Yeast/Fermentation Troubleshooting?

[DBear]

How do hops (kettle & dryhop) affect yeast and are the effects the same accross yeast strains/fermentation lifecycle

[Travisty]

I agree with the repitching suggestion. When using the mrmalty pitching calculator for repitching there's a slider for yeast concentration from thin slurry to thick yeast. What does a thick slurry look like compared to a thin slurry? Pictures would be nice.

[PseudoChef]

I would like to see lab numbers of yeast cell growth under static, intermittant shaking, and stir plate shaking all with and without airlocks.

[hopshead]

I am very interested in harvesting and repitching yeast using top cropping. Pitch rates, yeast health, are nutrients needed. Burton unions always are mentioned with "top cropping," why did british brewers notice that burton unions made clearer beer? What are the effects of top cropping vs. harvesting via trub (i.e. do the high alcohol effects, hopping rates, darker beer, etc. affect top cropped yeast the same as bottom harvested yeast?)

[Dmp]

Jamil I want to know about storage of yeast. How long can it be stored for. How long it will be before it goes sour or infected. I'
d also be interested more about washing, and harvesting yeast. I.e. I harvested some bavarian hef yeast and it was soured.

[alan_marks]

How about a basics section ( a la John Palmer, How to Brew style ) showing the average brewer the right way to farm yeast for those of us who don't have an autoclave, HEPA filters or industrial clean room. I know it's been done before, but you have a way of really demonstrating the nuts and bolt of stuff.

[BayouBrew]

Yep, how about an all about yeast ranching section. Slants, glycerol stocks, under distilled water, etc. Time limits of each, how to step up, concerns about viability, which strains do better. Basically, what you covered in your second appearance on the BN with a little more detail.

[bikefoolery]

Please add in your answer to stepping up yeast starters with the limited vessel size. You mentioned to chill. decant, and add more starter wort. Also understanding the limitations of how much yeast can be grown. (Form the last yet to be published BrewStrong Q&A show)

Also, about a starter stepped-up vs a larger starter:

1L starter + time + 2L more starter + time versus a 3L starter + time.

Thanks for all your hard work and writing. It's really doing the community good.

The Fool.