Saving yeast

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Old Git
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My first attempt at saving yeast. It's from a wheat beer using WB-06, all grain.
I've seen photos of saving yeast but they all seem to have 3 layers, whereas mine has obviously got 2. It was a 12l batch and after racking into secondary fv, I just swirled around the trub at the bottom and dumped it in the container.
Any ideas?
 

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strange-steve

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Don't worry too much about layers. If you wanted to rinse the yeast then you'd want to try separating layers but it's not a necessary step.

When you want to reuse the yeast you have two options. The easy option is to just pour the liquid off the top and add a couple of hundred ml of the slurry to your wort. The second (probably better) option is to take a smaller amount of the slurry and add it to a starter medium. This will give you healthier yeast with less trub in it, plus it'll give you an opportunity to check for contamination.
 

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Don't worry too much about layers. If you wanted to rinse the yeast then you'd want to try separating layers but it's not a necessary step.

When you want to reuse the yeast you have two options. The easy option is to just pour the liquid off the top and add a couple of hundred ml of the slurry to your wort. The second (probably better) option is to take a smaller amount of the slurry and add it to a starter medium. This will give you healthier yeast with less trub in it, plus it'll give you an opportunity to check for contamination.
Thanks for that. How do I make a starter medium?
 

strange-steve

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Add boiling water to 100g of dry malt extract to make up to a little over 1L, add a pinch of yeast nutrient if you have it, boil for 10 mins, cool to 20°, pour into a sanitised kilner jar or large bottle (the bigger the better) add the yeast, give it a good shake, loosen the lid a little to prevent pressure build up, leave for a couple of days to ferment out, shaking as often as possible during.

There's more detailed instructions here: How to Make a Yeast Starter
 

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If you add cooled boiled water to the trub before swirling round it will help in separating into layers.
 

proost

Old Git
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Add boiling water to 100g of dry malt extract to make up to a little over 1L, add a pinch of yeast nutrient if you have it, boil for 10 mins, cool to 20°, pour into a sanitised kilner jar or large bottle (the bigger the better) add the yeast, give it a good shake, loosen the lid a little to prevent pressure build up, leave for a couple of days to ferment out, shaking as often as possible during.

There's more detailed instructions here: How to Make a Yeast Starter
Thanks for the info 👍
 

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