Yeast Washing Illustrated - Page 5

**Bernie Brewer** · 11-21-2007, 06:42 PM

I usually make my starters about 1400ml at a gravity of 1.040. That is plenty for me for a 10-gallon batch.

hellfireSam · 11-21-2007, 07:07 PM

Quote:

Originally Posted by Bernie Brewer

I usually make my starters about 1400ml at a gravity of 1.040. That is plenty for me for a 10-gallon batch.

ooook

thank you!

**Jesse17** · 11-25-2007, 02:56 PM

Quote:

Originally Posted by delboy

I thought it was the opposite, that yeast in the primary yeast cake are the flocculant ones and those still in solution which are in the secondary are less flocculant (that would make sense to me).

I think this was a type-o the yeast in the secondary are less flocculant than the yeast in the primary. Palmer recomends using the yeast from the primary if you're goin to save it for several generations, but he says that if you're only going to save it for 1 or 2 generations, than the yeast from the secondary is easier to clean.

**Jesse17** · 11-25-2007, 03:06 PM

OK, I tried saving my yeast yesterday (before finding this thread). I had searched for recycling yeast first, and I saw someone saying to stir up the stuff on the bottom. This is a batch of apple cider F.Y.I. So when I racked my cider to the secondary, I left a 1/2" of cider on top of the yeast cake (pitch looks like peanut butter) I stirred this 'peanut butter' until none was left stuck to the bottom, then I poured it all into a sanitized qt. mason jar. It is settling out in my fridge nicely, but I'm worried about that peanut butter stuff that I purposely added.

I figured that since this was cider and there is no grains in the bottom, that what ever that peanut butter stuff was will just be nutrient for the yeast starter. Am I right on this or (ok....here it is....noob in action...) 'DID I RUIN MY YEAST STARTER'?

**rabidgerbil** · 11-29-2007, 01:22 PM

Quote:

Originally Posted by hellfireSam

ooook

thank you!

You can also get more information on yeast pitching rates over at www.mrmalty.com . He has a pitching rate calculator, etc... here is one page in particular that I find useful
http://www.mrmalty.com/pitching.php

**Mutilated1** · 12-03-2007, 04:54 PM

Concerning washing the yeast...

I notice that when you put the yeast in the fridge, that it seperates into basically three layers. Can you tell me if this is correct...

1. Top layer - this is basically just left over beer - you can pour it off before making the starter or get rid of it. Its not needed.

2. Middle layer - this is the yeast that you want to save ??

3. Bottom Layer - this is gunky stuff to throw away and not use ??

**Bernie Brewer** · 12-04-2007, 12:44 AM

Hmmm, I only get two layers. Check out the last pic in post #3. That's what my yeast looks like after a couple days in the fridge. I just pour off most of the top layer and shake the rest up to get everything back into suspension, and then pitch.

The Bone2 · 12-06-2007, 06:17 AM

If I do wash and save my yeast, I should only re-use this yeast for a recipe that calls specifically for the yeast strain that it originally came from, correct? If this is correct, then that leads me to believe after one has experimented and come up with some "reliable" beers they like, this would really be the ticket....

**DeathBrewer** · 12-06-2007, 09:42 AM

yes, it's going to be the same yeast strain

chione · 12-11-2007, 05:58 PM

Quote:

Originally Posted by Bernie Brewer

You're right, that was a bit confusing, but you assumed correctly. Thanks for clearing that up.

fixed this in wiki as well