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Old 01-19-2009, 09:26 PM   #301
mountain
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Dec 2008
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Thanks for this excellent writeup. Instructions are well written and helpful, and the photos made everything clear to this novice.

I washed the yeast from my first batch - Scottish 60 shilling, using a Wyeast British Ale 1098 - and pitched it into the second - a slightly modified Cream Ale. Both batches were kits from Northern Brewer. The second batch is bubbling away, so it must have worked!

 
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Old 01-22-2009, 05:04 AM   #302
GNBrews
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What's the reasoning for using just the yeast that stays in suspension? Are the denser yeast colonies that fall to the bottom of the jar less hardy?

 
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Old 01-22-2009, 05:44 PM   #303
PKsBrew
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Jan 2008
Reno, NV
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Great thread, thanks for all the info. I washed the yeast from a pale ale last week end, followed the steps and what do you know...it turned out just as described. Now I have four batches of yeast begging to be used. Really excited about the $$ savings and wishing I had more capacity now! Thanks again!

 
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Old 01-22-2009, 07:57 PM   #304
dontman
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Quote:
Originally Posted by GNBrews View Post
What's the reasoning for using just the yeast that stays in suspension? Are the denser yeast colonies that fall to the bottom of the jar less hardy?
No, that is not the issue. You are not deciding between two strata of yeast. The trub which includes all of the detritus of the brew uncluding dead yeast, yeast hulls, and myriad other trash items are will fall out of suspension first leaving the live yeast still in suspension. This is only a lag of a couple of hours before the yeast itself will fall out too. So you want to catch it while the debris is sitting on the bottom and the yeast is still in suspension.

Oh yeah, there is a bunch young vibrant viable yeast that will be in among that debris that you will leave behind. Oh well. The important thing here is to get rid of the debris.
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Old 01-23-2009, 03:13 AM   #305
Bender
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Will this technique work for yeast that has been in a wort with fruit added? I notice that the trub I wash out of a carboy that has had cranberry juice added looks and smells a lot different than the yeast from a batch with no fruit.

 
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Old 01-30-2009, 05:28 PM   #306
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Forget my question.

How do you fill up the jars? Syphoning or pouring?


 
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Old 02-08-2009, 10:26 PM   #307
kcstrom
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Nov 2008
Kansas City area
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Sorry if this question has been asked already (I skipped over the middle part of the posts in this thread).

Since the beer/yeast is getting diluted down with water before being poured into the jars and stored in the fridge, is there any concern about botulism being able to grow in the washed yeast mixture while it is in the fridge over a long period of time since the pH of what's in the jar is higher (less acidic) than the beer it was extracted from?

Thanks for this guide by the way. I've made a couple of brews now with washed yeast following this method.

kcstrom

 
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Old 02-12-2009, 01:31 PM   #308
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I did this last night. At $6.79/wyeast talk about a money saver. And supposedly yeast can last for 5 generations? Incredible. I'm also thrilled it seems if you can get them in a sterile environment (the boiled water you added to the trub) they'll last an incredibly long time.


 
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Old 02-16-2009, 09:22 PM   #309
samc
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I have done a lot of yeast washing with Sourdough for bread & pizza baking but never with beer yeast. Some similar ideas going on and yet some major differences. Usually when you wash the Sourdough you are doing so to rid it of an infection or to revitalize it.

So here is my question which I did not see mentioned in this great thread, what is the temperature of the water you pitch into the carboy or fermenter? If it is straight out of the fridge, doesn't it shock the crap out of the yeast? Or are you letting the water come to room temp?

I read through the thread twice, don't tell me I missed it because that means my old eyes are due for a washing.

 
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Old 02-16-2009, 10:59 PM   #310
Bernie Brewer
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Quote:
Originally Posted by samc View Post
I have done a lot of yeast washing with Sourdough for bread & pizza baking but never with beer yeast. Some similar ideas going on and yet some major differences. Usually when you wash the Sourdough you are doing so to rid it of an infection or to revitalize it.

So here is my question which I did not see mentioned in this great thread, what is the temperature of the water you pitch into the carboy or fermenter? If it is straight out of the fridge, doesn't it shock the crap out of the yeast? Or are you letting the water come to room temp?

I read through the thread twice, don't tell me I missed it because that means my old eyes are due for a washing.

I usually pull the water out of the fridge as I am setting up to rack the beer. I can't tell you what it warmed up to in that amount of time, but I never had any issues.
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