New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast Washing Illustrated




Reply
 
LinkBack Thread Tools Display Modes
Old 01-19-2009, 08:26 PM   #301
mountain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: London
Posts: 13
Default

Thanks for this excellent writeup. Instructions are well written and helpful, and the photos made everything clear to this novice.

I washed the yeast from my first batch - Scottish 60 shilling, using a Wyeast British Ale 1098 - and pitched it into the second - a slightly modified Cream Ale. Both batches were kits from Northern Brewer. The second batch is bubbling away, so it must have worked!



__________________
mountain is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2009, 04:04 AM   #302
GNBrews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Posts: 661
Liked 8 Times on 6 Posts
Likes Given: 7

Default

What's the reasoning for using just the yeast that stays in suspension? Are the denser yeast colonies that fall to the bottom of the jar less hardy?



__________________
GNBrews is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2009, 04:44 PM   #303
PKsBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Reno, NV
Posts: 12
Default

Great thread, thanks for all the info. I washed the yeast from a pale ale last week end, followed the steps and what do you know...it turned out just as described. Now I have four batches of yeast begging to be used. Really excited about the $$ savings and wishing I had more capacity now! Thanks again!

__________________
PKsBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2009, 06:57 PM   #304
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 21 Times on 19 Posts
Likes Given: 2

Default

Quote:
Originally Posted by GNBrews View Post
What's the reasoning for using just the yeast that stays in suspension? Are the denser yeast colonies that fall to the bottom of the jar less hardy?
No, that is not the issue. You are not deciding between two strata of yeast. The trub which includes all of the detritus of the brew uncluding dead yeast, yeast hulls, and myriad other trash items are will fall out of suspension first leaving the live yeast still in suspension. This is only a lag of a couple of hours before the yeast itself will fall out too. So you want to catch it while the debris is sitting on the bottom and the yeast is still in suspension.

Oh yeah, there is a bunch young vibrant viable yeast that will be in among that debris that you will leave behind. Oh well. The important thing here is to get rid of the debris.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2009, 02:13 AM   #305
Bender
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bender's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Barnegat, NJ
Posts: 401
Liked 23 Times on 14 Posts
Likes Given: 13

Default Yeast in a fruit base

Will this technique work for yeast that has been in a wort with fruit added? I notice that the trub I wash out of a carboy that has had cranberry juice added looks and smells a lot different than the yeast from a batch with no fruit.

__________________
Bender is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 04:28 PM   #306
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default

Forget my question.

How do you fill up the jars? Syphoning or pouring?

__________________

Last edited by petep1980; 01-30-2009 at 04:47 PM.
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2009, 09:26 PM   #307
kcstrom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City area
Posts: 89
Default

Sorry if this question has been asked already (I skipped over the middle part of the posts in this thread).

Since the beer/yeast is getting diluted down with water before being poured into the jars and stored in the fridge, is there any concern about botulism being able to grow in the washed yeast mixture while it is in the fridge over a long period of time since the pH of what's in the jar is higher (less acidic) than the beer it was extracted from?

Thanks for this guide by the way. I've made a couple of brews now with washed yeast following this method.

kcstrom

__________________
kcstrom is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2009, 12:31 PM   #308
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default

I did this last night. At $6.79/wyeast talk about a money saver. And supposedly yeast can last for 5 generations? Incredible. I'm also thrilled it seems if you can get them in a sterile environment (the boiled water you added to the trub) they'll last an incredibly long time.

__________________

Last edited by petep1980; 02-12-2009 at 12:36 PM.
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 08:22 PM   #309
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,420
Liked 53 Times on 50 Posts
Likes Given: 29

Default

I have done a lot of yeast washing with Sourdough for bread & pizza baking but never with beer yeast. Some similar ideas going on and yet some major differences. Usually when you wash the Sourdough you are doing so to rid it of an infection or to revitalize it.

So here is my question which I did not see mentioned in this great thread, what is the temperature of the water you pitch into the carboy or fermenter? If it is straight out of the fridge, doesn't it shock the crap out of the yeast? Or are you letting the water come to room temp?

I read through the thread twice, don't tell me I missed it because that means my old eyes are due for a washing.

__________________
samc is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 09:59 PM   #310
Bernie Brewer
Grouchy Old Fart
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bernie Brewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Eldorado, WI
Posts: 7,539
Liked 106 Times on 50 Posts
Likes Given: 2

Default

Quote:
Originally Posted by samc View Post
I have done a lot of yeast washing with Sourdough for bread & pizza baking but never with beer yeast. Some similar ideas going on and yet some major differences. Usually when you wash the Sourdough you are doing so to rid it of an infection or to revitalize it.

So here is my question which I did not see mentioned in this great thread, what is the temperature of the water you pitch into the carboy or fermenter? If it is straight out of the fridge, doesn't it shock the crap out of the yeast? Or are you letting the water come to room temp?

I read through the thread twice, don't tell me I missed it because that means my old eyes are due for a washing.

I usually pull the water out of the fridge as I am setting up to rack the beer. I can't tell you what it warmed up to in that amount of time, but I never had any issues.


__________________
I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett
Bernie Brewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast washing vs. yeast harvesting (kraeusen skimming) Dogslovebeer General Techniques 14 05-30-2013 06:05 PM
Washing yeast, starters, pre-made wort, all kinds of yeast Q's 98EXL General Techniques 15 09-06-2011 05:55 PM
Conical to Keg Illustrated John Beere Bottling/Kegging 25 03-21-2011 07:38 PM
Decoction, An Illustrated PPT Presentation BierMuncher General Techniques 2 01-03-2008 10:30 PM
My first All-Grain...Illustrated BierMuncher All Grain & Partial Mash Brewing 28 02-01-2007 05:19 PM