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I am soooo glad you asked! I guess the first question we should discuss is what are we trying to prove? So far I know that the “rinsing” process and storing under a diluted solution of the beer results in yeast with some level of health at 9months. If I were doing this for me alone as part...

Also, I checked some notes...This is Fermentis Saflager W-34/70. Purchased in April and brewed June 15. That means this yeast was stored for 9 months. I’m impressed at how quickly it seems to be taking off. Ive never done a starter w/ lager yeast but this is not much different than I see w/...

We have life! I turned stir plate off after about 9 hrs. At about 13hrs the yeast was settling out and the top 1/3 of the starter was clear and things looked totally dormant. I got up this morning and at the 19hr mark it’s all cloudy again and starting to get a little krausen on top. Smells...

Fermentation Chamber has turned into brining chamber tonight. A pork loin and a pork butt brining. I’ve never tried brining a butt before....Curious to see how that goes. I also picked up a couple turkey thighs the size of hub caps that should fill up the smoker nicely in the AM. I’ll add...

@Gadjobrinus First let me say how much I appreciate the tone and sentiment with which you are discussing this with me. Well done sir. 2nd ... I retract the broad statement that raw milk is a PITA. I don’t want others to fear it just because of my inexperience and situation. 3rd I earlier...

And they’re off! Did not smell anything scary..in fact had very little smell at all. The diluted beer on top of yeast had oxidized pretty badly but that’s no surprise. I did a 3L 1.025 starter...a little smaller and lower OG than my normal 4L 1.035 starter but have read a little lower OG...

I have about 1.5 cups of rinsed lager yeast that’s almost a year old. It was from my first shot at using lager yeast last year and it was good. I think it was S-23. I probably need to either dump it or see of it’s still got some life. I’ll put a starter together today and see what she does...

I got good curd after 90min, 3x the rennet, and adding CC. Curds every bit as good as your first pic up there. I made decent feta, cheddar, and Gouda that way...ok, the cheddar kind of sucked but the other 2 weren’t bad. I just decided that the non optimal circumstances I am operating under...

Awesome! I think this is almost exactly what I do except instead of top cropping I’m rinsing yeast at the end of fermentation and storing in a diluted solution of boiled water and the beer that was fermented. Woo hoo! Thank you for sharing this...it’s nice to have a little validation of a...

How do you define “long storage”? For me I found after a coupe weeks fermentation can be compromised w/o a starter and I would imagine that this would be magnified in a lagger fermentation. I see a lot of posts about yeast washing and I’m assuming in the majority of cases folks are intending...

^^^^ “keep it simple, use P & H milk, and have fun.“ I was using raw milk that had been kept refrigerated but was about 7 days old. I tried 2 different batches of rennet. Jim at cheesmaking.com actually sent me some liquid rennet free in his effort to help me....super folks. I had to add...

Everything you said about raw milk is exactly why I leased 1/2 a Jersey cow and drove 2hr to pick up 2G of raw milk once a month for 3 months...... ...and never got a decent curd set....royal PITA.... ...i talked to Jim (Ricki’s technical guy, and yes he’s awesome) and he said he usually uses...

No...i rinse the yeast from 3 6G fermenters and store for 2-3 months...as long as 6....and always make a 4L starter before I pitch into next batch. If it’s closer to 6 month then I do 2 step starter. I guess I’m making 2 points......in my brewery I “rinse” yeast because I think it’s improves...

Ha! I made the same post about 3 months ago when I started my cheese journey. I ended up getting a few of the starter kits from Cheesemaking.com. I also bought a couple molds, bamboo sheets, an extra large SS colander, measuring spoons for cheese making (SS and crazy small). I built the a...

Dry hopping definitely adds flavor. I just did a little experiment with a Blonde ale and I’m amazed at how much flavor was introduced by the dry hopping. Very cool!

I’m going to toss this out there..no science to support it just what I’ve done.. Any slurry (rinsed, washed, or neither) that I’ve saved is useful as-is for 1 week (maybe 2) at the most w/o having to make a starter. I rarely brew within a couple weeks so I’m always making a starter because I...

I want to be able to store yeast for 6 months and make a 4 liter starter and pitch into 15G of 1.06 wort. I use whirfloc and hop bags so my slurry is reasonably clean but I dont have a conical that allows me to drop trub. Ive always “rinsed” yeast to try to leave the trub behind. I probably...

You kegged it last night and you’re only on pint 3 today? You’re doing it wrong

No apology necessary...In fact I owe you a big thank you. This is the most excitement I’ve had in 2 weeks of quarantine. Carry on good sir!

The thread title had me scared to death of what pictures might be inside. Took me 10min to work up the courage to get here.