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Old 12-22-2009, 10:51 PM   #11
Oct 2009
Posts: 683
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I only bother washing the expensive liquid yeasts. But, I have pitched right on top of a clean SA-05 cake now and then when the timing was right.

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Old 12-22-2009, 10:53 PM   #12
Dec 2008
Posts: 244
Liked 1 Times on 1 Posts

I appreciate the reply. My questions is kind of centered around when the timing isn't exactly right? I've read all the threads on slanting and freezing yeast, and actually started freezing some yeast as it's not that hard.

If I do have a cake, how long will it last? This would save me from making a starter?

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Old 12-22-2009, 11:00 PM   #13
Aug 2009
Posts: 16

There's an excellent thread on yeast washing right at top in this forum: http://www.homebrewtalk.com/f163/yea...strated-41768/

If I'm not planning on moving to secondary or bottling the same day I'm brewing, I wash my yeast. 7 to 10 days without a starter, kept in the fridge. I've never dared waiting any longer. In fact, I've never even made a starter at all.

Update: Well, I just missed the train the one time I meant to be of help.

Reason: Slow typist?

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Old 12-22-2009, 11:40 PM   #14
TwoHeadsBrewing's Avatar
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts

Originally Posted by aarondrich View Post
How do you save your yeast cake? Add water and put it in a jar?

When do you decide to wash it?

How long will either method last in the fridge without needing a starter?
I always use a starter. If I were going to use the yeast within a week, I'd just leave it in the carboy and put the airlock back on. Anything over a two weeks in the fridge is likely to need some rousing. And I like to make the starter anyways to "proof" the yeast, and check for any infection.
1. Leave just a bit of wort in the carboy, and swirl it around to make a nice yeast milkshake.

2. Dump into a sanitized mason jar (I like the quart ones). I usually get two from each carboy.

3. I don't wash the yeast, but you can if you like.

4. When making a starter, pull out the yeast to let it warm before pitching.

5. Flame the edges of the glass jar to kill any bacteria/yeast that may have dried there while in storage.

6. Dump off any "beer" that will naturally accumulate on top. You should have 1/3 of the jar full of just yeast and trub.

7. Dump the remaining yeast into the starter vessel.

It aint fancy, but it works!

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Old 12-23-2009, 04:14 AM   #15
Oct 2009
fort hood texas
Posts: 107

i guess i will dump it on the cake. thanks

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Old 12-24-2009, 04:32 AM   #16
Mar 2009
Beaverton, OR
Posts: 164
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I think it depends on how much your time is worth, and maybe how much yeast you need for your next beer.

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Old 01-21-2013, 09:49 PM   #17
Dec 2012
Quincy, Illinois
Posts: 16

With any wash you will want to do a starter culture first to multiply the yeast cells. If you pitch on to your original cake you risk picking up some undesirables. I would wash it first to separate it from the leftovers such as the hops from the fermentation. You wash it soon as you remove your beer off the cake.
It's all good and getting better!

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