pH is so important in all aspects of brewing! In this application, mainly for microbial stability so only the yeast grow and no pathogens. Thanks for watching and I'm glad it helped. Don't forget to download the PDF of the plans from the link in the description below 😎
These three episodes were like a Netflix serie, I just waited for next episode!! Wonderful thank you very much, next episode for me will be to do it myself, I can't wait 🤪
Cheers Hendo, thanks so much for continuing to share your experience and knowledge even in light of the tools comments that you received. Cheers Hendo I'm looking forward to Tuesday's zoom aswell, thanks again, Mike 👍😎
Yeah CO2 does the trick. You can even use the air pump with sterile filter for positive pressure. The yeast is already roused courtesy of the stir bar and air so you're good to go. Thanks for watching!
Hi Hendo, thanks for sharing this project, it's really good. May I ask what's the purpose of acrobic acid ? as I know it is usually added to oxygen sensitive beers to prevent oxidation (by being oxidized itself first before the beer) but in yeast propagation you are giving oxygen to have an aerobic propagation, so I'm wondering why the ascorbic ? thanks a lot. Cheers
thanks for the video. It raised a couple of questions- 1) why did u add absorbic acid ie how much does it lower ph? & 2) Fermentation temp -Doesnt fermenting at higher 25C on 12C lager yeast create off flavours ?
The ascorbic acid is a mild oxidiser which is what you need for a healthy propagation. Not sure where I got this info from, it's just always worked for me. Regarding temperature, I'm propagating yeast and not fermenting wort into beer so the temp parameters are different. If you want biomass, you need to run it at a higher temperature. No off-flavours from propagation carry over into fermentation. Once this yeast is pitched into wort, it will be at usual fermentation temperature. Thanks for watching!
Sorry to butt in Hendo----- use of ascorbic acid has been explained in detail in long term yeast storage methods by David Quain in his book " Brewing Yeast and Fermentation". Its a good read for anyone starting yeast culturing for commercial usage................cheers
Hendo, do you think the same process would work using a larger fermzilla? would you get enough agitation from the stir plate? Thinking about use for 10hL worts with higher density, and or lagers where 5m cells per ml would be on the low side.
Absolutely! I have a client that uses the 65L Fermzilla successfully. He uses a 100L/min air pump as well so no need for stir plate. Thanks for watching!
Great video. The growth rate is insane, none of the online calculators give even close cell counts at the end of 17l propagation. I am wandering is it because the nutrients, air pump or what? And do you cold crash and throw the upper layer, or do you use entire volume after propagation? Cheers!
Hi! Thanks for all the great videos! I have watch them many times already. But i have a question.. will you get more yeastcells from this method (air pump), vs just a magnet stirrer? I understand it hard to stirr 20L, but lets say it was 5 liters.. Will you get more yeast from airpumping vs magnet stirrer?
The objective here is getting more oxygen to the yeast. A magnetic stirrer does part of the job but direct sterile air injection does the heavy lifting. Thanks for watching!
Also another question please: what are the byproducts of the propagation ? is it H2O and CO2 only or there will be other alcohols or other compounds ? can that propagator be turned into a continous process; where you keep feeding nutritous sterile solution, and keep drawing suspended live yeast ? many many thanks
Great video mate! Quick question, what was the viability of the yeast slurry, before propagating? Would've been nice to see the before and after cell count and viability. Cheers
Yeah good point, Alex. I do show the cell count in the media before propagation but not after. You do see the final cell count and viability after propagation which yielded some good biomass. Thanks for watching!
Thanks for this. 500ml of yeast into 17000ml of wort. Could that ratio be stretched even further? ie Could you pitch 250ml into the same volume and have similar results?
Pitching at beer cell count rates results in beer. Pitching at propagation cell count rates results in propagation. Find out more at rockstarbrewer.com/yeasttraining/ ... Thanks for watching!
How many cells are you wanting to start with to pitch for 10hl? Do you need a commercial sized pitch or could you use a number of homebrew sized packs? Importing yeast is a pain for smaller breweries
If you check out the section of the video from 20:15 I tell you the starting cell count. If you want to get around the pain that is importing yeast and manage it yourself, my free training at rockstarbrewer.com/yeasttraining will point you in the right direction. Thanks for watching!
Thanks Hendo - hypothetically, if we were to build the starter to a higher gravity, could we create more cells/biomass and therefore pitch the starter into an even larger volume of wort?
No. That's not how propagation works. If you stress the yeast too much they make alcohol and not biomass. You can find out more at my yeast training at rockstarbrewer.com/yeasttraining ... Thanks for watching!
Hey Hendo! Great video mate. Quick question - I notice you're using Fermaid-O as your yeast nutrient. Reading up on it, it looks like that product is all organic nitrogen with no DAP. I thought that DAP/Inorganic Nitrogen is beneficial for yeast reproduction. Would you maybe be better off with a blend of organic and inorganic?
Absolutely! I've been doing some experimentation here and this has increased my yield by a bit. What's in here though is enough to get one started and would be considered 'good enough' to get started. We discuss this more in my yeast husbandry course. Thanks heaps for watching!
@@RockstarBrewer Thanks mate! What sort of blend did you find useful? Or is there a way to calculate how much DAP might be needed? How do I get access to the course? I couldn't see any CTA buttons on the page
It's an updated media recipe as part of my yeast husbandry course which is part of Rockstar Brewer Academy membership. Happy to chat about over zoom it if you like. You can book a time with me at rockstarbrewer.com/triage
In what way do you think it might not go smoothly? Can you elaborate?
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On homebrew scale I propagated various exotic yeasts, had similar procedures, although no autoclave, I just boiled the heck out of everything. How does propagation compare to cone to cone, what is better in terms of yeast viability and vitality?
The method in this video works for me when scaling up a new culture to go into a big batch. From there, I repitch cone to cone as it's much quicker. Viability is always good if you monitor your yeast health and have good fermentations. Thanks for watching!
Used in excess, it can become an oxidant. Sounds strange I know and I can't remember where I picked this up but it's what works for me. Thanks for watching!
Even though I propagated a lager strain, the calculations were just a hypothetical scenario. The purpose of the calculation was to show how many cells were created and what sort of beer it could be pitched into. The strain here isn't really relevant as it was just an experiment. Naturally, if I were to pitch this actual prop into a lager, it would go into about 350-400L of wort instead of the 600L mentioned in the video. Thanks for watching!
I don't know. I teach the members of the Rockstar Brewer Academy how to test if the yeast is ok though. Head to rockstarbrewer.com/yeasttraining if you'd like to know more. Thanks for watching 🙂
I wonder if going mad an propagation of a 11g dry yeast sachet would be pushing a microbreweries luck. You would amortise all that gear in 3-4 brews. The fridge in 15. 😂
Probably. We teach the correct amount of yeast to start with in my course called 'Practical Craft Brewery Yeast Husbandry' in the Rockstar Brewer Academy. Head over to rockstarbrewer.com/yeasttraining for more details. Thanks for watching!
I didn't think about ph in a starter, but it totally makes sense!
I like this project a lot, thanks for sharing.
pH is so important in all aspects of brewing! In this application, mainly for microbial stability so only the yeast grow and no pathogens. Thanks for watching and I'm glad it helped. Don't forget to download the PDF of the plans from the link in the description below 😎
These three episodes were like a Netflix serie, I just waited for next episode!! Wonderful thank you very much, next episode for me will be to do it myself, I can't wait 🤪
I'm planning on doing episode 4 of 3 next week 😂 to share lessons learned. Stay tuned for that! Thanks for watching 😎
Cheers Hendo, thanks so much for continuing to share your experience and knowledge even in light of the tools comments that you received. Cheers Hendo I'm looking forward to Tuesday's zoom aswell, thanks again, Mike 👍😎
My pleasure! Thanks for watching.
Hello, it is normal for cell aggregates to form (under the microscope) during propagation.
Not if you're agitating the propagation sufficiently and the prop is healthy. Thanks heaps for watching!
What was your process for getting the yeast out? Was it just CO2 in, yeast out? Did you need to re-suspend the yeast?
Yeah CO2 does the trick. You can even use the air pump with sterile filter for positive pressure. The yeast is already roused courtesy of the stir bar and air so you're good to go. Thanks for watching!
Hi Hendo, thanks for sharing this project, it's really good. May I ask what's the purpose of acrobic acid ? as I know it is usually added to oxygen sensitive beers to prevent oxidation (by being oxidized itself first before the beer) but in yeast propagation you are giving oxygen to have an aerobic propagation, so I'm wondering why the ascorbic ? thanks a lot. Cheers
thanks for the video. It raised a couple of questions- 1) why did u add absorbic acid ie how much does it lower ph? & 2) Fermentation temp -Doesnt fermenting at higher 25C on 12C lager yeast create off flavours ?
The ascorbic acid is a mild oxidiser which is what you need for a healthy propagation. Not sure where I got this info from, it's just always worked for me. Regarding temperature, I'm propagating yeast and not fermenting wort into beer so the temp parameters are different. If you want biomass, you need to run it at a higher temperature. No off-flavours from propagation carry over into fermentation. Once this yeast is pitched into wort, it will be at usual fermentation temperature. Thanks for watching!
Sorry to butt in Hendo----- use of ascorbic acid has been explained in detail in long term yeast storage methods by David Quain in his book " Brewing Yeast and Fermentation". Its a good read for anyone starting yeast culturing for commercial usage................cheers
@@vikramjitsingh4538 have just downloaded this book , cant seem to find it -do u know what page its on -ascordic not coming up in word search?
Oh thanks for the tip! I'll check that book out.
Hendo, do you think the same process would work using a larger fermzilla? would you get enough agitation from the stir plate? Thinking about use for 10hL worts with higher density, and or lagers where 5m cells per ml would be on the low side.
Absolutely! I have a client that uses the 65L Fermzilla successfully. He uses a 100L/min air pump as well so no need for stir plate. Thanks for watching!
Great video! Do you have a video on why pH is so important in the production of beer?
Hey thanks for watching! Yeah I can make a video about that. Stay tuned and don't forget to subscribe.
Great video. The growth rate is insane, none of the online calculators give even close cell counts at the end of 17l propagation. I am wandering is it because the nutrients, air pump or what? And do you cold crash and throw the upper layer, or do you use entire volume after propagation? Cheers!
Oxygen and good yeast nutrient are the keys to a good prop. Follow the instructions in the downloadable guide and you're golden.
Hi!
Thanks for all the great videos! I have watch them many times already.
But i have a question.. will you get more yeastcells from this method (air pump), vs just a magnet stirrer? I understand it hard to stirr 20L, but lets say it was 5 liters.. Will you get more yeast from airpumping vs magnet stirrer?
The objective here is getting more oxygen to the yeast. A magnetic stirrer does part of the job but direct sterile air injection does the heavy lifting. Thanks for watching!
Also another question please: what are the byproducts of the propagation ? is it H2O and CO2 only or there will be other alcohols or other compounds ? can that propagator be turned into a continous process; where you keep feeding nutritous sterile solution, and keep drawing suspended live yeast ? many many thanks
It's simply water, CO2 and biomass. Thanks for watching!
Great video mate! Quick question, what was the viability of the yeast slurry, before propagating? Would've been nice to see the before and after cell count and viability. Cheers
Yeah good point, Alex. I do show the cell count in the media before propagation but not after. You do see the final cell count and viability after propagation which yielded some good biomass. Thanks for watching!
Thanks for this. 500ml of yeast into 17000ml of wort. Could that ratio be stretched even further? ie Could you pitch 250ml into the same volume and have similar results?
Pitching at beer cell count rates results in beer. Pitching at propagation cell count rates results in propagation. Find out more at rockstarbrewer.com/yeasttraining/ ... Thanks for watching!
How many cells are you wanting to start with to pitch for 10hl? Do you need a commercial sized pitch or could you use a number of homebrew sized packs? Importing yeast is a pain for smaller breweries
If you check out the section of the video from 20:15 I tell you the starting cell count. If you want to get around the pain that is importing yeast and manage it yourself, my free training at rockstarbrewer.com/yeasttraining will point you in the right direction. Thanks for watching!
Thanks Hendo - hypothetically, if we were to build the starter to a higher gravity, could we create more cells/biomass and therefore pitch the starter into an even larger volume of wort?
No. That's not how propagation works. If you stress the yeast too much they make alcohol and not biomass. You can find out more at my yeast training at rockstarbrewer.com/yeasttraining ... Thanks for watching!
Hey Hendo! Great video mate. Quick question - I notice you're using Fermaid-O as your yeast nutrient. Reading up on it, it looks like that product is all organic nitrogen with no DAP. I thought that DAP/Inorganic Nitrogen is beneficial for yeast reproduction. Would you maybe be better off with a blend of organic and inorganic?
Absolutely! I've been doing some experimentation here and this has increased my yield by a bit. What's in here though is enough to get one started and would be considered 'good enough' to get started. We discuss this more in my yeast husbandry course. Thanks heaps for watching!
@@RockstarBrewer Thanks mate! What sort of blend did you find useful? Or is there a way to calculate how much DAP might be needed? How do I get access to the course? I couldn't see any CTA buttons on the page
It's an updated media recipe as part of my yeast husbandry course which is part of Rockstar Brewer Academy membership. Happy to chat about over zoom it if you like. You can book a time with me at rockstarbrewer.com/triage
How well does transfer go with this setup? Seems like it might not be as smooth with the soft tubing.
In what way do you think it might not go smoothly? Can you elaborate?
On homebrew scale I propagated various exotic yeasts, had similar procedures, although no autoclave, I just boiled the heck out of everything. How does propagation compare to cone to cone, what is better in terms of yeast viability and vitality?
The method in this video works for me when scaling up a new culture to go into a big batch. From there, I repitch cone to cone as it's much quicker. Viability is always good if you monitor your yeast health and have good fermentations. Thanks for watching!
What was the reason for adding hops to the yeast starter wort?
It prevents lactic acid bacteria from growing and contaminating the yeast prop. 5 IBU is usually plenty. Thanks for watching!
Hello , Hendo, I just did exactly the same as you did. And I want to propagate the yeast for 1200 liters of beer. What should I do next?
You should download the plans for the yeast propagator! Have you got them yet?
Curious why you chose ascorbic acid. It’s an anti-oxidant, but when propagating you are continually aerating.
Used in excess, it can become an oxidant. Sounds strange I know and I can't remember where I picked this up but it's what works for me. Thanks for watching!
would be great to see a video on how u count cell viability using microscope etc
There are lots of videos on TH-cam that already show this. I think Sui Genesis channel has such a video.
What make of air pump do you use?.
It's a 40L/min aquarium pump I picked up from eBay. Download the yeast propagator plans for the details. Thanks for watching!
Hi Hendo, you mentioned the yeast was a lager strain but in the end calculated pitching it into a Pale Ale. Is that right?
Even though I propagated a lager strain, the calculations were just a hypothetical scenario. The purpose of the calculation was to show how many cells were created and what sort of beer it could be pitched into. The strain here isn't really relevant as it was just an experiment. Naturally, if I were to pitch this actual prop into a lager, it would go into about 350-400L of wort instead of the 600L mentioned in the video. Thanks for watching!
how long can does the yeast last after propagation?
I don't know. I teach the members of the Rockstar Brewer Academy how to test if the yeast is ok though. Head to rockstarbrewer.com/yeasttraining if you'd like to know more. Thanks for watching 🙂
By the way, I am in China, very easy to get the medical oxygen at a very reasonable price. I have purged some of the oxygen
I wonder if going mad an propagation of a 11g dry yeast sachet would be pushing a microbreweries luck. You would amortise all that gear in 3-4 brews. The fridge in 15. 😂
Probably. We teach the correct amount of yeast to start with in my course called 'Practical Craft Brewery Yeast Husbandry' in the Rockstar Brewer Academy. Head over to rockstarbrewer.com/yeasttraining for more details. Thanks for watching!
to follow @timwood8733 questions, What temp would you choose to propagate a standard ale (US05?) at? 10+ pitching so 28c?
Sounds about right to me!