Author Topic: Another Slurry Question...  (Read 4599 times)

Offline Catch-22

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Another Slurry Question...
« on: January 01, 2014, 08:22:53 AM »
Good morning, and Happy New Year!  I plan on spending the first day of this new year brewing a stout kit that I have (extract) and I have a lot of washed US-05 yeast from a porter that I harvested about 2-3 weeks ago.  I've washed it a couple of times and split it into two mason jars.  I have never used a yeast slurry before...so I am very new at this process

Attached is a photo of one of the mason jars. 

My question is in two parts:

I used Mr. Malty to calculate the amount of slurry, and given that I set it for a medium thickness, it's telling me about 138 ml of the slurry to use, based on harvest date.  Does this sound about right?

Also, due to the OG of the stout expecting to be in the 1.058 range, and the slurry isn't that old, I'm assuming that as long as enough is pitched I should not have to worry about having made a starter ahead of time.  Correct?

Any thoughts would be helpful!  Thank you all!

RIP
Blonde Ale
Porter
Vanilla Stout
Amber Ale
American PA
Dunkelweizen
Blood Orange Hefenweizen
Roll Over In The Grave Tootsie Roll Stout
Party Gyle Stout/Brown
Pliny The Elder Double IPA
Toffee Nut Brown Ale
Drinking:
Oak Barrel Bourbon Stout
Amber IPA

KernelCrush

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Re: Another Slurry Question...
« Reply #1 on: January 01, 2014, 09:27:26 AM »
Did you rinse your slurry?  It may be my monitor but it looks like you have a large non-yeast percentage. 

Offline Catch-22

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Re: Another Slurry Question...
« Reply #2 on: January 01, 2014, 09:42:40 AM »
Did you rinse your slurry?  It may be my monitor but it looks like you have a large non-yeast percentage.

Yes....I rinsed it several times.  Most recently yesterday.
RIP
Blonde Ale
Porter
Vanilla Stout
Amber Ale
American PA
Dunkelweizen
Blood Orange Hefenweizen
Roll Over In The Grave Tootsie Roll Stout
Party Gyle Stout/Brown
Pliny The Elder Double IPA
Toffee Nut Brown Ale
Drinking:
Oak Barrel Bourbon Stout
Amber IPA

KernelCrush

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Re: Another Slurry Question...
« Reply #3 on: January 01, 2014, 10:16:58 AM »
Sorry, Now I see you said that in your first post. Did you dry hop the porter?  and when?

Was there much break material when you pitched the porter?

Nail down your viability date.  1 week can make a 10% or more difference assuming optimal storage conditions.

What is your volume?

If you click and hold the slider in Mr Malty non yeast percentage it will tell you what your percent is set to.

Offline Catch-22

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Re: Another Slurry Question...
« Reply #4 on: January 01, 2014, 10:48:21 AM »
Sorry, Now I see you said that in your first post. Did you dry hop the porter?  and when?

Was there much break material when you pitched the porter?

Nail down your viability date.  1 week can make a 10% or more difference assuming optimal storage conditions.

What is your volume?

If you click and hold the slider in Mr Malty non yeast percentage it will tell you what your percent is set to.
No dry hopping.  Not much break material from what I recall.  The date this was obtained from the fermenter was 12/14.

I am making a 5 gallon batch.
RIP
Blonde Ale
Porter
Vanilla Stout
Amber Ale
American PA
Dunkelweizen
Blood Orange Hefenweizen
Roll Over In The Grave Tootsie Roll Stout
Party Gyle Stout/Brown
Pliny The Elder Double IPA
Toffee Nut Brown Ale
Drinking:
Oak Barrel Bourbon Stout
Amber IPA

Offline vera99

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Re: Another Slurry Question...
« Reply #5 on: January 02, 2014, 02:20:13 PM »
Did you rinse your slurry?  It may be my monitor but it looks like you have a large non-yeast percentage. If you check here, you will be able to see everything that you should be looking at.

You have to rinse, I agree on the non-yeast percentage also. 
« Last Edit: January 28, 2014, 11:33:28 AM by vera99 »

Offline Catch-22

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Re: Another Slurry Question...
« Reply #6 on: January 02, 2014, 06:48:50 PM »
Did you rinse your slurry?  It may be my monitor but it looks like you have a large non-yeast percentage.

You have to rinse, I agree on the non-yeast percentage also.

Thanks to all for the replies. 

I actually ended up using slurry from yeast that was washed a few times from a batch that I moved to a secondary back in Nov.  I had a nice thick slurry, and based on the calculator, I needed to ad 175mls of it.  I added 180 for good measure, and 24 hours later, it's bubbling like mad.  Seems like it's working just fine so far. 
RIP
Blonde Ale
Porter
Vanilla Stout
Amber Ale
American PA
Dunkelweizen
Blood Orange Hefenweizen
Roll Over In The Grave Tootsie Roll Stout
Party Gyle Stout/Brown
Pliny The Elder Double IPA
Toffee Nut Brown Ale
Drinking:
Oak Barrel Bourbon Stout
Amber IPA

 

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