Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Can I dry my captured yeast for long term storage.

Reply
 
LinkBack Thread Tools
Old 11-05-2010, 02:30 PM   #1
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default Can I dry my captured yeast for long term storage.

I think so, similar to this method for sourdough starter: http://yumarama.com/blog/2624/drying...ter/#more-2624

Would it be more stable than any of the liquid storage methods? I believe it would if drying is successfull, it may be simpler too.

The problem would be isolating it during the drying process from other unwanted strains of yeast/bacterium as you know they are everywhere.

My simple procedure would be:

1. Streak or "paint" a sample of the desired liquid yeast onto the inside of a sanitized ziplock baggie.

2. Close the zip almost completely while squeezing out the air leaving a very slight opening for moisture to escape.

3. Place it in an enclosed slightly heated (below 80F) area, maybe a small oven with a pilot light or light bulb, etc.

4. Wait for the sample to dry out, then simply close the baggie completely and store it in the fridge.

To revive it simply hydrate it like any other dry yeast then make a starter.

Let the bubble bursting commence

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 05:00 PM   #2
DrinkNoH2O
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Aliso Viejo, CA
Posts: 555
Liked 33 Times on 23 Posts
Likes Given: 2

Default

I've never heard of anyone doing this, but it's worth a shot! Let us know how it goes, and once you get to the point of trying to make a starter in preparation for a brewday be sure to have some sort of backup yeast on hand just in case it doesn't work out.

Personally, washing yeast has worked out very very well for me.

__________________
DrinkNoH2O is online now
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 05:57 PM   #3
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2711 Times on 1629 Posts
Likes Given: 3484

Default

You never cease to amaze me. If only you'd harness your talents for good...

Oh wait you harness your talents for make beer...That IS good.

This kind of reminds me of those ancient yeast sticks that they used to use in the olden days, supposedly. To ferment. They would take a stick and rub it in the trub then let it dry. The next time they were making something they swirled the dried yeast stick in the wort or must or whatever, and it would inooculate it with yeast. Then they would repeat the process the next time.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:07 PM   #4
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Quote:
Originally Posted by DrinkNoH2O View Post
. . . . .Personally, washing yeast has worked out very very well for me.
Yes, me too, However, I'm just looking for easier ways to keep the "mother" yeast for more longer term, you know for when the 8th gen start mutating and making sour purple beer, etc. Then I can easily start over.
__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:11 PM   #5
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Revvy View Post
. . . . . This kind of reminds me of those ancient yeast sticks that they used to use in the olden days, supposedly. To ferment. They would take a stick and rub it in the trub then let it dry. The next time they were making something they swirled the dried yeast stick in the wort or must or whatever, and it would inooculate it with yeast. Then they would repeat the process the next time.
Heheh, I'm an evil yeast mongerer

Kindof along the same line as the "family brewstick" but hopefully more controlled.

They also used to use yeast cakes that were hardened but I don't know how you would limit stray innoculations in that either nor do I know how that was done, do we have any reeeaaalllyyy reeeeaalllyyy old timers here that have insight on old school "yeast cakes"?
__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:13 PM   #6
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,881
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Aren't most dry yeasts packaged witn nutrients? So they add the nutrients to the slurry or whatever that gets dried? (Likely spray dried.)

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:18 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

Most yeasts will not tolerate drying. That's why there are so many more liquid yeasts than dry types.

But, should you succeed with a formerly liquid yeast, you might be able to get one of the large dry yeast producers interested.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:20 PM   #8
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Quote:
Originally Posted by JetSmooth View Post
Aren't most dry yeasts packaged witn nutrients? So they add the nutrients to the slurry or whatever that gets dried? (Likely spray dried.)
Hmmm, not sure about that. Would it be to keep them alive or to give them something to gnaw on when they're waking up? An interesting question.
__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:22 PM   #9
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,282
Liked 3069 Times on 1930 Posts
Likes Given: 2605

Default

Maybe you can glean some info from this thread:

http://www.homebrewtalk.com/f163/dry...-yeast-142132/

__________________
I'd love to change the world
But I dont know what to do
So Ill leave it up to you
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 06:24 PM   #10
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,881
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Maybe I misunderstood this from MrMalty.com

http://www.mrmalty.com/pitching.php#C

Quote:
fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast.
I figured they were "wake up" reserves. Maybe it has to do with the point of fermentation that the yeast are suspended. Seems you'd need to take this into account if you were going to try drying.
__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Long term yeast storage: agar vs. water Islandboy85 Fermentation & Yeast 43 12-28-2010 02:25 PM
Dry yeast storage robertbartsch Fermentation & Yeast 7 08-25-2010 09:08 PM
Making a starter from captured yeast pernox Fermentation & Yeast 5 06-20-2010 04:11 PM
Yeast Storage PatMac Fermentation & Yeast 1 01-25-2010 04:08 AM
Yeast Storage farrout Fermentation & Yeast 1 09-23-2009 09:49 PM