Harvesting Yeast From Fermenter

[BierMuncher]

I’ve attempted to wash yeast as a test to see if I can do it, but I think I got poor results. My procedure - After racking the wort from the primary, I pour in about a quart of cooled boiled water and swirled the yeast and water then pour it into a large jar. Wait the 10, 15, 20 minutes for the trub to settle. I end up with a layer of yeast/trub on the bottom and clear water on top – nothing suspended….

Sounds like you’re doing everything right except maybe missing one step.

Once the sludge is in your jar…shake the sh!t out of it to really mix it up. That is was suspends the yeast into solution. The 10-minute settling time is to let unwanted solids like hop and grain particles settle out.

Don’t try and get a three-layered effect. Jut remember that 95% of what is in the jar is good, useable yeast. The other 5% is the heavy stuff that will fall out. That cloudy liquid is what you want.

Another thing that people do wrong, is not using enough water to rinse out the fermenter yeast cake. If the solution in the jar is not thin enough, it’s more difficult for the solids to separate and settle.

Try using those large apple juice jars and fill them half way with water.

 

[millstone]

Another thing that people do wrong, is not using enough water to rinse out the fermenter yeast cake. If the solution in the jar is not thin enough, it’s more difficult for the solids to separate and settle.

Try using those large apple juice jars and fill them half way with water.

Thanks for the reply BierMuncher,
When adding water, how much is enough or to much. I do have some empty juice jugs, so how many should i try to fill from one yeast cake?

sorry if I'm asking too simple of a question

thanks

tom

EDIT: OK. just read your answer (post #4) ... Just fill an apple juice jug 1/2 way with water.....

 

[anderj]

so, when the jars come out of the fridge you pour the refrigerated water onto the trub? Or you let the H2O come to room temp?

 

[BierMuncher]

…how much is enough or to much…
EDIT: OK. just read your answer (post #4) ... Just fill an apple juice jug 1/2 way with water.....

Generally, by the time you use a half jug of water mixed with your trub, you’ll have about 2 inches of head space at the top of the jar.

so, when the jars come out of the fridge you pour the refrigerated water onto the trub? Or you let the H2O come to room temp?

It doesn’t matter as long as the water isn’t freshly boiled and still hot. In most cases, I like to boil and then just cool to room temp (or up to 80-90 degrees). Remember that your throwing that water onto a 68 degree yeast cake so the temp will come down some.

I like at this phase, for the mix to be on the room temperature range so the yeast mixes better.

 

[anderj]

...onto a 6 degree yeast cake...

Although I feel that I am doing a good job decreasing my "noobness" this does not make sense to me. I have the refrigerated water (boiled before refrigeration) to pour
onto the yeast cake and stir everything up and get the yeast. A six degree yeast cake?

 

[Kubed]

Although I feel that I am doing a good job decreasing my "noobness" this does not make sense to me. I have the refrigerated water (boiled before refrigeration) to pour
onto the yeast cake and stir everything up and get the yeast. A six degree yeast cake?

Best guess: 6 degree yeast cake = 60 degree yeast cake..... ie: the temperature of the yeast cake after it's been left to ferment in a primary at room temp

 

[Dextersmom]

^^ yeah 6 degree yeast cake....thats one cold, cold room.

 

[BierMuncher]

^^ yeah 6 degree yeast cake....thats one cold, cold room.

heh...heh...

A little fat fingering going on there.

[fixed]

 

[DirtyDachshunds]

Using yeast like this batch to batch seems like it can produce off flavors. Have you tried using yeast say from an IPA to make a low gravity amber ale next? Would that even work with over bittering the beer?