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Old 12-08-2013, 03:43 PM   #2201
msa8967
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Reading the comments in another thread about yeast washing there were several brewers that are convinced that it is bad to use boilled (and then cooled) water for washing the yeast. Anyone else have an opinion on this? Has the thinking changed about the water we use?
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Old 12-08-2013, 10:13 PM   #2202
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Quote:
Originally Posted by msa8967 View Post
Reading the comments in another thread about yeast washing there were several brewers that are convinced that it is bad to use boilled (and then cooled) water for washing the yeast. Anyone else have an opinion on this? Has the thinking changed about the water we use?
I believe they are saying there is too much chance for infection and don't think you should use any yeast washing at all. As far as washing goes, I use it to remove large amounts of grub. If you want to remove biological containments, acid washing is the way to go, but not something I will be investing in. I'll just buy a fresh vial of yeast if I have to many mutated cells or an infection is likely.

 
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Old 12-11-2013, 05:01 PM   #2203
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Yeast washing is completely fine as long as everything is sanitized. And you leave the beer/water mix that was in it in there to top off the jars. Just let the boiled water cool covered. Masybe even in the fridge till it gets down to a temp safe for the yeast.
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Old 12-14-2013, 05:20 AM   #2204
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I think it's worth reading the posts from EarlyAmateurZymurgist about why NOT to rinse yeast and store under boiled water. Even though he had rubbed some the wrong way, he seems to know his stuff.
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Old 12-19-2013, 07:29 PM   #2205
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So I was wondering that if you re-use yeast and find out later that the batch of beer that the yeast came with developed 'off-flavors' maybe due to ferm temps, will those 'off-flavors' follow the yeast when it gets re-used??
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Old 12-19-2013, 07:54 PM   #2206
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It is possible. If the yeast are stressed enough, they will not have the vitality for optimum performance in subsequent generations. But it depends on the strain and how much out of the optimum temp range they were fermenting in, other variables.

 
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Old 12-22-2013, 12:29 AM   #2207
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Quote:
Originally Posted by Black Island Brewer View Post
I think it's worth reading the posts from EarlyAmateurZymurgist about why NOT to rinse yeast and store under boiled water. Even though he had rubbed some the wrong way, he seems to know his stuff.
EAZ also thinks that using boiled water is a "poor brewery practice".... so I wouldn't listen to everything he says.

http://www.homebrewtalk.com/f163/sav...59/index3.html

He does have a point about petites (mutants), but that's about it. He ignored the obvious data that says yeast stored in boiled water will last FAR longer than than yeast stored in the alcohol that it just created. If long term storage is your intent... then, short of freezing the yeasties, dropping them in some previously boiled water is your best bet.

In the last post of that thread, I clearly show Pros/Cons of rinsing yeast. And the cons are really not cons at all. The sanitation process should really be no different from the sanitation process of keeping your wort "pure".

Quote:
Rinsing/Washing Yeast
===

PROS:
- Long-term yeast viability, particularly past one month or so.
- Ability to remove ALL prior beer flavors, trub, dead yeast from the prior recipe [particularly useful when making a new recipe].
- Better estimates as to yeast count for next pitch.

CONS:
- Virtually non-existant possibility of adding contamination (because you'll be sanitizing your autosiphon & sterilizing the water and jars).
- A matter of adding a couple extra minutes of actual work to your process, along with waiting time (hour for water to boil and cool, 30 min. for trub to settle, few hours to a day for yeast to settle; however, pitching yeast cake should preferably also wait few hours to a day for yeast to settle and pitch the top liquid with potentially respiratory deficiant mutants (i.e. - "petites")).
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Old 12-29-2013, 08:14 PM   #2208
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After a "batch" of rinsed yeast has been allowed to sit in the fridge for a few days, are people decanting off any of the brown layer (proteins and whatnot) on the top?

I wasn't planning on doing it due to risk of increased infection, but just figured I'd check and see.

 
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Old 12-29-2013, 08:37 PM   #2209
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I don't. It's either trub remnants or dead yeast cells, neither are going to hurt the living yeast that your saving. And like you said not worth the contamination risk, IMO.

 
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Old 12-30-2013, 02:43 AM   #2210
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If you are talking about the clear layer on top, yes I decant most of it off and leave a little so I can shake it with the yeast slurry so that I can pour it out of the container.
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