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Old 09-06-2006, 04:22 AM   #11
Matt
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Sep 2005
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I've tried both washing and pitching the trub. Niether way produced good beer for me. But I'm not giving up. I'm going to keep trying and experimenting w/it.

 
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Old 09-06-2006, 03:49 PM   #12
mysterio
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Dec 2005
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Quote:
Originally Posted by the_bird
You really want to add the old hops, break material, and other trub to the new brew?
I reckon it's just a mental hurdle you have to get over!

A little bit of old trub doesn't bother me or the beer.

Pitching a lager, or a high gravity brew onto an old yeast/trub cake is standard advice in most brewing texts, so how come this is ok and not a cupfull of sludge?

 
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Old 09-06-2006, 04:40 PM   #13
Monk
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Mar 2006
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Quote:
Originally Posted by mysterio
I reckon it's just a mental hurdle you have to get over!

A little bit of old trub doesn't bother me or the beer.

Pitching a lager, or a high gravity brew onto an old yeast/trub cake is standard advice in most brewing texts, so how come this is ok and not a cupfull of sludge?

FWIW, I did this twice and it worked nicely. In fact, one of the times I used the yeast cake to ferment another batch of the same recipe. The second batch, with the trub and break and whatever else, tasted a lot better. I'm not going to say that the reuse of the yeast was definitely causal, it could have been something else, but the reuse definitely didn't hurt it.


...and I saved 6 bucks. Mwuhahahaha! Ahem. Right. Carry on.

monk

 
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Old 09-24-2006, 05:09 PM   #14
ilikebeer
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Dec 2005
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Quote:
Originally Posted by brewhead
jackle:

some people wash the yeast.

here's what i do and i haven't had any problems so far.

I collect the yeast slurry into 20 oz corona bottles leaving an inch or so of liwuid on top. i also do not fill the bottles all the way up. i cap the bottles, label and date them, and place them in the fridge.



now what you will hear ppl say is "you need to burp them" but i don't and it works just fine. you'll also hear ppl say to wash the yeast but i do not with no problems.
can you do this with wine?

let's say normally you would use 5g dry yeast to start. Do you use the same amount when you start a new batch with yeast you saved from a previous batch?

 
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Old 09-24-2006, 09:20 PM   #15
Beer is good
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or if you use a 5 gallon primary and let the krausen blow off

 
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Old 09-25-2006, 02:58 PM   #16
Ol' Grog
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I was told that you could only re-use the saved yeast about 5 times.

 
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Old 09-25-2006, 11:03 PM   #17
boo boo
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You can use yeast until you notice off flavors or changes in your fermentation.
I reuse yeast cakes when possible but as I brew different styles that require different yeasts, I just prefer to freeze my yeast and culture from that.
i use this method http://www.ipass.net/mpdixon/Homebre...ng%20Yeast.htm
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Old 09-27-2006, 05:51 PM   #18
ilikebeer
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Dec 2005
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Quote:
Originally Posted by boo boo
You can use yeast until you notice off flavors or changes in your fermentation.
I reuse yeast cakes when possible but as I brew different styles that require different yeasts, I just prefer to freeze my yeast and culture from that.
i use this method http://www.ipass.net/mpdixon/Homebre...ng%20Yeast.htm
so to prepare yeast after it has been frozen or been sitting in fridge, you just bring to room temperature, add a little bit of whatever you plan to ferment, and wait for it to bubble co2?

 
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Old 09-27-2006, 07:22 PM   #19
TheJadedDog
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Quote:
Originally Posted by mysterio
I just pour the slurry from a primary fermentation into two or three sanitised bottles, seal them and throw them in the fridge. Four batches or so is enough economy for me from a WL tube.
Do you make a starter with these before pitching, or just let the slurry warm up and pitch it?
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Old 09-27-2006, 08:24 PM   #20
boo boo
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Quote:
Originally Posted by ilikebeer
so to prepare yeast after it has been frozen or been sitting in fridge, you just bring to room temperature, add a little bit of whatever you plan to ferment, and wait for it to bubble co2?
I bring to room temps and pitch into a starter. Not very much yeast in a test tube.
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