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01-29-2012, 02:06 AM
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#1341
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Senior Member
Join Date: Apr 2011
Location: Little Egg Harbor, NJ
Posts: 182
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This was very helpful! I am trying to reduce costs and saving 7-8 bucks a batch is a great start. Obviously for the occasional Belgian or saison but its nice to keep some washed 1056, 1450, Cry Havoc, and San Diego Super yeast on hand.
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01-29-2012, 11:43 AM
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#1342
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Senior Member
Join Date: Apr 2011
Location: Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 298
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Quote:
Originally Posted by stbnj
This was very helpful! I am trying to reduce costs and saving 7-8 bucks a batch is a great start. Obviously for the occasional Belgian or saison but its nice to keep some washed 1056, 1450, Cry Havoc, and San Diego Super yeast on hand.
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Yes I agree with you it is a money saver, AND another something to do with brewing !LOL
BTW STB, you must be around the block from me Tall Timbers, Taviastock?, I also live in LEH. Small World. I really don't know any other brewers in this Area....HI
__________________
Thank You in Advance for your Time and Info....!
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01-29-2012, 09:26 PM
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#1343
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Member
Join Date: Dec 2011
Location: Castle Rock, Colorado
Posts: 42
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Quote:
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Originally Posted by pabloj13
Did you try pouring into the jars anyway? Last night I washed my 2nd generation of 1056 from an oatmeal stout. It was hard to see the layers at all. Instead I just waited 20 minutes for the trub to settle in the carboy, poured about a half a gallon into a gallon jar, shook like crazy, waited 20 more minutes and poured a little less than a pint into 4 pint jars. Got 3 jars of pure healthy yeast and 1 of a mix of live/dead yeast. This was after not being able to see separate layers.
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Thanks pabloj13, I think there are multiple issues going on. I have a significant yeast cake at the bottom of my secondary. This indicates to me that I racked it too early. I'm planning to let it finish and try washing again from this cake. |
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02-03-2012, 03:56 AM
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#1344
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Senior Member
Join Date: Jan 2012
Location: , Missouri
Posts: 107
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Bernie, Thanks again for this guide. I was able to wash yeast for the first time tonight and it all went according to plan. Now I guess I get to wait a couple days to see how my little mason jars compare to yours. I hope to re-use the first one within the next week.
Cheers |
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02-03-2012, 05:24 AM
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#1345
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Senior Member
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 1,362
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How will you know if the yeast has mutated or changed over time? I'm not talking going bad (rancid) but not quite the same as the original.
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02-03-2012, 12:13 PM
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#1346
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Senior Member
Join Date: Mar 2010
Posts: 388
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If you can taste it you'll know. If you can't, I wouldn't think it'd matter. I would presume i'd you were going to enter a batch that you'd get fresh yeast just in case.
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02-05-2012, 02:50 AM
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#1347
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Research Junkie
Join Date: Nov 2010
Location: , IA
Posts: 3,590
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Would it be ok, say i have some washed yeast which i cant tell if it was washedas good as i wanted sitting in the fridge for good for a month.I dont plan on making a starter because i have no dme. im doing a double small batch, i have 3-4 oz of this yeast in my fridge with obvious light amber beer color above it. \
My question,is since im doing a double small batch would it be ok to decant the top then add water,swirl it up and pitch 1/2 each of the cloudy mix avoiding the more trub on the bottem? I just think since i have enough yeast slurry which was pooly washed probably that i could rewash it upon pitching? Im just saying because ive been told i have enough to pitch for a 5 gallon batch- i have 4 oz of quasi washed yeast for 2- 1.6 gallon batches,am i good? Or am i doomed to need a starter,im shure the answer is starter, but someones said i have enough slurry for a 5 gal batch when i 1/3 5 gal batches.
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02-05-2012, 10:35 AM
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#1348
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Senior Member
Join Date: Dec 2011
Location: Durham, NC
Posts: 562
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Quote:
Originally Posted by jonmohno
Would it be ok, say i have some washed yeast which i cant tell if it was washedas good as i wanted sitting in the fridge for good for a month.I dont plan on making a starter because i have no dme. im doing a double small batch, i have 3-4 oz of this yeast in my fridge with obvious light amber beer color above it. \
My question,is since im doing a double small batch would it be ok to decant the top then add water,swirl it up and pitch 1/2 each of the cloudy mix avoiding the more trub on the bottem? I just think since i have enough yeast slurry which was pooly washed probably that i could rewash it upon pitching? Im just saying because ive been told i have enough to pitch for a 5 gallon batch- i have 4 oz of quasi washed yeast for 2- 1.6 gallon batches,am i good? Or am i doomed to need a starter,im shure the answer is starter, but someones said i have enough slurry for a 5 gal batch when i 1/3 5 gal batches.
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I would estimate how much yeast solids you have and use MtMalty to tell you how much you need. I wouldn't worry about the trub. That little bit isn't going to hurt anything. |
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02-06-2012, 02:08 AM
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#1349
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Senior Member
Join Date: Apr 2011
Location: Jasper, IN
Posts: 120
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Here is some WLP007 I washed around 6:00. It's been in the fridge about 3 1/2 hours. Money in the bank!
I'll probably decant and wash again only to put it in a few smaller containers.
This was my first time washing and definitely look forward to washing more in the future.
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02-11-2012, 10:42 PM
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#1350
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Member
Join Date: Feb 2011
Location: Toronto, ontario
Posts: 34
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thanks for the great write up with pics. it helped me greatly today. As i washed my yeast for the first time.
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