Do I Create a Starter Right After Yeast Washing?

[Jordan Logo]

Hello All!

I currently do 1-3 gallon batches and would like to start harvesting my yeast. I usually keg my brew and immediately do a batch to replace it the same day. I spend so much on yeast packets so why not save money?!

My questions are:
1. If I'm harvesting my yeast the day of, or the day before, do I have to make a starter?
2. What's the best way of harvesting my yeast? I've heard to wash it multiple times, and others say I could just wash it once.
3. How do I pitch the yeast? Does it matter if I add a trub/water?


Thanks everyone!

 

[Abrayton]

No need for a starter especially if you are repitching so quickly. Don’t worry about “washing”, just harvest the yeast with some leftover beer swirled up and you’re good to go. Decant and pitch.

 

[IslandLizard]

1. If I'm harvesting my yeast the day of, or the day before, do I have to make a starter?

You mean harvesting the yeast from the fermenter the same day you packaged the beer?
That's best. You could let it sit in the fermenter for a day (or 2) if it so happens. Just make 100% sure it remains sanitary.

Then pitch the harvested yeast the same day or the next into a new batch?
Sure. But don't repitch the whole cake, only use about 1/4 of it (for ales). Read below.

• Always practice good sanitation when working with yeast.
• There's no need for washing yeast. 'Rinsing yeast' would be the proper term here, actually.
• Store yeast in the fridge when saving for longer times.
• When repitching, only use about 1/4-1/5 of the harvested yeast cake in your new batch of similar gravity and volume.
• Pitch a little more as the yeast has been stored longer, due to diminishing vitality.
• When the yeast gets past 4-6 weeks old (stored in the fridge), scoop out that 1/4 worth and make a 4 hour vitality starter the day of brewing with a quart/liter of your fresh (boiled and chilled) wort. Pitch the whole thing.
  
• When the yeast gets past 3 months old (stored in the fridge), scoop some out and make a new starter.

 

[CascadesBrewer]

What I have been doing for the past 5 months with good luck is to just harvest the slurry from the bottom of my fermenter. After a few days it looks like the pic below (I think this is an 8 oz canning jar). I have a mix of 16 oz, 8 oz and 4 oz jars. I have been pitching this slurry without making a starter. For a 5 gal batch I have been pitching either a 16 oz or a 8 oz jar (depends how old the slurry is and what my OG is), and 8 oz into a 2.5 gal batch and 4 oz into a 1 gal batch. Note that I will decant about 3/4 of the beer from the top, leaving a little liquid to mix into the slurry.

 

[Conehead]

I kegged my Kolsch recently, left some beer on the bottom of the carboy and mixed it all up. I set the carboy on its side for an hour or so. I carefully decanted and left the dark trub behind. Put it in the fridge to use 24 hrs. later in another Kolsch. No starter. It took 12 hours to get going, not sure if that is fast or not. Beer was fine. I didn't do it again as I am brewing another style now.