Yeast harvesting picture and question

[carloscede2]

Is that what Im supposed to harvest? I took it from my primary fermenter and put it in that sanitized jar. How do I activate it again?

View attachment 1457372199392.jpg

 

[Aristotelian]

I believe that what you want is the smooth whitish-beige layer sitting under the beer but on top of the grainy-brownish layer of trub. If you reuse this yeast, you would decant off most of the beer and pitch the middle layer into a starter while leaving as much as you can of the grainy stuff.

 

[McKnuckle]

+1
If you want to try and separate this a bit better, you can shake it up, and wait until the settled layer is pretty much all the greenish trub (30 minutes maybe?). At that point, the yeast will still be floating down, and the liquid on top will be cloudy with it. You would then decant the cloudy liquid into a new container, and discard the solid trub. You'll end up with much less material, but most of it will be yeast.

Note that this will work a bit better in a larger, taller vessel with more liquid to work with. The one you have is a tad short for the process.

Alternately, you can pitch what you have which is basically "slurry" - the trub will resettle to the bottom of the fermenter, and the yeast will do as yeast does - go to work.

 

[m00ps]

yeast: ACTIVATE! *transformer sound*

more helpful, most of that looks like trub. Id look up yeast washing tutorials. Youll probably need to build a starter in advance of your next brew day

 

[flars]

The top layer of yeast in your jar is the least flocculant yeast of the harvest. There is viable yeast throughout what was poured from the fermentor. This post will give you an idea of how many cells per milliliter to estimate.
https://www.homebrewtalk.com/showthread.php?t=519995