Using Washed Yeast without a Starter

[Rockweezy]

I want to use two different yeasts for my 10 gallon batch of IPA. It will be split in two 5 gallon carboys. I only have one stir plate and flask, so making two starters isn't an option. However, I can wash yeast from a batch made two weeks ago (Pale Ale). I make sure that batch is not contaminated. I can wash that yeast any day coming up that would be best.

Can I pitch one or two mason jars instead of making a yeast starter?

* I know I could use dry yeast, but I have used those so many times I am bored with them.

 

[stpug]

Absolutely. You are fine using part of a yeast cake (or washed yeast) on a new batch almost always. I wouldn't worry about "washing" the yeast; in fact, you might better off NOT "washing" the yeast so you don't lose viable yeast in the discarded washing. I would simply use a portion of the yeast cake (typically about a cup would be PLENTY); save the rest for future batches.

 

[zoomzilla]

And you don't need a fancy stir plate to make a starter either. I just put my yeast and wort into a two liter pop bottle and shake it up whenever I think about it. Works just as good and doesn't cost anything.

 

[Rockweezy]

What would be the best way to use "a cup" of yeast cake?

 

[stpug]

Transfer your old beer off the yeastcake. Using a small amount of sterile (preboiled and cooled) water, pour it into the yeastcake and swirl it up to get a nice slurry created. Pour the slurry into your mason jars; if you use at least one half-pint/jelly jar then you can use the whole thing for your next beer. After you've brewed, cooled and transferred your new wort a fermenter, shake up a jar to get it homogeneous and pour out a cup into your fermenter.

Another way: If you have two fermenters (yeastcake in one, new wort in the other), you can just use a sanitized spoon to scoop some over into the new wort also.

 

[stpug]

I almost forgot....

How my buddy does it: When siphoning your beer from fermenter to keg/bottling_bucket, start with your racking cane in the yeastcake. Using the suction from the siphon, suck up a nice pile of yeast into your mason jar. When the jar is getting full, lift up your racking cane into the beer and move your hose over to your keg/bottling_bucket and finish up your transfer (you'd want to pinch the hose so you spill beer all over). A couple nice features of this method is that you don't have to manipulate the yeastcake much AND you make a nice place on the bottom of your fermenter to put the end of your racking cane when you're transferring the beer to it's next container.

 

[makokiller]

I will just take about a cup of the slurry after I transfer the beer to my secondary, and pour it into the fermenter and just add the new wort. It starts bubbling in about an hour or so.

 

[Rockweezy]

cool thanks guys

 

[Rockweezy]

One last thing, would it be okay to get that cup of slurry on Friday if I am brewing on Sunday or is it best to do it all on the same day? I'll keep it sealed in the fridge of course until Sunday of course.

 

[stpug]

You're pretty good for a couple/few weeks as long as you were sanitary in your process and keep it refrigerated. I just poured about 1.3 cups of collected us05 yeastcake (an overpitch on my part) last night about 8PM and was seeing outward pressure by midnight, and full-fledged fermentation early this morning. I collected this yeastcake about 2.5 weeks ago.