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Old 08-26-2014, 03:03 AM   #11
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Originally Posted by Cheesy_Goodness View Post
unionrdr's got it. The less headspace the better for what you're doing.

If fermentation was done in your vessel, it's done in the jar. Don't add any new food sources (sugar) and the yeast will just be hanging out until you brew up some more tasty wort. No explosion to worry about
Not exactly the advice given by White and Zainasheff....the quality will degrade, the harvesting method makes a huge difference, and so do nutrients and temp control. Yeast don't just hangout forever man.

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Old 08-26-2014, 03:08 AM   #12
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I harvest safbrew 06. And safale 05. And safale 04 $9 on yeast. I have six batches bottled and enough yeast in jars to do eight more batches. Stopping at 3rd generation. Bit I have read you can even go five or six.

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Old 08-26-2014, 03:09 AM   #13
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Not exactly the advice given by White and Zainasheff....the quality will degrade, the harvesting method makes a huge difference, and so do nutrients and temp control. Yeast don't just hangout forever man.




You're absolutely right...but I think he was seconding the advice of closing the lid tightly, not suggesting that harvested yeast had indefinite shelf life (which is equally true of "new" yeast from Wyeast/White Labs).
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Old 08-26-2014, 03:38 AM   #14
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You're absolutely right...but I think he was seconding the advice of closing the lid tightly, not suggesting that harvested yeast had indefinite shelf life (which is equally true of "new" yeast from Wyeast/White Labs).
Fair enough, but you can almost predict his next issue posts. My beer stopped fermenting after 24 hours and came out with a weird sweet flavor or the yeast in my beer will not settle or there are some strange earthy flavors in my most recent batch.

IMO, yeast harvesting is something to be done only when a person has the right equipment, a very clean environment and some good experience with the yeast in question....especially when a guy is only in two batches. Might as well give those first few batches the best chance possible. Not to argue though.....it's all good....well, unless it comes out bad.
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Old 08-26-2014, 03:55 AM   #15
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I quit "washing" yeast and began creating a larger starter so as to keep a portion. By doing this I don't have the hassle or the mess to clean, and there's so much less risk of mutations I'd think, though I certainly cannot prove that.

I usually buy a 2 lb bag of DME for $8.75, and so an 1/8 lb of DME for the additional starter size has a cost of $0.55.

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Old 08-26-2014, 10:48 AM   #16
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Quote:
Originally Posted by normonster View Post
Not exactly the advice given by White and Zainasheff....the quality will degrade, the harvesting method makes a huge difference, and so do nutrients and temp control. Yeast don't just hangout forever man.

Quote:
Originally Posted by freisste View Post
You're absolutely right...but I think he was seconding the advice of closing the lid tightly, not suggesting that harvested yeast had indefinite shelf life (which is equally true of "new" yeast from Wyeast/White Labs).
Yep, just speaking to the lid question. Yeast in the fridge, away from light no more than a few generations, used no more than a few months after harvesting.
Nutrients is a good point to add though.
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Old 08-26-2014, 11:23 AM   #17
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I've never really "washed" my yeast. I give the yeast cake a gentle swirl and then pour some into a jar that has been rinsed with Starsan. That goes into the fridge until the next brew day. The longest I have saved a sample was three weeks. I warm the sample to room temperature on brew day before pitching. I've never had an issue.

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Old 08-26-2014, 11:38 AM   #18
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The quote below is from the book referenced earlier. Personally, I've put Mason lids on tight and never had a jar explode, but the risk is there and should not be discounted. Especially if you're just scooping or dumping from the primary. There are residual sugars, so if any wild bugs were inadvertently introduced there will be fermentation. My preference is to use foil and a rubber band. It easy, sanitary and gives CO2 a way to escape if it just happens to build up.

From YEAST by Chris White and Jamil Zainasheff (copyright 2010):
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Many homebrewers use glass Mason jars or gallon jugs for storing yeast. They are cheap, easy to sanitize, and viewing the slurry in them is far easier than thru plastic. However, the big drawback to glass is that it is so easy to break; under pressure, it can be downright dangerous, If you use any vessel with a screw-on lid, leave the lid loose.
edit to say: With most of the ale yeast strains that I use, I find they pruduce better beer after a few generations.

quart Mason jar of clean yeast w/ foil . . .
yeast_02.jpg  
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Old 08-26-2014, 01:04 PM   #19
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I was indeed seconding the tightening of the jar lids. Especially when stored in the fridge with other things, as they might pic up some funk from other foods in there with it. And if the beer the yeast came from fully fermented out & settled, I don't see why they'd suddenly start fermenting again & blow up? Especially when sanitized water was used to wash it? I think those quotes might be another antiquated line of thought?

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