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Old 10-28-2012, 04:17 PM   #1
sieglere
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Jun 2012
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So I'm going to harvest my own yeast for the first time today. I'm up on the general how to, but any useful advice from people who've done this a bunch of times?

 
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Old 10-28-2012, 04:22 PM   #2
Golddiggie
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Be patient. Let it settle out as it needs to before you go to the next step. Also, be SURE you can see the different layers present. You need to capture just the yeast, not the trub and junk.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-28-2012, 06:48 PM   #3
Jsbeckton
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Make a starter with it when you use it again and make sure it smells good. I lost a batch that I pitched old yeast into because I thought it was borderline. When in doubt, throw it out. I have had successful batches using yeast that was up to three month old since harvesting.

 
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Old 10-28-2012, 07:03 PM   #4
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ALWAYS make a starter when using any liquid yeast. Be that from a packet, vial, or slurry you collected. With harvesting, you need to be SURE you are actually pitching yeast into the new brew. Without a starter, you don't know what you've got. Different strains will look differently when you're harvesting them. Some have a bigger color shift from the trub, where others are less obvious.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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