1068 and yeast harvesting

[blackstrat5]

I am going to brew a hefe with 1068 next week. I'd like to reuse the yeast to brew a second hefe the following week or two. I think 1068 would be better being top cropped, but since I need to store the yeast for a week or two, would bottom cropping be acceptable for one generation (following generations would become increasingly flocculant)? I was concerned as I believe the too cropped yeast won't have the glycogen reserves built up for storage.

Or should I really just pitch a new pack when it comes to 1068?

 

[tim2akat2]

Look up harvesting yeast someone on here posted a really good video on this subject

 

[NordeastBrewer77]

i think you'd be fine either way. i like to save yeast from a cake after fermentation, i ferment in carboys, so it's easier. if you're using a bucket, that would make top cropping easier. i'd still just save the cake, but many folks top crop to save yeast.

 

[blackstrat5]

Do you think the top cropped yeast can survive two week storage? And how would I calculate viability to gauge a proper size starter. Without a microscope.

That is saying top cropped yeast has low glycogen reserves.

 

[NordeastBrewer77]

well, like i said, i go for the cake when saving yeast. there's a sticky this forum on washing and saving yeast. put the slurry in a jar in the fridge, the yeast will all settle out and you can estimate the % of solids in the jar. MrMalty and other pitch rate calcs will tell you how much slurry you need based on the % of yeast solids in your slurry.