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Old 03-13-2012, 09:28 PM   #21
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Chris White of White Labs addressed this in an interview. The very high level summary is that the optimal thing for yeast health is to separate it from the trub by washing (really rinsing, washing would be using acid to clean up bacteria). HOWEVER, in his opinion, the risk of contamination involved in rinsing (as there is contamination risks any time you handle the yeast) outweighs the yeast health benefit.

He also said if you have a process that works for you, go ahead and keep doing it. So by all means, if you've had luck rinsing or not rinsing, go on rinsing or not rinsing. I rinse, now I just know that I'm doing it against the advice of a yeast guru.
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Old 03-13-2012, 09:36 PM   #22
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Quote:
Originally Posted by discnjh View Post
Chris White of White Labs addressed this in an interview. The very high level summary is that the optimal thing for yeast health is to separate it from the trub by washing (really rinsing, washing would be using acid to clean up bacteria). HOWEVER, in his opinion, the risk of contamination involved in rinsing (as there is contamination risks any time you handle the yeast) outweighs the yeast health benefit.

He also said if you have a process that works for you, go ahead and keep doing it. So by all means, if you've had luck rinsing or not rinsing, go on rinsing or not rinsing. I rinse, now I just know that I'm doing it against the advice of a yeast guru.
Awesome addition Oh yeast ranchero.

That speaks volumes. That and the fact that 99% of my beer turns out so freaking awesome without ever being washed.

 
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Old 03-13-2012, 09:40 PM   #23
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Quote:
Originally Posted by pm5k00 View Post
I have used slurry that was well over a year old before, it was stored in my kegerator at 30*F. Just make a starter with it and your good to go. I currently have 8 strains that I save this way.
When you say slurry, does that mean unwashed yeast?

 
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Old 03-13-2012, 10:29 PM   #24
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Quote:
Originally Posted by taa800

When you say slurry, does that mean unwashed yeast?
Yes. After racking the beer from the fermenter to a keg, I dump the yeast and small amount of leftover beer into my sanitized botteling bucket, swirl around to get to a liquid consistency, adding distilled water if necessary and then fill a clean bottle or two. Use a lighter to sterilize the opening of the bottle then cap and freeze.

 
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Old 03-13-2012, 10:49 PM   #25
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So from what I've learned by everyone's replies, there are many ways to do this. Right now I have 3 pint jars of 1098 in the fridge. I think I'll wash one of them to see how it looks compared to the other two. Then I'll use them and see if I can taste a difference. I won't use a starter either, more because I'm lazy than anything else.

This was a great discussion. Thanks everyone.

 
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Old 03-14-2012, 01:05 AM   #26
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Quote:
Originally Posted by pm5k00 View Post
Sure you can. The calculator at Mrmalty.com even has an option for pitching from slurry.
mrmalty assumes you are using washed yeast that's why the percentage of non-yeast in the default calculation is low. Slurry is suspended yeast in the liquid usually separated from the trub and other garbage.

Why anyone would want to dump all that crap in their beer is beyond me. It will also be very difficult to replicate a recipe if you like it; how will you repeat conditions that are almost impossible to measure down the road?

 
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Old 03-14-2012, 01:18 AM   #27
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Up until recently (2012), I simply scooped out the yeast using a sanitized spoon and placed it into sterilized mason jars. I then stored the mason jars in the refrigerator until the next time I needed that yeast strain. I've now switched over to washing yeast. I haven't noticed any difference, but I do feel more professional.

To be a bit more serious, I think the yeast will be of a more consistent quality and last longer. I am however, running out of room in my refrigerator!
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Old 03-14-2012, 01:21 AM   #28
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Quote:
Originally Posted by discnjh View Post
Chris White of White Labs addressed this ....in his opinion, the risk of contamination involved in rinsing (as there is contamination risks any time you handle the yeast) outweighs the yeast health benefit.
very interesting....this pairs very well with my lazy brewer mantra

 
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Old 03-14-2012, 01:25 AM   #29
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your friend's method is essentially what you would see in most commercial breweries, scale and equipment differences not withstanding. No issues to speak of.
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Old 03-14-2012, 01:32 AM   #30
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Why even wash yeast at all, just make a hugh starter with fesh yeast and hold some back out of a fresh starter, No off favors and nothing else?!?!
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