hashie wrote:When I was using a pail style fermenter, I would sanitise a glass jar and lid, scoop out 1/2 a jar of cake, top with cold boiled water and store in the fridge until needed. When I go to use it, I just pour off the water, pour in some wort, shake and add to the fermenter.
This is the simplest method of using yeast that I know of. I've had it last 3 months without ill effects.
I agree with hashie as to harvesting the yeast cake being the best way of re-using yeast.
I also suggest you use recipes that can be brewed with US-56 which I wrote about in another thread of yours tonight. This yeast will let you brew a wide range of beers so you don't have to worry about using it up quickly. I actually brewed for over a year without buying yeast just by doing the following...
1. Do your first brew with a packet of US-56 - preferably a light-coloured ale.
2. Bottle or keg your brew from the fermenter as normal.
3. Have 2lts of pre-boiled and cooled water ready. After bottling or kegging from your fermenter, open the lid and put the 2 lts of sterile water in the fermenter. Put the lid back on and swirl it around a heap.
4. Now, via your fermenter tap, fill three 750 ml PET bottles, 1/2th full of the slurry.
5. Put them in your fridge.
6. A day later, have 2lts of pre-boiled and chilled water ready. Drain the clear part off the top of each of the 3 PET bottles and top up with the chilled, boiled water.
7. Two days later, have 2lts of pre-boiled and chilled water ready. Drain the clear part off the top of each of the 3 PET bottles and top up with the chilled, boiled water.
By the way, I have found that 6 and 7 above are optional if you are going to be using the yeast again within say a few weeks.
The above gives you enough yeast to do another three brews. In other words, you will always have more than enough. Try to use the slurry though on beers of equivalent or darker colour.
What is very important though...
Before adding the PET bottle yeast to another brew you should...
a) Open the cap and smell the PET bottle. If it smells bad then don't even think twice about adding it. Use the emergency spare dried yeast that I hope you will have bought and kept for emergencies
or try another of your three bottles.
b) There will be very clear liquid above the yeast and trub in your PET bottles. Pour a bit of this into a glass and taste it. It should taste like watery beer. If it tastes bad then ditch it and use your emergency dried yeast pack or try another of your three bottles.
The above two things are the critical factors. Your nose and tongue will tell you if there is a problem. It should be obvious.
....
Once you are certain that the yeast in your PET bottle is sound, then drain off most of the clear liquid. Let the bottle sit at room temp whilst you are mashing in. At the beginning of the boil, get a cup of wort and cool it to room temperature by throwing it in the freezer for a bit. Once cooled add about a third of the cup to the PET bottle and shake it. Release the pressure after doing so. Do this occasionally for the first half of the boil. Then add the rest of the cup of wort (which you will have had covered in plastic wrap of course!) Give the occasional shake and release until you are ready to pitch - assuming you are chilling.
Hope this helps you RL
PP
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