Infinite yeast

[kswim612]

Is there any reason why I can't take a dry packet or smack pack and create multiple starters? Say, in like a few mason jars?

 

[hotwatermusic]

No.

 

[hotwatermusic]

...as long as your process is limitlessly sanitary.

 

[Natdavis777]

I use a 5L flask and a 2L flask to keep an unlimited 1st gen supply of yeast.

I used 2 vials initially. One went into the 5L flask to supply enough yeast for the 10G I was brewing. The other vial went into my 2L flask to basically double the cell count (usually end up with 245B for the 2L flask).

The 5L flask supplies enough yeast for both carboys, and the 2L flask is split in 2 different mason jars of equal amounts. When I go to make a new starter, I pull the 2 mason jars, calculate my viability, make a 5L starter from one, and use the other do get me at 240B cells again.

Rinse, Wash, Repeat.

This allows me to keep a 1st gen strain going, which has never been stressed out by 5 gal of beer, nor come in contact with hops. Ive done a few generations so far with 002 and 007, and literally within an hour of pitching the yeast in the starter, it's full krausen within 2-3 hours.

 

[murphyslaw]

This seems like a really easy way to do it. http://brulosophy.com/methods/yeast-harvesting/

I like that i could have just one jar of each strain, and repeat each time i brew.

 

[Natdavis777]

This seems like a really easy way to do it. http://brulosophy.com/methods/yeast-harvesting/

I like that i could have just one jar of each strain, and repeat each time i brew.

That is what I based my process on. Keeping the first generation. I wanted to be able to accurately (as best as possible) harvest into two jars the same cell count. Hence why I use the 2L flask to make the future 2 jars. I decant those down to 500mL then fill my pint jars with 250mLs each. The 5L gets split between the two fermentors

 

[william_shakes_beer]

I do this as well

1. Create starter from stored yeast sample
2. Pitch to wort, retaining a bit at the bottom of the flask (say 4-6 OZ of so)
3. Boil and cool fresh round of starter wort ( I keep DME on hand for this purpose)
4. Feed retained yeast sample, stir til done
5. Cold crash starter 24-48 hours
6. Decant about half the starter beer.
7. Swirl up starter and pour into sanitized collection container
8. I use 2 preform tubes for each sample, so I repeat steps 5 and 7, also decanting starter beer from collection tube on subsequent collections.
9. Continue steps 5,7,and 8 until EITHER the starter flask is empty OR the collection containers are 1/2 full with solid yeast material. Be sure the FINAL collection fills the tube up as full as possible to limit oxygen in the vial.
10. Label and store upright in the frige.

I have reused yeast samples that were stored in that manner for 18 months. The reason you want to get a full container of yeast solids is they go bad from the outside in. If the entire sample is the color of peanut butter, if it smells foul (not like yeast) or if there are unidentified growths in the cap space, discard the sample and purchase that strain fresh. I have about 6 strains I keep on hand. I try to use each one at least once a year. When pitching to a fresh starter, I use both vials, unless one has become foul as described above.

 

[BeardedBrews]

For my process I make a 2.2L starter (as big as fits in my 2L flask) and let it spin until brew day.

Then before I start brewing I'll make sure the starter is well mixed, and pour a pint of the well mixed yeast into a sanitized mason jar and seal. That's my yeast for next time that goes into the fridge. The remaining 1.5L or so also goes into the fridge to try to get as much yeast to settle during my brew session as possible. When it's time to pitch, the yeast is usually fully settled, so I decant off most of the beer and then swirl up and pitch into the fermentor.

I have 24 hour cold-crashed before pitching in the past but I find the lag time is longer, and I'm not worried about losing a few of the least flocculant yeasts when I decant. I figure this way more of the yeast is still warmed up and ready.

 

[dyqik]

...as long as your process is limitlessly sanitary.

This isn't actually necessary, and doesn't really make sense. Sanitary means that there is a small number of undesired microorganisms. It's not the same as sterile.

Yeast will outcompete small numbers of undesirables, and render the environment harmful to them, thus reducing their numbers. Each time you use most of a starter and make a new starter, the remaining undesirables are diluted. A bigger factor to worry about once you have a sufficiently sanitary process is yeast mutation, which may build up, but what you will eventually do is get your yeast to adapt to the starter medium you give them.

Breweries can keep repitching their yeast for decades, going on centuries, by repitching in similar beer each time. My hometown brewery's yeast strain is 60 years old, repitched in their best bitter on a less than weekly basis before top-cropping for the next batch.

 

[Tactical-Brewer]

This is an awesome idea! Buy yeast once and have it forever. I like it!

 

[Natdavis777]

3rd harvest of 1st gen 1968...120b cells per jar. Never been exposed to stress or hops
View attachment ImageUploadedByHome Brew1463199806.815362.jpg

 

[GQT]

For my process I make a 2.2L starter (as big as fits in my 2L flask) and let it spin until brew day

FWIW, one needs at least a 3L flask to make 2.2L starter. SURFACE AREA is of key importance, and filling up the flask to nearly its neck limits the gas exchange dramatically.
I also make 2.2L (200G DME+2.0L H20), but for that I use 3L flask. Moved on to it after Omega's Hothead Ale yeast managed a huge and spectacular escape (this yeast is known for extra high krausen which I happened not to know at that moment).
I've only read till the comment I'm replying to, so pardon me if somebody had already pointed this out.