Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 1st time yeast washing attempt
Reply
 
Thread Tools
Old 02-07-2013, 02:05 PM   #1
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default 1st time yeast washing attempt

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


__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Old 02-07-2013, 02:18 PM   #2
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default

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.


__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Old 02-07-2013, 02:46 PM   #3
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 2,188
Liked 225 Times on 198 Posts
Likes Given: 59

Default

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.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.
WoodlandBrew is offline
brewkinger Likes This 
Reply With Quote
Old 02-07-2013, 03:01 PM   #4
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default

Done.
Thank you!
__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Old 02-07-2013, 03:02 PM   #5
dg35884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 57
Liked 2 Times on 2 Posts
Likes Given: 1

Default

+1 to what he said
dg35884 is offline
brewkinger Likes This 
Reply With Quote
Old 02-09-2013, 02:55 AM   #6
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default

I will try and upload a picture of jar of washed yeast.
Click image for larger version

Name:	photo.jpg
Views:	185
Size:	41.9 KB
ID:	99810  
__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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
brewkinger is offline
 
Reply With Quote
Old 02-09-2013, 03:13 AM   #7
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default

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.
__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Old 02-10-2013, 12:55 AM   #8
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 2,188
Liked 225 Times on 198 Posts
Likes Given: 59

Default

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?
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.
WoodlandBrew is offline
 
Reply With Quote
Old 02-10-2013, 01:18 AM   #9
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default

@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?
__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Old 03-21-2013, 12:30 PM   #10
brewkinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: East Podunck, Vermont
Posts: 2,066
Liked 286 Times on 236 Posts
Likes Given: 315

Default Shameful self bump... I think???

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.


__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
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.
brewkinger is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Washing Attempt Justintoxicated Beginners Beer Brewing Forum 25 10-05-2012 07:37 PM
Washing yeast first attempt. Jtd6628 Fermentation & Yeast 9 02-13-2012 02:16 AM
First attempt at yeast washing turkeyjerky214 Fermentation & Yeast 1 04-19-2011 10:59 PM
Yeast washing attempt 2 Chefencore Fermentation & Yeast 3 04-02-2011 01:59 AM
First attempt at washing yeast Buffman Fermentation & Yeast 3 08-16-2009 11:55 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS