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Old 02-07-2013, 02:05 PM   #1
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I apologize in advance, I thought of this at work and I will post pics tonight when I get home.

I recently attempted my first yeast washing last weekend with Wyeast 1056 from an AG Irish Red Ale.

My preliminary thoughts before I get into the specifics:

The fermentation of this particular batch with that yeast was VERY vigorous ( I used blowoff tube for 3 days, switched to airlock for 1 day and then had to do blowoff tube again because fermentation kicked into HIGH gear on that 4th day.

That information is important (I think) because when I washed this yeast, there was A LOT in the bottom of the fermenter. I would guess that I had almost 2 inches of trub in the bottom of the fermenter when I started washing.

I followed the wiki link from the forum but did not complete the 2nd decant.

I ended up with a lot of "stuff" in the bottom of my 3 mason jars, but it does not appear to me to be layered like other pictures that I am seeing.

Pics tonight to help with this all.

Thanks in advance
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Old 02-07-2013, 02:18 PM   #2
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To clarify a little bit...

I boiled 3 mason jars (1q and 2 pints) for about 20 minutes.

Cooled the jars and water until around 70 degrees.

Dumped into fermenter, mixed well and let it sit for about an hour then basically used a racking cane to collect from the top layers to fill the 3 jars.

I set them aside to settle and had good intentions to repeat the process and try to decant again but sanitation concerns made me second guess myself.

So now I have 3 jars, each of which has AT LEAST half of the jar full of solid materials at the bottom.

Am I still OK, or should I have decanted a second time?
Can I still do it after almost a week? I am thinking of shaking up the jars and letting them settle again and decant 1 "good" sample of the yeast if I can manage to get it to settle out like the pics that I keep seeing.

I promise pics on the way tonight to make this complete.
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PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
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Old 02-07-2013, 02:46 PM   #3
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You have good yeast. Put it in the fridge.
water washing yeast will make the yeast look pretty, but is at the cost of discarding 95% of the viable cells.

See here for details:
http://woodlandbrew.blogspot.com/201...revisited.html

There are probably about 1 million cells per ml of settled slurry.
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Old 02-07-2013, 03:01 PM   #4
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Done.
Thank you!
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PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
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Old 02-07-2013, 03:02 PM   #5
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+1 to what he said

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Old 02-09-2013, 02:55 AM   #6
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I will try and upload a picture of jar of washed yeast.
Click image for larger version

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ID:	99810  
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Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

Reason: added photo

 
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Old 02-09-2013, 03:13 AM   #7
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I had to alter my original plan.

I had left the 3 jars of yeast out on my enclosed porch for the last few days and 2 discovered today that the water/beer layer had frozen, expanded and was oozing out.
This third jar must have contained enough beer/alcohol that it did not freeze.
I shook it up and let it rest for about an hour and took the picture.

So my question(s) are:
Is this enough yeast or too much to pitch my next batch?
It seem that I read that overpitching can cause flavor variations.

When i decide to use it, would I make a starter to ensure viability?

Thanks again.
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Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
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Old 02-10-2013, 12:55 AM   #8
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Quote:
Originally Posted by brewkinger View Post
... discovered today that the water/beer layer had frozen ...
This third jar ... did not freeze.
Is this enough yeast or too much to pitch my next batch?
When i decide to use it, would I make a starter to ensure viability?
Assuming they are all alive, It's probably about 1 million cells per ml.
Yes, make a starter to check viability and also build up the population. Yeast do not do well if they freeze. Do you think the yeast may have frozen and thawed?
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Old 02-10-2013, 01:18 AM   #9
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@Woodland
My SWAG is that the yeast in the one jar did not freeze.
I am fairly confident for 2 reasons:
1) I was able to shake them right back into suspension
2) The other two jars that had frozen completely. I had to run hot water into them to thaw the liquid component and then the yeast mass in the bottom was solid as a rock.
I left them overnight and dumped them this morning.

Is my gut instinct OK?

I will have to study up on the forum to get the yeast starter process down now. Any good suggestions? Is there a sticky or wiki?
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PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

 
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Old 03-21-2013, 12:30 PM   #10
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Quote:
Originally Posted by brewkinger View Post
I will try and upload a picture of jar of washed yeast.
So to revive an old thread about yeast washing.

The time has come for me to use the washed yeast that I harvested 2 months ago.

Assuming all the yeast in the photo are viable, it has been stated that I can assume 1 million cells per mL.

In the half pint mason jar = 8oz = 236.6 mL

So if the jar is roughly half full of what appears to be yeast, is it safe to assume that I have 100mL of yeast?

When it comes time to make the starter, is there any harm in using all of the yeast in the jar?

I have watched several videos and searched the forum and I am still a little unsure of how much DME and water to mix together to make the starter.
I have seen 2 cups water + 1/2 cup DME
I have seen 4 cups water and 1/2 cup DME

I have a 1L flask, so to make a 1L starter it seems that I would want to come close to 1L in total volume, so almost 3 cups of water + 100mL of yeast + DME would total almost a full liter (if not more)

I feel like I should get this by now, but I just do not want to screw up the process.

Help please.
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Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
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