safale o5 / harvest / slow / over wash yeast?

Thanks for taking the time to read my post. If anyone has a minute some input would be awesome.

I was wondering if you can wash your yeast to much.

I harvested safale 05 (newbie) wanted to practice with cheap yeast before I but the $8 yeast

I washed it 3 times. So you coul really just see yeast and water. I pitched it into a miller lite clone with og of 1.034

It's been in 12 hours now. I have a thin yeast layer, about 1/4 inch on top of the beer and getting a bubble about once a minute.

Can someone tell me if this is spot on ?

The harvested yeast was only one day old from a pervious batch. This is the first time I washed yeast.

 

There are a number of variables involved, but all in all, it sounds about right. 12 hours is a healthy lag time and being a 1.034 brew, it's not going to be a very vigorous fermentation.

I don't know what your previous batch was, but assuming it wasn't so big that harvesting in general would be a bad idea, you could have direct pitched the slurry into your new batch without going through the hassle of washing. I would only bother to "wash" (the actual term is "rinse") yeast if I was planning on storing it long-term (several months).

 

The pervious batch was a bond ale with pale ale malt and one can of Alexanders pale lme

I didn't know I could repitch the yeast without washing

Can I just collect and fridgerate with out the extra water/ rinse

Then just dump it into the new wort?

 

Yes, you can sanitize a container (mason jar, beer bottle, growler, etc.) and collect what you will need. Use the mrmalty.com calculator for repitching slurry and just go with the default settings. I use original pitch date + one week to calculate the harvest date. I would be comfortable direct-pitching slurry up to 2 weeks after harvesting. After that, I'd make a starter.

 

Thanks for taking the time to answer my questions!

 

I just collect the yeast slurry out of the fermenter and store it in a glass jar in the refrigerator, then pour out the beer on top and pitch just the yeast slurry.


Wilserbrewer
Http://biabbags.webs.com/

 

If you are not immediately repitching the yeast you should make a starter a couple days before you brew otherwise you will have mostly dead yeast after a few weeks.

 

I pitched in less than 24 hours

 

While I agree, likely best to make a clean healthy starter of the appropriate size, I don't agree that a saved slurry needs to be pitched immediately.

Up to a week or two, likely even more the yeast will be reasonably healthy in my limited experience.
Jmo
Cheers


Wilserbrewer
Http://biabbags.webs.com/

Jns