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Contents:
Fwd: Yeast propagation (mrzar)
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Date: Wed, 22 Jun 2011 12:55:00 -0600
From: mrzar <mrzar at comcast.net>
Subject: Fwd: Yeast propagation
- -------- Original Message --------
Subject: Yeast propagation
Date: Tue, 21 Jun 2011 13:03:15 -0600
From: Robert Zukosky <robertzukosky at comcast.net>
To: Post <post at hbd.org>
My procedure for propagation is as follows:
Smack or vial into 350ml of 4P wort (pressure cooked from a small beer)
on a stir plate with air injection and nutrient added.
This keeps me below the Crabtree effect and aerobic propagation takes place.
I then split the results into two flasks of 1500ml 4P wort on stir
plates w/air&nutrients. Some times the heavy yeast growth overcomes the
stir bar.
After decanting from chilled flocculation I will combine into a large
container on a stir plate w/ 5 or 6P wort, nutrients and air.
Chill to flocculate and let rise to pitch temp.
Air injection is with open tube and not with diffuser to control foaming.
I do not aerate my wort when pitching except for a drop splash from the
brew pot.
I always have surface activity within 8 hrs.
Comments appreciated and how can I improve this?
There is a comment by an authority that "yeast grown with 5P starter
wort does not make good beer".
Another comment from an authority "Why shock the yeast" as it is
pitched into 13P+ wort.
I have been doing this procedure for six years and have been looked at
strangely by fellow home brewers. In the box of conventional wisdom?
My beers generally score in the high 30's
I have the ability to do cell counts but have gotten away from doing
them in the interest of time.
I only use pure cultures and store some under sterile water and I rarely
re-pitch.
Please discuss "batch fed" and "continuous fed" propagation methods.
bobz
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End of HOMEBREW Digest #5849, 06/22/11
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