Simple Yeast Storage Procedure

[GQT]

I've heard of US05 getting 85% attenuation with a low mash temp, but it sounds like you just got 95%. Somethings got to be way off with that batch of yeast if you're sure of the gravity reading.

Nah not my case.
Mashing was perfect and all the rest also was pretty good but I left for a trip during the final stage and missed the proper FG when time came to shove the whole thing into the fridge and stop fermentation. Automatics was programmed to rise the temperature to 22C for one day, thendown to 21, then 20 (normally it was 18) at the end. So it did, and I was not around to interfere. So the yeast had a kick at the time it'd normally fall out and fall asleep, and gnarled at the wort to the last molecule of sugars. Good job though. It was a funny beer: almost no taste but huge blast of hop aroma, and a heavy alcohol hammer beating on the unsuspecting drinker's head. I liked it for the fun of it

 

[Brentski]

Awesome post, really helpful. The pictures are superb. I forgot to collect my yeast precipitate when I racked to my fermenter, but I think there will be enough when I rack to my bottles. It's just simple Ale yeast, but I'd like to build my collection. Thanx for the cool stuff!

 

[seabrew8]

I have a question for the mr.malty numbers - its says i need about 250 billion cells and the simple yeast procedure states around 300 billion cells per mason jar.

My question: I read a comment from a master brewer that you should overshoot the mr.matly numbers by %50.

Is this the consensus?

 

[brewkinger]

Without looking back through all the posts, I cannot confirm or deny that a master brewer made that comment.
What I can confirm is that there is a concensus that a 50% overpitch will most likely NOT result in any negative effects on your beer.
I would not intentionally try to overshoot the calculated pitch rate by 50% if it were me.

 

[christyle]

The only real downside I've seen to an overpitch is reduced ester production. Of you have an ester heavy beer like a hefe, Belgian or a saison then an overpitch becomes more of an issue. Otherwise it seems fine, but as stated above, I wouldn't target it.

 

[seabrew8]

Without looking back through all the posts, I cannot confirm or deny that a master brewer made that comment.
What I can confirm is that there is a concensus that a 50% overpitch will most likely NOT result in any negative effects on your beer.
I would not intentionally try to overshoot the calculated pitch rate by 50% if it were me.

It was a really old post (2008) - not sure of forum etiquette so i won't post it. Thats one thing i'm noticing about the search function you get a lot of old posts.

But yeah thanks i'll just go with one mason jar - I've re-used yeast a few times before but never used mr.malty.

 

[plasma1010]

How much slurry needs to be used to ferment, say, a 5 gallon batch of mead ?

 

[BandonBrewingCo]

Just so I'm 100% clear on this...

Regarding freezing. By 10% glycerol does that mean the total volume should contain 10% of a 100% glycerol solution, or is it a case of add a few drops of 10% glycerol solution to the slurry?

Scenario A:
900ml slurry + 100ml 100% glycerin solution

Scenario B;
1Ltr Curry + x ml 10% glycerin solution

I'm guessing it's scenario b but would just like to make sure!

Cheers

 

[fun4stuff]

Just so I'm 100% clear on this...

Regarding freezing. By 10% glycerol does that mean the total volume should contain 10% of a 100% glycerol solution, or is it a case of add a few drops of 10% glycerol solution to the slurry?

Scenario A:
900ml slurry + 100ml 100% glycerin solution

Scenario B;
1Ltr Curry + x ml 10% glycerin solution

I'm guessing it's scenario b but would just like to make sure!

Cheers

Scenery A is closer to what you want to do. I've been using for 15% however,

This is how I do it with 50 ml bottles.
1. Fill 50 ml bottle with 25 ml yeast slurry.
2. Make 25 ml of 30% glycerin solution (7.5 ml of 100% glycerin + 17.5 ml water)
3. Microwave glycerin solution until it is boiling. Then cool it to 70 degrees.
4. Then add 25 ml glycerine solution to 25 ml yeast slurry. This dilutes the 30% to 15% glycerine in your final solution.

The reason for first making the 30% solution is because glycerin viscous and difficult to pour/measure out. It's easier to measure and sterilize if you thin it up first with a bit of water.

 

[BandonBrewingCo]

And one more question if I may be so bold.

Let's say a friend of mine brewed some Kölsch with wYeast kölsch yeast (13-19C range) but during the fermentation the wort temps fluctuated between the full 13-19 resulting in off flavours...

Would it be a waste of time to harvest that yeast or is it only the by products of the yeast that are bad?

 

[rhys333]

And one more question if I may be so bold.

Let's say a friend of mine brewed some Kölsch with wYeast kölsch yeast (13-19C range) but during the fermentation the wort temps fluctuated between the full 13-19 resulting in off flavours...

Would it be a waste of time to harvest that yeast or is it only the by products of the yeast that are bad?

The yeast are still healthy as long as temp is the only variable in that equation. Harvest away.

 

[tgmartin000]

Ok, let me see if I have this straight. I have a yeast cake that's been sitting under beer in my fermentor for about 3 months now. Is the viability going to be an issue with that yeast? I'm getting ready to harvest and pitch another beer onto it.

 

[Eiffel]

Just kegged my APA with the 2nd use of a 1056 strain and found that I messed up my temperature control during fermentation because I have some crazy banana esters. I harvested the yeast in hopes of using it again.

Is this wise? Since the yeast put out a lot of esters have they changed so they will always do so?

 

[fun4stuff]

Just kegged my APA with the 2nd use of a 1056 strain and found that I messed up my temperature control during fermentation because I have some crazy banana esters. I harvested the yeast in hopes of using it again.

Is this wise? Since the yeast put out a lot of esters have they changed so they will always do so?

No yeast are good. Just use better temp control next time

 

[fun4stuff]

Ok, let me see if I have this straight. I have a yeast cake that's been sitting under beer in my fermentor for about 3 months now. Is the viability going to be an issue with that yeast? I'm getting ready to harvest and pitch another beer onto it.

The viability will be decreased, but you can still use it without problems. You could always make a starter with the yeast to get them rev'd back up. I've made good beer from yeast cake I had in the fridge for 6 months!

 

[Eiffel]

No yeast are good. Just use better temp control next time

Thanks!

 

[Bulls Beers]

Once I put the jars in the fridge, does the slurry ever pack down? I have a few jars in since last night and the way they look now, it doesn't look like I could decant off any of the liquid. I do get a good separation of liquid and slurry, but when I tilt the jars it all blends together. When I make a starter and put the flask in the fridge over night, I get that packed down yeast so it's easier to decant.

 

[rhys333]

Once I put the jars in the fridge, does the slurry ever pack down? I have a few jars in since last night and the way they look now, it doesn't look like I could decant off any of the liquid. I do get a good separation of liquid and slurry, but when I tilt the jars it all blends together. When I make a starter and put the flask in the fridge over night, I get that packed down yeast so it's easier to decant.

Yes, it'll all pack down eventually. Might take a couple days to do so though. I usually get 2/3 to 3/4 jar of yeast after settling.

 

[brewkinger]

Agreed. After a week it looks like this.

View attachment 1454642762049.jpg

 

[jstaas]

Very informative and helpful write up. Thanks!

 

[seabrew8]

Just for people on the fence with re-using yeast - i've successfully used this method now for 3 recent batchs.

 

[A50SNAKE]

I've used my slurry jars for one batch of cider and one wit so far, both took off, just took a bit to get going I think, but that was likely cuz I used 250ml jars, instead of the 500ml ...so user error.

what I was wondering, and I thought I asked before & was answered, but I can't find that now when I search...so please forgive me if this is a repeat question....but...

for pitching, do you just swirl and pitch the entire jar? or are you decanting off some (if so how much?) of the liquid and then swirling and pitching that?

thanks, I just wanted to make sure I was doing it right...

 

[christyle]

You can do either, but best practice would be to decent off as much clear fermented beer from the top, until you start disturbing slurry, then swirl and pitch.

Your lag time may be due to it being dornant, maybe make a small vitality starter next time, minimal size, maybe 500mL just to get it going

 

[seabrew8]

I've used my slurry jars for one batch of cider and one wit so far, both took off, just took a bit to get going I think, but that was likely cuz I used 250ml jars, instead of the 500ml ...so user error.

what I was wondering, and I thought I asked before & was answered, but I can't find that now when I search...so please forgive me if this is a repeat question....but...

for pitching, do you just swirl and pitch the entire jar? or are you decanting off some (if so how much?) of the liquid and then swirling and pitching that?

thanks, I just wanted to make sure I was doing it right...

Personally, i have been decanting all the beer and adding a little wort of the batch in process and then swirl and dump. Pretty simple.

I actually over pitched - used 3 jars for 5 gal - one batch on purpose and it was fine for my taste bugs. It was also one of the most active fermentations i ever seen. Like many of folks have said your better off over pitching then under pitching.

I just use one pint mason jar from 5gal now. I think according to mr.malty its still an overpitch.

 

[roguenroll]

Just for people on the fence with re-using yeast - i've successfully used this method now for 3 recent batchs.

i will be trying it. I had a coopers lager, which I think the yeast went bad on a previous coopers.

so I poured my coopers lager over a brewers best yeast bed, drinking now, and came out great.

so yeast washing is in my future.

 

[johnhenryrolf]

I harvested some yeast myself the other evening, finally got the stones to try it...really simple! Going to brew next weekend, and we'll see how it goes. Thanks to all!

 

[meatcleaver]

thanks for the great info. very difficult to get liquid yeast here in Texas 9 months out of the year. happy to be saving a few bucks too.
I'm using 500ml "working glasses" from Luminarc & they work great

 

[iijakii]

Is that enough to reptch? cant gauge how tall that is.

 

[christyle]

It looks like plenty. Especially if you make a starter. Probably not the best to just direct pitch. Looks like probably 150mL or so

 

[meatcleaver]

Is that enough to reptch? cant gauge how tall that is.

the containers are 500ml about 80% full so about 400 ml total including the beer on top.
the slurry is about 1.5" deep.
it's 3068 so I'd rather underpitch than overpitch.