Yeast Harvesting. Did I do this right?

[hokieguy95]

New Hombrewer here. So on my second homebrewing attempt in which I made a Belgian Dubbel, I got a little bit adventuresome and decided I wanted to collect the yeast. As everybody knows that little vial of WL530 is plumb expensive. I am planning on making a Belgian Strong Dark in about two weeks. The two questions I have is....

1. Did I do this correctly? I decanted it and removed the old trub. I plan to decant most of the old beer off before I pitch it.

2. Can you tell from the pic if this is enough yeast to do a Strong Dark Belgian? I believe it is much more than one vial. It's about a quart jar.

[/URL][/IMG]

I've had it in my fridge for about two weeks now. From what I read I think I will be good if I use it in the next month or so. Just sit it out at room temp and then pitch it in.

 

[BlackGoat]

Looks good to me, most of us would decant off the old beer and replace it with previously boiled and cooled water but this would be perfectly fine for a month or so of storage.

 

[Loftearmen]

I just dump the trub in a jar and pop it in the fridge. It works like a charm. Some people will say that you need to "wash" it but everytime I've tried that it didn't work when I pitched it. I guess I must have done something wrong.

 

[BrewedDiachotomy]

I also just dump the yeast/trub in a sanitized jar.I've never had an issue with off flavors.

 

[Bob]

UR DOIN IT RITE.

Before pitching let it warm to pitching temperature, then decant most of the wort, leaving 1/4 - 1/2" above the yeast. Swirl the jar to mix it all up, then pitch away.



Bob

 

[JBOGAN]

What is the OG for your recipe?,Looks like you may need a starter.I would go to Mr.Malty and yeastcalc.com to make sure you have an appropriate cell count.

 

[Bob]

That's true. You *should* hit the calculators and see how much you should pitch. I think you'll have enough without going through a starter, but you never know.

Bob