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Washing yeast

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[[Category:Methodology]]
 
[[Category:Methodology]]
  
This article describes the process of '''washing yeast''', according to the procedure recommended by [[[yeast]] culture company [[Wyeast]].  Washing yeast allows a homebrewer to recover yeast from a finished batch of beer for repitching or storage for future brewing.
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This article describes the process of '''washing yeast''', according to the procedure demintrated by HBTer Bernie Brewer.  Washing yeast allows a homebrewer to recover yeast from a finished batch of beer for repitching or storage for future brewing.
  
 
==Materials==
 
==Materials==
  
*One primary fermenter from which the beer has been siphoned or removed.
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*4 pint sized Mason jars w/lids
*Three sanitized 1 quart mason jars with lids, filled half full of sterile or boiled water, then cooled to refrigerator temperature (38 F)
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*1 larger container for extra water
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*1 kitchen tongs
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*A large boiling kettle
  
 
==Procedures==
 
==Procedures==
  
#Sanitize the opening of the carboy.  
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1.Put the mason jars, lids, and tongs into the kettle and fill with enough water to cover equipment.
#Pour the water from one of the quart jars into the carboy. Swirl to agitate the yeast, hop residual, and trub from the bottom.  
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#Pour carboy contents back into the empty jar and replace the cover.  
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[[Image:yeastwashing1.jpg]]
#Agitate the jar to allow separation of the components. Continue to agitate periodically until obvious separation is noticeable.  
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#While the viable yeast remains in suspension, pour off this portion, into the second jar, being careful to leave as much of the hops and trub behind as possible.  
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2.Boil for approximately 20 minutes.  This will sanitize everything along with removing the oxygen from the water too not revitilize the yeast.
#Agitate the second container to again get as much separation of yeast from particulate as possible. Allow contents to rest, then pour off any excess water from the surface.  
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#Pour off yeast fraction, which suspends above the particulate into the third container. Store this container up to 1 month refrigerated. Pour off liquid and add wort, 2 days before brewing or repitch into a new brew straight away
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[[Image:yeastwashing2.jpg]]
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3.Cover all jars and place in the refrigerator until cool or overnight.
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[[Image:yeastwashing3.jpg]]
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4.Rack your beer/wine as normal.
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[[Image:yeastwashing4.jpg]]
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5.Pour the water that was in the jars into the fermenter.
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[[Image:yeastwashing5.jpg]]
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6.Swirl the fermenter to suspend the trub.
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[[Image:yeastwashing6.jpg]]
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7.Let sit for appoximently 20 minutes.  You might notice some separation.
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[[Image:yeastwashing7.jpg]]
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8.Pour the liquid into the large jar.  Try not to remove any of the part that separated.
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[[Image:yeastwashing8.jpg]]
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9.Let rest for another 20 minutes.  Once again you should notice some separation.
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[[Image:yeastwashing9.jpg]]
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10.Pour the liquid into the smaller mason jars. Once again try not to remove any of the part that separated.
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[[Image:yeastwashing10.jpg]]
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* The last picture shows four completed jars and one that has been successfully washed from a previous batch.
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11.Label jars and put into fridge for use into a starter at a later date.
  
  
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[http://www.wyeastlab.com/hbrew/hbyewash.htm Wyeast Yeast Washing Page]
 
[http://www.wyeastlab.com/hbrew/hbyewash.htm Wyeast Yeast Washing Page]
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[http://www.homebrewtalk.com/showthread.php?p=408749#post408749 Bernie Brewers Yeast Washing Thread]
  
 
[http://www.homebrewtalk.com/member.php?u=4688 Yuri_Rage] [http://www.homebrewtalk.com/showpost.php?p=114104&postcount=56 Yeast Washing Procedure]
 
[http://www.homebrewtalk.com/member.php?u=4688 Yuri_Rage] [http://www.homebrewtalk.com/showpost.php?p=114104&postcount=56 Yeast Washing Procedure]

Revision as of 19:36, 16 October 2007


This article describes the process of washing yeast, according to the procedure demintrated by HBTer Bernie Brewer. Washing yeast allows a homebrewer to recover yeast from a finished batch of beer for repitching or storage for future brewing.

Contents

Materials

  • 4 pint sized Mason jars w/lids
  • 1 larger container for extra water
  • 1 kitchen tongs
  • A large boiling kettle

Procedures

1.Put the mason jars, lids, and tongs into the kettle and fill with enough water to cover equipment.

Yeastwashing1.jpg

2.Boil for approximately 20 minutes. This will sanitize everything along with removing the oxygen from the water too not revitilize the yeast.

Yeastwashing2.jpg

3.Cover all jars and place in the refrigerator until cool or overnight.

Yeastwashing3.jpg

4.Rack your beer/wine as normal.

Yeastwashing4.jpg

5.Pour the water that was in the jars into the fermenter.

Yeastwashing5.jpg

6.Swirl the fermenter to suspend the trub.

Yeastwashing6.jpg

7.Let sit for appoximently 20 minutes. You might notice some separation.

Yeastwashing7.jpg

8.Pour the liquid into the large jar. Try not to remove any of the part that separated.

Yeastwashing8.jpg

9.Let rest for another 20 minutes. Once again you should notice some separation.

Yeastwashing9.jpg

10.Pour the liquid into the smaller mason jars. Once again try not to remove any of the part that separated.

Yeastwashing10.jpg

  • The last picture shows four completed jars and one that has been successfully washed from a previous batch.

11.Label jars and put into fridge for use into a starter at a later date.


External Links

Wyeast Yeast Washing Page

Bernie Brewers Yeast Washing Thread

Yuri_Rage Yeast Washing Procedure