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Yeast Washing

 
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KB




Joined: 06 Nov 2014
Posts: 334
Location: Virginia

Working on: Next brew


PostLink    Posted: Sun Jun 11, 2017 12:59 pm    Post subject: Yeast Washing Reply with quote


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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
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Jun 11, 2017 1:00 pm    Post subject: Reply with quote

I always just pour.

Kal

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KB




Joined: 06 Nov 2014
Posts: 334
Location: Virginia

Working on: Next brew


PostLink    Posted: Sun Jun 11, 2017 1:04 pm    Post subject: Reply with quote

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.
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Jun 11, 2017 1:25 pm    Post subject: Reply with quote

For what it's worth, whenever I do re-use yeast (which is rarely) I try and re-use within a week or so and just dump in everything.

Check out this video I posted: https://www.instagram.com/p/BU1-rWhFgc8/?taken-by=theelectricbrewery

I saved two jars of W-34/70 yeast from a ~4.8% ~15 IBU lager. I just dumped everything from the fermenter into the jars and a few days later poured off the water and dumped the yeast (and whatever trub was also mixed in) into a new batch of German Pils.

But this isn't yeast washing I suppose. If you want to really wash then yes, you have to be careful to only get the yeast and not the trub. For me it's not something I have the patience for. I'd rather just make a starter with fresh yeast most of the time. Wink

Kal

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mjo2125




Joined: 27 Feb 2017
Posts: 248
Location: Dayton, OH


PostLink    Posted: Sun Jun 11, 2017 2:54 pm    Post subject: Yeast & Fermentation Reply with quote

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).



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KB




Joined: 06 Nov 2014
Posts: 334
Location: Virginia

Working on: Next brew


PostLink    Posted: Fri Jun 23, 2017 12:56 am    Post subject: Reply with quote

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.
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kal
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Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Jun 23, 2017 1:00 am    Post subject: Reply with quote

Nothing wrong with dumping in everything if the yeast is reasonably clean. Commercial breweries do this.

Kal

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Ozarks Mountain Brew




Joined: 22 May 2013
Posts: 737
Location: The Ozark Mountains of Missouri


PostLink    Posted: Fri Jun 23, 2017 2:23 am    Post subject: Reply with quote

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
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KB




Joined: 06 Nov 2014
Posts: 334
Location: Virginia

Working on: Next brew


PostLink    Posted: Fri Jun 23, 2017 10:16 pm    Post subject: Reply with quote

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.
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KB




Joined: 06 Nov 2014
Posts: 334
Location: Virginia

Working on: Next brew


PostLink    Posted: Fri Jun 23, 2017 10:18 pm    Post subject: Reply with quote

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 Smile 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.
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Jun 23, 2017 10:43 pm    Post subject: Reply with quote

Definitely. Yeast slurry should be used fresh. If you intend on keeping slurry more than a week or two, (IMHO) it should be clean.

Kal

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alphakry




Joined: 27 Oct 2018
Posts: 88



PostLink    Posted: Tue Jun 22, 2021 2:21 pm    Post subject: Reply with quote

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?

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Last edited by alphakry on Tue Jun 22, 2021 4:17 pm; edited 1 time in total
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Jun 22, 2021 2:38 pm    Post subject: Reply with quote

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

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