Reusing Yeast - How many Times?

[DanPoch]

Got to get the yeasties from the krausen, you can just keep re-using those.

So if I use a blow-off tube with the end in boiled, cooled H2O, I can use the yeast that settles from the blow-off? I've wondered about this, but haven't had the guts to try it.

 

[babalu87]

So if I use a blow-off tube with the end in boiled, cooled H2O, I can use the yeast that settles from the blow-off? I've wondered about this, but haven't had the guts to try it.

Or you could just scoop out the krausen (provided you were using a bucket as primary)

If going into say a Mason jar or somthing you would have to make an air-lock of some kind to prevent wild buggies from ruining the party but essentially yes

 

[Cpt_Kirks]

So if I use a blow-off tube with the end in boiled, cooled H2O, I can use the yeast that settles from the blow-off? I've wondered about this, but haven't had the guts to try it.

I saw a blow off setup in "Radical Brewing" that might work. The tube goes into a bottle, though a hole in the lid. Another hole has an airlock. This keeps the blow off bottle isolated from bacteria.

 

[DanPoch]

Thanks babalu, I probably wouldn't have remembered to air-lock the blow-off I'm using a growler for my blow-off, so I'll only need to put another hole in my stopper for an air-lock.

If it's good enough for the Cpt....

Thanks again guys.

 

[huntsman]

If you used 16 oz (1 pint) of slurry in your starter I'd say yes that is more than what is ideal for a hefe. Mr. Malty calc is usually closer to 4 oz.

That said, I have been wondering the same thing regarding slurry starter's and estery beer styles. Let's say you used 4 oz slurry in the starter with well aerated wort, surely the yeast in the starter are creating esters as they multiply which end up in the beer, right?

I've been experimenting reusing Wyeast 3638 with hefes and dunkel weizens. First I tried pitching 4oz of (2 week old) slurry directly into 5 gallons of wort. Fermentation took 48 hours to ramp up but the esters in the final product were awesome. Next I used 2 oz of slurry in a 1 cup starter with 30g (1/4 cup) table sugar and 1/4 tsp yeast nutes. I let the starter work for 48 hours then pitched it into 5 gallons of wort. The fermentation was roaring in 12 hours. Hopefully I will get the esters with the starter method. I will let you know in 3-4 weeks when I crack a test beer.

Thanks for the replies

4 ounces is probably more like what I used in a rather large starter (3/4 cup DME to 3 cups H2O) and it got going nicely.
The batch fermented violently 10-12 hours after pitching and bubbled good for a day and a half. Last night it had slowed down somewhat and has been consistently under 70 degrees but not below 62

 

[huntsman]

You can re-use the yeast forever ot at least as long as your lifetime.

Bass did it for a long time.
Got to get the yeasties from the krausen, you can just keep re-using those.



Under pitch on Hefe/Dunkelweizens

So, should I pitch an additional washed pint?

 

[Reno_eNVy]

You need:

Several Mason jars or glass jam jars
A stainless-steel scoop or measuring cup
Sanitizer

After racking, use the sanitized scoop to scoop yeast out of the bucket into sanitized jars. Cover. Refrigerate.

Done.

Say WHAAAAT?! You can really do that? What we've been doing is fill the bucket with the preboiled water (cooled, of course) so that the yeast line will be just level with the spigot. And of course, we wait 10 minutes or so so the heavier trub can settle.

But when you say "scoop yeast out" do you mean with or without adding preboiled and cooled water? Because, well, either way sounds a lot easier!

 

[Whut]

Damn, this thread left me with even more questions about harvesting yeast:

Which method to use?
To wash or not to wash?
If no wash how long will it truly keep?

These are more mindless ramblings than real questions. I'm sure tomorrow when I read some more the light will come on and I'll have achieved nirvana.

 

[Hermit]

Damn, this thread left me with even more questions about harvesting yeast:

Which method to use?
To wash or not to wash?
If no wash how long will it truly keep?

These are more mindless ramblings than real questions. I'm sure tomorrow when I read some more the light will come on and I'll have achieved nirvana.

Tell me about it. With starters I swear I have seen people say to :

a. Mix and pitch the whole thing.
b. Decant and use that liquid because it contains the active yeast.
c. Decant and use the yeast left behind because you don't want to use that 'beer' in 'your beer'. (unless you are using "real starter")

 

[sudbuster]

No, no no! [brandishes rolled-up newspaper]
<snip>
It's unconscionable. It's terrible brewing practice. I wish I could meet the brewer who came up with this lazy, horrible shortcut and slap him in his face.

Grrrr...

Note: None of the above is intended to be personal. The vast majoity of brewers engage in this practice not knowing how awful it is. It's irresponsible to evangelize in favor of it, so I come down on it rather forcefully. Consider it an 'intervention'.

Bob

Bob, you are my kind of brewer...

 

[jldc]

If you make a starter, there is a different approach that is simple and reduces concerns about overpitching and flavors/colors from the last batch. Just make a slightly larger than normal starter and before using, pour 8-16 oz of the starter into a sanitized mason jar. Refrigerate until you're ready to make your next starter, then pitch your starter with this tiny yeast cake after decanting the liquid. Repeat as desired.

So far, I've only done it a few times but it's very simple and my fermentations have been excellent.