Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast Washing Illustrated
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Old 07-24-2008, 08:13 PM   #171
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Yes.


The wheat yeast I washed, WLP320, has three layers to it. The thin watery layer, a yeast layer, and then another layer. I'm assuming the third layer is the trub or suspension materials that a wheat typically leaves (crash cooling may have settled them out of suspension). I had planned on pitching the entire jar of material into a starter and then into another wheat beer. The concern I had was the extra "trub" layer causing some off flavors or worse some contamination.

Has anyone had any success with the washing and reuse of wheat strains of liquid yeast?


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Old 07-24-2008, 08:16 PM   #172
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I will be trying it with my WLP300 as soon as it's done fermenting. Thanks to the OP for the illustrated guide.


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Old 07-25-2008, 05:58 PM   #173
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yeah, that pic of the different layers was helpful. I thought everything below the clear beer layer was good pitchable yeast. i've used wased yeast with the trub for my last two batches. will have to look for that thin layer of goodness and keep the mud behind.
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Old 07-25-2008, 06:10 PM   #174
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Chriso ...... Just a thought here, why not just brew up an extract batch close to what the yeast will be ultimately used in. Then wash the whole yeast cake, and get the full benefits of washing the yeast. I am planning on a really experimental brew, and was planning on needing several fresh inoculations of yeast.

Just a thought.

Good luck
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Old 07-26-2008, 05:28 AM   #175
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I washed WLP300 with excellent results.
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Old 07-26-2008, 05:46 AM   #176
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Did my first starter today with washed yeast (W1084 Irish Ale yeast), and I was pleased to see that the starter took off after about 15 min!!!!!!!!!!!!!!!!!!! I was a little concerned at first , 'cause we're doing a double batch of Scotch Ale on Sun., and if the starter didn't work, we have no plan "B".
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Old 07-29-2008, 03:17 AM   #177
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Do I just the auto siphon to get the yeast into the bigger mason jar or do I just pour? Also when it gets into the bigger mason jar, do I just another siphon or can I just pour? Let me know what everyone else does, thank you.
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Old 07-29-2008, 03:20 AM   #178
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pour (decant) from both. Just leave a bit of the trub behind each time to get as little as possible.
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Old 07-29-2008, 03:26 AM   #179
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Thank you. I am sanitizing tonight and then doing this tomorrow.
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Old 07-29-2008, 12:23 PM   #180
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Thanks to this thread, I've had a batch of WLP008/WLP051 that has been kickin for about 6 months now. I started out by accidentally pitching both into a 10g batch, but then found out that its a unique blend and I actually kind of liked it. So then I washed that cake, filled 10 baby soda bottles with it and pitched a new batch with what was left. Have made one batch a week for the last 6 months and washed a new cake at about 3 months and haven't seen a problem with slow starts or stuck ferments yet. I'm thinking about changing over to all wlp001 though in another month when I run out of starters.


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