Brewing with the intention of washing yeast

[SpanishCastleAle]

If you were brewing a batch of beer and the primary goal of that beer was to yield the bestest, healthiest washed yeast you could (with beer quality still important but secondary); what would the specs/details of that beer (and process) be? Let's assume the technique used for washing is already set (i.e. just want to focus on the beer being brewed to propagate the yeast).

Would you build up a starter such that you slightly/grossly overpitched? Slightly/grossly underpitched?
What would the gravity of the beer be?
Any change in process? Maybe rack it to secondary early?
Anything specific to avoid? Higher gravity than ~1.060 is well known, anything else?

I'm asking because when I brew that first batch from a new yeast pack/vial (using a starter) I'm usually trying to get the most healthy yeast I can, so it will store better and just generally be more healthy. Not having any problems...just want to see if there is anything i can do to improve it. Let's also assume liquid yeast.

 

[Revvy]

I don't do anything different if I am deciding to save yeast, except wash it. I don't alter my normal brewing process specifically for the intention of saving the yeast.

Others may, but I think it's going to be a matter of personal preference, thing. No right way, just our own preferred method.

It's a good question though.

 

[Beerrific]

Here would be my "ideal" beer for yeast propogation:

Light in color.
Low in IBUs
1.040-1.050 SG
Well oxygenated (key)
Fully fermented, cold crash to get all yeast out of suspension.
Pitch the proper amount.

A blond when propagating wlp001 comes to mind. A bitter for English yeast.

 

[SpanishCastleAle]

What about when to rack? Per the Mr Malty 14 essential questions about yeast starters: Yeast build up their glycogen reserves at the end of fermentation.

This is good for future batches but I would think we don't want to wait too long. When would glycogen reserves be at their max while still having good viability?

Pitch the proper amount.

That will generally yield the best beer...but will it yield the healthiest yeast cake? Maybe it does, I don't know.

 

[remilard]

low hops
Minimal hop matter in the fermenter.

Minimal break material in the fermenter would be nice too.

You could slightly under pitch and meet common guidelines for yeast propagation. I don't see a downside to pitching the correct amount though and then you get a better beer.

 

[EvilGnome6]

I would do a something relatively simple. Just a base malt with 2 oz. of hops like a Patersbier or a SMaSH.

I'd also keep the hops in a paint strainer and minimize any sediment going into the fermenter.

Then I would let it ferment out completely and give it a full week without a change in gravity before washing. Doing a cold crash at this point would probably be worthwhile, too.

 

[Beerrific]

What about when to rack? Per the Mr Malty 14 essential questions about yeast starters: Yeast build up their glycogen reserves at the end of fermentation.

This is good for future batches but I would think we don't want to wait too long. When would glycogen reserves be at their max while still having good viability?

I would not rack too soon. There will be yeast still in suspension and those are the best attenuators, you want to re-pitch them. Dropping the temp right after fermentation is done will slow the yeast's metabolism and preserve their glycogen.

I would not under pitch as this stresses the yeast and will negatively effect their overall health.

 

[SpanishCastleAle]

Thanks for the responses. I've been doing most of them except cold-crashing. I'll try that on the next ale yeast harvest (Denny's Fave 50 about 2 weeks from this weekend).

 

[kev7555]

All good advice. Not too high of gravity for proper yeast propogation, I wouldn't underpitch though. Pitch what you would usually do for a regular batch.

-Kev