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Old 10-25-2010, 11:32 PM   #1
Jul 2008
Harrisburg, PA
Posts: 200

I used a WLP001 California Ale in my pumpkin ale. I use a hop bag but I did throw all of my spices in and flame ....and they all got thrown directly hop besides yeast those spices are probably mixed in my trub. Do you think I could still wash this yeast and use it for a different style beer in the future without the nutmeg, cinnamon and pumpkin pie spice flavors coming out??

I am new to this and this would be only the 2nd time i washed yeast...but looking to save money any way i can! Thanks for the advice

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Old 10-25-2010, 11:58 PM   #2
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts

I would personally do it, but I would only pitch the slurry into much stronger flavored beers. Still, it's pushing it. And in the long run, is $7 really going to break your budget? Just plan your brew schedule so that you occasionally make a 5% ABV beer with low IBUs with the purpose of harvesting lots of yeast.

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Old 10-26-2010, 12:00 AM   #3
Jul 2008
Harrisburg, PA
Posts: 200

I am making a big IPA this weekend. Shooting for a 1.084 maybe use it for a starter for this? But then again maybe i should just spend the $7 and be safe

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Old 10-26-2010, 12:05 AM   #4
chapa's Avatar
Jul 2010
St Louis, MO
Posts: 801
Liked 6 Times on 6 Posts

$7 to be sure your next brew won't be pumpkin tainted and you won't waste $20 or $30 in ingredients sounds a little more reassuring to me. I've never necessarily "washed" yeast, I just take it out of the fridge, pour off the top and let the yeast warm up to pitching temp. I still think it'll be impossible to get rid of that pumpkin taste. Other choice would be to make a beer that would be complimented by the flavor if anything. Good luck either way!

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Old 10-26-2010, 12:40 AM   #5
petep1980's Avatar
Nov 2008
Posts: 1,905
Liked 15 Times on 15 Posts

Don't do it.......

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Old 10-26-2010, 06:22 PM   #6
Jun 2010
South Jersey
Posts: 19

I have a pumpkin Ale in primary that I used a Belgian saison yeast for the spice/clove nuances. I am planning on washing and using it again if only to find out what kind of
flavor carry-over, if any will take place. Part of the fun of learning...never know till you try.
On Deck:APA/Amarillo
Primary:Bourbon Breakfast stout
Bottled:Double IPA, Barvarian Weiss, Saison
APA/Cascade, APA/Chinook,Pumpkin Ale

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Old 10-26-2010, 06:50 PM   #7
Oct 2009
Posts: 82
Liked 4 Times on 3 Posts

I'm thinking a Winter Warmer would do the trick. A nice spiced old ale for the holidays.

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Old 10-26-2010, 06:55 PM   #8
Jan 2010
New York, NY
Posts: 126
Liked 1 Times on 1 Posts

I actually just washed yeast from a pumpkin ale to use in a rye ipa. I guess it didn't occur to me until right when I shook up the yeast slurry and pitched it that the container had a heavy pumpkin spice aroma. I'll let you know how it comes out but I think the IBU's in the IPA will overpower and pumpkin spices...but in a rye the spicyness may complement the flavor.

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Old 10-27-2010, 12:31 PM   #9
Apr 2008
Madison, WI
Posts: 979
Liked 7 Times on 5 Posts

To me, it shouldn't be an issue, but it might just be the way i, personally, do my starters. After I wash yeast, i get about 30mL of pure yeast slurry, which i then grow with a starter (sometimes stepped up twice). How you do your starters is key - if you use a big enough starter (volume) or step it up, you should be good, IMHO. The amount of spices used shouldn't affect subsequent starters, nor a full batch of beer since you're talking a scale of 5gal (or more).

Now, i don't claim to know ANYTHING regarding how spices affect the cell health over time...
~~ Malted barley wants to become beer. ~~

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