Yeast Washing Illustrated

[2BeerSpeer]

Think I'll try this soon....how long can u reuse the yeast? While touring Highland Brewery in Asheville they mentioned they never use yeast after 8 generations if I remember correctly.

 

[Zabuza]

Think I'll try this soon....how long can u reuse the yeast? While touring Highland Brewery in Asheville they mentioned they never use yeast after 8 generations if I remember correctly.

Individual jars last up to a year (with good practices); most say 5-10 generations depending on how good your sanitization is.

 

[mistercameron]

I normally get about 4-5 jars out of a batch - G1. G2 will then be 4-5 more jars. If you were to do the math, even 5 generations will make more beer than you will probably ever home brew in your entire life. If you only saved 2 jars you'd still get quite a bit of use out of one $7-8 vial of yeast.

Now that I think of it, there's no need to keep that much yeast on hand for 5gal batches. I should be content with 2-3 jars per generation, each with a higher yeast concentration.

 

[stonebrewer]

Washed some yeast from a porter two weeks ago. Got 4 jelly jars full in fridge. My question is.... i want to brew this saturday (a stout). Do i just pull a jar out sat. Morning let it warm up, decant and pitch into stout? Or do i need to make a starter friday night?

I used to do that with no issues, though my lag times were all over the map. So I started doing a starter and now my lag time is pretty much four hours. There are valid reasons for doing a starter other than lag time, so I would recommend that you do starters to make better beer. It may or may not be noticeable, the difference in a beer made with a starter or not, but for the peace of mind factor (and it's simple to do, so why not?) I always do a starter nowadays.

Cheers!

 

[msa8967]

I have read that washing yeast works well for up to 5 generations but know I am wondering if does a yeast starter from washed yeast count as a generation? What if you ended up stepping up the size of a starter, will this count for a generation? (ie, if there a certain period of time for yeast activity to count as a generation?)

My gut says that making the starter will not count as a generation but since we had bad mexican food for dinner last night I am not wanting to trust my gut instincts.

 

[diS]

No, starter doesn't count.

 

[msa8967]

No, starter doesn't count.

Thank you

 

[DurtyChemist]

Made a starter from the 25mL tube I had from 9/18 and it's taking off pretty well. It's in my growler with the lid on loose and when I stir it up the foam comes almost OUT of the top of the bottle.

2 pint starter
0.6 oz DME
sounds about right....I think this stuff will be a strong fermentation for an OctoAle I have planned on Sunday. Cold crash Saturday night by leaving it outside. Lows here are 40.



As far as washing and keeping a bunch of jars...yeah if you get 5 jars from each batch and NEVER go back to the first stock of 4 unused jars you'll end up with a lot of yeast. I'm personally washing and trying to condense it as much as possible to take up less room. Date it and I'll probably toss stuff that's 3 months or older. Yeast isn't so expensive that throwing out A SINGLE wash will break the bank.

 

[stonebrewer]

Safale 05 explosion!

So I went to make a starter from some 05 I had washed. Noticed the top was a little distended, but being a moron, I did not bother to let the CO2 escape by popping the jelly jar open. Next brilliant move was when I decided to get the yeast into suspension by swirling the crap out of it. That's when all hades broke loose! The pressure bent the lid:

Yeast foam went EVERYWHERE! What a mess...Learn from my stupidity. Always vent your jars before swirling!

 

[ncbrewer]

I’ve been using rehydrated dry yeast. I’m interested in yeast washing to save some money. From what I’ve read, there seem to be occasional problems with the washed yeast – contamination, viability problems, cell count, etc. With dry yeast being pretty cheap, is it worth risking a $30 batch of beer to save a packet of yeast?

 

[pabloj13]

I’ve been using rehydrated dry yeast. I’m interested in yeast washing to save some money. From what I’ve read, there seem to be occasional problems with the washed yeast – contamination, viability problems, cell count, etc. With dry yeast being pretty cheap, is it worth risking a $30 batch of beer to save a packet of yeast?

I don't waste my time with washing dry yeast, but at the same time if you're brewing a beer that uses a different strain that you can only get in liquid format it's worth it. Plus when you make your starter you should be able to tell if your yeast has issues.

 

[SnowBird]

Very good write up, Thanks!

 

[Fordzilla]

Would a sanitized plastic 1 gallon water jug work for the intermediate vessel? (The bigger jar in the OP.) I have small mason jars to use, but not a big enough glass container to let it settle out in.

 

[HollisBT]

Would a sanitized plastic 1 gallon water jug work for the intermediate vessel? (The bigger jar in the OP.) I have small mason jars to use, but not a big enough glass container to let it settle out in.

You don't have any growlers?

Personally, I wouldn't use anything that I couldn't also ferment in...

 

[Fordzilla]

You don't have any growlers?

Personally, I wouldn't use anything that I couldn't also ferment in...

I don't have any growlers and I'd like to try washing my yeast tomorrow when I transfer. I guess I could go get one and get hammered tonight.

The yeast should only be in the jug for about 30 minutes anyway, so I think i should be OK after I wash and sanitize it.

 

[jwalker1140]

Admittedly, I'm not one to wear a belt and suspenders, but using a water jug for the intermediate vessel wouldn't concern me at all. As long as it's in good condition, I say clean it, sanitize it and get washing!

 

[45_70sharps]

OK, I've been wanting to learn a bit about yeast washing and I found this thread. Lots of good stuff here.
Prior to reading this I was planning on two things.
First, I've got a batch in the bucket right now. I was going to let it sit there till just before I start my next batch, then I was going to get a yeast harvest from the bottom of the primary to make a starter for the batch that I will start within a week. I figure by making a starter I'll know what I've got.

Next, I had thought about when I open my next package of yeast to make a starter for another beer, I would simply give it some time and make a bigger starter like say... a gallon jug and make a 3/4 gallon starter. If I time it right I should have a half gallon that is very viable. I should be able to use this for a starter in one batch, then put the rest either into another bigger starter or boil up some mason jars and put it in the fridge shouldn't I?
Pretty much doing the same idea but rather than taking it from the bottom of your latest batch of beer you are using mini batches and when you get ready to brew again you simply make a large starter whenever you need to stock up again.
Less stuff going into the yeast food should equate to less chances of something you don't want getting into the yeast culture I would think.

 

[jwalker1140]

...then I was going to get a yeast harvest from the bottom of the primary to make a starter for the batch that I will start within a week.

If you're going to reuse within a week or so, I'd strongly urge you to read the first post in this thread: https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/

This technique has given me my best ferments. I use Bernie Brewer's washing technique when I need to store my yeast for more than a week, otherwise I'll just harvest 1c of unwashed yeast slurry and throw it in the fridge for a few days until I need it.

Less stuff going into the yeast food should equate to less chances of something you don't want getting into the yeast culture I would think.

Perhaps, particularly if your sanitation isn't really dialed in. But my experience has been that yeast that has a couple generations under its belt (both 1c of unwashed slurry and washed yeast w/ starter) actually performs better than a new culture. YMMV.

 

[45_70sharps]

Perhaps, particularly if your sanitation isn't really dialed in. But my experience has been that yeast that has a couple generations under its belt (both 1c of unwashed slurry and washed yeast w/ starter) actually performs better than a new culture. YMMV.

I'm not so worried about my sanitation, more just thinking that the more time it spends in the world, the more chance there is of picking up something.

The fact that yeast with a couple generations of use under it' belt being better though is very good information. Exactly the type of thing that I hope to pick up on here.

I'm going to try a yeast wash. I'll make a starter when I go to use it and if I don't see the life that I expect I'll have a pack of yeast on hand to use.

 

[Fordzilla]

My first attempt at yeast washing. Before adding water, I harvested 1 cup to pitch on Saturday. I clearly didn't let it settle out long enough. What should I do at this point? Re-wash it?

Edit: Sorry about the multiple pictures, the app kept crashing.

 

[Ben58]

The middle jar looks just about perfect.:rockin: depending on your batch size, make a starter with that and get out of the way, 'cause it's gonna tear into whatever you brew.

 

[DurtyChemist]

OK, I've been wanting to learn a bit about yeast washing and I found this thread. Lots of good stuff here.
Prior to reading this I was planning on two things.
First, I've got a batch in the bucket right now. I was going to let it sit there till just before I start my next batch, then I was going to get a yeast harvest from the bottom of the primary to make a starter for the batch that I will start within a week. I figure by making a starter I'll know what I've got.

Next, I had thought about when I open my next package of yeast to make a starter for another beer, I would simply give it some time and make a bigger starter like say... a gallon jug and make a 3/4 gallon starter. If I time it right I should have a half gallon that is very viable. I should be able to use this for a starter in one batch, then put the rest either into another bigger starter or boil up some mason jars and put it in the fridge shouldn't I?
Pretty much doing the same idea but rather than taking it from the bottom of your latest batch of beer you are using mini batches and when you get ready to brew again you simply make a large starter whenever you need to stock up again.
Less stuff going into the yeast food should equate to less chances of something you don't want getting into the yeast culture I would think.

That would be a lot of yeast on hand when it's in your fridge. I have 4 mason jars in my fridge and I've realized they've been sitting for almost a year now and I could only imagine if I stored more each time I brewed and didn't use those.


yeah harvest the yeast from your current batch AND make a starter for a different yeast would give you a lot of yeast. It's not uncommon for people to make starters with new yeast. I use the method in the first page with a couple variations on jars I use to get to just yeast and I have access to 50mL tubes so I store yeast in that. It's much nicer than storing a gallon of "beer" with yeast in it.

 

[wormraper]

My first attempt at yeast washing. Before adding water, I harvested 1 cup to pitch on Saturday. I clearly didn't let it settle out long enough. What should I do at this point? Re-wash it?

Edit: Sorry about the multiple pictures, the app kept crashing.

lol, my recent batch from an oatmeal stout turned out like that. from what I gather using any one of those should be fine with a starter, as long as you don't mind a teensy bit of trub in your starter

 

[h4mmy86]

I'll be trying my first yeast harvest today and thanks to this guide I'm confident this should be a cinch!

...my only concern is I don't have a lid to cover my largest jar, but I think a little sanitized foil should suffice, so its not much of a concern at all.

Thanks op!

 

[pabloj13]

I'll be trying my first yeast harvest today and thanks to this guide I'm confident this should be a cinch!

...my only concern is I don't have a lid to cover my largest jar, but I think a little sanitized foil should suffice, so its not much of a concern at all.

Thanks op!

The hard part with that will be shaking it sufficiently enough without a lid.

 

[h4mmy86]

The hard part with that will be shaking it sufficiently enough without a lid.

Yeah, it is a bit of a hassle, but I use the same type of topless 2 quart jars for my yeast starters so at least I'm in good practice. What I've learned is to do it over the sink, cuz you gonna get a little sticky.

 

[h4mmy86]

Looks like I won't be buying any 1335 anytime soon

 

[bmock79]

So I have a jar of harvested yeast it appears to be mostly yeast and not a lot of trub or hops in it. How do I know how many ml's of yeast I have.

Im looking at mr malty and it tells me I need 359mls' of yeast?

I am trying to make a starter for an ale with a gravity of 1.056

thanks

 

[zeg]

Hard to say without knowing how big your jar is!

I'd just measure up the side to see how deep it is, divide that by the height of the jar and multiply by the volume. Round it down a little since your jar is probably tapered at the bottom, and you've got your mL number. According to the help on the "Repitching from Slurry" tab on the Mr Malty calculator, if you can see a bit of non-yeast material, it's probably about 25% non-yeast, and if you think it's really pure, it's probably still 10% non-yeast. (Hover your mouse cursor over the sliders to see the help.)

 

[pabloj13]

Hard to say without knowing how big your jar is!

I'd just measure up the side to see how deep it is, divide that by the height of the jar and multiply by the volume. Round it down a little since your jar is probably tapered at the bottom, and you've got your mL number. According to the help on the "Repitching from Slurry" tab on the Mr Malty calculator, if you can see a bit of non-yeast material, it's probably about 25% non-yeast, and if you think it's really pure, it's probably still 10% non-yeast. (Hover your mouse cursor over the sliders to see the help.)

Or put another identical jar next to it. Fill it up to the same level with water, then dump that water into a measuring cup. Bonus: no math.