Yeast Washing Illustrated - Page 64

Bru · 02-23-2010, 06:26 AM

Matt - I washed 1968 using this method and it worked fine.

**arturo7** · 03-04-2010, 08:33 PM

Finally made it all the way through this thread. Thanks, Bernie!

2 things:

1) I'm gleaning that if you don't use the yeast 3-4 days after washing it is best to make a starter?

2) Right now I have a pale with Notty yeast in the fermenter. Unfortunately, this batch fermented high, up to 75 deg. Will the washed yeast from this batch be any different than washed yeast from a batch that was fermented at 65 deg?

thanks

tomonners · 03-08-2010, 05:32 PM

Sorry guys another noob question.... well 2..

Im using a live yeast liberated from my local brewery Thwaites.. when its fermenting is the big thick 2" of cake on the top of the brew the yeast? (sorry if im being dumb, it just looks like it) and if so cant i just scoop some out during the fermentation, wash it and store it as per this thread?

Cheers.

**DanPoch** · 03-08-2010, 11:54 PM

Quote:

Originally Posted by tomonners

when its fermenting is the big thick 2" of cake on the top of the brew the yeast? (sorry if im being dumb, it just looks like it) and if so cant i just scoop some out during the fermentation, wash it and store it as per this thread?

Yes, and yes. the krausen (sp?) on the top is filled with good active yeast and you can harvest it.

marcelo · 03-09-2010, 11:49 AM

I did the whash, but sometimes my yeast smells like bad eggs or maionese.
and when i whant a clean yeast with not too much work i just save the yeast in secondary, its have no sediment and is pure yeast.

**DanPoch** · 03-09-2010, 12:29 PM

True the yeast in the secondary has no sediment, but it's also the slower performing yeast. The really active guys have all gone to sleep in the primary, and in theory those will make for a faster startup next time. However using a starter to kick the butts of the yeast from secondary may make them faster. I've never tried it from the secondary, so I can't say for sure.

nicadrick · 03-13-2010, 03:23 PM

About 10 hours ago I created a 1.040 starter. After cooling to 68 degrees F I added the washed yeast from an 8oz jar that I had put away in the fridge about two months ago. The 8oz jar had about a 1/4" layer of yeast at the bottom. I decanted most of the liquid from the 8oz jar, gave the yeast with the remaining liquid a good shake and then added the contents to my 1.040 starter through a sanitized funnel.

The starter has been whirling away on my stir plate for 10 hours now. How do I know that my starter is alive and my yeast is viable and growing?

Will I see a color change?

I don't expect to see kraesen since I am using a stir plate, right?

Will I see a change in the cloudiness of the starter as it whirls on the stir plate?

Please advise. Thanks in advance!

Gfei · 03-13-2010, 03:25 PM

The starter will get cloudy as the yeast multiply. You may also still see some foam around the edges and in the middle of the vortex.

nicadrick · 03-13-2010, 03:36 PM

Quote:

Originally Posted by Gfei

The starter will get cloudy as the yeast multiply. You may also still see some foam around the edges and in the middle of the vortex.

Thanks Chris. It is now Saturday morning (starter stirring for 10+ hours), a day before my planned Sunday morning brew. How long until I see a change in the appearance of the starter? I have until midday today to get to the LHBS in case this doesn't get going? This may just be a case of RDWHAHB!.

Thanks for the advise.

Gfei · 03-13-2010, 03:38 PM

I think my last one took about 24 hours to show signs of life.