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Old 06-23-2009, 05:30 AM   #411
Rick500
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Jun 2008
KY
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I just poured it into the large jar, leaving behind the stuff that had already settled.

 
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Old 06-23-2009, 08:05 AM   #412
Schnitzengiggle
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Feb 2009
Tucson, AZ
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Just pour, no syphon, I have only washed yeat once, but due to this sticky thread it has been gravy, and I just used my WLP001 that I got about 5 jars out of, and I made as satrter that I used on an APA that is in the fermenter now. It took off in a few hours (5-6) and went strong for about 5-6 days too. Just follow instructions t the "T" and you will be good to go!
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Old 06-29-2009, 02:18 AM   #413
jaynik
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Feb 2009
Arnold, Maryland
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is the big jar used to fill the 4 little jars?
Sorry. I just found the answer buried in the 40x pages! Could someone delete this post? It's doesn't help anything...


 
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Old 06-30-2009, 12:36 AM   #414
Droot
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Jun 2009
West By golly Shelby NY
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I read the first 20 pages and saw no answer.

I bought a conical fermenter. One of the reasons is I can harvest yeast. Do I wash like in the first post?

Instructions say draw off 8 oz first day and discard, yeast from the second day is best. It shows the yeast in a mason jar with a large stopper and air lock. I bought the large stopper, then read the first half of this thread. IF I knew it was that easy, I would have been doing it already.

David

edit: I have only been hanging around here a few weeks and learned a ton.
Former HBD reader back in the 90s.
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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)

 
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Old 07-01-2009, 11:10 PM   #415
Droot
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Jun 2009
West By golly Shelby NY
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OK, I answered one of my own questions. USE THE BOILED WATER, it kicks out the 02 too keep the yeast in hibernation.

I have to buy any water I use in beer, so Distilled or spring water boiled?

David
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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)

 
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Old 07-02-2009, 12:56 AM   #416
Rick500
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Jun 2008
KY
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I use "WalMart" (Magnetic Springs) spring water for everything (well...except to mix up StarSan; I use tap water for that).

 
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Old 07-09-2009, 03:13 AM   #417
JMSetzler
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Dec 2008
Hickory, North Carolina
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I'm going to make a video of the yeast washing process (inspired by this thread) that might be useful to some people. I have discovered a couple tricks that I like to use that simplify the process just a little... I have a WLP-001 California Ale yeast fermenting a batch of beer right now that I plan to rack off over the weekend (probably Sunday).

1. I boil a gallon of water and put it in a sanitized glass jar in the fridge at least overnight.
2. I rack my beer from primary to secondary fermenter. I generally ferment in a plastic bucket with no drain tap. I rack to a 5 gallon glass carboy for a secondary most of the time.
3. I scoop about half of the trub from the primary into a sanitized bottling bucket with a spigot.
4. I add my gallon of chilled water that has been boiled and swirl it around and let it sit for about 5 minutes.
5. I run about 1/2 gallon out of the bottling bucket spigot back into my gallon jar that has been resanitized during the 5 minute wait.
6. I let that sit for 5-7 minutes to let some more solids settle to the bottom.
7. I slowly pour the suspension into my jars (or leftover White Labs vials) that have been sanitized, cap them, and put them in the refrigerator.

This method doesn't vary significantly from the original poster's method, but employing the bottling bucket makes it a little easier to extract the sample. It also creates another item that has to be cleaned up. I also prefer sanitizing my glass containers with Star San rather than boiling them.

Does anyone think a video of this process would be of any use?
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Old 07-11-2009, 03:10 AM   #418
WilliamstonBrew
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May 2009
Michigan
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I am completely sold on this yeast washing process.

I tried it for the first time a couple weeks ago after my Dunkelweizen (used WLP 300 yeast) finished fermenting. I harvested three pint Mason jars' worth. Each had about .5 to 1" of yeast sediment on the bottom, with a BUNCH wasted off the bottom of the primary I could have (and will) harvest the next time.

I brewed up a Paulaner Hefeweizen this afternoon and used the 3 day old 1.25 liter starter I made with the washed yeast. I pitched at 73 degrees at 6:00pm and now at 11:00 pm the krausen is already forming and the blowoff tube is going. Usually with the WLP 300 vial it took about 24 hours for anything to happen... This is awesome...

 
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Old 07-13-2009, 05:27 AM   #419
bkov
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Jul 2008
jersey
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i only read to page 15.....but is there a way you can do this and avoid having to make a starter each time?

 
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Old 07-13-2009, 05:30 AM   #420
bkov
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jersey
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also....if you only want to reuse the yeast once, can you just put an airlock on the primary after you rack to the secondary/bottle/or keg? i know yeast should be refridgerated but it stays at 68F for over a month many times for people during primary

 
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