Can I use unwashed yeast?

[idiot]

Suppose I have a batch where the yeast has already settled and it is sitting in a conical that has a yeast collection thing at the bottom. Can I take the yeast collection thing and just dump it into a new batch, without doing it like it says in the you tube videos, sterilize jars etc. Sure the yeast is mixed with a bit of trub, but it will just settle to the bottom in a new batch. Why can I not do something like that?

 

[iijakii]

Yes. Common mantra now is not to wash, just increasing the risk of infection without any benefit. If you have a conical you can always do a dump early into ferm and then you'll get out a lot of the trub. You'll be fine.

 

[JONNYROTTEN]

Forget washing. Just collect and repitch

 

[dstockwell]

Collect, store in fridge in mason. Make starter, add slurry - good to go..

 

[JONNYROTTEN]

Collect, store in fridge in mason. Make starter, add slurry - good to go..

I've never made a starter with a slurry and never had a single issue. There is a TON of yeast in a slurry

 

[6midgets]

washing yeast is for yeast storage. If you've got another batch ready to go then you can just rack your wort onto the yeast cake, oxygenate, stir and ferment.

 

[marjen]

How much slurry do you need? i have a fermentasarus and it has a collection ball. Usually it ends up with a mix of hops and yeast. Is one of those balls full enough to repitch into another 5 gallon batch?

 

[Dr_Jeff]

yes,
more than enough

keep in mind, there is only about a tablespoon or so in a white labs packet and is "supposed" to be enough to direct pitch into ~1.050 or so for five gallons. It doesn't take much to actually get things started. To have good beer one needs the "ideal" amount.

 

[jalc6927]

If you're concerned about to much "other stuff" in the slurry

Use Muslin bags for hops and other additions in the boiling wort

This helps keep some on the "unideal" stuff out

 

[nwmalthead22]

I have a mason jar in fridge full of separated slurry/trub. Should I just keep the liquid on top and toss thick trub? Or pitch the whole jar when I brew this week?

 

[Horseflesh]

I'd keep just enough liquid to swirl the yeast into something easy to pour. No need to go to great lengths to eliminate all the liquid, IMHO.

 

[JONNYROTTEN]

I have a mason jar in fridge full of separated slurry/trub. Should I just keep the liquid on top and toss thick trub? Or pitch the whole jar when I brew this week?

pour out some liquid or not, doesn't matter. You can shake it up if you want. If not you will see the yeast come back to life. It will start bubbling up and separating as it warms up. Take it out in the beginning of your brew day and it should be at room/pitch temp and the end of brew day.

 

[JONNYROTTEN]

Hugely important......crack the lid when you take it out of the fridge and leave it like that as it warm...the jar builds presser as it warms and youll never get it open...or it will be a real b*itch. If the jar is nearly full it could overflow as it warms. Leaving it in the sink or on a plate cant hurt