Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How Do I Know Whether Reused Yeast is Infected?
Reply
 
Thread Tools
Old 06-20-2011, 03:36 PM   #1
hiphops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: New York City, New York
Posts: 298
Liked 5 Times on 5 Posts

Default How Do I Know Whether Reused Yeast is Infected?

I am going to attempt my first brew with reused yeast: Wyeast 1056. I used it in a pale ale and want to brew an IPA with it. The yeast has been in the fridge in a sealed container for about 2-3 weeks now.

My brewing plan is to pitch that yeast into starter at least 24 hours before brewing and then brew up my new IPA.

Maybe I'm just being a worrywort but how will I know whether this yeast is infected? I'd hate to pitch infected yeast and not know about it until a few months later after eventually drinking my new brew. Are there any telltale signs (i.e., smell, lack of activity in the starter, etc.) I should look out for before pitching it into the new beer?

Thanks all.


__________________
Swim - bike - run - repeat
Indict - convict - affirm on appeal - repeat
Brew - bottle - drink - repeat
hiphops is offline
 
Reply With Quote
Old 06-20-2011, 04:47 PM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,371
Liked 1325 Times on 884 Posts
Likes Given: 621

Default

Your best bet would be to taste the spent starter. If it tastes infected, then your yeast sample is the likeliest source. If it tastes normal, it's unlikely that you'll have any infection in your beer.


MalFet is offline
 
Reply With Quote
Old 06-20-2011, 06:25 PM   #3
ThePearsonFam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Virginia Beach, VA, Virginia
Posts: 884
Liked 13 Times on 10 Posts
Likes Given: 1

Default

Actually, the spent starter will prolly taste bad regardless due to O2. I'd pour the yeast into the starter and then take a small taste of the actual yeast from the container you poured FROM. The yeast should smell and taste good.
ThePearsonFam is offline
 
Reply With Quote
Old 06-20-2011, 07:49 PM   #4
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,371
Liked 1325 Times on 884 Posts
Likes Given: 621

Default

Quote:
Originally Posted by ThePearsonFam View Post
Actually, the spent starter will prolly taste bad regardless due to O2. I'd pour the yeast into the starter and then take a small taste of the actual yeast from the container you poured FROM. The yeast should smell and taste good.
There's a world of difference between oxidized beer and infected beer, and that difference should be readily apparent.

Tasting the contents of the storage container will detect contaminants if they had already wrecked havoc on the sample, but there's no way a taste-test will pick up on a small infectious colony living in a larger population of dormant yeast. As soon as that small infection gets pitched, however, it may quickly out compete the yeast.
MalFet is offline
 
Reply With Quote
Old 06-20-2011, 07:59 PM   #5
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 233 Times on 194 Posts

Default

if it formed a pellicle or firm-filmy bubbles, it's infected
ReverseApacheMaster is offline
 
Reply With Quote
Old 06-20-2011, 08:02 PM   #6
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,371
Liked 1325 Times on 884 Posts
Likes Given: 621

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
if it formed a pellicle or firm-filmy bubbles, it's infected
Yeah, that would be a hint

...of course, just because there isn't a pellicle doesn't mean that it's not infected.
MalFet is offline
 
Reply With Quote
Old 06-20-2011, 08:05 PM   #7
jlpred55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 423
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I reuse yeast all the time, lots longer time frames than that. I make a starter, pitch the yeast, then taste the oxidized (yuck) fermented starter. If it is infected you can smell it! If it is infected you can definately taste it.
__________________
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale
jlpred55 is offline
 
Reply With Quote
Old 06-21-2011, 10:36 AM   #8
ThePearsonFam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Virginia Beach, VA, Virginia
Posts: 884
Liked 13 Times on 10 Posts
Likes Given: 1

Default

I agree that there's a world of difference between oxidized and infected. I would definitely taste the starter if it were from a vial or pack, but it's reused. If the cake is infected, then you'll most likely smell and taste it by sampling the yeast too. Either way works for reused yeast.
ThePearsonFam is offline
 
Reply With Quote
Old 06-21-2011, 01:02 PM   #9
BelgianKing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Buffalo, NY
Posts: 70
Liked 4 Times on 4 Posts
Likes Given: 2

Default

ive read on here that your starter will have a sour like taste to it and it doesnt taste good either. I have never tasted my starter before but just a heads up.
__________________
Primary:Chicken Livers IPA x10gal
Secondary:
Bottled: Milk Chocolate Stout,Dr. Spock's Bock 001,Dr. Spock's Bock 002

Yeast Bank:1056 3rd Generation

2011 gallons= 61
BelgianKing is offline
 
Reply With Quote
Old 06-21-2011, 01:35 PM   #10
ThePearsonFam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Virginia Beach, VA, Virginia
Posts: 884
Liked 13 Times on 10 Posts
Likes Given: 1

Default

Starters don't taste good because of oxidation. The goal is to grow yeast cell counts, not make beer, so we intentionally allow O2 into the process. The result is more yeast and a bad taste...


ThePearsonFam is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Reused Yeast & Primary Time Question... BradleyBrew Fermentation & Yeast 4 06-19-2011 02:11 AM
Is there a way to know yeast infected before pitching? Cabbie Fermentation & Yeast 9 06-08-2011 06:04 PM
Saved yeast infected??? mattmuir Fermentation & Yeast 5 06-03-2011 11:08 PM
Reused Yeast on over 150 batches Haputanlas Fermentation & Yeast 40 04-14-2011 08:02 PM
Infected Yeast? baer19d Fermentation & Yeast 2 01-16-2010 05:02 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS