michael.berta
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- May 6, 2007
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I'm going to be making a Duvel clone and will be culturing yeast from a few Duvel bottles; making a starter and using that as my yeast. I'd like to do this again without having to buy my Duvel bottles (just lost job and trying to save $$$).
I've been reading alot here about yeast washing on this site. John Palmer suggests this:
The best way to obtain yeast is to skim it from the krausen of a currently fermenting beer. To do this, you will need to be using a bucket type fermentor and first skim off the green/brown hop and protein compounds with a sanitized spoon early in the primary phase. As the creamy white krausen builds up, you can skim this fresh yeast off with a sanitized spoon and transfer it to a sanitized jar. Fill the jar with cooled boiled water and place it in the refridgerator. The lack of nutrients in the water will cause the yeast to kind of "hibernate" and it will keep for up to a couple months. You should pitch this yeast to a starter after storage to re-vitalize it.
Palmer's method seems like a lot less work than washing. Palmer's method also doesn't involve having to deal with trub from a prior batch.
Which method to most brewers prefer? Is there a rist of having under attenuated beer due (on te doner batch) to robbing yeast off the Krausen? Also, if doing Palmer's method how much of the Krausen to skim off? Just a few spoon fulls or does it require significant amounts to be skimmed.
Thanks
Mike
I've been reading alot here about yeast washing on this site. John Palmer suggests this:
The best way to obtain yeast is to skim it from the krausen of a currently fermenting beer. To do this, you will need to be using a bucket type fermentor and first skim off the green/brown hop and protein compounds with a sanitized spoon early in the primary phase. As the creamy white krausen builds up, you can skim this fresh yeast off with a sanitized spoon and transfer it to a sanitized jar. Fill the jar with cooled boiled water and place it in the refridgerator. The lack of nutrients in the water will cause the yeast to kind of "hibernate" and it will keep for up to a couple months. You should pitch this yeast to a starter after storage to re-vitalize it.
Palmer's method seems like a lot less work than washing. Palmer's method also doesn't involve having to deal with trub from a prior batch.
Which method to most brewers prefer? Is there a rist of having under attenuated beer due (on te doner batch) to robbing yeast off the Krausen? Also, if doing Palmer's method how much of the Krausen to skim off? Just a few spoon fulls or does it require significant amounts to be skimmed.
Thanks
Mike
