Originally Posted by Blackhawkbrew
So do you transfer the slurry from your fermentation bucket to a bottling bucket and then into jars, like thekingofspain described a few posts back?
No. I have one plastic bucket (Ale Pale) since I don't really use them any more, but It's also my bottling bucket. I put the spigot on it a while back. It doesn't leak, so I occasionally ferment in it when all my other carboys are being used.
This is how I do it.
1) Fill 2 liter up with cold water.
2) Pour that water into a pot and boil for 10 minutes. (Last 3 mins of boil put a lid on it.)
3) Let cool in water bath (with lid on) till it's about 70-80* F.
4) Pour that cooled boiled water into your bucket, carboy, better bottle, or whatever you use and swish around to get the yeast and trub into suspension.
5) If you don't have a spigot (I obviously don't in my carboys,) just pour all that liquid into a 2 liter via a sanitized funnel (if no spigot on fermenter) and leave in the refridgerator for about an 30 mins to an hour. Look at the diagram on this site http://http://hbd.org/carboy/yeast_washing.htm
. You want the suspended yeast.
6) Take 2 liter out of the fridge and decant top liquid (suspended yeast) into another two liter and discard trub on bottom of first bottle.
7) Put into fridge for up to a couple of months.
At this point, it's the exact same as pitching from a tube of yeast. I typically put about 3 turkey basters worth (3 fl oz?) of washed yeast into a starter or directly into your wort.
This isn't rocket science. Use the same sanitation techniques you use when you're making beer and you shouldn't have any problems.