Have I harvested enough yeast?

[BeerdedBrewer]

Tried harvesting yeast for the first time last night. Looks like my yeast layer is pretty thin? Anyone think any of these will be good enough to use?

Thanks! :beard:

 

[flars]

Your harvest looks good. Keep the jars chilled for a few more days and you will see a denser yeast layer. You have a lot of yeast in suspension in the liquid layer.

Check out Woodland Brew on rinsing yeast for some good information.
http://www.woodlandbrew.com/2012/12/yeast-washing-exposed.html

 

[sfgoat]

There is yeast all through that sludge and plenty still that will not come out of suspension. You are good to go.

 

[BeerdedBrewer]

Cool, thanks guys!

 

[AnOldUR]

Just sayin' . . . . .

 

[sfgoat]

Just sayin' . . . . .

I've never seen that much clean yeast in a washed sample before. What's your secret?

 

[AnOldUR]

What's your secret?

Garbage in, garbage out!

Transferring as little break and hop material to fermenter as possible.
Pitch plenty of healthy yeast.
Don't dry hop in the primary.
Cold crash primary shortly after fermentation ends to get healthier yeast and more of the less flocculant yeast.

 

[BeerdedBrewer]

I did dry hop in the primary, I think that's my biggest problem here. AnOldUR what are your thoughts on whether I should try to use what I have or not?

 

[AnOldUR]

Personally, I would not. I've read that hop oils cling to the yeast cells, but I'm no scientist. I'm sure there are people here who would tell you that there is plenty of viable yeast in the trub.

I don't like to make starters. By pitching a clean slurry within 2-4 weeks from when the original yeast was pitched, I don't find it necessary. A quick rinse in the carboy and decanting into jars is a lot easier for me.