Small additions of oxygen periodically throughout the growth of a starter will replenish sterols and improve cell yield. Stirring or shaking the starter periodically, or using a stir plate, will improve cell growth in a starter culture. To increase cell count even further, brewers making strong lagers or very high-gravity beers, or those brewing gallon L or larger batches can opt to make a two-stage starter culture: Allow an extra 24—36 hours before brew day and follow the basic procedure; when the initial culture is fermented out, chill and decant the spent wort, then replenish the flask or jar with another volume of fresh starter wort and repeat the incubation process.
Sound sanitation practices are critical when propagating a starter culture. It is important to understand that creating a starter can increase the risk of infection by undesirable organisms. A small level of contamination in a starter culture can multiply to unacceptable levels in the main batch, creating undesirable effects in the finished beer.
Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended. Repitching yeast is a technique that many brewers perform. Log In Support Cart 0. Search for: Index. Written by Michael Dawson Issue: September Repitching is a skill all brewers should know. This website uses cookies to improve your experience. You can opt-out if you wish. Accept Reject Read More.
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Bar Tools. New Products. Wyeast Liquid Ale Yeast. Is this not a more sensible way to gauge your slurry? In the homebrew world, slurry refers to the settled solids in the bottom if your fermenter or storage container.
I have no doubt that Wyeaast or others may define it differently, but when homebrewers speak about slurry it's not the suspended yeast. I'm not so sure I'd agree that full-settled yeast is going to have a consistent density.
Certainly there's an order of magnitude size difference between Sacc. I really don't know, but it's not "common-sense"-obvious, to me. A slurry is the yeast in some liquid suspension to provide it fluidity; a fully settled yeast cake does not really want to move from the jar to the carboy. Even better, of course, is to count the cells of a serially-diluted sample under a microscope with a hemocytometer.
You can also test for viability during this count as well. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Define "yeast slurry" Ask Question. Asked 7 years, 9 months ago. Active 4 months ago.
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