoming my least fav yeast, in today's porter beauty competition which were kegged, 2 recipes 3 yeasts and the 005 was just meah in both, I slung one of them, more info on the other 2 after the Nationals.



One of my carboys didn't make it either, that'll teach me for rolling them around like beer barrels

[darren996]

Ch what do u do with all that beer?

[Leann ull]

On nitro this stuff will be good
Happy with that, next!

[Leann ull]

Ch what do u do with all that beer?

The superieur gets kept and I drink 10-20%, the appellation controllee gets donated or used in barter, the vin de table gets tipped and one of them did.
I don't drink the stuff I just like messing with the hardware and the challenge of the recipes to get the styles right

[nigel_c]

That's it. As much as I love my beers , the research and design of a recipe with the actual brew day is as rewarding as the a keg or 2 of beer.
I love tweeting and messing with hardware.