Washing yeast

Discussion in 'Grain, Hops, Yeast & Water' started by Rodcx500z, Aug 14, 2019.

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  1. Aug 14, 2019 #1

    Rodcx500z

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    Don't know if I am doing this right, this is some trub from the bitter I just racked into secondary it's gervin yeast, I am not to bothered if i am doing it wrong I just wanted to try, if it works great something else learned
     

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  2. Aug 14, 2019 #2

    Leon103

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    Ok
     
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  3. Aug 14, 2019 #3

    uDicko

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    @Leon103 responses always short and sweet...
     
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  4. Aug 14, 2019 #4

    Slid

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    My approach is to rack all my beers after 2 weeks and if I want to re-use the yeast, leave some wort in the primary and decant it into 250ml bottles, via a 2L jug. Very easy and the yeast seems to quite like being under green beer as opposed to water. Even in the fridge, it continues to ferment.
     
  5. Aug 14, 2019 #5

    Rodcx500z

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    Hi Slid, I have never done it before so just seeing what I get will post pics when i'm done, only using sterilised jam jars so will prob chuck it and get some proper jars
     
  6. Aug 14, 2019 #6

    PhilBrew

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    Hi Rod

    So what's in the pot, is that washed yeast or yeast slurry and beer ... if the latter, I agree with Slid, don't wash it, it's happiest under beer, washing it (unless you're talking about 'proper' acid washing) will just raise the pH and make it more susceptible to infection :?:... it it's already washed, well you're just seeing what you get, I suppose wink...

    Cheers
     
  7. Aug 14, 2019 #7

    An Ankoù

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    There's nothing wrong with sterilised jam jars. What are "proper" jars, anyway? A sterilised jam jar or a pint glass with a new freezer bag on top held on with an elastic band, or a bit of aluminium foil is a lot safer than all the rubber rings and metal bits of a Kilner jar.
     
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  8. Aug 14, 2019 #8

    Rodcx500z

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    Hi Phil, I left some beer in the bottom swirled it round let it settle then transfard to jam jars, do I now store them in the fridge
     
  9. Aug 14, 2019 #9

    PhilBrew

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    ... yes ... like Slid suggested, it might still carry on fermenting, so you might want to 'burp' the lids after a day or two, and again a day or two after that ... until the pressure is no longer building wink...

    Cheers, PhilB
     
  10. Aug 14, 2019 #10

    matt76

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    Exactly the right spirit in which to approach these things - it's a hobby, not a space shuttle launch athumb..clapa

    This is pretty much where I was a few months ago - I took some advice from MyQul and got some 50ml centrifuge tubes from eBay...

    20190814_215755.jpg

    Now I routinely used one of these (sanitised!) to scoop some yeast from the bottom of the FV after I've transferred to the bottling bucket.

    My imperfect brewing technique means this scoop usually includes some hop trub and other gunk, but there's enough yeast present to grow a starter for next time. And, as already mentioned, once it's settled out there's a layer of beer on top to keep the yeast safe stored in the fridge.
     
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  11. Aug 14, 2019 #11

    Rodcx500z

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    This is what I am left with, IMG_20190814_215650.jpg In the fridge how do I make a starter, I love these learning curves
     
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  12. Aug 14, 2019 #12

    matt76

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    Use the search function and/or look in the how to guides for making a starter, and also how to make a stir plate...

    I make a starter using 1.5L water + 100g DME, boil for 15 mins to sterilise and concentrate it down to about 1L and should give you a gravity around 1.035-1.040 (I think I found that in an old post by terrym just using the search - there's loads of stuff athumb..)
     
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  13. Aug 14, 2019 #13

    Rodcx500z

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    Cheers Matt athumb..
     
  14. Aug 15, 2019 #14

    PhilBrew

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    Hi Matt
    ... is advising to build a stir plate really following the ethos of ...
    wink...wink...wink...:laugh8::laugh8::laugh8:

    Rod
    A sterilised 4 pint plastic milk container will suffice for a starter flask ... when you're ready to make a starter (2-3 days before you plan to brew) get the yeast out of the fridge and let it warm up slowly, make the starter wort following the recipe Matt suggests, let it cool and transfer into a sterilised milk container, when it's cooled to the same temp as the yeast, decant most of the beer off the top of the yeast, give it a swirl and pitch it into the wort, put the lid on and give it a good swirl/shake ... then put it somewhere warm where you go past on a regular basis (a kitchen bench say) and give it a good swirl whenever you go past it ... you won't get as many yeast cells produced as you would if you invested in a flat bottomed flask and a stir plate to continually stir your starter, but unless you also invested in a microscope and did some cell counting, you really wouldn't be able to tell the difference wink...

    Cheers, PhilB
     
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  15. Aug 15, 2019 #15

    matt76

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  16. Aug 15, 2019 #16

    Rodcx500z

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    Cheers Phil, I love this hobby and all that goes with it clapa
     
  17. Aug 15, 2019 #17

    Rodcx500z

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  18. Aug 16, 2019 #18

    Nicks90

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    Sorry to go slightly off topic - but only slightly - but you suggest making a starter with an OG of 1.040
    Is there any point in making a starter if your wort is going to be 1.040-45?

    Thinking of doing a lower abv brew and I can't see what the difference is between making a starter at that gravity or just pitching it straight in?
     
  19. Aug 16, 2019 #19

    Brew_DD2

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    The volume. Fewer work required to chew through 2l of 1.040 wort than it does 20l of 1.040 wort.
     
  20. Aug 18, 2019 #20

    Rodcx500z

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    IMG_20190818_202914.jpg Hi all is there enough here for a brew, and how long will it keep in the fridge
     

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