Easy Yeast Washing

[bristela]

We've just moved house. The new one came with a downstairs fridge, so my yeast collection will have room to grow
Just for reference, I'm posting this in the comment box and pressing the "submit comment" button just once. We'll see what happens.

 

[unionrdr]

Double reply again. Maybe check your browser settings? This is weird.

 

[bristela]

We've just moved house. The new one came with a downstairs fridge, so my yeast collection will have room to grow
Just for reference, I'm posting this in the comment box and pressing the "submit comment" button just once. We'll see what happens.

 

[DitchDoc]

How do you estimate the number of cells in the jars? How do you know how much to pitch?

 

[unionrdr]

I haven't got into that yet. But the 15-16 ounce jars I use are filled to the base of the threads. The 3/8-1/2" that settles to the bottom of the jar is enough to get a good starter going. That's maybe half of one of those white labs vials to start with.

 

[Elysium]

@unionrdr Hi there.
Thanks for this article. You have also commented on some of my posts and I have really appreciated those replies.
I have just read this article and I am wondering....why not just wash the yeast as well as possible because eventually we all have to make starters from those jars. Meaning that once the starter is chilled over night in the fridge, the healthy yeast cells will drop out of suspension....and the layer in your starter bottle is a relatively pure yeast layer that gets pitched (and on top of that....we tend to discard the liquid in the starter bottle anyway). Any thoughts?

 

[unionrdr]

That's the whole point of washing the yeast,to get out as much trub as possible. When you wanna make a starter,pull out a jar & let it come up to room temp.Pour off most of the liquid & swirl up the rest. Pour it into your wort in your starter flask or whatever you use. Put sanitized aluminum foil over the top to let air in/co2 out. So you're doing about the same thing with the jar of yeast that you do with the starter.

 

[velcroboy]

7 nkjnk kkjnk kkj

 

[unionrdr]

Say what?? What exactly are you trying to say? Or is that drunk speak?

 

[eluterio]

Thanks for the article im just now beginning now to re use yeast. For one who hasnt done much of washing or restarting. It would be cool to have arrow pointing at what your describing it would me it easier for this newbie to understand better im a visual person! Great article!!

 

[unionrdr]

@eluterio-I could redo the pics,but I'm not sure I can edit articles. You basically see the darker trub settling out of the lighter colored yeast that stays in suspension long enough to pour the lighter colored yeast into sanitized jars. It's pretty straight forward in that respect. If I can get a new camera,I'd like to do a video version.

 

[eluterio]

I can see it but not very clearly but thats ok. Video would be awesome!

 

[midlantic]

I have a number of gallon pickle jars I use as mini-fermenters for small batches.
I've found that leaving the lids outside where they get direct sunlight for a week all day kills the smell very well. You'll get best results in the late spring/early summer when the days last longest and sun is most intense, but I would bet a longer exposure in the winter will still work. The combination of sun, fresh air and heat does wonders.

 

[unionrdr]

Letting them air out is the old school way of eliminating the pickle smell. But it def works. Just sanitize it before washing any yeast & you're good to go.

 

[midlantic]

Just to drill down a bit, I want to stress that sunlight is the key -- I initially tried just letting the first lid sit out inside, but time by itself wasn't enough. Blasting them with direct exposure to the sun really helps, no doubt some combination of UV and heat being the difference between just airing them out.
I think it would be interesting to see what effect rubbing with stainless steel has. Stainless is a great way to get the smell of onions and garlic off your hands, although it's possible it won't work on pickle smell due different compounds being involved, or the way I think the smell gets imbedded in the lid's gasket.
Anyway, I like the writeup and the use of the gallon jars -- they're great and super cheap.

 

[unionrdr]

Yeah,the large kosher pickle jar full of pickles was $2.99. Can't beat that! I wonder if it is the UV in combination with the temp on the clear glass getting the smell out? Interesting thought anyway. I also liked how the dip/conqueso jars are the right size to get a decent amount of yeast to make starters with. Leaves plenty of beer on top.

 

[3PegBrew]

Good write up man. Easy to follow and love the classy jars!

 

[unionrdr]

Yeah,I like the fancy scrollwork on the bg kopsher dill jar. It has oz markings on it as well. The storage jars are from those dips on the lil shelf atached to the munchy isle shelves. They settle out to a decent amount of yeast top make starters with. Maybe in December I can use some of the WL-029 kolsh yeast I saved to brew some more hybrid lagers.

 

[Beerwolf]

Have you tried using a piece of a "Potable Aqua" chlorine dioxide water purifier tablet to control any unwanted bacteria? I tried this once and it didn't seem to affect the yeast. Or haven't you had any contamination problems?

 

[unionrdr]

@Beerwolf- No,never had aby contaminations as of yet. I cool the water to around 70F or so,about the same temp I do when chilling wort before top off. I keep it covered while cooling to keep nasties from settling in it. But chlorine tablets to me might make off flavors in beer they're added to. Unless,of course,you decant most of the liquid frim the stored yeast first.

 

[unionrdr]

Since then I've found that spring water is a bit better for brewing & starters/rehydrating yeast. The yeasties seem to like the low mineral content of the spring water. Too bad though that the fridge evaporator motor went south. My yeast stash has to go down the head & start over...

 

[peterlonz]

Coming back to this post somewhat late (May 2016).
If I recall correctly some recent posts have suggested that yeast nutrient should be added to any washed & low temp stored yeast samples.
You don't mention this in this post but have you subsequently adjusted your methodology?
BTW exactly what yeast nutrient is I don't know.