Yeast Harvesting: A Novel Approach?

[ewebb]

I was considering if this was a feasible way to harvest yeast during my brew day this coming weekend. Good to see i'm not crazy!

 

[bfinleyui]

Just did this for the first time a few weeks ago from one-week expired WLP051 yeast, and it turned out great! Thanks! Much easier than washing

 

[brettg20]

Wow, seriously why have I been washing yeast all this time?!?
I figure now that I will save $300-400 a year in yeast...I brew 5 batches a month. All I need to buy was a bigger flask.
I do have one question. For long term storage (maybe 2-3 months before using to make a new generation of starters), is it beneficial to transfer to the 1/2 pint jars? I don't mind picking up a case of them but if there is no benefit I have enough pint jars and space to keep a lot...
Cheers on the write up

 

[Brulosopher]

@brettg20 - It's what I do, though some may argue with its necessity.

 

[scottvin]

I did this with my 1450 yeast last month. I got very clean water with a nice layer of yeast at the bottom. I used this yeast to make a new starter (and another batch of harvested yeast) and pitched it in a batch yesterday.
Fermentation was going pretty well this morning!

 

[Keith Hartley]

Harvested a white labs last week, worked great. Thank you
My closest brew store is 3.5 hrs away & fermentis dry yeast is about $4.50 a packet.
Could we do the same with a dry yeast & would it be worthwhile?

 

[Brulosopher]

@Keith Hartley: I've heard of guys who successfully use this method with dry yeast

 

[balcasaurus]

Great post! I am brand-new to AG brewing and just got going with my first yeast starter. I was planning on putting in the 1L batch, but then I got to wondering if I could split it, and came across this post. Is it possible to get a decent yield from a 1 liter starter that has been split? I was thinking I could possibly pitch 3/4 of my yeast into the brew I had been planning on and then save 1/4 from that batch to cultivate a new starter. Does this sound like a stretch for the yeast, or viable? FWIW, I am using White Labs 001

 

[HomebrewPadawan]

I just finished taking the dregs of 3 Bells Pale Ale bottles, growing those yeasties in a mini starter, stepping up that starter, and now I am going to use this technique to get 4 "vials" of the stuff!
Bells Pale Ale clone...here I come...

 

[jrfehon]

To add my results to this, I've been using 50 billion cells as my standard count when making a new starter from a harvested jar. I don't have anything scientific to back this up as a good number but the flavors are spot on in my beers and they all take off within 12 hours of pitching. I should note, however, that I haven't let a jar last more than two months. Again, it's not scientific but if we all start posting results with what we used as a starting cell count for our harvested yeast we might be able to nail a number down.
BTW - Brulosopher, you're the man for posting this! You've saved a lot of money for all of us!

 

[CJBrewVT]

50 billion from what size jar?

 

[ParadoxGuitarist]

According to the WhiteLabs website, harvesting your own yeast is encouraged for approx 10 generations. After that the yeast starts to mutate/degenerate.
There should be less yeast fatigue with the method described here since the yeast isn't exposed to long periods of Alcohol and Carbon Dioxide So maybe double that if you never actually harvest from washing or get any infections?
You can read the source for yourself here: http://www.whitelabs.com/faq/beer-professional

 

[thenson801]

Back in Nov. 2012, @bierzwinski said "I brew two 12 gal batches at a time, therefore 4 carboys. Using this method, I have one left over to make more starters with."
How many more starters can you make from that one leftover? How many times can you repeat this process?
It's brilliant! I'm going to be brewing next week, so I'm definitely going to try this!!

 

[redshift76]

Anyone following this thread as it seems to relate?
https://www.homebrewtalk.com/f163/cold-hard-truth-about-rinsing-yeast-boiled-water-451925/

 

[Gmull70]

Im just wondering do you think that the .5 liter extra starter that you make is equal to a vial of white labs?

 

[irishrover32]

is it ok to go straight into a 2.5L starter with one of them 1/2 pint jars or should you start lower and step up??

 

[cpa4ny]

Thanks Bru - I stay in Singapore and offerings by Wyeast and White Labs are sold by local LHBSs here for about USD 15 (yes, fifteen US dollars - no typos here). Your method really helps to keep the costs under control.

 

[tg123]

I have the same question about dry yeast. I was planning on doing this same method but then read this and wasn't sure how true it is. I guess it doesn't matter if it depletes the reserves as lumpher says as long as I make sure to aerate the wort enough right?
https://www.homebrewtalk.com/f163/splitting-dry-yeast-410419/#post5186568

 

[bionut]

An even better alternative is using isotonic solution (water and salt) instead of plain water. In isotonic solution the yeast can the stored for years at room temperature.
NaCl solution can be bought from drug stores for cheap or you can make it at home with water and 0.9% table salt, so 9 grams of salt for every litre of water.

 

[bigken462]

Having followed the directions listed above using the sterile water from the second smaller jar and keeping this is the bottom of the fridge, would there be a safe guess as to how long this would be good for after the second washing?

 

[C Ryan Smith]

Question here. Could this technique be used for hard Cider?

 

[brewer12]

I've been doing this a while , but am i the only one who uses beer bottles rather than jars? they are so much more convienient

 

[Michel0922]

Hello, This is a great read. As I am fairly new to home brewing, I have a couple of questions : Would this be considered a "neutral" yeast ? Yeast might have explode (as there are many available now) since this was posted, how do you go about having or making a specialty beer yeast ? Or do you simply not worry about it.
Thanks