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Old 06-26-2007, 05:10 PM   #1
talleymonster
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Default Reclaiming yeast?

I have been seeing a lot of talk about reusing yeast from previous batches. As I ordered my first and second kit from AHS, I paid about 7 each for my tubes of yeast. If I can save my yeast and use it repeatedly that would be a lot of money saved!

Can someone explain to me exactly how this is done? Does the yeast retain any flavors from the previous beer brewed that would impart any off flavors?
I have a new baby, so I'm sure I'll have plenty of babyfood jars around for storage.

How do you do it? Whjat are the steps involved?
Thanks!

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Old 06-26-2007, 05:21 PM   #2
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There is a lot of info here and at other sites. A good place to start is here.

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Old 06-26-2007, 05:26 PM   #3
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I just read over the Wiki about washing yeast.
So after you wash it for the third thime, what you have left is liquid yeast? and you use that for your next batch?

it says

Quote:
Pour off liquid and add wort, 2 days before brewing or repitch into a new brew straight away
.

Add wort? 2 days prior? I'm confused...
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Old 06-26-2007, 05:37 PM   #4
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Quote:
Originally Posted by talleymonster
I just read over the Wiki about washing yeast.
So after you wash it for the third thime, what you have left is liquid yeast? and you use that for your next batch?

it says .

Add wort? 2 days prior? I'm confused...
Read up on Yeast Starters, that's what they mean when they say add wort.

Here's the wiki on yeast starters:

http://www.homebrewtalk.com/wiki/ind...Yeast_Starters
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Old 06-26-2007, 05:42 PM   #5
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Quote:
Originally Posted by talleymonster
I just read over the Wiki about washing yeast.
So after you wash it for the third thime, what you have left is liquid yeast? and you use that for your next batch?

it says .

Add wort? 2 days prior? I'm confused...
You should be able to determine the color difference between yeast and trub but after the 3rd wash (if done properly) you more than likely have mostly yeast. You can add it all or split it up and save some for yet another brew. As far as adding wort 2 days prior it might be referring to preparing a starter. I try to get 2-3 brews from each pack\vial.
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Old 06-26-2007, 05:43 PM   #6
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That clears things up a little bit...

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Old 06-26-2007, 06:01 PM   #7
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Quote:
Originally Posted by talleymonster
That clears things up a little bit...
I use a large one gallon pitcher for the 1st separation, then pour off into smaller mason jars for some additional separation.
Just give it a try. Learn by doing it.If it doesn't work then try it again.
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Old 06-26-2007, 06:06 PM   #8
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Also, read here:

http://www.homebrewtalk.com/showthre...hlight=washing

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Old 06-26-2007, 10:33 PM   #9
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If you are brewing a similar brew, or if you want to make a batch with a little uncertainty(I firmly believe that the world's best beer ever will be from experimentation, not from minor adjustments to an already tried recipe),
then save yourself the trouble and pitch on the last 1/2 gallon or so left in your primary. It beats the hell out of any yeast starter, and the last bits of beer left have tons of flavor.

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Old 06-27-2007, 12:26 AM   #10
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Quote:
Originally Posted by cheezydemon
If you are brewing a similar brew, or if you want to make a batch with a little uncertainty(I firmly believe that the world's best beer ever will be from experimentation, not from minor adjustments to an already tried recipe),
then save yourself the trouble and pitch on the last 1/2 gallon or so left in your primary. It beats the hell out of any yeast starter, and the last bits of beer left have tons of flavor.

Let me see if I understand: First I rack the batch in my primary. Then I pour the cooled wort from the next batch directly on top of the trub that is left at the bottom? No need to add new yeast?
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Last edited by arturo7; 06-27-2007 at 12:27 AM. Reason: grammar
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