hi!
Saturday I will make a another batch of beer.
I put my APA, made Sunday in the second fermenter
I would like to use the yeast that will remain on the bottom for my new batch of beer, a stout.
I can directly use the yeast that remains in the bottom without having to make a starter?
is a correct procedure?
the yeast will be taken by two 23-liter fermentors to put in one 23-liter .. a US05 and a BRY97.
thank for all advice and suggestions!
Post #2 made 12 years ago
Hi,
I am not sure what best practice is, but I have done this with great success.
Providing the current brew does not have too much Trub and your next brew is not a lighter ale, this will work well.
I think, I have read the limit is about 2-3 brews, but I have never gone past two, as I like to vary my recipes.
Will be interested to hear what others say on the topic.
I am not sure what best practice is, but I have done this with great success.
Providing the current brew does not have too much Trub and your next brew is not a lighter ale, this will work well.
I think, I have read the limit is about 2-3 brews, but I have never gone past two, as I like to vary my recipes.
Will be interested to hear what others say on the topic.
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Post #3 made 12 years ago
Are there any hops in the primary? If not you're probably good to go.
Also, people generally use 1.060 OG as a cut off point for reusing yeast. Something about the yeast being strained by higher gravity brews. I also know that Bell's Brewing recommends using their lighter ales to harvest their house strain for cloning their bigger beers that use the same strain.
Also, people generally use 1.060 OG as a cut off point for reusing yeast. Something about the yeast being strained by higher gravity brews. I also know that Bell's Brewing recommends using their lighter ales to harvest their house strain for cloning their bigger beers that use the same strain.
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Post #4 made 12 years ago
I'll have some problem if ma previous batch an APA had 1,053OG and my next batch, a Dry Stout will have 1,048?
Post #5 made 12 years ago
I personally wash my yeast and store in the fridge. From 1 washed yeast cake I easily get 4 or 5 yeast slurries ready to go. tghat way you don't have to rely on timing when emptying a fermenter, getting the yeast, and re-pitching on a new batch. There's lots of YouTube videos and articles around on how to "wash" yeast and as long as you are sterile works really well. There are even reports that the yeast improves it's flavour profile when this is done, but I can't confirm that. If washing and storing though make sure you always kick off with a yeast starter to confirm your yeast is still viable. The other thing I would mention on washing is that some (very few but some) yeasts are top croppers. That means you harvest from the krauzen during active ferment, and not from the yeast cake. Wyeast 3068 is a top cropper, and for that type of yeast if not harvested the right way can cause a big difference in flavour profile. US05 on the other hand is perfect for washing and reusing.
But back to your question - I have read of some people doing what you propose with success, just taking a scoop of the yeast cake to pitch straight into the next batch. As long as done straight away and you aren't storing for a period you should be fine.
As for 1.053 to 1.048. That's nothing and you will be fine. Rick I am sure was more referring to something like 1.080 to maybe 1.045 differential.
But back to your question - I have read of some people doing what you propose with success, just taking a scoop of the yeast cake to pitch straight into the next batch. As long as done straight away and you aren't storing for a period you should be fine.
As for 1.053 to 1.048. That's nothing and you will be fine. Rick I am sure was more referring to something like 1.080 to maybe 1.045 differential.
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Post #6 made 12 years ago
This is the proceedure i follow to wash yeast.
Linkity http://aussiehomebrewer.com/topic/55409 ... -pictures/
From my experience it explains it well with pictures.
Linkity http://aussiehomebrewer.com/topic/55409 ... -pictures/
From my experience it explains it well with pictures.
Last edited by DaveDoran on 30 May 2014, 16:16, edited 1 time in total.
Post #7 made 12 years ago
Hi, I'll try to wash my yeast an reuse it some day after....
In this case, I have to do a Starter 48h before use it, no?
In this case, I have to do a Starter 48h before use it, no?
Post #8 made 12 years ago
Dave,
For the sterilised jars to store the yeast in, could you use Starsan to sanitise them rather than boiling?
Just thinking, using bottled water to wash the yeast, and Starsan to sanitise rather than heat, might be a no heat approach.
Any thoughts advice?
For the sterilised jars to store the yeast in, could you use Starsan to sanitise them rather than boiling?
Just thinking, using bottled water to wash the yeast, and Starsan to sanitise rather than heat, might be a no heat approach.
Any thoughts advice?
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Post #9 made 12 years ago
Sanitation and sterilization. 2 totally different things, especially when you are talking about yeast cells. Boil away!
AWOL
Post #11 made 12 years ago
As lylo says sanitation and sterilization are different. Something could be sanitry but not sterile. Common method of sterilization is autoclave. Can be achieved on a home level with a cheap pressure cooker and steaming the yeast containers for 20-30 mins.
I would advise against using bottled water unless you are talking about destilled water. I get that from the pharmacy here. 4L for about $4.
I would advise against using bottled water unless you are talking about destilled water. I get that from the pharmacy here. 4L for about $4.
Post #12 made 12 years ago
If you brew regularly with the same yeast, that method of bundy's s great. I've used S-05 for well over a year with that method when I was brewing every few weeks. You don't want to leave it sitting in your fridge for too long before using though.
One thing I will add, make sure you smell and taste the water that sits on top of the yeast before pitching. If it doesn't smell or taste like watery beer then ditch it and use a new pack or another bottle of washed yeast.
One thing I will add, make sure you smell and taste the water that sits on top of the yeast before pitching. If it doesn't smell or taste like watery beer then ditch it and use a new pack or another bottle of washed yeast.
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Post #13 made 12 years ago
ok folks!
but if I leave in the fridge a couple of days, I have to do a starder or I can only mix my water yeast whit wather at 30/35C? like I do whit the dry yeast?
but if I leave in the fridge a couple of days, I have to do a starder or I can only mix my water yeast whit wather at 30/35C? like I do whit the dry yeast?
Post #14 made 12 years ago
I would do a starter. That way if you taste test before pitch you can be confident the yeast is viable.
Post #15 made 12 years ago
I'm not quite understanding tota's question above but if you have washed your yeast, you can just leave it in your fridge. Just fill about a third of a 750 ml PET bottle with slurry and wash it. Then just leave it in the fridge. Take it out when you start your brew day. Just smell and taste the water on the top. No need to use a starter if you do it like that. The yeast will be fine as long as you didn't do anything ridiculous with it like wash it in boiling water 
.
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Post #16 made 12 years ago
Great PP, that's was what I want to know! so I can heat the yeast at 30 degree before pitching
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Post #17 made 12 years ago
Tota.
Just take the yeast out of the fridge at the beginning of your brewday and allow to warm. Do not heat the yeast. 30 degrees C is way too warm.
Just take the yeast out of the fridge at the beginning of your brewday and allow to warm. Do not heat the yeast. 30 degrees C is way too warm.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.
Weehoosebrewing.ga
Weehoosebrewing.ga
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R: Reusing yeast for my next batch
Post #18 made 12 years ago
Ok Lumpy! Thanks! That will be easier!
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