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Old 02-12-2007, 04:16 PM   #1
gERgMan
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Default How to save yeast from a batch?

As I mentioned in another section, I finished up a Dogfish IPA clone using White Labs California V Ale yeast. I would like to salvage some of the yeast for another IPA I will be making in a few months. My question is can I save some of the trub from the primary fermenter? I have never propagated my own yeast or even contemplated it. I would love to since it costs so damn much for fresh, liquid yeast. Does anybody have a simple, good method for saving yeast from a batch? I work in a biochemistry lab, so I have access to a lot of simple, sterile items (tubes, growth media, etc.) that might be harder for others to get. Any and all info on yeast saving would be great.



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Old 02-12-2007, 04:19 PM   #2
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Search for "yeast washing" or "washing"...



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Old 02-12-2007, 04:28 PM   #3
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here ya go

http://www.wyeastlab.com/hbrew/hbyewash.htm

http://www.schwedhelm.net/brew/yeast_harv_freeze.html

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Old 02-12-2007, 09:09 PM   #4
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That second link is a real good one... Thanks

I was looking for good washing instructions last week

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Old 02-12-2007, 11:28 PM   #5
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followed those directions to wash some 1084 last week. Worked pretty well. Instead of leaving it all in the mason jar I split it up in smaller bottles (Frappacino bottles). Each one has what seems to be a nice 3/16ths of an inch white section of clean yeast after washing it a few times. I will try to use this when I brew my Old Dominion Oak Barrel Stout Clone. I will try to use 1 bottle and make a decent sized starter for a few days. If it works like it should it really gives you quite a few uses off of one yeast pack.

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Old 02-13-2007, 02:05 PM   #6
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Thanks everybody for your input on this. It seems fairly straight forward and worth a try. One other question, actually two... first, is glycerin the same as glycerol? I have plenty of glycerol at my lab, which has been autoclaved. I can double check this in our chemical catalog, but I thought somebody out there might have the answer now.
Second, JohnnyK68, if you could post the recipe for that stout clone of yours that would be great! I would love to try and make that.
One other thing just to make sure on this. I see all the talk about frost-free freezers and I was thinking of just leaving it stored in my -80C at work. Does anybody think this might be an issue (i.e. killing the yeast)? I don't think it would as we store other strains of yeast not used for brewing in there. Thanks again everybody.

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Old 02-13-2007, 03:28 PM   #7
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Quote:
Originally Posted by gERgMan
I have plenty of glycerol at my lab, which has been autoclaved... leaving it stored in my -80C at work.
You sound like you have access to equipment and supplies most of us could only dream of!
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Old 02-16-2007, 10:12 PM   #8
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Ok I get this process. You wash, transfer, wash again seperating the yeast from the trub/water until you have something pretty clean. Then you store it and repitch it when you need it what I don't understand is how much do you use? Or does it not matter as long as you have at least x million active cells you cannot over pitch?

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Old 02-16-2007, 10:30 PM   #9
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It doesn't matter as long as you make a starter...

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Old 02-16-2007, 10:32 PM   #10
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Ok I will make a starter but is the idea that you cannot have too much?



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