Yeast washing

[Spinout]

I just gathered 2 types of yeast, a London ale on the left and a California ale on the right. I know what to do with the lighter California ale, the yeast layer is obvious. What the heck do I do with the London yeast though? I was hoping to use it this weekend. Do I make a big starter and only dump 1/2 in, then decant and only use what I can tell is yeast, or is this a strain that just won't seperate from the trub?

 

[Spinout]

Here's the missing pic. Wheat 1098 British ale and Wlp California ale V

View attachment 1424823445983.jpg

 

[Yooper]

I don't even rinse my yeast- all of my look like that last photo (more or less). I'd make a starter to make sure it's viable yeast, and use the "more yeast sediment" or whatever that setting is on mrmalty.com for the yeast pitching calculator, and not sweat it!

 

[WoodlandBrew]

Can "Yeast Washing Illustrated" be un-sticky-ified?

 

[Gavin C]

Can "Yeast Washing Illustrated" be un-sticky-ified?

After reading your great blog and reading other threads I no longer rinse my yeast.

Rack beer
Pour yeast/ trub cake into sanitized jars.
So easy

 

[LLBeanJ]

I'm with the others. There's no need to be washing yeast. Pitch it as-is and use MrMalty to figure out how much you need.

 

[kombat]

Rack beer
Pour yeast/ trub cake into sanitized jars.

Ditto.

 

[okiedog]

Ditto, ditto. Yeast like beer. Keep it happy. I have kept yeast alive under beer for over a year. Yeast has even been harvested out of bottles found in sunken ships after many years.

 

[ThomasPaine]

You can always shake it then decant after a set amount of time. you could at least cut out half of that trub

 

[Spinout]

First, sorry the pic is sideways....I promise it's landscape in the gallery, it just posted in portrait.
Second, I'm on an Android tablet and when I go to MrMalty it directs me to an app in the play store, does the website have all the info when accessed from a PC, or is it a pay site? I have a brewers friend account, but their yeast calculator doesn't offer anything other than calculators for liquid or dry.....or am I missing it?

 

[WoodlandBrew]

Typically cell density is 1-2 billion per ml of settled slurry. Closer to 1 if you have a lot of protein from the wort, closer to two if you were good about doing a whirl pool and only transferring the clear wort.

 

[Spinout]

Typically cell density is 1-2 billion per ml of settled slurry. Closer to 1 if you have a lot of protein from the wort, closer to two if you were good about doing a whirl pool and only transferring the clear wort.

Perfect, I have right at 1 liter of the slurry and it came from an IPA, so I'll assume the lower density even though I strain through a mesh filter when going into the fermenter.
And since I'm making a beer that calls for 800+ billion, I guess I'm using both bottles of sludge.....err, um slurry

Thanks.

 

[passedpawn]

Ditto.

I'll see your ditto, and raise you a ditto.