Yeast Washing Illustrated

[AugustDerleth]

Disagree. Make a starter. I even make starters from the pitchables when they are new.

What I'm saying is while that might be ideal, I've pitched these jars numerous times as is and had vigorous fermentation quickly. Thanks for this thread, btw.

 

[HItransplant]

Disagree. Make a starter. I even make starters from the pitchables when they are new.

+1. Even if you dont need any more cells, a starter will proof your yeast.

 

[scottlindner]

+1. Even if you dont need any more cells, a starter will proof your yeast.

What do you mean by proof? Simply to ensure it is alive, or something more than that?

I suggested to make a starter for washed yeast even if you don't do this with the pitchable vials. The reason I suggest this is that with the pitchable vials you are buying them as you need them so you know they are fresh and ready to go. With the yeast washing we are doing this to store it. Call me a self critic, but I don't trust myself to make as good of a pitchable vial as the pros.

 

[BigB]

Call me a self critic, but I don't trust myself to make as good of a pitchable vial as the pros.

Self critic? No, I would call you a realist. There is no way you are going to make as clean or as pure of a sample as the manufacturer unless you have all the lab equipment and expertise they have. One of the big reasons it is suggested to use the yeast no more than 3-5 cycles is because the yeast mutate from generation to generation- partly to adapt to its food source and environment. However, that being said, when you wash the yeast as explained in this thread, you can certainly obtain a sufficient quantity of good viable yeast to do the job for the next batch- in my experience, I get more cells (OK, I'm assuming here because I haven't counted the cells) than I get in a vial/smack pack. OH, and for those that take this comment the wrong way, I certainly advocate ALWAYS making a starter- even with a fresh smack pack/vial.

 

[johnnyboy]

Sorry if this question has already been asked, but reading through 800+ posts at the moment is a little daunting. Is there any reason it wouldn't be possible to do this directly from a yeast starter instead of from a yeast cake? I basically had the vision of making a starter, dividing it up in mason jars, and then make starters from those as necessary. Thoughts?

 

[HItransplant]

Is there any reason it wouldn't be possible to do this directly from a yeast starter instead of from a yeast cake? I basically had the vision of making a starter, dividing it up in mason jars, and then make starters from those as necessary. Thoughts?

Sure, its not really "washing" though, because there isnt any trub to remove.

Just pitch your starter.. let it ferment out, crash in the fridge for a week. Once its all flocked out, follow the directions for sterilizing canning jars full of water (in OP).. just do 5 small jars (more or less depending on how many new starters). Decant off liquid from starter, or at least most of it, pour in 3 full jars and half of the 4th into the jug with the yeast.. empty the rest of the 4th down the drain. Shakey shakey... until the yeast is resuspended in the jug. pour even amt into each of the 4 jars, using the sterile water in the 5th to top off each jar once the jug is empty. Top each jar off until it is all the way full, then carefully place lid-- youll lose some liquid but this will insure you have very little or no headspace.

Practice good sterile/sanitary technique and this really isnt too difficult... in fact its kinda fun.

Sorry if this question has already been asked, but reading through 800+ posts at the moment is a little daunting.

p.s. Dont forget about the "search thread" option. I didnt discover it until id been on here for a bit.. certainly helps me zero-in on pertinent information within a thread.

 

[evilhomer]

Are you guys reusing the canning lids? I'm used to regular canning where you throw away the sealing portion with the rubber. But I was thinking the other day, since we aren't actually canning I should be able to reuse that portion and sanitize like normal.

 

[AugustDerleth]

Are you guys reusing the canning lids?

Yeah, I re-use them. I usually add them to the boil just like the OP suggests. One note, if you leave the tops in a bucket to soak in iodophor solution, do NOT leave them in there overnight. The lids and seals rust very quickly and will leave rings and marks on your bucket. I tossed them in just to get them a lil' clean, and continued cleaning up and by the time it got down to my bucket my back was killing so I just left it. Needless to say, there are orange marks in my bucket! Heh, it's a bucket devoted solely to sanitizer so I'm not too pissed. Just lettin' ya know about the possibility of marks.

 

[flabyboy]

Can regular tap water be used or does it need to be distilled?

 

[AugustDerleth]

Can regular tap water be used or does it need to be distilled?

Part of the purpose of using the boiled water is to take out the impurities, if I'm not mistaken. I use tap, and over many many washes I have had no problems.

 

[flabyboy]

Boiled up some tap water. Of course the water is softened and there is some salt or minerals in the bottom of my mason jars. This going to hurt the little yeasty beasties??

 

[sorefingers23]

do i need to make a starter when i do this, or if i was to use bigger jars, say 1 liter for example, would i be able to just pitch it??

 

[BigB]

do i need to make a starter when i do this, or if i was to use bigger jars, say 1 liter for example, would i be able to just pitch it??

Start at post number 865, this was extensively discussed.

 

[elproducto]

In a pinch, I've just straight pitched my washed yeast. It works fine, but can be slow to get going. If you have the time.. do yourself a favor and make a starter.

 

[ChoochNW]

First of all thanks for the write up! Stoked to give this a go on our next batch!

My question lies with the mason Jars/Lids. I have done a bunch of pickling in the past and know that everytime I reuse the mason jars I need to buy new lids so the jars hold a vaccume. Is this the same case with storing the yeast or can I simply reuse the old lids?

Thanks!

 

[flabyboy]

They aren't going to be sealed like pickles, so if you use sanitizer on the lids I would think you could reuse them

 

[ChoochNW]

Good to know thanks for the quick reply!

 

[TANSTAAFB]

Your pics and simple instructions illustrating the process made yeast washing an approachable step in my brewing growth. I have done this twice now with great results. I have only bought 2 commercial packs of yeast and have brewed 6 batches from 1 harvest of 2nd generation yeast (1st generation washed) and have plenty of yeast left for more!!! Between the savings on yeast, going all grain, and starting to buy in bulk, my brewing costs have dropped dramatically.

My latest project is brewing several Belgian styles with 1 yeast. Then I will rebrew the recipes with a different yeast to taste the differences. I should be able to brew at least 6-8 different recipes off of 1 yeast purchase for each round of "testing." I brew a small, low hopped beer to harvest from then go big from there.

Again, thank you

 

[dwpumo]

I have not read through this post completely, but is there an issue with the hops in the bottom, or is this done on batches when no hops are added to the secondary? Great write-up.

 

[TANSTAAFB]

I have not read through this post completely, but is there an issue with the hops in the bottom, or is this done on batches when no hops are added to the secondary? Great write-up.

A lot of us don't secondary at all, even for dry hopping. I leave my brews in the primary for 3-4 weeks minimum. The beers I harvest from are always lower alcohol lower IBU brews as High alcohol stresses the yeast and hop resins/ oils coat the yeast's cell walls. Also the washing process is designed to save the yeast while leaving most of the trub. Look at the pics at the beginning and notice the layer that is settled out after each 20 min rest...that is mostly trub, not yeast. The yeast is still in suspension and settles after a day or two in the fridge into a nice off white layer of yeastie beasties!!!

 

[sorefingers23]

If I was to store my washed yeast in 250ml jars would I get enough yeast to make a starter?

 

[dougdecinces]

I planned on bottling my beer this afternoon. I wanted to try yeast washing the first time, but according to your steps I won't be ready to do so for at least a few hours after I bottle. How long is it safe to leave the yeast in the bucket after bottling?

 

[flabyboy]

I tried it for the first time last week using these steps. I boiled up the water a day before and sealed the mason jars up. On bottling day I racked my beer from primary into bottling bucket. Then I dumped my sterile water into primary and swirled it around. I proceeded by filling my bottles. When all bottles were filled, I carefully poured the yeast on the top layer into a large mason jar until full. Then I capped my bottles and cleaned all my equipment. Showered, s&$t, and shaved. Then I transferred the top layer of yeast from the large mason jar into 2 small mason jars and put them in the fridge. Went very smooth

 

[stivov]

Hi, so after washing yeast and storing in fridge, can you just let warm to room temp then pitch or do I need to restart the yeast for a few days before pitching into fermenter?

 

[beerrepository]

Hi, so after washing yeast and storing in fridge, can you just let warm to room temp then pitch or do I need to restart the yeast for a few days before pitching into fermenter?

It's best to make a starter with the yeast from the small jar. Helps wake up the yeast and get them ready for fermenting

 

[stivov]

Ok, thank you so much for the great info! Love this site, this is my first post. only been brewing for a few years, and loving every min!

 

[Rahjah]

Do you think it is absolutely necessary to first decant the slurry into the larger jar, let settle, then pour off into the pint size mason jars for storage?

Or could it simply be to decant the slurry from the primary fermenter into the pint size mason jars and then store?

Cheers

 

[djt17]

Do you think it is absolutely necessary to first decant the slurry into the larger jar, let settle, then pour off into the pint size mason jars for storage?

Or could it simply be to decant the slurry from the primary fermenter into the pint size mason jars and then store?

Cheers

That's what I do, except I only fill one pint jar; just enough for my next brew which is typically the following week. If I was to store it much longer, I think it would need to be rinsed better.

 

[dwpumo]

any issue freezing the jars...i.e. - shattered glass jars in the freezer?

 

[BigB]

any issue freezing the jars...i.e. - shattered glass jars in the freezer?

The glass would only break if it was filled too high and the water couldn't expand. The real issue is that freezing will kill the yeast unless you use glycerin.