Saving yeast question.

[Griffsta]

Ok, before you send me this link:

Yeast Washing Illustrated - Home Brew Forums

please read on...

I have already read through the entire thread. Unfortunately, I didnt read it 3 weeks ago when I simply poured some sterilized water in the bottom of my primary, swirrled, and poured it all into 6 baby food jars, and stuck in the fridge.

Yes, i didnt technically "wash" the yeast, but is it still ok to use? If so, how long will it last?

I thought that the yeast was the creamy gunk that covers the bottom of the fermentor (with some trub)? If it is, then why cant I just fill up a big old mason jar with it, and store it in the fridge to sample from later? Whats wrong with having a little trub in the mason jar?

Does it last longer if I wash it (in the process according to the link above)?

I did the washing once before and used glycerin so that I could freeze it, but that was a pain in the ass. The link above seems to have a much better process than what I used before, so I will do it that way from now on.

My quesiton is, during the washing process (or even direct from the primary)why dont I want the stuff that settles to the bottom? Why do I want to seperate that stuff out, and only keep the stuff that is still floating (and ultimately to settle later after washing)?

Isnt it all yeast?

So, if I do wash it, that thread suggests that it could stay good for at least a year in the fridge, BUT, how long if I dont wash it, and simply swirl the bottom of my primary with a little water and pour into a sanitized jar?

Should I just toss the samples I collect from my crude approach the other week (im not talking about the washed, glycerin samples)?

Thanks guy. Also, at what point do you stop feeling like a newbie?

 

[JMSetzler]

I don't have the answers but I want to follow this thread

 

[passedpawn]

I freeze with glycerin, and find this very easy. I do it straight from the smack pack (or, sometimes, straight from the starter). I have never "washed" yeast, or saved it in any other way.

 

[Griffsta]

So, if you save it directly from the starter, arent you getting a little bit of starter "trub" in the sample before you freeze it? Or, do you have to have a big batch, with hops and everything to get significant trub?

 

[Yooper]

You kind of answered your own question. If you save the trub, you definitely are saving some viable yeast. You're also saving the products of fermentation, like coagulated proteins, hops debris, spent yeast, etc. Those things break down and produce all kinds of unwanted compounds.

If it smells ok, then it's probably ok to use. If it gets a fecal odor, then you know it's not ok.

 

[Griffsta]

OK, so I wash all the yeast in my primary, and collect it all into 1 large mason jar, can I just keep sampling from this jar over the next 6 months (with proper sanitation), or do I need to seperate it into several smaller jars (vials or babyfood jars)?

 

[rsmith179]

Separate jars. You don't want to keep opening up the large jar to take samples. That's just asking for an infection. The larger jar just allows you to separate some of the yeast from the trub before transferring over to the smaller jars. I find that this is better anyways as you only need to take one out of the fridge, let it warm, and then throw it directly into your starter.

As for how long yeast will last after being washed, that's still up in the air for me. I have washed some yeast that only looked good for a few months while I have other yeast that has been washed for almost 6 months and still has the nice, creamy white color. You just want to check the color of the yeast and discard if it is a darker, peanut butter color. Making a starter will also allow you to verify the viability of the washed yeast before actually using it in a batch.