No, I was trying the no rinse approach
What's the difference between 2 and 3?I was inspired by this thread to give rinsing/harvesting yeast a try (I harvested this batch of WLP002 yesterday). I'm sorry if this has been answered, but the thread is 200 pages +. Please tell me if i have this right, I included some pics of my harvest
1. As long as I use the yeast within one week I can pitch it directly (after bringing it to room temp) into the cooled wort
2. If I use it within two weeks, I need to add some wort or DME to wake up yeast and pitch
3. After two weeks a starter will be required
What's the difference between 2 and 3?]I was reading from several sources and it seemed like a good average. I guess the difference (other than 7 days) is there has to be a cut off somewhere, and I'm trying to make this as simple as I can. Hopefully, after some experience I can refine the practice a little. I am planning on making high gravity brew this weekend with one of the collected jars and wanted to make see if anyone has success with pitching it straight from the jar (after brought up to room temp)
To me making a starter is the same as adding DME, so that's why I was confused.What's the difference between 2 and 3?]
I was reading from several sources and it seemed like a good average. I guess the difference (other than 7 days) is there has to be a cut off somewhere, and I'm trying to make this as simple as I can. Hopefully, after some experience I can refine the practice a little. I am planning on making high gravity brew this weekend with one of the collected jars and wanted to make see if anyone has success with pitching it straight from the jar (after brought up to room temp)
Here's what you'd enter in Mr. Malty:Matt, I rinsed it according to the original post. However, I split the batch in thirds rather than fourths. I'm going for a 1.075 OG.
What's the difference between 2 and 3?
I don't think 1 is universally true. When rinsing yeast, you are losing a bunch of yeast. Use Mr. Malty's calculator on the "repitching from slurry tab". You're going to have to adjust the sliders based on what you have. If you hover over the triangle slider, you will get some help. That will tell you if you have enough slurry to pitch directly.
Having said that, if you know you are going to use the same yeast within a couple weeks, don't even bother rinsing. Just harvest the slurry from the bottom into a sanitized container and refrigerate. You can use Mr Malty to get the amount to pitch, but in this case, it will most likely be a "thick slurry" but the non yeast percentage will be higher. For info on using the yeast cake, read at least the first post in this thread.
+1 to all of this.I would agree with these statements. Rinsing yeast can actually be detrimental to the yeasts overall health. I use to rinse yeast, but have done a lot of reading about the practice over the last 6 months or so and am now a believer in no rinse. Simply rack you beer off the cake, leaving just a bit of beer behind to swirl up the yeast. Pour that slurry into 2 or 3 large mason jars (sanitized of course). Pop'em in the fridge and be done with it. Use Mr.Malty's slurry calculator (as described a few posts ago) and there you go.
This is less time consuming, easier, and may even be better for the yeast. By rinsing the yeast and storing it under boiled and cooled water compared to beer, you are actually creating an unhealthy environment.
I'm gonna do it again... but Mr. Denny Conn was another big reason I don't rinse anymore. Are your ears burning Denny?
Simply rack you beer off the cake, leaving just a bit of beer behind to swirl up the yeast. Pour that slurry into 2 or 3 large mason jars (sanitized of course). Pop'em in the fridge and be done with it. Use Mr.Malty's slurry calculator (as described a few posts ago) and there you go.
This is less time consuming, easier, and may even be better for the yeast. By rinsing the yeast and storing it under boiled and cooled water compared to beer, you are actually creating an unhealthy environment.
LOL. The math isn't too bad once you do it awhile.Matt, you're making my brain hurt. LOL. I just wanted to dump jars in my wort , I'll look this over, but the measuring seems a little daunting to me. I guess I have more homework to do.........
I have never done it, but I don't see why you couldn't. I think people maybe say why bother because dry yeast is cheap, but I would if I used dry yeast as it's easier than rehydrating a packet correct and why not take any cost savings you can get?This sounds a lot easier than the washing process. I'll try it this way on my next batch,which will be ready in a week. A question, that batch was fermented with safale 5. some folks have been warning against harvesting yeast from dry packets. What is the concensus on this?
I just saw the no wash stuff. I have yeast to harvest tonight so I want to clarify one thing. If I do the no wash. You make a slurry just like you do when you add water. Then do you still let it sit a little while for some trub to settle out?
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This sounds a lot easier than the washing process. I'll try it this way on my next batch,which will be ready in a week. A question, that batch was fermented with safale 5. some folks have been warning against harvesting yeast from dry packets. What is the concensus on this?
I just saw the no wash stuff. I have yeast to harvest tonight so I want to clarify one thing. If I do the no wash. You make a slurry just like you do when you add water. Then do you still let it sit a little while for some trub to settle out?
Sent from my SAMSUNG-SGH-I337 using Home Brew mobile app
That wud be my biggest question. Removing trub. And what if I used a yeast for a porter that I then want to use for a pale ale? How is washing yeast detrimental to it? Ive been washing for a year and have been real happy with the results, but if I can do this better and easier I would...
Just scoop it out and put it in a sanitized container. Nothing more. Then when you reuse it, you just use what you need. You store it in the fridge, but I've never seen anything really settle. It never changed appearance. What you are pitching is yeast and everything else. You should account for the non-yeast material in your calculations.I just saw the no wash stuff. I have yeast to harvest tonight so I want to clarify one thing. If I do the no wash. You make a slurry just like you do when you add water. Then do you still let it sit a little while for some trub to settle out?
There is more of a chance of infection from handling it more and I've read the more neutral pH isn't as good as the more acidic pH of beer.That wud be my biggest question. Removing trub. And what if I used a yeast for a porter that I then want to use for a pale ale? How is washing yeast detrimental to it? Ive been washing for a year and have been real happy with the results, but if I can do this better and easier I would...
Maybe you are talking about something else, but the "no wash" methods I've seen and use just store the slurry as-is under beer or water. I've taken to leaving mine on beer, but either seems to work fine for months and months.
I've been doing that less than a year so I can't speak to a maximum shelf life.
I don't usually save from dark beers but the darkness of the yeast is 100% cosmetic, just don't use dark yeast on a super-pale beer. You should be pitching less than half a cake usually so you should be able to stock both a pale copy and dark copy of each if you insist.
There is more of a chance of infection from handling it more and I've read the more neutral pH isn't as good as the more acidic pH of beer.
FWIW, Im on my 6th generation of washed Nottingham yeast. And it workin great!
I agree. I pitched harvested yeast from a Dry Irish Stout which was a very dark brown, into a smash pale ale. If it effected the color at all, it was so minimal that I don't even notice. Maybe if I had the exact same beer and did a side to side comparison I'd see a difference, but I'm not noticing anything to the blind out.
For those of you who are interested, these are the links that first convinced me to give the "no wash" approach a try.
The first post of this thread tells you exactly how to collect your slurry and how much to use. Plus, it's backed up with math and serious references, if that's important to you:
https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/
And the controlled experiments described in these blog posts debunked pretty much all of the assumptions I held about about the benefits of yeast washing:
http://woodlandbrew.blogspot.com/2012/12/yeast-washing-exposed.html
http://woodlandbrew.blogspot.com/2013/01/yeast-washing-revisited.html
There is a better, easier way.
For those of you who are interested, these are the links that first convinced me to give the "no wash" approach a try.
The first post of this thread tells you exactly how to collect your slurry and how much to use. Plus, it's backed up with math and serious references, if that's important to you:
https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/
And the controlled experiments described in these blog posts debunked pretty much all of the assumptions I held about about the benefits of yeast washing:
http://woodlandbrew.blogspot.com/2012/12/yeast-washing-exposed.html
http://woodlandbrew.blogspot.com/2013/01/yeast-washing-revisited.html
There is a better, easier way.
This post was started to demonstrate how to rinse yeast, and ends with why you shouldn't. What's a brewer to do
Not sure if you clicked on those links to rinsing articles, but the fact that rinsing washes away something like 90% of the yeast... that's all I had to hear.
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