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Old 07-14-2011, 03:10 AM   #1
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Default Washed Yeast Question

Hey guys,

I've washed yeast a few times so far following the Illustrated Yeast Washing technique by Bernie Brewer (thanks btw!).

Usually when I wash the yeast and chill it in the fridge I get one small off white layer at the bottom of the mason jar, but recently I've stumbled across this double layer:



My first guess was that the thin white layer is the yeast, followed by trub? Is this correct? If so can I still use this in a yeast starter?

Or is there something funny about Wyeast 1056 that I'm missing?

Thanks to anyone that can help!

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Old 07-14-2011, 03:13 AM   #2
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Looks like yeast plus trub, to me. Is this one of the last jars you filled during the washing process? Do you have other jars with more white and less brown?

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Old 07-14-2011, 02:07 PM   #3
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This is the last jar filled, but there are 2 others that look exactly the same. I can't believe that there would be this much trub, the original beer brewed was a Cream Ale with 1 oz of Cluster hops for bittering and that's it. I bottled straight from the primary if that helps, but every time I've washed yeast it's been from the primary and hasn't looked like this.

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Old 07-14-2011, 05:02 PM   #4
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Did you decant directly from the bucket to the jars, or did you use an intermediary container? If the latter, how long did you let it settle? I usually decant the cake from the bucket into a gallon jug, then fridge that for a few hours and pour off the remaining liquid slurry into the jars from there. I've done it directly from the bucket and had it look a lot like yours there, so that's why I'm curious.

As for whether it's still good, you can definitely use it for a starter. When you do so, I'd just shake it up a bit to get everything in suspension, fridge it for an hour or two to let the worst of the trub settle, and then pour off the remaining liquid slurry into your starter container. That way you'll have the best yeast and a minimal amount of trub transferred.

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Old 07-14-2011, 06:40 PM   #5
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The whitish layer on top is the purest yeast. The rest is yeast with impurities and trub all throughout. Basically the heaviest trub and most flocculant/dormant yeast settle first and create the bulk. The yeast in suspension is slower to flocculate out and produces the more pure whitish layer. Agree with smagee, all good to use.

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Old 07-14-2011, 07:14 PM   #6
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Sweet, thanks for the help guys. I'll be sure to try that techinque you suggested smagee for making a starter with these jars.

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Old 07-17-2011, 07:58 PM   #7
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Quote:
Originally Posted by jmarshall
The whitish layer on top is the purest yeast. The rest is yeast with impurities and trub all throughout. Basically the heaviest trub and most flocculant/dormant yeast settle first and create the bulk. The yeast in suspension is slower to flocculate out and produces the more pure whitish layer. Agree with smagee, all good to use.
I (tried) to wash according to the sticky but my cake doesn't fit into a single gallon jug or big jar. At any rate, I didn't think I washed correctly because I got only brownish, no clean white pure yeast layer. I kept a few jars nevertheless and I just used one. Despite the fact that it looked like mostly junk trub I made a starter for it and got some action out of it so I decided to actually pitch it. Boy, did fermentation take off!!!!!!! So go ahead and make a starter for it when the time comes and you'll see you probably have a good amount of yeast.
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Old 07-17-2011, 08:30 PM   #8
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I just washed some yeast yesterday and today my results look similar to yours.

it was 1056 used in a summer crisp IPA

I tried my best not to get any trub in there, a little bit made its way, but I too have a very thing pure white layer on top with what looks like trub that settled out on the bottom.

-=Jason=-

img_20110717_152351.jpg   img_20110717_152329.jpg  
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Old 07-22-2011, 04:10 AM   #9
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sorry to hijack the thread, but does my yeast look legit?

-=jason=-

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Old 07-22-2011, 04:21 AM   #10
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Looks muddy, but viable. Be sure to make a starter with it first; otherwise you're fine .

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