First time washing and harvesting

[chewyheel]

Here is a pic of my first attempt to wash and save yeast. This a quart size mason jar for perspective. I think the bottom layer is yeast with a little trub on top. Yeast is 34/70.

Does it look like enough for another 5 gallon batch? I will be fermenting warm, 66 F

 

[Jaybird]

I know I am old, blind and out of touch with reality.... But I don't see a picture? LOL

Cheers
Jay

 

[GoeHaarden]

Here is a pic of my first attempt to wash and save yeast. This a quart size mason jar for perspective. I think the bottom layer is yeast with a little trub on top. Yeast is 34/70.

Does it look like enough for another 5 gallon batch? I will be fermenting warm, 66 F

No picture attached currently.

I think some people will pitch the slurry alone, and report good results. However, I usually just do a starter with my slurries as sometimes they hang around in the fridge for a long time.

 

[chewyheel]

My bad forgot to attach, here it is

 

[GoeHaarden]

IMO, don't think that is going to be enough and I would do a starter. FWIW, when my slurries settle the yeast/trub is usually half or more of my 16 oz mason jars.

 

[chewyheel]

IMO, don't think that is going to be enough and I would do a starter. FWIW, when my slurries settle the yeast/trub is usually half or more of my 16 oz mason

When I washed I tried to pour off the top layer and get as little trub as possible. Do you do the same and still end up with that much?

 

[GoeHaarden]

When I washed I tried to pour off the top layer and get as little trub as possible. Do you do the same and still end up with that much?

Nope, I don't try to "wash" or anything like that. Once I rack a beer out of the fermenter I swirl up the trub/yeast/residual beer until it is all mixed thoroughly and then divide it between a few sanitized mason jars.

 

[chewyheel]

IMO, don't think that is going to be enough and I would do a starter. FWIW, when my slurries settle the yeast/trub is usually half or more of my 16 oz mason

When I washed I tried to pour off the top layer and get as little trub as possible. Do you do the same and still end up with that much?

 

[chewyheel]

Nope, I don't try to "wash" or anything like that. Once I rack a beer out of the fermenter I swirl up the trub/yeast/residual beer until it is all mixed thoroughly and then divide it between a few sanitized mason jars.

Thanks, I might try that next time, seems a lot easier. I assume When you re pitch the yeast you decant the top liquid layer and the yeast and trub go into the new wort?

 

[GoeHaarden]

I dump the whole thing (yeast/trub/old beer) in a starter, and then I'll decant the starter once it's finished. Then pitch...

 

[brew703]

For me, I don't make a starter with dry yeast. When I harvest I do what GoeHaarden does. I use half pint jars and fill 3/4 full. I get a little more than half a jar of settled yeast/trub. If I'm going to use it within a couple weeks I take it out the fridge, let it warm, swirl to mix up then pitch the entire jar. It's usually enough for a 1.050 beer but anything more than that might need to pitch two.

 

[Bilsch]

+1 for not washing.. yeast I mean.

 

[RPh_Guy]

Basically everything in brewing needs washed, except the yeast.