Originally Posted by Doed
hey duckmanco - can you detail your slurry process? I'm interested.
Sure thing. Here is where I first read it, and where reusing yeast made sense to me, as trying to wash it annoyed me greatly. Some guys get awesome looking healthy fat white yeast slurry filled jars by washing --- I didn't.
Highly recommend reading the above post, lots of great info.
And what I do came from there.
1. Sanitize mason jars, lids etc all equipment that will touch beer or hold yeast. Boiling the mason jars and their lids etc. is also good, I sanitize.
2. Rack finished beer to wherever you intend for it to go, preferably leaving a few ounces in the bucket/carboy.
3. Swirl the fermenter to get the cake into a slurry.
4. Either scoop (didn't like the mess this made with my buckets) or even better, and a must for a carboy, pour yeast cake into equal portions into sanitized mason jars and put the lid on lightly --- Chris White on the same Sunday Session podcast stated that the yeast in the slurry will offgass in the jars, and the back pressure from this could kill yeast. He recommended venting the jars every hour for (don't quote me here) the first 24 hours. I screw the lids on but don't tighten them down, and vent the lid a few times the first night I harvest.
That's it. It's incredibly simple. I've found that straining hops before the wort goes into the fermentor obviously gets cleaner yeast. I also use mr. Malty to repitch from slurry inputting the harvest date, and using the sliders to create a worst case scenario. So, I'll set non yeast solids to the highest percentage, and call my slurry super thin. Both of those settings will cause the pitch rate Calc to have you pitch more of your slurry then if you set them to the opposite. While it might be over pitching slightly, I'm comfortable with it and figure it accounts for things I can't see. It's worked great so far.
I just harvested 4 jars of 1469 the other day and will repitch all of those into beers, and then if I want, I can reharvest from those as well and still only be at the 2nd generation--- another reason why using slurry, and not the whole cake works really well.
Hops this helps, any questions, let me know.