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Old 10-31-2010, 06:19 PM   #801
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Probably a stupid question. Is the yeast from a secondary fermenter viable for washing?

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Old 10-31-2010, 06:32 PM   #802
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Probably a stupid question. Is the yeast from a secondary fermenter viable for washing?
I'd imagine so, but I'd also imagine that they'd be the least flocculant of the batch. That's fine if you don't mind propagating a yeast that's less and less flocculant.
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Old 10-31-2010, 06:51 PM   #803
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Probably a stupid question. Is the yeast from a secondary fermenter viable for washing?
A little while back Brew Strong did a show on yeast washing. They said you want to use only yeast from the primary because those are the most flocculant.
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Old 10-31-2010, 07:05 PM   #804
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Thanks for your responses! I had already washed and stored the yeast out of the secondary, but I still have the washed from the primary of the same beer so I'll hang onto the secondary washed for a rainy day! Thanks---

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Old 11-01-2010, 04:54 PM   #805
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Default Yeast Washing

without reading all 81 pages. Can you u screen out all the trub and so on from the the primary and then let it settle leaving only the yeast?lets say put in your clean water ,shake , then pour through a screen into you jar and let it settle just to remove all the big stuff maybe make it a lil easier not to pour any junk into you cleaned yeast? i hope this make sense?

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Old 11-08-2010, 07:06 PM   #806
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Hmmm. What is the best temperature to maintain these samples at?

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Old 11-09-2010, 02:22 AM   #807
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There is another thread here somewhere on how to Freeze yeast. That is what I do. It is supposed to last a LONG time that way. Where as fridge temp stored yeast dies off slowly.

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Old 11-15-2010, 02:37 AM   #808
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why do you let is settle out and use just the slightly-yeasty-water instead of just scooping out the mucky yeasty goodness??? curious. Thanks for the great thread

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Old 11-15-2010, 10:26 PM   #809
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why do you let is settle out and use just the slightly-yeasty-water instead of just scooping out the mucky yeasty goodness??? curious. Thanks for the great thread
You get all the other stuff in the trub (fermentation byproducts, pieces of hops, etc.) that you don't want to carry into future beers. Having straight yeast also helps you see how viable it should be, because dead yeast turn brownish while live yeast will be a white to off-white color.
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Old 11-16-2010, 05:47 PM   #810
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Quote:
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why do you let is settle out and use just the slightly-yeasty-water instead of just scooping out the mucky yeasty goodness??? curious. Thanks for the great thread
Part of the muck is proteins which might degrade over time and cause off flavors.

On a side note; I have found in order to get the muck to settle out first and save only the yeasty water, the solution MUST be really thinned out. Once there is a layer of muck, I decant off the liquid and cold crash that. The cake in the bottom of the jar after this cold crash is really white this way.
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