saving trub / yeast washing

[trackers]

Hi there,

I just made a batch with a 3L wyeast liquid yeast starter and due to the cost of the yeast I'd like to reuse it if possible for the next batch.

I fermented for two weeks in primary then racked to secondary for bottling. I transferred the trub in the primary to a sanitised glass container with glass lid and refridgerated (about 3 days ago).

The glass lid I don't think is a perfect seal (should it be?) and I haven't washed the yeast or added any liquid to it.

Do you guys think its viable from here, and any tips on what to do now?

 

[Sadu]

You are totally fine to use that yeast slurry. Use MrMalty to calculate how much to use in your next batch. Set the top yeast density slider to about the middle. This is a very easy way to save money with your brews.

 

[trackers]

You are totally fine to use that yeast slurry. Use MrMalty to calculate how much to use in your next batch. Set the top yeast density slider to about the middle. This is a very easy way to save money with your brews.

Awesome thank you

 

[Morrey]

What OG beer did you make? Some beers with high gravity don't make good slurries to save.

 

[Kampenken]

Best practice that I use is this. Get some Ball canning jars (1L), fill with hot water and put into your microwave to boil- likely ~7min- getting to boil and boil for about 4 of those 7 min. Wait before you pull out jar, with mitts or a towel! Water can super-heat in a micro like this and pulling out quickly can still suddenly bubble, boil over and scald you, be careful. Then toss out water (save if you have some dishes you wish to wash by hand!) and let the jar cool, covered with a sanitized lid. Now you are ready to store the yeast into the jar, but include some beer to sit on top. Put in fridge and in first few days slowly release pressure. When you use, sanitize outside. This may all be a bit of overkill, but worth it in the end. I never "clean" my slurries, just pitch after warming to room temps.

3L is a huge starter! Was this a high gravity beer (like Morrey said you may not want to reuse if it was) or was this a 10g or larger batch?

 

[JONNYROTTEN]

If you have a target near you they have a 9 pack of mason jars for $10...no brainer
Its better if the lid is a bit loose.The jars build pressure and its near impossible to get the lid off if you crank it down..Forget washing and just decant/or not on brew day and dump..simple simple

 

[Morrey]

Best practice that I use is this. Get some Ball canning jars (1L), fill with hot water and put into your microwave to boil- likely ~7min- getting to boil and boil for about 4 of those 7 min. Wait before you pull out jar, with mitts or a towel! Water can super-heat in a micro like this and pulling out quickly can still suddenly bubble, boil over and scald you, be careful. Then toss out water (save if you have some dishes you wish to wash by hand!) and let the jar cool, covered with a sanitized lid. Now you are ready to store the yeast into the jar, but include some beer to sit on top. Put in fridge and in first few days slowly release pressure. When you use, sanitize outside. This may all be a bit of overkill, but worth it in the end. I never "clean" my slurries, just pitch after warming to room temps.

3L is a huge starter! Was this a high gravity beer (like Morrey said you may not want to reuse if it was) or was this a 10g or larger batch?

Precisely why I asked his OG. With that much starter I was thinking he either made a 10 or 15G batch or was targeting a high gravity beer in which case harvesting yeast may be a setup for issues.

If he simply made a huge 5G normal gravity starter like that "just because", he could save a couple of half pints and use that clean yeast for his next batches.

 

[homemaltster]

Washing the yeast is a huge waste of time IMO.

What volume of the saved yeast slurry do you guys usually use on your next batches? Do any of you make starters out of the slurry? (Seems like it's basically a starter already)

 

[JONNYROTTEN]

Washing the yeast is a huge waste of time IMO.

What volume of the saved yeast slurry do you guys usually use on your next batches? Do any of you make starters out of the slurry? (Seems like it's basically a starter already)

Around a full mason jar I think its 500ML per 5 gallons...Never made a starter and always have great results

 

[Kampenken]

Washing the yeast is a huge waste of time IMO.

What volume of the saved yeast slurry do you guys usually use on your next batches? Do any of you make starters out of the slurry? (Seems like it's basically a starter already)

Generally between 300-400ml. My yeast is fairly clean as I use a GF with hop basket, hop filter in boiler, and from CFC output thru strainer bag into fermenter. Never make a starter and I brew 5.5-6g batches.

 

[trackers]

Best practice that I use is this. Get some Ball canning jars (1L), fill with hot water and put into your microwave to boil- likely ~7min- getting to boil and boil for about 4 of those 7 min. Wait before you pull out jar, with mitts or a towel! Water can super-heat in a micro like this and pulling out quickly can still suddenly bubble, boil over and scald you, be careful. Then toss out water (save if you have some dishes you wish to wash by hand!) and let the jar cool, covered with a sanitized lid. Now you are ready to store the yeast into the jar, but include some beer to sit on top. Put in fridge and in first few days slowly release pressure. When you use, sanitize outside. This may all be a bit of overkill, but worth it in the end. I never "clean" my slurries, just pitch after warming to room temps.

3L is a huge starter! Was this a high gravity beer (like Morrey said you may not want to reuse if it was) or was this a 10g or larger batch?

Hey..sorry yeah it was a massive starter, it was a 8g batch and I wanted to give one liquid yeast pack the best chance possible :/

I just racked the beer from primary to secondary until there was none left and tipped the slurry in, so don't think there's any beer on top, or if there is, not much

 

[homemaltster]

Around a full mason jar I think its 500ML per 5 gallons...Never made a starter and always have great results

Awesome. Just what I wanted to hear.

It seems like the general consensus is that you should use the yeast slurry within two weeks of harvesting for best results, though you might be ok waiting a month. Opinions?

 

[JONNYROTTEN]

Awesome. Just what I wanted to hear.

It seems like the general consensus is that you should use the yeast slurry within two weeks of harvesting for best results, though you might be ok waiting a month. Opinions?

I've used 2 month old yeast slurry with no starter and no issues.It's very rare I reuse yeast within 2 weeks...I highly doubt many people are brewing more than every two weeks..thats a lot of beer