I got wort no yeast what to do

[blazingsun81]

Long story short , last min decision to use the remaining sparge water in my mash tun to make a small batch of beer. However now that it is new year eve ,all the brew shops close early.
My question is what can I do with this boil down wort so it doesn't get infected. I don't have fridge space for my 3 gallon carboy .

 

[W0GWT]

Proceed as normal.
Put it into the carboy and put the airlock on. It'll be fine, assuming you have good sanitation practices. Pitch the yeast after the holiday.

 

[Curtis2010]

Do you have access to C02? Purge the head space with C02. Bacteria need O2 so this helps reduce the odds of a bact infection. I do this with wort in kegs overnight as they chill. Should keep for a few days till you can get yeast.

Alternatively, bread yeast has been used to brew good beer and many grocery stores should have that.

 

[giraffe]

Wait, so you made another batch of beer earlier the same day? Harvest yeast from the first beers krauesen and use that. Letting it sit is risky, we are sanitary, but not sterile.

 

[Calder]

It can sit for a couple of days with no issues. You don't say where you are, but for most of us it is cold. Set it outside where it is cool and it will have additional protection.

As giraffe noted, you have a source of yeast. Once the other gets going you can skim some kraeusen off and use that.

 

[blazingsun81]

I was thinking about doing that but I didn't know if it was a good idea to risk exposing my first batch to air during fermentation .

 

[Calder]

I was thinking about doing that but I didn't know if it was a good idea to risk exposing my first batch to air during fermentation .

During active fermentation, your beer has a natural CO2 blanket. Unless you put a whisk to it, you will be OK.

 

[blazingsun81]

Ah I didn't know that , I am still new to brewing still thank you for the info.

 

[mikescooling]

put it outside, but dont let it freeze.

 

[blazingsun81]

Thanks for the great info , I think for now on I'm going to start stock piling yeast

 

[phyllobeddo]

Thanks for the great info , I think for now on I'm going to start stock piling yeast

I like to keep a few packs of dry yeast on hand like Notty, and US-05. You never know when you might get the itch to brew a batch.

 

[blazingsun81]

I'm just curious , if I had the same strain of yeast that has been bottle, is it possible to use that yeast still in my carboy.?

 

[liquiditynerd]

You have a yeast cake to rack on? You don't need to go shopping!

 

[blazingsun81]

I found my answer here https://byo.com/light-ale/item/1333-round-it-up-collecting-yeast-from-bottles

 

[doug293cz]

Do you have access to C02? Purge the head space with C02. Bacteria need O2 so this helps reduce the odds of a bact infection. I do this with wort in kegs overnight as they chill. Should keep for a few days till you can get yeast.

Not true. My SWMBO is a microbiologist (unfortunately she knows nothing about brewing yeasts), and some bacteria grow better without O2 (anaerobic bacteria). Don't know if any of them infect beer, but they sure as hell can infect people.

Brew on

 

[Curtis2010]

Not true. My SWMBO is a microbiologist (unfortunately she knows nothing about brewing yeasts), and some bacteria grow better without O2 (anaerobic bacteria). Don't know if any of them infect beer, but they sure as hell can infect people.

Brew on

True, all sorts of Bacteria out there, but within in the context of this discussion: those most likely to contaminate your wort like to have some O2 (as do yeast). You can also use these intentionally to produce sour beers and vinegars...and areation is part of that process.

There are bacteria that grow in boiling mud pits in Yosemite too, but I'm not worried about them contaminting my wort.

 

[blazingsun81]

Transfer some krauesen off the first batch into my 3 gallon carboy and it took off pretty quick. Thanks again for the tip

 

[Calder]

Not true. My SWMBO is a microbiologist (unfortunately she knows nothing about brewing yeasts), and some bacteria grow better without O2 (anaerobic bacteria). Don't know if any of them infect beer, but they sure as hell can infect people.

True, all sorts of Bacteria out there, but within in the context of this discussion: those most likely to contaminate your wort like to have some O2 (as do yeast). You can also use these intentionally to produce sour beers and vinegars...and areation is part of that process.

Lactobacillus grows better without O2.