Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Washed Yeast...now what?
Reply
 
LinkBack Thread Tools
Old 07-09-2012, 04:58 AM   #1
derekge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: San Diego, CA
Posts: 54
Liked 1 Times on 1 Posts
Likes Given: 10

Default Washed Yeast...now what?

I washed some Belgian Ale WLP550 and I can't really tell which layer is the yeast. Is it the thin, white layer just above the bottom trub layer or is it the middle murky layer?

Also: how do I pitch this? If the middle murky layer is the yeast then wouldn't I want to siphon out that part and pitch that only? I'm not doing a starter and I don't need much since I'm doing a 1 gal. batch.

Thanks for the tips everybody - cheers!

yeast-washed.jpg  
__________________
derekge is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 06:02 AM   #2
MrOH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Philadelphia, PA
Posts: 174
Liked 3 Times on 3 Posts
Likes Given: 9

Default

it's the thin, white layer. The middle, murky layer is just stuff that hasn't had the chance to settle yet. you can always cold crash and wash again to get rid of more trub, if you so desire.

__________________

Peace and bacon grease

MrOH is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 06:10 AM   #3
nufad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Vancouver, BC
Posts: 78
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by MrOH View Post
it's the thin, white layer. The middle, murky layer is just stuff that hasn't had the chance to settle yet. you can always cold crash and wash again to get rid of more trub, if you so desire.
I also just washed yeast for the first time today, and followed the steps in the yeast washing sticky (link). I thought the dead and dying yeast sank with the trub, and the healthier yeast stayed in suspension longer. This allows you to "wash" the yeast (i.e. physically separate the healthy yeast from everything else) sequentially such that you end up with mostly healthy yeast in your mason jar.
__________________
nufad is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 04:20 PM   #4
derekge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: San Diego, CA
Posts: 54
Liked 1 Times on 1 Posts
Likes Given: 10

Default

Thanks for the replies. Looks like the middle section of the yeast is settling. I'm still curious as to how I pitch this?

yeast-washed2.jpg  
__________________
derekge is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 04:38 PM   #5
jCOSbrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Colorado Springs, CO
Posts: 620
Liked 38 Times on 34 Posts
Likes Given: 8

Default

Decant/pour off most of the liquid, swirl the remaining liquid and yeast, let it warm to room temp, and pitch to a starter or directly to the fermenter.
Unless you have a large volume of fresh yeast, a starter is recommended to increase cell count and prove viability.

__________________
jCOSbrew is offline
derekge Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Washed yeast first use Kmcogar Fermentation & Yeast 5 04-09-2012 09:22 PM
Washed yeast evan5159 Fermentation & Yeast 3 02-13-2012 04:53 AM
Is there anything different in making a yeast starter from washed lager yeast? msa8967 Fermentation & Yeast 6 01-28-2012 03:38 PM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 04:29 PM
Using Washed Yeast johnodon Fermentation & Yeast 2 10-15-2010 01:12 PM



Newest Threads

LATEST SPONSOR DEALS