Yeast Question

Ontarget · Jul 8, 2006

Hey Folks,

What a day! I finally finished my nut brown ale today (first time brewing in almost five years), and racked into a corny :mug:

I also transferred my IPA from primary to secondary. Now that I have an open carboy I'll brew again tomorrow, I think a red of some sort.

Anyhow, I digress, must be the beer :drunk:

My question is this;
As I was racking my IPA from primary to secondary I realized that there was alot of trub, which I hypothesized as being free yeast. So after I had removed most of the liquid I shook it up really well to suspend everything as good as I could and refilled the original WL tube with the trub. Do you think I could make a starter out of this trub, allowing that I use it within the next, say, 30 days or so?
Thanks for your insight and for those who have helped me get back into the swing of things, your patience seems to have no end.
R/Cam

homebrewer_99 · Jul 8, 2006

Better than that...do a search on this site for instructions on how to wash your yeast.

david_42 · Jul 9, 2006

There is also "pitching on the cake", which has been know to cause massive blowouts. Ask me how I know. I'm leaving my Brown in the fermenter longer than normal because I'm planning to pitch the next brew on the cake.

Rookie · Jul 9, 2006

Ontarget said:
Hey Folks,

What a day! I finally finished my nut brown ale today (first time brewing in almost five years), and racked into a corny

I also transferred my IPA from primary to secondary. Now that I have an open carboy I'll brew again tomorrow, I think a red of some sort.

Anyhow, I digress, must be the beer
My question is this;
As I was racking my IPA from primary to secondary I realized that there was alot of trub, which I hypothesized as being free yeast. So after I had removed most of the liquid I shook it up really well to suspend everything as good as I could and refilled the original WL tube with the trub. Do you think I could make a starter out of this trub, allowing that I use it within the next, say, 30 days or so?
Thanks for your insight and for those who have helped me get back into the swing of things, your patience seems to have no end.
R/Cam

Make a starter.

gauthierk · Jul 9, 2006

I'm with you on the blow out David. Same here.. The information on this site about yeast washing is awsome. I use my 1000ml beaker I use to make starters to wash out my yeast. It doesn't take long and you can clean it up alot. But be warned, the yeast that comes out of that beaker is like yeast on steriods. BUT, they get the job done and you don't have to worry about that extra $5 for yeast every time you brew.

Ontarget · Jul 9, 2006

Muchos Gracias Gents!

I have done some reading and will prolly wash it out soon.
The monkey on my back was too heavy and I tried a small bit of the nut brown ale in the corny earlier. Of course it is still flat as can be, but tasted pretty well.
I have read enough of David's posts to know that I shouldn't be messing with it too much, so It will sit in the fridge for a few more weeks, before I taste it again. To help with support SWMBO bought me a couple cases of Stone IPA to ease the pressure. I have my take on a red boiling right now. So hopefully in a few weeks, I'll have one ready, one conditioning, and one heading to secondary. "Lord, give me the strength".
Thanks again for all of your help. This would be a trot in a minefield without the valuable insight you all provide. And trust me, a trot in a minefield is no fun, but that's another story

R/Cam

gauthierk · Jul 9, 2006

I'm not sure if I read your post correctly but your nut brown is flat, bottled and in the cooler? If you want it to carbonate you would have to keep it between 70 and 75 for the yeast to wake up and kick out th CO2. I usually toss mine into the cooler after I crack one and the carbonation is where I want it...