What is Washed Yeast Supposed to Look Like? (Pics)

[mew]

I washed some yeast for the first time two days ago and I'm wondering if I actually poured off the correct layer. I collected my trub in a mason jar, let sit for half an hour, poured off the top stuff and kept it (got rid of bottom stuff), then put it in the fridge overnight and poured off and got rid of the watery stuff on top (kept the bottom stuff). a day later, this is what I have. Does it look like yeast is supposed to look like?

I also included a pic of my beuatiful Honey-Brown Ale for your viewing pleasure!

 

[tbone]

Nice pictures. I assume that the two carboys are secondary. How long has the Honey Brown been in the two?

 

[mew]

It was in Primary for two weeks and its been in secondary for two days. I kept it in primary for a full two weeks because the honey took a while to ferment most of the way out. It's still bubbling at once every 5 min or so. It'll be ready to bottle in a few days, I'm sure.

 

[homebrewer_99]

More like this:

 

[mew]

Does this mean I don't actually have yeast in my jar? What did I do wrong?

 

[Brewsmith]

You have yeast, but it looks like there's a little trub in there too. Another round of rinsing with water would do the trick.

 

[Ryanh1801]

Mum that beer looks good!

 

[mew]

I'm now pretty sure that the first bunch of stuff that settled on the bottom was the yeast, and I dumped it . I think that the trub stayed suspended and the yeast sank because the bottom layer that I dumped was white, but the stuff that stuck around was brown. How are you supposed to know what layer is what?

 

[homebrewer_99]

I'm now pretty sure that the first bunch of stuff that settled on the bottom was the yeast, and I dumped it . I think that the trub stayed suspended and the yeast sank because the bottom layer that I dumped was white, but the stuff that stuck around was brown. How are you supposed to know what layer is what?

No, the trub is heavier and will fall out first.

the "trick" is to add boiled/cooled water to the primary and swirl it around to thin it out. I use about a 1/2 gal of water. Then I pour it into a gal sized jug. Let it sit for about 5 mins and pour off into another jug. I toss the first jugs contents down the drain. Repeat the process until there's nothing left but cloudy wayer. This is the yeast in suspension.

After about 4 times your water should be clean of trub. then you can let it sit overnight (or in the fridge overnight) and fall out.

The next day you can pour off most of the water and re-swirl the remaining water and yeast and seperate into smaller containers. I reuse the vials and baby food jars.

Be sure to label with he yeast style, date, batch/brew name it came from, etc.

 

[mew]

I toss the first jugs contents down the drain. Repeat the process until there's nothing left but cloudy wayer. This is the yeast in suspension.

Should the cloudy water look chunky?

Thanks for all the help, BTW. I'm just a little confused about how to tell what layer is trub and what layer is yeast.

*edit*I think I figured it out! I've got some yeast now, but I do think I dumped a bunch of it, because there is very little here.*edit*

 

[chillHayze]

Should the cloudy water look chunky?

Thanks for all the help, BTW. I'm just a little confused about how to tell what layer is trub and what layer is yeast.

*edit*I think I figured it out! I've got some yeast now, but I do think I dumped a bunch of it, because there is very little here.*edit*

No problem just make a "starter", let it ferment out, chill it overnight in the fridge, and pour off the beer on top. Next time use that yeast for your actual starter.

This yeast reusing stuff saves $$ but takes a little work, for sure. I've been using Rouge yeast for my last 5 batches.

 

[homebrewer_99]

Should the cloudy water look chunky?

Thanks for all the help, BTW. I'm just a little confused about how to tell what layer is trub and what layer is yeast.

*edit*I think I figured it out! I've got some yeast now, but I do think I dumped a bunch of it, because there is very little here.*edit*

No. The chunks should fall out leaving behind only cloudy water. It's the cloudy water you want to save.

 

[knipknup]

The top stuff is what you want to keep, the yeast goes in suspension. The stuff on the bottom is trub and other junk that settles.

 

[Bernie Brewer]

Also, fill that jar all the way up. The less air that is in there, the less chance of infection.

 

[mew]

Also, fill that jar all the way up. The less air that is in there, the less chance of infection.

Good advice! Is it alright for the yeast to turn brown? It was more whitish but now it's mostly just brown.