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Old 04-13-2011, 12:31 AM   #1
Feb 2007
Wakefield, RI
Posts: 21
Liked 2 Times on 1 Posts


I have been reading up on yeast washing. I agree it is a great way to reuse yeast and save some money. I was wondering though, would it not be easier to make starter, then split that starter into multiple (e.g. 3-4) containers? Each container could then be used to make up a separate starter for a batch.

Anyone do this? Any reason why washing would be superior?

I am trying this on some Irish ale yeast now. Starter should ferment out in the next day or so, I will then cold crash, decant, then mix up the remaining beer and yeast and pour into 4 sanitized mason jars.


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Old 04-13-2011, 01:04 AM   #2
Nov 2010
Ada, MI
Posts: 579
Liked 9 Times on 9 Posts

Yeah, you could do that. I suspect the only reason most people don't is that it requires more planning; you need to go through two starters before you're ready to pitch, and you need to be thinking ahead to future batches - i.e, you need to know you're going to use the yeast more than once.

And washing isn't that difficult. Just harvesting the yeast after it finishes is fairly simple; washing it just takes a few transfers between sanitized vessels.

One possible advantage to washing yeast, I suppose, would be that you are getting yeast that's been active for longer. If you're planning on using it again soon, that may mean the difference between 1-week old and 3-week old yeast. If future batches are farther out, that may make little difference, though.

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Old 04-13-2011, 01:07 AM   #3
Dec 2010
Vancouver, WA
Posts: 89
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Yes you could do this but would need to a monster starter.....multiple additions of wort to = the amount of yeast from a fully fermented batch of brew. Play around with the Mr. Malty's yeast calculator and you'll get an idea of what I'm talking about.

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