Some (probably) basic questions regarding yeast washing

[BorisM]

I tried yeast washing for the first time and have a few newbie questions.

The first time I washed the yeast with boiled and cooled water some 3 times the volume of the yeast itself, let it settle and then extracted the middle layer into a jar (first photo). The reason I did that is because my batches are 40 liters and I tried to save up some space as I saw that some five or six jars would be necessary. Was that a mistake or is the yeast viable?

Second time I reduced the amount of water to something close to 2 times the volume of the yeast, stirred it up and transfered to a 5 liter plastic container like the first time but I did not get the separation like the first time (second photo). I saw that some homebrewers don't even use water at all, instead they just stir up the yeast and transfer it to a jar so with that in mind I don't see how could a smaller amount of water be the result of this but I am hoping that someone will find out what I did wrong.

Also, how do I use this yeast? I found two methods - using a starter or just pour off the liquid above the yeast and dump the whole thing in the wort. How do I know that I am not over/under pitching?

 

[Terek]

i just dump some water on the yeast cake, and pour it into 3-4 large mason jars. Let them sit for an hour or so, and then take the middle layer. This is usually good, but if ur feeling froggy, you can do it again. The first jar looks good, but there is a lot of material for a 5 gallon batch. I would recommend washing again. Same with other pic. Just looks like you let it sit too long.

There is no right/wrong way to wash yeast. Just getting rid of the trub helps. But you could just take the yeast cake and pour a new batch right on top of it if ya want.

I always do a starter with washed yeast. But i also wash it 2, mabe even 3 times, and have about an inch of material in my mason jar. Looks like you got 3-4 inches.

I would recommend doing a starter, but im sure it would be fine without

 

[BorisM]

The material if from a 10 gallon batch, not a 5 one, washed only once and extracted middle layer.
Do you pay attention on cell count and is it even possible when working with yeast this way? Seems to me as a really approx way of working, would love to see a bit of math there.

 

[grevengrevs]

I just did a this a week ago but in a very simplified process. Essentially boil a gallon of water for 15 mins, allow to cool to room temp, and toss on top of cake. Stir and let it settle. What has really helped me out is letting the vessel rest at an angle. as it settles out it is easier to get more yeast than trub. Shameless plug, you can see the process on our blog with pictures and an update a week after washing. You can see that there is almost no trub in the jars.

 

[AnOldUR]

Have you read the sticky?

 

[BorisM]

I've read the sticky before but did not find answers to my questions. What have I done wrong to have it not settled right? As for the pitching of washed yeast, I understand that the cell count is approximate and that I can have no idea of the cell count per jar, I see no other way than to accept that it is all pretty relative and that over/under pitching in basically unavoidable. So as far as I know - yeast washing equals no control over fermentation whatsoever (temp excluded). Please, someone prove me wrong!

 

[AnOldUR]

Another good read.

A yeast culture is like a nuclear weapon in that a brewer only needs to be within a reasonable distance of his/her target in order to complete the task at hand.