Trub
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That isn't trub, it's yeast. Trub is the stuff at the bottom of your kettle after boiling. The sediment at the bottom of your primary can be collected, stored in a sanitized container, and pitched into a new beer. Saves you money on yeast!
A good idea is to leave a little beer on top of it.
You can also pitch a fresh batch of beer right on top of that yeast in your primary. I typically brew every two weeks. On brew day, I sanitize a keg, transfer the beer from the primary into a keg, and transfer my freshly brewed beer onto the old yeast cake.
You can go through several generations without a problem. Just be sure that the yeast strain is appropriate for the next beer. Since I brew primarily English style ales, it isn't a problem. But you might not want to pitch a stout onto a lambic yeast cake. Not saying it won't be good, but it won't taste like a stout.
A good idea is to leave a little beer on top of it.
You can also pitch a fresh batch of beer right on top of that yeast in your primary. I typically brew every two weeks. On brew day, I sanitize a keg, transfer the beer from the primary into a keg, and transfer my freshly brewed beer onto the old yeast cake.
You can go through several generations without a problem. Just be sure that the yeast strain is appropriate for the next beer. Since I brew primarily English style ales, it isn't a problem. But you might not want to pitch a stout onto a lambic yeast cake. Not saying it won't be good, but it won't taste like a stout.
SocalNat
Well-Known Member
If I do pitch directly on top will it need to be aerated or shaken to get it back into suspension or does the yeast do it naturally. Thanks for the clarifaction on the trub/yeast cake thing. I did not know that.
pericles
Well-Known Member
I've had good success with reusing yeast cakes, but prefer to rinse my yeast and then repitch from a starter; it's more controlled, and avoids the potential pitfalls of having all the liced dead cells still in there, as well as the trub and the hop matter.
If you're looking for something to do with the leftovers, why not use them for compost? Plants love'em.
If you're looking for something to do with the leftovers, why not use them for compost? Plants love'em.
tennesseean_87
Well-Known Member
According to my reading of more experienced brewers, not my own experience, pitching directly on a yeast cake is overpitching, which can also be harmful to a beer. It will lead to reduced ester production and loss of the yeast's contribution to the flavor profile. The exception would be first brewing a small beer (which is basically a big, tasty starter) and then pitching a big beer onto it's cake. Slight 'over' pitching may be used to achieve a cleaner profile if that is desired.
The solution is to remove some of the yeast cake for washing and/or storing and then pitch onto what remains. This is what I plan on doing with some of the beers I'm about to brew, because they all use the same yeast.
The solution is to remove some of the yeast cake for washing and/or storing and then pitch onto what remains. This is what I plan on doing with some of the beers I'm about to brew, because they all use the same yeast.
TyTanium
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Read this:
https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/
And +1 for trub compost (just keep your dog away! Hops + dog = no dog). Actually, I use the spent grain + trub compost for my hops plants. Kinda feels weird - like cannibalism or something - but works like a champ.
https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/
And +1 for trub compost (just keep your dog away! Hops + dog = no dog). Actually, I use the spent grain + trub compost for my hops plants. Kinda feels weird - like cannibalism or something - but works like a champ.
SocalNat
Well-Known Member
That is awesome, thanx.
Basically,the yeast settles on top of the trub (yeast poop). So washing it is how they're separated.
MisterOJ
Well-Known Member
So if I were to brew something like a simple, low-alcohol English Countryside Ale and then I wanted to brew a barleywine... I could just put my barleywine wort right up on top of the ale cake, aerate and then just sit back and let it get down to business?
wolverinebrewer
Well-Known Member
You could but it doesn't make the best beer.
Better yet, take a little more than a gallon of boiled and cooled water, add to the yeast cake, shake, let set 30 minutes, then siphon into (8) sanitized pint jars (don't siphon the trub), put on boiled lids and rings, then refrigerate. Next brew session, decant liquid and add to your starter two days before brew day. For a barleywine, use Mr. Malty to figure the mL. of yeast slurry you need and proceed accordingly using your washed yeast samples.
This now doesn't seem like a waste since you can do 8 more brews instead of buying yeast.
MisterOJ
Well-Known Member
Meh... that sorta defeats my purpose of wanting to immediately reuse a yeast cake. I'm looking to make the process simpler, and that's not simpler. If reusing a yeast cake isn't advisable, I'll just pay a few bucks for a packet or two of yeast and not worry about it.
wolverinebrewer
Well-Known Member
You can reuse a cake immediately, just don't use most of it. Take a sanitized cup and scoop out a portion and use that to pitch. Throw the rest away. It will make better beer than using it all.
If you don't want to take 45 minutes to wash up samples for future use that's your choice. But buying dry yeast at $3.95 and liquid for $7.25 makes my 45 minutes of time well spent, IMO. I was trying to save you some money.
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