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Old 10-23-2013, 08:55 PM   #2151
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I think you should let it sit a bit longer. Yes, you want to decant the mostly clear liquid, but also yes, there isn't a lot of difference between the liquid and what has settled out, so you will lost a lot of yeast if you decant it right now.

It has been a few hours - how does it look? The yeast could be low-flocculating, so they are still suspended.

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Old 10-24-2013, 10:15 AM   #2152
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I let it sit a bit longer but it didn't separate much more, except for the liquid at the top. So I went ahead and poured it into my separate jars and chilled it. We'll see how it turns out.

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Old 11-11-2013, 11:39 AM   #2153
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So I've been washing yeasts for many batches now thanks to this thread! I follow the directions and use a 64 oz growler for the large jar. But...I wonder if I'm doing something wrong...I only end up with about a 1/4" of yeast at bottom of a pint sized jar...any thoughts? image-3583025627.jpg

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Old 11-11-2013, 12:06 PM   #2154
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That is a little lower than I've gotten, but not crazy low. You do lose a lot in the washing process.

How long are you letting the slurry settle before the decanting steps? The longer you wait, the less yeast you will get, but the quicker you transfer, the more trub/hops/break you will get. It's a balancing act.

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Old 11-11-2013, 12:46 PM   #2155
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Yeah I usually leave it more than 20 min at both steps

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Old 11-11-2013, 12:48 PM   #2156
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Next time, just try doing a little less time. For this one you'll just need a bigger starter. No big deal.

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Old 11-11-2013, 05:48 PM   #2157
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Quote:
Originally Posted by mtnagel
Next time, just try doing a little less time. For this one you'll just need a bigger starter. No bid deal.
Just curious, how does less settling time equal more yeast? Seems counterintuitive.
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Old 11-11-2013, 06:34 PM   #2158
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I'm talking about the in between steps where you are letting the slurry settle for roughly 20 mins and then pouring off the top layer and discarding the bottom layer. The trub you are trying to separate the yeast from falls faster, but the yeast is still settling also, so if you wait too long, more yeast settles, so when you save the top layer, you are getting less yeast. And conversely, when you give less settling time, you get more yeast, but also more of the stuff you don't want in the washed yeast portion. Make sense?

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Old 11-11-2013, 06:43 PM   #2159
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I just found this site to buy vials, similar to white labs', for saving yeast. I didn't know that they were soda bottle blanks! Neat. http://www.hometrainingtools.com/gia.../p/CE-TTBSB06/

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Old 11-11-2013, 07:04 PM   #2160
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Quote:
Originally Posted by ARTCHEMICAL View Post
I just found this site to buy vials, similar to white labs', for saving yeast. I didn't know that they were soda bottle blanks! Neat. http://www.hometrainingtools.com/gia.../p/CE-TTBSB06/

Cheers,
Artchemical

Primary: Belgian Wit (brewed with Earl Grey tea)
Primary #2: Kristmas Kölsch (brewed with Carmel Apple tea and baked apples)
Bottled: American Brown (brewed with oak and bourbon)
Bottled: Assam Scottish Ale (brewed with Assam black tea)
I have thought about doing something similar, wash the yeast into 3 pint jars. Put them in the fridge for a couple of days, then sanitize the test tubes, a funnel, decant the jars, swirl them around, and pour them into the tubes.
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