It is worth saving the yeast when there's a Ton of trub?

IXVolt · Jun 8, 2011

I wanted to start saving/washing yeast and the batch I have currently in Primary has roughly 3 inches of trub. Does anyone bother harvesting yeast when they have that much trub? Or do you just toss it. My next batch isn't going to be a porter or stout. So I really don't want to just pitch ontop.

Where do you draw the line on saving your yeast?

Revvy · Jun 8, 2011

That's the point of washing it.

IXVolt · Jun 8, 2011

Thanks Rev, I figured that was the case. Wasn't sure if the more trub made the washing process much longer or if there was diminishing returns on reclaimed yeast.

Revvy · Jun 8, 2011

One thing I've done is after a couple washings, when I'm sure the yeast is on top of the trub, and everything's settled for awhile, is to take a sanitized turkey baster and carefully vacuum the yeast off the trub and into my mason jars. Just slow and carefully.

IXVolt · Jun 8, 2011

Good idea. Maybe I'll give that a shot this time.

Jaimez · Jun 9, 2011

Revvy said:
One thing I've done is after a couple washings, when I'm sure the yeast is on top of the trub, and everything's settled for awhile, is to take a sanitized turkey baster and carefully vacuum the yeast off the trub and into my mason jars. Just slow and carefully.

Crap! So simple. Wish i thought of that.

lumpher · Jun 9, 2011

since i use dry yeast, i just toss it and pitch fresh yeast

dstar26t · Jun 9, 2011

On beers I plan to reuse the yeast from, I definitely plan on removing the cold break from the wort before pitching. It's not as crucial to rinse it later then.

JonBoy47 · Jun 9, 2011

How do you remove the cold break before pitching?

paraordnance · Jun 9, 2011

JonBoy47 said:
How do you remove the cold break before pitching?

let it settle for 30 min to an hour before you transfer it from BK to fermenter. I sometimes leave wort overnight to cool to pitching temps and settle cold break

dstar26t · Jun 9, 2011

If I'm going to re-pitch from a batch, I chill to 40F (super chiller) and let it sit for 4+ hours. Then push the wort off the break to another fermenter...I use half barrel sanke kegs. For ales, I turn the fermwrap on and let the wort warm before pitching, doesn't take long. For lagers, the temp is usually just right after pushing. Looking forward to getting conicals so removing break is as easy as turning a valve handle.

It is worth saving the yeast when there's a Ton of trub?

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It is worth saving the yeast when there's a Ton of trub?

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