Yeast Harvesting: A Novel Approach?

[jbsayers]

I started brewing last September. When I made my first starter for my 2nd batch I thought of this, posted it on the forums asking if anybody else did it or if there was a reason not too and most of the replies were along the lines of, "why would you do that!?" Felt like a newbie doofus for asking...did it anyway, lol. Happy to find out it wasn't such a bad idea! Thanks for the vilification!
Cheers!
JB

 

[Brulosopher]

@jbsayers - I'm glad you like the method! I just took a look at the thread you mentioned and noticed a friend of my (krispy3d) actually recommended you take a look at the original thread I started regarding harvesting from starters, which I posted a month prior to you. We must have been on a similar wavelength or something. Cheers!

 

[nitton]

I like this method, and have used something similar in the past. I do offer one suggestion: it may be a better plan to store in isotonic solution rather than tap water. The logic behind this is explained here (not my blog):
https://eurekabrewing.wordpress.com/2012/09/05/yeast-banking-3-isotonic-sodium-chloride/
It's very easy to make at home using table salt and distilled water. If storing in tap water that is only boiled is working for you, this should work just as well if you don't have a pressure cooker (neither the microwave nor boiling can actually sterilize the water). With the amounts involved and the fact that you'd be decanting the storage medium there is no problem that the liquid is salty.
I've been using this for my yeast ranching and have not had any issues. I store a tiny amount in 10mL vials and use several step-ups to get enough yeast. However, I do use a pressure canner and sterile, disposable plastic instruments that anyone can buy online.

 

[coldandbitter]

I'm using this method right now. Just jumped up my Sierra Nevada stock to use in an upcoming APA batch. Thanks for the idea!

 

[Newgene]

This certainly beats the steps in yeast washing from a previous batch. I do this all the time with dry yeast to give me a ton for future use. The beer always comes out great because I never worrying about having enough yeast to pitch. Combine this with the process of stepping up yeast, and you never have to worry about meeting your pitch count. This is a great way to save money on one of the more expensive ingredients in your beer.
Just to note, I used to pitch one pack of dry yeast because that's what all directions would say. Now, I take that same pack of yeast and make a ton of yeast from it first. Beer made with that extra amount of yeast comes out cleaner than just single packs. It really pays off on lager yeast when it's over $5/pack and you need at least two. And then, you have plenty of liquid yeast for later.

 

[joelaltman60]

Great Tutorial!
Much appreciated

 

[jrhammonds]

I'm confused as to why there is such concern about cell count. Correct me if I'm wrong, but as long as you are 'stepping up' each of the mason jars (e.g., 2L starter from the slurry yeast in the bottom of the mason jar) yeast cell count should not be an issue, right?
In other words, the amount of cells you throw into a 2L 1.040 stir plate starter will result in roughly the same amount, regardless of the slurry amount you began with. Granted, a lower original yeast cell count may lead to stressed yeast outcomes, but that shouldn't be a problem as long as you decant your starter.

 

[Gameface]

Used this method recently. I like it. I've been too paranoid and too adverse to all the extra effort of harvesting yeast from the fermentor. This is easy and super quick.

 

[Peruvian802]

Great idea. I'm going to try this with dry yeast (US05) to stretch the cost of a sachet over several batches. Much easier than washing and it doesn't matter if you are making a lighter or darker beer next. If I make a 3 cup starter, I can save 1/2 pint for the fridge and still have 2 cups to pitch.

 

[jaydog2314]

Going to be harvesting some Conan yeast from Heady soon and was wondering...If I make a 2L starter could I just break that up into four 500ml jars, then used a jar to make another starter when I'm ready to brew? then leaving me 3 others for future brews? I'm assuming it's no different. I just know I plan on getting fresh Heady and want to drink and harvest them asap but won't brew with it for a few weeks or months.

 

[Brulosopher]

@jaydog2314 - Just be sure to build up a good amount initially (multi-step) and I don't see why this would be an issue at all.

 

[Carlyle]

Looks great to me!

 

[samandbekah]

This is excellent! I have washed yeast a few times but got to say I agree, pain in the butt.
I'm totally doing this with my next starter, such a great idea Brulosopher, once again another exciting reason to love this hobby!

 

[bmorosco]

@Brulosopher How big of a flask would you need to use to have enough extra and do a 10 gallon batch?

 

[Brulosopher]

@bmorosco - It really depends on your OG and yeast freshness, but I regularly use a 4 L flask.

 

[MNBrewDad]

Thanks a million Bru! Made my first starter and decided to step it up in order to have some left over for another batch after reading your article. Woke up this morning and five hours after pitching the krausen was pushing its way out of the top of my new 2L flask. Definitely need a larger one for next time or at least some fermcap. Amazing how fast the 2nd step kicks off! I don't even have a stir plate yet so I've been using the intermittent shaking process and those little buggers are going crazy.

 

[starsman20]

@Brulosopher I started doing this before finding this post but with one small difference. I always make a starter anyway and I was getting ready to pitch a wlp-001 and saw the vial sitting there and thought why not just pour some slurry back into the vial. Washed the vial with some starsan, decanted off most of the liquid (I always cold crash), sloshed it around a little and poured the first part off into the vial, capped and refrigerated. The longest I've let this sit is about 4 months but had no problem after that time of getting a new starter up. The label matches too.

 

[Brulosopher]

@starsman20 - Makes good sense to me. The only difference I can think of is that I'm harvesting more yeast since I'm pouring it into a larger vessel.

 

[Zoidberg]

@Brulosopher
Not neccessarily more yeast since starsman20 is first cold crashing and decanting he could theoretically put all the yeast slurry from a 1 liter starter into the vial. I am currently doing basically this but with 50ml Centrifuges, some of them I'm combining with Glycerine for freezing.

 

[ph0ngwh0ng]

That should be a sticky in the Fermentation/yeast forum

 

[jbags5]

Let me just add my thanks to the 100's of others.
I haven't tried this yet, but I do wash my yeast regularly. I get good results, but the idea of basically washing the yeast from the starter wort makes sense and seems a lot cleaner than washing it after a full fermentation.
You've opened my eyes, and I'm going to have to try this technique next time I use a new Yeast packet. Cheers!!

 

[grv]

I'm giving this a try as we speak with some Wyeast 1469 (Yorkshire) and 1764 (Pacman).
I do have one question - during the first step, there just appears to be the "beer" on top and the creamy white yeast on the bottom. I do need to keep the yeast longer than is suggested in this state, so I went ahead and did the final steps. When I do this, I end up with three layers - the water on top, then two layers of material, one light one dark. On the 1469, the dark is on top, which is weird. On the 1764 it's on the bottom.
Is the dark layer mini-trub? Should I worry about it? In your final pics, it's not totally clear, but I think I can see a similar dark layer on top of the yeast.
Thanks for any advice!

 

[Brulosopher]

@grv - I think it's just a bit of protein from the malt, I just throw it all in

 

[CrystalShip]

great article!

I've done this multiple times with much success. I've noticed that the starters I've made from the previously harvested yeast look like they contain more yeast than ones made from fresh smack packs.
Also, I recently made a starter from a jar I had sitting in the fridge since june 1st and the starter fermented a batch with vigor and no off flavors. I did not add it to the smaller jar of water, just left it in the original starter beer for about 2.5 months.
This is a wonderful method. Thanks for introducing me to it

 

[Redbow]

I am new to brewing and had considered "washing " used yeast but when I was actually faced with doing it, it seemed fraught with problems so I dumped the yeast. This makes alot more sense to me - growing up the pure yeast and then reserving some of the pure stuff for the next batch. Alot like saving seed for gardening next year.

 

[ajandrs]

I have envisioned doing this this for a while now but haven't pulled the trigger so I'm glad to find someone doing it with success. I'll be doing this for now on with all my beers.
One question: to eliminate any proteins / micro trub and the need to decant and add to sanitized water, could this exact process be done with priming sugar? Doing it with priming sugar seems like you would get a solid fermentation without all the byproducts of wort. Plus once it's done you can just pour it into a clean mason jar and be done with it. perfectly clean yeast cake under perfectly clean and sterile water.
Thoughts?

 

[Brulosopher]

@ajandrs - Unless you want to "prepare" your yeast to ferment dextrose, it's prudent that you use actual wort.

 

[Mordhaus]

Big thanks to the op for sharing this!

 

[bamamckay]

How many times do you think I could 'reuse" the yeast before I should start with a new vial of yeast?

 

[Brulosopher]

I'm on the 12th gen of 002 and 090, both are just fine