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Old 10-23-2008, 04:30 AM   #211
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is there any difference between washing ale and lager yeasts?

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Old 10-23-2008, 07:16 PM   #212
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Originally Posted by illnastyimpreza View Post
saw that one coming
LOL, yeah you pop a fly like that and... LOL. Glad you are already getting into yeast. Most home brewers shy away and buy theirs every time. I am really loving washing and banking for further use.
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Old 10-23-2008, 07:27 PM   #213
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LOL, yeah you pop a fly like that and... LOL. Glad you are already getting into yeast. Most home brewers shy away and buy theirs every time. I am really loving washing and banking for further use.
hey I'm all about saving money. Anything I can reuse I'm all for

Some of these yeasts can get friggin expensive too !

now what I"m wondering is, if I had a conical would I just use the drained out trub to add water too ?
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Old 10-24-2008, 06:07 AM   #214
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Quote:
Originally Posted by illnastyimpreza View Post
hey I'm all about saving money. Anything I can reuse I'm all for

Some of these yeasts can get friggin expensive too !

now what I"m wondering is, if I had a conical would I just use the drained out trub to add water too ?
Drain from valve on bottom into sanitized container... pour in jars of water wait... pour... wait... pour... cap.. label... refrigerate...I want a conical...

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Originally Posted by portlandbeergeek View Post
is there any difference between washing ale and lager yeasts?
I would imagine it's exactly the same. But I'm kinda a noob... I want a way to lager...



Washing is so easy! Just sanitize well. Sterilize what you can... and use your best judgment... I've found that when I'm using the yeast within the next few days... maybe week, I just use the large jar... pour, mix, wait, pour, cap refrigerate (especially if you are making the same beer, or style).... I have reused WLP001 about 50 times though... been using the same strain I purchased a vial of early this summer... I'm back to 2 of the original jars. (the last one started to develop a sour flavor on about the 7th batch and the other I gave to a friend.) This procedure has endless possibilities...
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Old 10-24-2008, 12:28 PM   #215
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^ holly crap you used the same yeast over 50 times ??? wow

if you subtract the cost of a decently expensive yeast from a batch, you can brew pretty much any 5 gallon batch AG for like 10 bucks lol

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Old 10-26-2008, 04:21 PM   #216
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OK....Maybe i'm just slow.

Is the white part at the bottom the yeast and the the other darker stuff turb?
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Old 10-26-2008, 04:26 PM   #217
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mustangj looks like your yeast and trub is not separated out.

add some pre-boiled, cooled water. swirl it around and wait. the extra water will help it separate out. it will form three nice layers. crap (trub) on the bottom, white yeast, and beer on the top. discard beer, pour yeast to another container (you will get some trub still), and discard trub. Repeat the process with the yeast you poured out, etc.

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Old 10-26-2008, 04:45 PM   #218
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mustangj looks like your yeast and trub is not separated out.

add some pre-boiled, cooled water. swirl it around and wait. the extra water will help it separate out. it will form three nice layers. crap (trub) on the bottom, white yeast, and beer on the top. discard beer, pour yeast to another container (you will get some trub still), and discard trub. Repeat the process with the yeast you poured out, etc.
Cool thanks..I post pics after.
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Old 10-27-2008, 01:03 AM   #219
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Quick question about the size of starter used with the washed yeast. Taking Bernie's pics as an example of the amount of yeast in the bottom of the jar, how large of a starter is needed when it's made 2 weeks after harvest as opposed to 2 months or more after harvest. I assume yeast viability drops each week so I'm wondering what size of starter is needed to compensate for reduced viability in aging yeast.

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Old 10-28-2008, 02:14 PM   #220
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