What are the ups and downs of washing yeast and is it worth it...

[Sprint10]

I've recently watched a video about washing yeast and it has me wondering.... How long does the washed yeast last? What are the advantages and disadvantages? And is it worth the time? Any thoughts? Thanks in advance.....

 

[Calder]

I try and keep the wort going into primary as clean as possible (strain out hops), so that when I harvest the yeast I don't have all that junk. I'll move the beer to secondary if I am adding anything (dry hops, etc) to keep the harvested yeast relatively clean.

I usually collect 2 pints which is about 2/3 rds of the cake.

Not saying this is the best practice, but if I'm using the yeast within 4 weeks, I'll just use one pint and straight pitch the harvested yeast (no washing, no starter). If it is older than 4 weeks I'll usually use both pints and wash the yeast the day I brew.

This way I don't spend time washing yeast that I may not use. I try and limit the max storage time before use to 3 months, but I've used stored harvested yeast after well over 6 months in storage before. Been doing this for years, not had any real problems. Obvious signs of fermentation usually within 8 to 15 hours. I think using older yeast (6 months old yeast) has resulted in slower starts (still within 24 hours), which will be due to having less viable yeast cells.

 

[JohnSand]

I just save slurry. When it's older, I make a starter.

 

[Cavpilot2000]

I just save slurry too - no washing.
However, I am very meticulous about my wort going into the fermenter and only crystal Clear wort goes in. No hot break, no cold break, no hops pieces, and no grain particles.
It is clear when it goes in so I know my yeast slurry when recovered is mostly yeast and has no break or grain or other junk in it. Here is a sample of my last beer going from the kettle to primary fermenter:

 

[flars]

Harvested yeast will be less stressed if stored under the left over beer from the primary. The beer is the same environment the yeast cells were propagated in.

This is harvested yeast from an American amber ale.

The jars with lesser amounts of yeast are from starter over builds.

I do strain the wort when pouring from the boil kettle into the carboy to remove hop debris and break material. This is the set up I use.

Good reading here on harvesting and rinsing.
https://www.homebrewtalk.com/forum/threads/simple-yeast-storage-procedure-with-photos.579350/

 

[Sbe2]

I now overbuild a starter. Make a 2L starter, can a pint, pitch the rest. When making a starter, you can tell if the yeast is viable, for me it smells like bread dough kinda.

I have used some yeast that have been stored for 4 months, others have done longer.

 

[waldoar15]

I usually just save slurry and make a starter from that although I sometimes will wash it. Just all depends if I feel like messing with it.

 

[madscientist451]

I used to wash yeast, but heard from others saying just throw it it and so that's what I've been doing for the last few years. I try to keep track of how many brews a particular yeast has been used and will toss it out after 6 or 7, but some yeasts seem really hardy and you can keep them longer. I make a starter if the yeast has been in the fridge more than a month, otherwise its not necessary, I just let it warm up, toss it in and it takes right off.
But I just thought of something interesting. Does the hop sludge in the bottom of

 

[JohnSand]

Wow! He stopped in mid-sentence.
I guess maybe you should wash the yeast!

 

[Cavpilot2000]

If you have dirty yeast, you may want to wash it. If you put clean, clear wort in your fermenter, your yeast is already clean, and washing is unnecessary.

 

[dinakarj]

Harvested yeast will be less stressed if stored under the left over beer from the primary. The beer is the same environment the yeast cells were propagated in.

This is harvested yeast from an American amber ale.
View attachment 559563
The jars with lesser amounts of yeast are from starter over builds.

I do strain the wort when pouring from the boil kettle into the carboy to remove hop debris and break material. This is the set up I use.
View attachment 559562

Good reading here on harvesting and rinsing.
https://www.homebrewtalk.com/forum/threads/simple-yeast-storage-procedure-with-photos.579350/

How do you strain your wort?

 

[AZBeer]

I now overbuild a starter. Make a 2L starter, can a pint, pitch the rest. When making a starter, you can tell if the yeast is viable, for me it smells like bread dough kinda.

I have used some yeast that have been stored for 4 months, others have done longer.

This is what I do. Overbuild my starter and split it. Half goes in a mason jar in the fridge, half gets pitched. Then next time around, I repeat the process.

 

[IslandLizard]

This is what I do. Overbuild my starter and split it. Half goes in a mason jar in the fridge, half gets pitched. Then next time around, I repeat the process.

Do you make larger volumes of starters for that?
For most of my beers (1.055-1.070) I need pretty much all the yeast from a 1.6 liter starter. I save out a little, maybe 150-200ml worth from that for the next one. Or just make a 2nd starter.

 

[Chris Walker]

+1 for using slurry. I just started doing that 1/2 dozen batches ago and have had no issues at all. Actually it does seem to kick the ferment off much quicker.
I was going to try washing yeast but apparently (thanks to advice from this forum) some yeasts don't separate out too well and everyone said use slurry.
Since my usual batch size is 3Gal. Good quality yeast used only once would be the most expensive ingredient - especially as I buy 2-Row 55Lb sacks. Even just using the yeast for a second time is well worth it, but it should be good for anywhere between 5 to 10 batches.
The only caution is if you have a very hoppy brew which I think would then need to be washed (or not used.) Also when brewing really dark / big beer it would be best not to go straight to a blonde ale for the next batch - maybe step through a medium beer first.

 

[AZBeer]

Do you make larger volumes of starters for that?
For most of my beers (1.055-1.070) I need pretty much all the yeast from a 1.6 liter starter. I save out a little, maybe 150-200ml worth from that for the next one. Or just make a 2nd starter.

Forgot to mention that. I make 2L starters, but I brew 2.5g-3g batches, so a 1L starter works for me.

 

[PeteSeattle]

Glad I’m not the only one. First time I did it I was so surprised that it took off in less than 8 hours. Yestie besties continue to amaze me. To me it just made sense.