yeast from the secondary

[subwyking]

is it safe to harvest yeast from the secondary? ive allready harvested from the primary, but was wondering if i could rack off the cake out of the secondary, and after i wash it a few times, just mix the secondary yeast in with the stuff i got form the primary.

 

[mbeattie]

Safe? Safe from what?

I have been taking my secondary, adding a cup or 2 of ~70 degree water, shaking that around and dumping about 1/3 of it into a jar, adding some regular sugar to it and then dumping maybe 1/2 of that into my new primary. Seems to work well to me. Lag time is maybe 6 hours.

 

[subwyking]

Safe? Safe from what?

I think i read somewhere, that the yeast is somewhat mutated in the secondary, and farther from the original strain than you want.

 

[david_42]

Mutation isn't much of a problem. The trouble with harvesting out of the secondary is you are getting the least flocculent yeast. This can get to be a problem if you are doing ales that need to be clear.

 

[RichBrewer]

I'm going to try it tomorrow. I'll let you know how it turns out. I just kegged my Windy Winter and I'm going to put my ESB which I'm brewing tomorrow on the yeast cake from the secondary.

 

[mbeattie]

Mutation isn't much of a problem. The trouble with harvesting out of the secondary is you are getting the least flocculent yeast. This can get to be a problem if you are doing ales that need to be clear.

Why are you getting the least flocculant yeast if you are pitching what was part of the cake on the bottom? I'd figure that was the most flocculant as it settled out already.

The problem would be if you are pitching yeast reclaimed from the top or pitching beer itself.

 

[Kaiser]

If you have the yeast from the primary, use this. It will be more vital than the one from the secondary. The problem of mutation comes due to the fact that the yeast in the secondary is/was more stressed than the one from the primary. This can lead to a selection of more stress resistant mutation that may not have the fermentation properties that you are after.

I don't think that the differences will be huge, but if you have a choice, always harvest from the primary.

I have been taking my secondary, adding a cup or 2 of ~70 degree water, shaking that around and dumping about 1/3 of it into a jar, adding some regular sugar to it and then dumping maybe 1/2 of that into my new primary. Seems to work well to me. Lag time is maybe 6 hours.

Don't culture yeast with anything but malt based wort. If the ratio of maltose is to low, the yeast can loose its ability to metabolize maltose.

Kai

 

[RichBrewer]

Well, I harvested some from the primary as well so maybe I'll use it instead. It has been in the fridge for a week. By the way, It is Wyeast 1056 American Ale.

 

[El Pistolero]

Why are you getting the least flocculant yeast if you are pitching what was part of the cake on the bottom?

Because it's from the secondary...stuff that never fell out during primary fermentation.

 

[subwyking]

Because it's from the secondary...stuff that never fell out during primary fermentation.

so if you were to take the stuff youve collected from the primary, and then mix it with the stuff youve collected from the secondary, wouldnt you have a yeast sample that was very close to the original?

 

[El Pistolero]

Well, IMHO no, because the original would not have contained much of the old, un-flocculant yeast. Don't get me wrong...you can certainly add the yeast cake from the secondary to that from the primary...I just personally don't think you'll see much benefit from doing it. The best yeast to brew with are the healthy yeast that were reproduced and began fermenting and fell out quickly in your un-fermented wort. Those are the ones you want...not the stuff that has been living for 3 weeks in a low gravity, high alcohol environment.

 

[Brew chick]

I agree with el pistolero,you want the best/healthy yeast cells you can get,and you'll get them from your primery,yes you can use secondery yeast/bottle sediment or even bakers yeast!but if you value your time and effort to do all grain then use the best yeast,just ask your self if you would use second rate malt or out of date hops? i don't think so!

 

[mbeattie]

Don't culture yeast with anything but malt based wort. If the ratio of maltose is to low, the yeast can loose its ability to metabolize maltose.

I dont think the hour or so that it's in the jar with sugar would be that much of a problem... But I have been meaning to start using dry malt extract for starters and stuff anyway.

 

[subwyking]

Well, IMHO no, because the original would not have contained much of the old, un-flocculant yeast. Don't get me wrong...you can certainly add the yeast cake from the secondary to that from the primary...I just personally don't think you'll see much benefit from doing it. The best yeast to brew with are the healthy yeast that were reproduced and began fermenting and fell out quickly in your un-fermented wort. Those are the ones you want...not the stuff that has been living for 3 weeks in a low gravity, high alcohol environment.

makes sense. thanks.

 

[Kaiser]

I dont think the hour or so that it's in the jar with sugar would be that much of a problem... But I have been meaning to start using dry malt extract for starters and stuff anyway.

yes, this shouldn't be a problem. Just something I wanted to put out there since it is not as obvious (wasn't to me either).

Kai