Yeast Washing Illustrated

[IkeKrizzule]

Used close to a quart of water, poured into 1 container, waited about 30 minutes (didn't put this in the fridge although it does make sense now that you mention it) and then poured into the current quart container covered and fridged. Its come down a little since my original post, but still is at least a third yeast looking substance.

 

[pabloj13]

Used close to a quart of water, poured into 1 container, waited about 30 minutes (didn't put this in the fridge although it does make sense now that you mention it) and then poured into the current quart container covered and fridged. Its come down a little since my original post, but still is at least a third yeast looking substance.

I prefer to do the washing with 1 gallon jar and 4 pint jars, all filled with water that had been boiled for 10 minutes and then cooled to room temp. Pour ALL of the water in to the carboy and shake like heck. Wait 30 minutes and then decant ~3 quarts into the gallon jar without disturbing the lower layer (Note: pay attention, if your yeast is super flocculant it may drop out BEFORE the trub). Shake the 1 gallon jar like crazy, settle for 30 minutes and decant into the 4 pint jars. Chill in fridge.

The concern with the directions you used is that the water volume is insufficient to really get good separation.

 

[Esmitee]

I racked a batch of beer more than 1 week ago. I left a half inch of beer covering the yeast. It's been in the fridge. at 34 degrees. Question is, could I still washh this yeast Or should I just dump it. Btw, this yeast is the third generation from washed yeast 1056

 

[grndslm]

Why not just try???

Take it out of the fridge. Let it warm to room temp. THEN SHAKE IT UP!!!! And wait for 30 minutes. THEN SIPHON. And wait for 2 days or more in the fridge.

 

[awarner322]

So for making the starter with one of these ball jars...just add the dme after its been boiled to the entire contents of the jar ? or do you pour off the liquid on the top first before putting it in the flask?....wasn't really site what the op meant by 'decant'

 

[BPhad]

So for making the starter with one of these ball jars...just add the dme after its been boiled to the entire contents of the jar ? or do you pour off the liquid on the top first before putting it in the flask?....wasn't really site what the op meant by 'decant'

Yes pour off 80% of the liquid then swirl it around to get the yeast in suspension. Pour that into your starter wort. I'm on back to back uses of 1056. Good luck.

 

[ultravista]

Has anyone washed WLP007? If yes, what is your process? WLP007 drops and coagulates very quickly.

 

[awarner322]

Yes pour off 80% of the liquid then swirl it around to get the yeast in suspension. Pour that into your starter wort. I'm on back to back uses of 1056. Good luck.

Thanks....I made the starter however it doesn't seem to foam up and what not like the starters from the original wyeast smack packs...this normal possibly?

 

[ResumeMan]

Has anyone washed WLP007? If yes, what is your process? WLP007 drops and coagulates very quickly.

That was the yeast the first time I tried washing yeast, and it didn't go that well. As you said, it drops out quick. I collected the top layer off the carboy and I think that was mostly water/beer, with little yeast. I ended up with maybe a 1/8 thick layer on the bottom of my jars. When I re-used it I just used that layer off of all 4 jars at once, and it seemed to be OK, but I wasn't thrilled w/the outcome.

If I reuse one of those very flocculent strains again I will try to let it settle a much shorter time.

 

[solavirtus]

That was the yeast the first time I tried washing yeast, and it didn't go that well. As you said, it drops out quick. I collected the top layer off the carboy and I think that was mostly water/beer, with little yeast. I ended up with maybe a 1/8 thick layer on the bottom of my jars. When I re-used it I just used that layer off of all 4 jars at once, and it seemed to be OK, but I wasn't thrilled w/the outcome.

If I reuse one of those very flocculent strains again I will try to let it settle a much shorter time.

I had essentially the same experience with washing 007. The washed jars grew up fine in a starter, but in the future I will definitely give it less time to settle. Maybe only 10 min or so, when I normally do 15-20 minutes.

 

[BPhad]

Thanks....I made the starter however it doesn't seem to foam up and what not like the starters from the original wyeast smack packs...this normal possibly?

Sorry no experience with 007
It's worked great with 1056 so far, going to try to reuse sone Northwest Ale in a couple weeks. I'll report back on that.

 

[wormraper]

OK guys, just finished bottling today and I forgot to boil my mason jars till after I racked. so I am letting them cool down in the fridge right now... if I can't do it till tomorrow morning is that ok???? ( re sealed the primary right after racking and put the airlock back on) or should I just dump my yeast cake.

 

[BPhad]

Yes that is fine

 

[wormraper]

Yes that is fine

sweet, thanks for the quick reply

 

[HollisBT]

OK guys, just finished bottling today and I forgot to boil my mason jars till after I racked. so I am letting them cool down in the fridge right now... if I can't do it till tomorrow morning is that ok???? ( re sealed the primary right after racking and put the airlock back on) or should I just dump my yeast cake.

Since I always have sanitizer on hand for bottling day, I simply use the sanitizer on the jars, lids, and bands. Lifting those jars out of boiling water and waiting for them to cool can be difficult and dangerous.

 

[hicksjerry]

Is anyone else having a problem with the mason jar lids rusting after just one use? I boiled mine with the lid on the pot, left the lid on the pot and let them cool over night on the stove. I washed the yeast and stored it in the fridge. I had 2 jars and lids left in the pot for about 24 more hours (I was lazy and got sidetracked). The next morning the 2 lids in the pot of water had rust on them. I am just wondering if this will happen with my 2 jars of washed yeast in the fridge? Maybe it's time for plastic lids?

 

[TBaGZ]

Do you think I will have an issue with trying to wash the yeast out of here with all that hop sediment??

 

[kapbrew13]

Do you think I will have an issue with trying to wash the yeast out of here with all that hop sediment??

Nope. May need a couple 1 gallon jugs buy doable. Yeast float, hops sink, that's all.

 

[TBaGZ]

Thanks Kap

 

[jtkratzer]

I've started doing 10 gallon all grain batches (I guess all grain doesn't matter), but I've been doing bigger starters to accomodate.

Should I just use a couple of the pint size jars to pitch into my starter or should I try to "catch" more yeast in a bigger jar?

At this point, I'm not trying to build a huge yeast bank, just trying to get a batch or two out of some of the more common yeasts I use.

I brewed a Centennial Blonde with Wyeast 1056 and since it's a really "neutral" beer, I'd like to use the cake to ferment a Bell's Two Hearted Ale. The cake is in my 6.5 gallon carboy and I can't just dump the new wort on top as I need to split it between two fermenters and I want to clean out the break material and trub.

This batch of Centennial Blonde is ready to be kegged...was going to do that tonight or tomorrow, and I want to brew the Two Hearted Ale in about two weeks.

I suppose I could wash the yeast and collect it in a one gallon jug and then split into quart mason jars.

 

[noblebrewer]

I've started doing 10 gallon all grain batches (I guess all grain doesn't matter), but I've been doing bigger starters to accomodate.

Should I just use a couple of the pint size jars to pitch into my starter or should I try to "catch" more yeast in a bigger jar?

At this point, I'm not trying to build a huge yeast bank, just trying to get a batch or two out of some of the more common yeasts I use.

I brewed a Centennial Blonde with Wyeast 1056 and since it's a really "neutral" beer, I'd like to use the cake to ferment a Bell's Two Hearted Ale. The cake is in my 6.5 gallon carboy and I can't just dump the new wort on top as I need to split it between two fermenters and I want to clean out the break material and trub.

This batch of Centennial Blonde is ready to be kegged...was going to do that tonight or tomorrow, and I want to brew the Two Hearted Ale in about two weeks.

I suppose I could wash the yeast and collect it in a one gallon jug and then split into quart mason jars

I just discovered this thread today and read through the first 20 pages before skipping to the end. There was a post linking to an online calculator early on that might help you. The direct link to the calculator is here

 

[michaelsnayd]

Great information! How long do these keep?

 

[pabloj13]

Great information! How long do these keep?

People have reported using them after a year. If you're concerned about viability, pull one out, make a starter with it, and wash the starter. It's like starting the clock over again.

 

[jtkratzer]

I just discovered this thread today and read through the first 20 pages before skipping to the end. There was a post linking to an online calculator early on that might help you. The direct link to the calculator is here

I have the app and have used it in the past. I have 4 pint jars with very nice, thick layers on the bottom. Just not sure how many jars to pitch into a 1.5 - 1.8 liter starter to get the 220-230 ml of slurry the calculator says I need.

Or maybe I just don't need to worry about a starter at all. Since I'll be splitting the wort into two fermenters (about 5.5 gallons each, I could pitch the slurry from one pint jar into each fermenter. Or I could use two jars in that 1.5-1.8L starter on the stir plate and split that into the fermenters. I'm not worried about viability as I just collected this yesterday. I'd like to save at least one or two of these four jars as Wyeast 1056 seems to be popping up in a number of recipes I'm looking at lately.

 

[pabloj13]

I have the app and have used it in the past. I have 4 pint jars with very nice, thick layers on the bottom. Just not sure how many jars to pitch into a 1.5 - 1.8 liter starter to get the 220-230 ml of slurry the calculator says I need.

Or maybe I just don't need to worry about a starter at all. Since I'll be splitting the wort into two fermenters (about 5.5 gallons each, I could pitch the slurry from one pint jar into each fermenter. Or I could use two jars in that 1.5-1.8L starter on the stir plate and split that into the fermenters. I'm not worried about viability as I just collected this yesterday. I'd like to save at least one or two of these four jars as Wyeast 1056 seems to be popping up in a number of recipes I'm looking at lately.

When did you wash the yeast? Go to Mr. Malty and go to the slurry tab. Set your non-yeast percent to 10% (if your washed yeast look clean) and set your other slider to 3. Mr. Malty will tell you how many mL of slurry you need.

Next, estimate how much yeast you have in the jar. An easy way is to put another jar next to it, fill it up to an equivalent level with water and then measure the volume of water. If you have enough, straight pitch.

If not, Mr. Malty will tell you X) how many billion cells you need and Y) how many mL of yeast you need. From that you can calculate Z) your yeast cells/mL (X/Y) and how many yeast you have (Z x the volume of yeast). Take that number to yeastcalc.com and put it in the "Initial cell count" and figure out what size starter you need based on how many cells you have and your method of aerating the starter.

 

[jtkratzer]

When did you wash the yeast? Go to Mr. Malty and go to the slurry tab. Set your non-yeast percent to 10% (if your washed yeast look clean) and set your other slider to 3. Mr. Malty will tell you how many mL of slurry you need.

Next, estimate how much yeast you have in the jar. An easy way is to put another jar next to it, fill it up to an equivalent level with water and then measure the volume of water. If you have enough, straight pitch.

If not, Mr. Malty will tell you X) how many billion cells you need and Y) how many mL of yeast you need. From that you can calculate Z) your yeast cells/mL (X/Y) and how many yeast you have (Z x the volume of yeast). Take that number to yeastcalc.com and put it in the "Initial cell count" and figure out what size starter you need based on how many cells you have and your method of aerating the starter.

Slurry was washed just over 24 hours ago. I'll check the volumes tomorrow and check out yeastcalc. That's the one part of MrMalty that isn't present - the size of the starter using volume of slurry to get to the desired pitching rate.

 

[pabloj13]

Slurry was washed just over 24 hours ago. I'll check the volumes tomorrow and check out yeastcalc. That's the one part of MrMalty that isn't present - the size of the starter using volume of slurry to get to the desired pitching rate.

I bet you'll be able to direct pitch. I agree though. One simple calculation could merge those sites into one SUPER SITE. If yeastcalc added a slurry section, it would be fantastic.

 

[michaelsnayd]

People have reported using them after a year. If you're concerned about viability, pull one out, make a starter with it, and wash the starter. It's like starting the clock over again.

That makes perfect sense, thanks! It's your own personal yeast lab.. definitely going to wash the yeast on the batch I have in primary now when it's ready.

 

[jwalker1140]

When did you wash the yeast? Go to Mr. Malty and go to the slurry tab. Set your non-yeast percent to 10% (if your washed yeast look clean) and set your other slider to 3. Mr. Malty will tell you how many mL of slurry you need.

Next, estimate how much yeast you have in the jar. An easy way is to put another jar next to it, fill it up to an equivalent level with water and then measure the volume of water. If you have enough, straight pitch.

If not, Mr. Malty will tell you X) how many billion cells you need and Y) how many mL of yeast you need. From that you can calculate Z) your yeast cells/mL (X/Y) and how many yeast you have (Z x the volume of yeast). Take that number to yeastcalc.com and put it in the "Initial cell count" and figure out what size starter you need based on how many cells you have and your method of aerating the starter.

This is great information! One question though, what harvest dates to you enter on the mrmalty and yeastcalc websites? I assume you wouldn't enter the date you washed the yeast on mrmalty since washed yeast doesn't age as fast as harvested slurry. And I assume you would just leave the yeastcalc production date set to 'today' but I'm not positive. Thanks.

 

[pabloj13]

This is great information! One question though, what harvest dates to you enter on the mrmalty and yeastcalc websites? I assume you wouldn't enter the date you washed the yeast on mrmalty since washed yeast doesn't age as fast as harvested slurry. And I assume you would just leave the yeastcalc production date set to 'today' but I'm not positive. Thanks.

I do use the harvest date. All of this is an estimate anyway, and if anything you'll be slightly overestimating how much you need, which is better than the alternative.

Yeah for yeastcalc I leave it at 100% viability since we've already accounted for the viability with Mr. Malty.