Washing 1968

[dhotnisky]

I'm new to washing and I guess I picked a doozy to start with 1968. We boiled water with six mason jars for about 20 minutes. Let cool at room temperature for about 10 hours covered. After we racked our ESB we poured all 6 mason jars full of water on to the cake. We then mixed it up like a madman poured all the contents into a large jar. We allowed to settle for about 40 minutes and then poured the contents into 6 mason jars. The first 4 contained almost all liquid. The last 2 contained the middle section which look to be mostly yeast. We then sanitized two more jars and poured the bottom section which looked to be trub and yeast. We allow them to cool in the refrigerator for 3 days. Here are the photos

 

[dhotnisky]

It seems that the middle section has the most viable yeast. However, we are going to add some sterile water to the bottom samples shake them up and put them back in the refrigerator for another 3 days. After that we will shake them up again and see how they settle out. We will possibly decant off the viable yeast that we see. In addition we are going to make an IPA out of 2 of the top samples. One of them being the 4th one poured which had about twice the amount of yeast seen in the picture. Let you guys know how the IPA turns out and how the washing of the bottom section turns out

 

[rexbanner]

As someone who has used 1968 quite extensively let me advise you: take a sanitized spoon and scoop it out of the fermenter. You will select for poor flocculation using homebrewing washing methods. Washing 1968 doesn't work. Washing is a waste anyways.

 

[dhotnisky]

Thank you for the sound advice rexbanner. You got me to do some more searching on the web and I found a lot of advice!

With regards to this experiment, I think I'm going to continue with what I started and see where it takes me. However, in the future I'm going to either use top cropping or saving some of the starter from first step in creating a step up starter.

More to report:

I got a bit nervous, too many beers and after midnight does that to me LOL, and pitched more yeast into the starter. I was worried that the yeast would not flocculate the way 1968 does. What I pitched was one of the bottom samples but I cleaned it up a bit. Sorry no pic for this one :

1. Boiled RO water for 20 min.
2. Cooled to 65 F
3. Added it to the decanted and warmed up sample. Filled to near the top.
4. Mixed it up by shaking.
5. Let set for 10 min at which time there was an obvious layer of yeast on the bottom and trub on the top.
6. Poured trub off
7. Add more water from step 1 above
8. Mixed by shaking
9. Let set for 10 min at which time the trub was now on the bottom (what little was left) and the top looked to be mostly yeast (very white and creamy).
10. Poured the top layer into the yeast starter.

Yeast starter looks good, a lot of flocculated yeast spinning around

I will keep you posted.....

 

[dhotnisky]

Here is the starter

 

[TyTanium]

Top-cropping is super easy with 1968. Recommend checking that out.

 

[dhotnisky]

I think we will try it with this batch. Brewing on Friday night.

 

[dhotnisky]

Thanks again for all the advice!

What I found was that when the starter was put in the fridge I had a large amount of yeast crash out. However, unlike other starters there was still a haze in the beer. The FG was 1.004 which is a bit low and the smell was very fruity.

Based on this and rexbanner's advice I tossed this starter and all of the yeast samples.

Moving forward I'm going to take yeast samples from my starters by making about 500 mL more than I need and pour off that portion into a mason jar.