Author Topic: Reusing Yeast  (Read 4471 times)

Offline rbraunberger

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Reusing Yeast
« on: April 15, 2008, 12:10:25 PM »
When reusing yeast and using olive oil as a starter how much yeast should you add to your new batch?  Is there some kind of formula or volume added?
Ryan Braunberger
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Re: Reusing Yeast
« Reply #1 on: April 15, 2008, 07:26:21 PM »
When reusing yeast and using olive oil as a starter how much yeast should you add to your new batch?  Is there some kind of formula or volume added?

There is information as well as a yeast pitching calculator at this site:  http://www.mrmalty.com/

You ask the right question as there are issues with both over and under pitching yeast.  mrmalty provides us a starting point for our efforts.

Offline BeerSmith

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Re: Reusing Yeast
« Reply #2 on: April 15, 2008, 11:37:38 PM »
Hi,
  I have not done the olive oil method myself, but here's an article on how much yeast you need to pitch.

Cheers,
Brad
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