Simple Yeast Storage Procedure

[phug]

I took the plunge and put aside 5x 125 ml bottles and. 250 ml bottle today with roughly 12% glycerin solution ( more than I thought I was getting, but it shouldn't hurt.

I sanitized a flavour injector(never used, came with my turkey fryer) and used that to draw off glycerin from a brand new bottle. I'm hoping that should keep things sanitary enough. Apparently glycerin was too thick to pull through my 3 ml syringe with blunt needle.

Now we'll see how it holds up. The 250 ml bottle was a stubby PET I had handy.

Let's hope they stand up to the freezer.

Here's one of the 125ml for reference.

View attachment ImageUploadedByHome Brew1456944731.387853.jpg I brew 2.5 Gallon, so I'm hoping that once it settles out, that I'll have something near to a directly pitch able amount. Maybe I'll have to use two, but that's not the end of the world.

 

[phug]

-12C should be fine for storage temps right?

 

[Bulls Beers]

So I did a starter with a slurry from a Helles lager I brewed a few weeks ago. Usually when I do a starter for lagers I also do a step up. Do you guys think it's necessary to do a step up in this instance? I have to say, when I pitched the slurry, it took right off on my stirplate.

 

[phug]

So I did a starter with a slurry from a Helles lager I brewed a few weeks ago. Usually when I do a starter for lagers I also do a step up. Do you guys think it's necessary to do a step up in this instance? I have to say, when I pitched the slurry, it took right off on my stirplate.

How much slurry are you pitching, how big is your batch and how big is your beer? How did you harvest? What size starter do you do?

 

[carloscede2]

Is that yeast? I got it from the bottom of my primary fermenter but Im not sure how to use that again

View attachment 1457382121429.jpg

 

[christyle]

That's yeast and trub, but was it harvested in a fairly sanitary way? If so, perfectly fine to pitch.

 

[carloscede2]

That's yeast and trub, but was it harvested in a fairly sanitary way? If so, perfectly fine to pitch.

I sanitized the jar, but I didnt use anything else in the process, just swirled the fermenter and poured that into that container

 

[rhys333]

I sanitized the jar, but I didnt use anything else in the process, just swirled the fermenter and poured that into that container

Sounds like you did things right. Should be just fine to use.

If you use a bucket fermentor, you could scoop into jars. I like to do that just to eliminate having the yeast running across upper part and lip of the bucket. It's also a lot less messy. Not necessary at all though.

 

[christyle]

Personally, I see more issues trying to scoop than to pour....but that's me.

 

[Artifishal]

I'm sure this has been mentioned already, but from listening to Jamil from the brewing network I learned to flame the mouth of your glass carboy before you dump it into sanitized jars.

I've not had an issue yet.

 

[rhys333]

Scooping is very easy to control, and you're avoiding having the slurry run across the crud at the top. A sanitized stainless steel scoop is preferable to me, something I adopted from my top-cropping process.

Like I said, either way works just fine though.

 

[chrisGo]

[emoji28][emoji106]🏿

 

[Finlandbrews]

This has also been my unscientific observation. I am working doing some tests, and research on this, but have yet to come to any strong conclusion.

Thanks for the kind words, and your yeast looks great! Can I add this picture along with the other in the main post?

Hi,

What water profile would be best to use: distilled water? Or distilled water with yeast nutrient?

Also: when leaving the lid open, isn't there concern about yeast contamination/wild yeast especially for people who would leave their jars with other food stuffs?

Thanks!

 

[BandonBrewingCo]

Hi,

When I add the glycerin to the jars should I shake it all up? Or should I add the glycerin to the cooled boiled water that i swirl around in the fermentation bucket?

Or does it even matter?

Thanks

Edit: It does matter according to here:

"Add an equal volume of chilled 20% glycerol to each of the samples of yeast and cap tube tightly. Swirl or stir until fully mixed without frothing. This will lead to a final concentration of glycerin of 10%. Concentrations of glycerin higher than 15% appear to be detrimental to cells when stored at home freezer temperature (20C, -3F). Make sure there is sufficient room for expansion during freezing."

 

[Yesfan]

Has anyone ever tried to collect the yeast from the tap after a keg kicks? If you used a sanitized jar, could you use that to collect the residual yeast that's spewed from the taps after that last pint is pulled??



EDIT: Just now thought about the tap being exposed to the air. So to clear that, let's say as soon as that first spit of yeast comes out, you shut the tap off hit it with a few sprays of sanitizer, then start collecting into a sanitized jar.

 

[christyle]

How are you getting a spit of yeast at the end, it should have largely dropped out long before?

 

[Yesfan]

How are you getting a spit of yeast at the end, it should have largely dropped out long before?

Spit is more or less how I described the keg emptying when that last ounce is pulled. I'm sure there's still going to be some residual yeast, even after you clear the first pint or two of a newly kegged batch.

 

[roguenroll]

im still reading up, but out of the primary fermenter seems the best. When I cleaned my keg last I noticed some at the bottom, dont know if its enough. I would just go from the 1st fermentation.

i saw a cool vid, of a guy getting yeast from 2 cans of commercial beer (local craft brewery). Great way to get yeast thats might not be easy to get. Then I thought hmmm....bluemoon, or heineken yeast.

 

[rhys333]

im still reading up, but out of the primary fermenter seems the best. When I cleaned my keg last I noticed some at the bottom, dont know if its enough. I would just go from the 1st fermentation.

i saw a cool vid, of a guy getting yeast from 2 cans of commercial beer (local craft brewery). Great way to get yeast thats might not be easy to get. Then I thought hmmm....bluemoon, or heineken yeast.

I harvest from commercial beers quite often. Works great. Recently snagged a belgian strain and might try getting brett from 4 pack I picked up today. Never tried brett though, so not sure how it'll go.

 

[carloscede2]

I harvest from commercial beers quite often. Works great. Recently snagged a belgian strain and might try getting brett from 4 pack I picked up today. Never tried brett though, so not sure how it'll go.

Whats the exact procedure for that?

 

[brewkinger]

Whats the exact procedure for that?

I leave about 1-2" of beer in the bottle.
Spray sanitizer on inside and outside of bottle (My OCD)

Basically make a small 50mL starter wort and pitch the dregs into that and you are off and running.

I step up to 100mL, then 250 mL starter then 500-750mL after that.

Final step up to 1.5 to 2.0L for brewday

 

[frettfreak]

im still reading up, but out of the primary fermenter seems the best. When I cleaned my keg last I noticed some at the bottom, dont know if its enough. I would just go from the 1st fermentation.

i saw a cool vid, of a guy getting yeast from 2 cans of commercial beer (local craft brewery). Great way to get yeast thats might not be easy to get. Then I thought hmmm....bluemoon, or heineken yeast.

out of primary is great... What i have started doing is making my starter bigger than what i need and harvest from that. I get a MUCH cleaner sample of yeast with zero hop matter or trub really. Very very clean and then i dont need to worry about anything once my beer is done. I have about 9 yeast varieties i keep this way and it works fantastically. If a sample is getting old, i just make a new starter real quick and re harvest. Boom fresh yeast on demand. lol

 

[rhys333]

i love me some bud light bitch

First, I leave 1 or 2 beers chilling for 1-2 weeks to settle them out as much as possible. Then open, flame the mouth with a lighter, pour the beer to a glass and the dregs to a sanitized pint sized mason jar. I'll add about 100 ml of weak 1.020 wort to get it started. Usually takes a few days to a week, but if it works I get a small krausen or even just a few bubbles showing activity. After its done I add another 200 ml or so of 1.030 wort and repeat the process. After this I stick it in the fridge, forget about it for a week or so to settle out. Then I'll make a larger starter in a 2L container (maybe 500 ml of 1.040 wort), decant the liquid from the mason jar and add my harvested yeast to the new starter. At this point the yeast is pretty active and its just a matter of building up as required. So basically step up 4 or 5 times, increasing the volume and wort strength each time... 100 ml @ 1.020, 200 ml @ 1.030, 500 ml @ 1.040, and then repeat as needed.

 

[TheFlatLander]

So basically step up 4 or 5 times, increasing the volume and wort strength each time... 100 ml @ 1.020, 200 ml @ 1.030, 500 ml @ 1.040, and then repeat as needed.

Ryhs,

Do you measure out enough DME to make the starter for each batch or just make a larger 1.040 starter wort and then dilute it down to get the desired SG for each batch? What would be the measurements for that?

 

[rhys333]

Ryhs,

Do you measure out enough DME to make the starter for each batch or just make a larger 1.040 starter wort and then dilute it down to get the desired SG for each batch? What would be the measurements for that?

I just make a starter wort each time. As for measuring, I go by the 10:1 water to DME ratio to get 1.040 gravity. To get 1.020 gravity I then just cut the DME in half. So for that first 100 ml step its 100 ml water to 10 grams DME (for 1.040), cut in half to 5 grams DME for 1.020 strength.

 

[Yambor44]

Made a 5 gallon batch of 1.061 OG yesterday. I pitched 200 ML of WLP-001 yeast from slurry. It's been 24 hours and this is how it has looked since the 16 hour mark. Should I pitch a packet of dry yeast or wait another 12 hours or so?

 

[rhys333]

Made a 5 gallon batch of 1.061 OG yesterday. I pitched 200 ML of WLP-001 yeast from slurry. It's been 24 hours and this is how it has looked since the 16 hour mark. Should I pitch a packet of dry yeast or wait another 12 hours or so?

Leave it be. Sometimes it can take a couple days. How old is that slurry by the way?

 

[Yambor44]

Leave it be. Sometimes it can take a couple days. How old is that slurry by the way?

Harvested 2-7-16

 

[rhys333]

Harvested 2-7-16

Should be good then. If you don't see anything after 48 hours start thinking about a repitch. Chances are by tomorrow morning you'll have activity.

 

[roguenroll]

found that Video. Not me by the way. Culturing up Yeast from Packaged Beer - Conan yeast from Heady Topper

[ame]https://www.youtube.com/watch?v=qYFp5ghf0wU[/ame]