Washed yeast flavors

[BigBadBeerBaron]

Sorry if this questions been addressed, couldn't find an answer...
We just finished our first all grain batch, a Black IPA. OG was 1.06 and I racked to a secondary after 8 days at 1.01
I decided to try washing the yeast. Followed the instructions found on this site and it seems like it worked very well.
I noticed when decanting into my mason jars that I could still smell the hops that we had used.
My question is, will the washed yeast impart any of the flavors from the black ipa into any other style we use the yeast for. We are hoping to do a red, a regular ipa and a brown porter, in about two weeks.
Thanks!

 

[EZCyclone]

I'm not the best to answer this, but know how it is when you post a question and are desperate for a response, lol. So I have not started washing yeast yet, but I do pitch on current active cakes all the time, and the general rule of thumb as I know it, is that you always go from light to dark. IE a blonde-amber-brown-stout type order. At least this is how I do it, if I remember correctly the same rule applies to washed yeast as well.

 

[BigBadBeerBaron]

That sounds familiar. I read up about yeast washing awhile ago, but just focusing on the how to lately before trying it. We were hoping for magically infinite yeast to use for magically infinite styles...
So black ipa yeast may be good for maybe stouts and porters if we're lucky?

 

[khawk95]

You will be fine. I've never had any issue washing and reusing yeast from a dark beer in a light beer. Just make sure you do a starter, cold crash and decant if you are worried about color transfer.

The biggest concern in my opinion with reusing yeast is using stressed yeast due to a high alcohol content. With an OG of 1.06, you should be ok.

 

[geoffey]

If you're still smelling hops then it's probably not really "washed" completely. I'm guessing there is still some of the original wort left in your slurry. If you've done a good job of "washing" and there is mostly just yeast left and no trub/hops, then let it all settle out completely and the thoroughly decant the leftover wort.

There is of course another school of thought which is to not wash the yeast at all but that the leftover wort is a better/healthier environment for the yeast in terms of storage and viability.

But if you are worried about the hop aroma being imparted to your next beer then I wouldn't really worry about lighter to darker. A hoppy Porter probably isn't what you're after is it? Just decant off as much wort as possible and the aroma should go away.

 

[BigBadBeerBaron]

Well I racked off the wort and there was the smallest amount that got left behind. Just enough that i didn't get a shot of trub trying to get every last drop. Rinsed primary with 1 litre of (cooled) boiled water, let settle for 30 min. Decanted into 1 litre jar, let settle for 90 min. Decanted in 3 mason jars.
Thanks for the tips guys. We got 2 all grain brews under our belt. We also did a german lager. Bit trickier, but we hit all our targets and every measurement was bang on. I think we're hooked, so ill be posting pics and lots of questions im sure

 

[BigBadBeerBaron]

You will be fine. I've never had any issue washing and reusing yeast from a dark beer in a light beer. Just make sure you do a starter, cold crash and decant if you are worried about color transfer.

The biggest concern in my opinion with reusing yeast is using stressed yeast due to a high alcohol content. With an OG of 1.06, you should be ok.

Do you mean cold crash and decant the starter?
Sorry, never done a starter yet. I've got two weeks to study!

 

[khawk95]

Do you mean cold crash and decant the starter?
Sorry, never done a starter yet. I've got two weeks to study!

Yes. I mean cold crash the starter at least 24 hours, then decant most of the "beer" off the top. You will want to leave enough liquid so you can swish the remainder to loosen the crashed yeast off the bottom. If you have a hoppy smell to the washed yeast, my guess is the starter will reduce that as well. When in doubt, do a starter

 

[fastengine]

I don't wash yeast, I save trub and pitch it directly into new wort. I have never noticed any flavor carry over to the next batch.
Making starters will insure that nothing will carry over to your new beer. Anything with flavor in the yeast will be so diluted you will not be able to notice it.

 

[BigBadBeerBaron]

Ok I think I get it now. That was another question I had, what part of the starter to use. My buddy is bringing back a 55lbs sack of 2row from out west so I think I'll just use fresh yeast for the three above mentioned beers we plan to make. I'll save my washed yeast for some practice SMaSH brews while he is away again.
I decided to quickly open and smell the jar with the least amount in it and was pleased to find the hop smell was barely present.

 

[djbradle]

Sorry if this questions been addressed, couldn't find an answer...
We just finished our first all grain batch, a Black IPA. OG was 1.06 and I racked to a secondary after 8 days at 1.01
I decided to try washing the yeast. Followed the instructions found on this site and it seems like it worked very well.
I noticed when decanting into my mason jars that I could still smell the hops that we had used.
My question is, will the washed yeast impart any of the flavors from the black ipa into any other style we use the yeast for. We are hoping to do a red, a regular ipa and a brown porter, in about two weeks.
Thanks!

To be honest that looks so dark it almost all beer. Really you should be racking everything off the cake and then adding distilled or boiled water (cooled) to start your yeast "rinsing" process. Maybe 1 gallon water to a 5 gallon cake.

 

[BigBadBeerBaron]

Yeah that is exactly what I did. I was surprised to see such a small amount settle out. Being an inquisitive and daring individual, I decided to use a jar on a batch of IPA. Didn't collect enough wort for a starter so I decided to just pitch it and see what happens. Took a little while to start, but she's fermenting right now so hopefully she'll hit my desired F.G.

 

[djbradle]

I'm sure you'll be fine