View previous topic :: View next topic |
Author |
Message |
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Sun Jun 11, 2017 12:59 pm Post subject: Yeast Washing |
|
|
After adding cool water, stirring and lettings settle is it best to
1. Use a racking cane to transfer the milky yeast layer into another clean and sanitized container
or
2. Carefully attempt to pour the milky yeast layer into another clean and sanitized container
Thanks.
Kraig
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Sun Jun 11, 2017 1:04 pm Post subject: |
|
|
My concern with pouring and reason for asking... in the past when I attempt to simply pour I get some trub included with the milky yeast layer.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
mjo2125
Joined: 27 Feb 2017 Posts: 248 Location: Dayton, OH
|
Link Posted: Sun Jun 11, 2017 2:54 pm Post subject: Yeast & Fermentation |
|
|
I rarely re-use yeast as well. When I do, I pour the mixture from the fermenter into a 1 gallon sanitized decanter jar (I found one at Walmart). I mix boiled water that's been cooled to room temp into the decanter, shake and let sit for 20 minutes. I then decant only the yeast with the spigot into sanitized mason jars and refrigerate.
ps. If I plan to make an experimental brew (1 to 2 gallons), I pour the yeast from one jar into sanitized test tubes and refrigerate. For small batches, one test tube was all I needed for fermentation (that and a little oxygen).
Description: |
|
Filesize: |
144.7 KB |
Viewed: |
16452 Time(s) |
|
|
|
Back to top |
|
|
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Fri Jun 23, 2017 12:56 am Post subject: |
|
|
kal wrote: | ... and just dump in everything. Kal |
I did the same in the past, but now that I've stepped up to the EB, I want to do things correctly. Yes, I'm relaxed, just want to make the best beer possible.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
|
Link Posted: Fri Jun 23, 2017 2:23 am Post subject: |
|
|
I stopped washing yeast, I just scoop it up all yeast and trub add it to a jar and set in the 34F keezer then dump the whole thing on the next beer "but first I taste the beer it came from lol
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
|
|
Back to top |
|
|
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Fri Jun 23, 2017 10:16 pm Post subject: |
|
|
Ozarks Mountain Brew wrote: | I stopped washing yeast, I just scoop it up all yeast and trub add it to a jar and set in the 34F keezer then dump the whole thing on the next beer "but first I taste the beer it came from lol |
Thanks, yes, in the past I basically did the same. However, I've always known about trub, dead yeast cells, etc getting into the next brew. Not being anal, but really want to do things correctly now. IMO, no big deal to wash the yeast especially with 5L flasks.
Thanks for the input.
|
|
Back to top |
|
|
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Fri Jun 23, 2017 10:18 pm Post subject: |
|
|
kal wrote: | Nothing wrong with dumping in everything if the yeast is reasonably clean. Commercial breweries do this.
Kal |
Kal I understand, however commercial breweries probably brew a LOT more than me I've always known about trub, dead yeast cells, etc getting into the next brew.
Transferred the Blonde Ale #1 and the Premium Lager into the secondaries today from my initial EB brew session. As they say "The hardest part is waiting".
Thanks for the input.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
alphakry
Joined: 27 Oct 2018 Posts: 88
|
Link Posted: Tue Jun 22, 2021 2:21 pm Post subject: |
|
|
Wondering the opinions of some of you here regarding the following questions:
1. Is it worth washing and reusing dry yeast such as Saf-05? I know a key advantage to using these dry yeasts is the ease and cost of just pitching new. But is it true that multiple generational yeasts could be stronger, more efficient/familiar with your beer and provide different/desired characteristics to the next batch of beer you use the yeast from the previous batch?
2. When pulling yeast that has been fined using Gelatin, will the gelatin let go of that yeast during the rinse and reuse in the making of a starter?
_________________ painfully aware of his inexperience and the questions that come due to it...
Last edited by alphakry on Tue Jun 22, 2021 4:17 pm; edited 1 time in total
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Tue Jun 22, 2021 2:38 pm Post subject: |
|
|
Completely up to you really and depends on how much time/effort you want to put in to do it right.
While all strains are different, all are living creatures that will indeed change (mutate) over time. Sometimes for the better in terms of what you may want to get out of them, some not so much. For example, I found that WY3068 tended to lose flavour over time (and it wasn't just from possibly pitching more in subsequent pitches as I used to always just take a tiny bit of clean slurry and build up another starter).
No idea about the Gelatin question.
FWIW, I rarely re-use any yeast anymore (liquid or dry) as I find I get the most consistent beer when always starting with fresh/new every time.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
|
|