Saving yeast from bottles

[BetterSense]

I'm always trying to cut my costs, but I have been afraid to save yeast for several reasons.

I wouldn't like to rack fresh wort directly onto an old yeast cake, because at that point I haven't tested that yeast cake for off-flavors or other weirdness. By the time the 1st batch is carbed and aged, it's too late to save the 2nd batch if yeast turns out to have some problem...so much for money saving at that point.

However, after my beer is all bottled and conditioned, and I sample it and it tastes good, then I should be able to trust the yeast in the bottom of the bottles, right? So could I use the yeast on the bottom of a bottle of "known-good" beer to make a starter a couple days before I brew? What's the best way to do that? Does anyone do this?

 

[MachineShopBrewing]

You could possible do this, but you would most likely want to take more time to build up a good size pitch. A one or two day starter isn't going to cut it starting from such a small amount. Also, it would really depend on how long the yeast has been sitting in the bottle. If it has been a long time, you would want to streak it out onto a plate to pick only the best colonies.

 

[newbee17]

I could be wrong and I'm hoping sumbody corrects me if I am bt I heard sumwere wen you rack to secondary you could get the yeast cake in the bottom put in a jar and put in fridge and it should keep good but I'm not sure for how long it will last

 

[mrduna01]

I'm always trying to cut my costs, but I have been afraid to save yeast for several reasons.

I wouldn't like to rack fresh wort directly onto an old yeast cake, because at that point I haven't tested that yeast cake for off-flavors or other weirdness. By the time the 1st batch is carbed and aged, it's too late to save the 2nd batch if yeast turns out to have some problem...so much for money saving at that point.

However, after my beer is all bottled and conditioned, and I sample it and it tastes good, then I should be able to trust the yeast in the bottom of the bottles, right? So could I use the yeast on the bottom of a bottle of "known-good" beer to make a starter a couple days before I brew? What's the best way to do that? Does anyone do this?

You should just wash the yeast. There is a good write up around here somewhere. Then you can save a ton of yeast from the batch for numerous future brews and it will keep until you know you want to re use it.

 

[Gilbey]

Check the sticky thread at the top of the "Yeast and Fermentation" page about yeast washing. It is not all that difficult, and if you are worried about off tastes you can sample the beer that will sit on top of the yeast in the mason jar before you pitch. Always be sure to have a clean back up yeast just in case your washed yeast is bad, and you are good to go.

Good luck!

Alan

 

[Coff]

Follow the steps outlined Here at BillyBrew and you should be in good shape.

 

[diS]

I am preparing to test it by myself too..



There is also great article on BYO:
http://byo.com/stories/article/indices/58-yeast/1693-yeast-culturing-from-bottles-techniques

 

[Coff]

Lol, whats up with the song in that video?

 

[BetterSense]

I just thought of something; if this works you could steal yeast from breweries that sell bottle-carbonated beer.

If it has been a long time, you would want to streak it out onto a plate to pick only the best colonies.

Wait, what? What does that mean?

 

[mrduna01]

I just thought of something; if this works you could steal yeast from breweries that sell bottle-carbonated beer.

Wait, what? What does that mean?

Sure can... It's done all the time. I am brewing a Bells Two Hearted clone soon in which I will drink a six pack and pour each bottles yeast in to a starter as I drink it and then pitch the yeast in to my wort after I brew.

 

[PurpleJeepXJ]

Try this thread of mine if you are interested in harvesting from commercial brands. https://www.homebrewtalk.com/f163/commercial-beer-yeast-harvest-list-262713/

 

[ajf]

Before homebrewers could get good yeast commercially, I used to do this all the time, but as MachineShopBrewing said it takes a lot of time and effort to step up a starter to get enough yeast to brew a batch. It's much better to harvest the yeast from the primary and wash it (if you want to keep it for more than a week or two). Washed yeast will last for at least 6 months (and probably much longer). However, you do need to make a starter before using it in a new brew.
If, by the time you drink the beer from which you harvested the yeast, you find the beer doesn't taste right, you can always throw away the harvested yeast; but if it tastes good, you can make another starter and brew a new batch with it.
Using this method, I buy a new vial of WLP002 (which I use frequently) about once every 6 months.
Two caveats.
1. I have heard that you don't want to re-use yeast from brews with a gravity > than about 1.060, as the yeast is stressed and doesn't perform as well as it should. As I don't brew beers as strong as this regularly, I don't try this.
2. With each generation, the yeast tends to mutate. The mutation could be good or bad. In the past, I once had poor results from yeasts more than 4 - 5 generations old (I can't remember exactly how many generations), so I now restrict it to 3 generations, and have never had any adverse effects.

-a.

 

[pohldogg]

If you don't have the confidence in your brewing process that the beer you made isn't infected then you should either work on improving your process or not reuse yeast. The opportunity for contamination during yeast washing or bottle culturing is much higher than in brewing and repitching some slurry. Reusing yeast requires additional attention to detail, and if you're in doubt you're best off getting new yeast.