Pitching Washed Yeast

mgo737 · 03-01-2009, 11:59 AM

So when I go to pitch washed yeast do I:

1. Just pitch the liquid component from the top (leaving behind the trub)
2. Shake up the jar to re-suspend the trub and pitch the whole shaken jar?

I guess my question boils down to is the yeast in solution or the solid trub? I did a search and seem to find conflicting reports...

Thanks!

**Yooper** · 03-01-2009, 12:47 PM

If you washed it properly, it should be all yeast without trub. You can shake it up gently, and pitch it into a starter, just like you would with a vial of fresh yeast.

BMWMK2 · 03-23-2010, 02:33 PM

how do you know how much yeast to pitch? if i get 3 jars of washed yeast from a batch, do i pitch all three into the next batch?

homebrewer_99 · 03-23-2010, 02:50 PM

No, all 3 jars are not necessary.

Did you use liquid yeast from a vial? If so, then if you pitch yeast a couple times larger (volume) than a (store bought) vials worth you should be good to go.

chumprock · 03-23-2010, 02:56 PM

Wouldnt it be beneficial to make a starter from the washed yeast?

I have some 2112 I washed last fall that I plan on using in a few weeks. Too old maybe?

BuzzCraft · 03-23-2010, 06:01 PM

Quote:

Originally Posted by chumprock

Wouldnt it be beneficial to make a starter from the washed yeast?

I have some 2112 I washed last fall that I plan on using in a few weeks. Too old maybe?

viability is the crux of the problem with washed and stored yeast. not having a method for evaluating this parameter, i personally always make a starter if the washed yeast is more than a few weeks old.

what you have on hand is not too old, but a starter is in order, IMO.