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Old 07-27-2012, 12:45 AM   #1
gannon
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Default Why Wash?

So instead of searching for hours though the forum I was hoping someone would explain the why i should or should not wash my yeast.

Thanks in advance for any info!!
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Old 07-27-2012, 01:06 AM   #2
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The answer is obviously dependent on the person and what they are trying to accomplish or what works for them. If I'm going to repitch the yeast in 2-3 weeks, I don't wash it, I just pour it into a quart jar and put it in the fridge. Then I just take it out on brewday, decant, swirl, and pitch. If I want to save the strain but not use it for a while, I wash and make a starter when I use it.
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Old 07-27-2012, 02:12 AM   #3
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I save my yeast slurry and reuse it in future batches to save money.

I actually don't wash my yeast to reduce the risk of contamination. The beer from unwashed slurry tastes great, although I don't keep the slurry around for too long after harvesting.
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Old 07-27-2012, 04:02 AM   #4
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No offense, but if you don't feel like searching for the answer to this question, you are probably not prepared for the boring process of washing yeast. I would just keep re-using yeast like many other homebrewers have sucessfully done for years.
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Old 07-27-2012, 07:00 AM   #5
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Washing yeast is easy and cheap. I can't believe I've been paying for new yeast for years. Just started about 6 months ago and couldn't be happier.
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Old 07-27-2012, 07:16 AM   #6
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It depends upon how much "stuff" other than yeast is in the trub, and if you think that "stuff" will affect the flavor of the next batch.
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Old 07-27-2012, 07:30 AM   #7
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I'm a BIAB brewer (at home) and get MOUNTAINS of trub. Still easy to separate the yeast from the break if you're doing it properly. The tutorial in the yeast/fermentation forum is top-notch! That "stuff" is coagulated protein and has no flavor. Professional brewers leave a portion in to provide nutrient for the fermenting yeast (during primary- whether this is science or "cookies for santa" superstition, I'm not sure).
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Old 07-27-2012, 10:00 AM   #8
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Quote:
Originally Posted by daksin View Post
That "stuff" is coagulated protein and has no flavor.
Much of the "stuff" is hops, and if you think that it has no flavor break off a little chunk of the ring on the inside of the bucket that the krausen left and taste it.
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Old 07-27-2012, 11:59 AM   #9
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>>No offense, but if you don't feel like searching for the answer to this question, you are probably not prepared for the boring process of washing yeast. I would just keep re-using yeast like many other homebrewers have sucessfully done for years.

+1

Seriously, HBT is a FANTASTIC resource.
The search feature is very easy to use.

Take the time to read some of the old threads that answer your questions. I frequently learn something unrelated but interesting along the way. In addition, you will more likely get abroader response, rather than a point in time set of responses.
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Old 07-27-2012, 12:06 PM   #10
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Quote:
Originally Posted by theredben
No offense, but if you don't feel like searching for the answer to this question, you are probably not prepared for the boring process of washing yeast. I would just keep re-using yeast like many other homebrewers have sucessfully done for years.
Yes offense. Try to find the answer before you post. Or if nothing else lie and say "I've been searching through the forum and can't quit find the answers I'm looking for." Lazy lazy. It's not like you have an immediate need for an answer like if you were smack dab in the middle of the boil.

Quote:
Originally Posted by daksin
whether this is science or "cookies for santa" superstition, I'm not sure).
Haha I'm gonna have to steal that.
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