I’m planning on purchasing supplies tomorrow to make a Citra Saison and attend a “class” put on by SouthYeast Labs. So this evening, I’m trying to make a yeast starter from the Belle Saison yeast that I’m hoping to have successfully harvested recently. I prepared a small wort using a half cup of old liquid extra pale liquid malt and a quart of water. I boiled the wort for ten minutes. The SG is about 1.045. After the boil, I cooled the wort to about 85F and transferred it to a sanitized half gallon carboy, into which I had sprinkled about a half teaspoon of yeast nutrient. Of course, all utensils are sanitized.
Small batch of wort plus a little yeast nutrient.
The next step was to pour off much of the liquid from the jar of harvested yeast, give the remains a swirl, and add the yeast to the wort. I then used my oxygen tank to oxygenate the wort for about a minute. [Edit: I know know that I should oxygenate BEFORE adding the yeast to keep from breaking up the yeast buds. Thanks, SouthYeast guy! And the SG shouls be between 1.032 and 1.040…mine was a bit over.]
Oxygenating the wort, after pitching the yeast.
I then installed an airlock and moved the carboy to a heating pad set on “low”…the same temperature at which the beer will be fermenting. This is supposed to help the yeast acclimate. A short time will tell if the yeast harvest was successful.
Ready for a little yeast building on the warm heating pad.
The day before I brew, I plan to cold crash (refrigerate) to get the yeast to flocculate (fall out of suspension), so I can pour off most of the starter wort and pitch mostly yeast (This limits the impact of the starter wort flavor on the beer). I hope this process is successful. I’m a bit anxious…new milestone!
1:00 a.m. The starter bottle seemed a little cool to the touch, so I wrapped the heating pad around, it like a jacket, so it gets more surface area contact. I also drew off a sample of the Hi-Nelson Saison w/Hibiscus and ran it from the little sample glass to a 12 oz beer glass, back and forth a couple of times to open up the aroma. Nice color, good nose and it drinks like a nice wine in it’s uncarbed state.
Sample of Hi-Nelson Saison w/Hibiscus held to the light.
8:30 a.m. following morning. Encouraging sign…airlock activity on my starter! Now the question is: How do I determine the number of yeast and if I have enough to pitch a 5 gallon batch of beer? Sanitized my oxygen hose and gave the starter about a 30 second infusion.
7:15 p.m. Sanitized a cap and around the top of the starter carboy and replaced the airlock with the cap, loosely. The starter went into the refrigerator to cold crash. The procedure is supposed to cause the yeast to flocculate (fall to the bottom). So, now the question is: Did enough additional yeast form or should I repeat this step tomorrow and push my brew day back?
12 Noon third day: decided to use some new knowledge from a yeast class and see if I can give my harvested Belle Saison yeast a stronger growth cycle. I have made a new starter wort, added a half teaspoon of yeast nutrient and chilled it down into the mid 80’s F. I oxygenated the new wort. Drained most of the previous starter wort and pitched the yeast into the new wort. I also grabbed a second washed yeast jar from the fridge and drained most of the water off of it, swirled and pitched that yeast. This new batch is in my new flask with sanitized foil on top and set on the heating pad on the lowest setting.