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Old 07-12-2012, 01:41 AM   #1511
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The yeast is the creamy white thin layer on top of the trub.
Unfortunately, this was my effort at trying to step up the amount of yeast I harvested from my first batch of washed yeast 10 days ago. I was really hoping that the visible yeast layer would be thicker. I have never seen that much trub before in using washed yeast in a starter.
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Old 07-12-2012, 10:45 AM   #1512
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Unfortunately, this was my effort at trying to step up the amount of yeast I harvested from my first batch of washed yeast 10 days ago. I was really hoping that the visible yeast layer would be thicker. I have never seen that much trub before in using washed yeast in a starter.
There's a lot of dead yeast in there too. What was the OG of your starter wort? It's still cloudy too, that layer will get thicker as more yeast crash out.
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Old 07-12-2012, 02:21 PM   #1513
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My starter wort has a SG of 1.040 but the problem is when I brewed and canned all of this wort I forgot to add some yeast nutrient to this batch. I had the starter on the stirplate for 24 hours and saw activity with a krausen. Chilled thw wort for 24 hours to help the yeast drop out and was expecting more yeast to show up. Guess that's just beer being beer at times.

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Old 07-14-2012, 10:36 PM   #1514
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I decided to pour off much of the remaining wort to get to the thin layer of yeast and trub. After adding the four contents together this is what I have now in 1 jar. I was expecting to find a thicker layer of yeast but didn't get that as a result. I am not sure why this washing is yielding a much lower yeast value than the other dozen or so I have done.

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Old 07-15-2012, 04:08 AM   #1515
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Quote:
Originally Posted by msa8967
I decided to pour off much of the remaining wort to get to the thin layer of yeast and trub. After adding the four contents together this is what I have now in 1 jar. I was expecting to find a thicker layer of yeast but didn't get that as a result. I am not sure why this washing is yielding a much lower yeast value than the other dozen or so I have done.
I used to have the same result until I added way more water to the carboy then I thought I needed. When you decant, only yeast is in suspension and you can gently pour this off, leaving that trub behind. I usually used a half gallon pickle jar and 6 pnt jar to get 4 or 5 pnts jars of rinsed yeast.
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Old 07-15-2012, 04:17 AM   #1516
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I should have mentioned that this was an effort to make starters out of my washed yeast that I thought had been healthy. I forgot to add any yeast nutrient in preparring the starter and thus ended with these jars. I did pour off the top half of this jar into 500 ml of starter with nutrient to see if anything forms using a stirplate.

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Old 07-17-2012, 01:39 AM   #1517
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What a great thread! Thanks so much to Bernie for starting it. I am a fairly new home brewer and am definitely intrigued with washing yeast and using yeast starters. Having said that, I have only perused the first 20 or so pages of this 152 page thread and have a few questions which I'm not sure have been asked/answered yet so let me apologize in advance if they have but here they are:
I am currently using SafaleUS-05 dry yeast(rehydrated prior to pitching) for a brown ale I have fermenting right now and would like to know:

  • Has anyone ever harvested and washed this particular yeast?
  • And if you have, how did it work?
I want to make a strong, barley wine type ale (high OG) so want to make a starter for it and I really like the aforementioned dry yeast so want to use it for the barley wine in a starter.
I did see a comment from bernie that if you are using a dry yeast he would not bother with a starter and would just rehydrate a new/fresh package of dry yeast.
But, since I know I'll have a really high OG, here are a couple of other questions:
  • Would it be too much yeast to use a fresh pack of dry, rehydrated yeast and a starter made with the same yeast(harvested from the batch I'm fermenting now)
  • Or, would it be better(definitely easier) to just pitch a pack of rehydrated yeast?
  • Or, pitch two packs fresh dry, rehydrated yeast only (due to high OG)...and this is for a ~5 gallon batch btw.
Any opinions/advice greatly appreciated. Cheers.
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Old 07-17-2012, 02:21 AM   #1518
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Quote:
Originally Posted by hepcat View Post
What a great thread! Thanks so much to Bernie for starting it. I am a fairly new home brewer and am definitely intrigued with washing yeast and using yeast starters. Having said that, I have only perused the first 20 or so pages of this 152 page thread and have a few questions which I'm not sure have been asked/answered yet so let me apologize in advance if they have but here they are:
I am currently using SafaleUS-05 dry yeast(rehydrated prior to pitching) for a brown ale I have fermenting right now and would like to know:
  • Has anyone ever harvested and washed this particular yeast?
  • And if you have, how did it work?
I want to make a strong, barley wine type ale (high OG) so want to make a starter for it and I really like the aforementioned dry yeast so want to use it for the barley wine in a starter.
I did see a comment from bernie that if you are using a dry yeast he would not bother with a starter and would just rehydrate a new/fresh package of dry yeast.
But, since I know I'll have a really high OG, here are a couple of other questions:
  • Would it be too much yeast to use a fresh pack of dry, rehydrated yeast and a starter made with the same yeast(harvested from the batch I'm fermenting now)
  • Or, would it be better(definitely easier) to just pitch a pack of rehydrated yeast?
  • Or, pitch two packs fresh dry, rehydrated yeast only (due to high OG)...and this is for a ~5 gallon batch btw.
Any opinions/advice greatly appreciated. Cheers.
People are saying for an initial pitching with dry yeast to not bother making a starter because it negates some of the benefits of using dry yeast. However, by all means harvest that S-05 now that it is already in a batch. It will harvest well and you can use the slurry just as in any other beer. You should have plenty of slurry for a high OG barley wine. Use Mr Malty to calculate how much slurry you need. No need to buy more yeast if you've already got some in your fermenter.
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Old 07-17-2012, 02:54 AM   #1519
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Excellent thanks pabloj13.

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Old 07-18-2012, 12:49 AM   #1520
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I just kegged a blonde ale and a cream ale. I screwed up washing the cream ale and only got two jars, but I don't think i'll be doing many more cream ales soon. Thanks for the Thread Bernie. Go Crew!

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