Brew School #8 rinsing yeast
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- čas přidán 15. 03. 2018
- Rinsing yeast after your batch has fermented allows brewers to save money and keep a stock of unusual or harder to get strains.
A simple process that anyone can do.
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do you leave the liquid on top of the yeast and then store and then drain liquid off before pitching? thanks for all you good advice.
Thanks for the video. Can you tell me what would be the result of leaving all or some of the trub in the jar and pitching it into a brew.
Everybody says to remove it, but I've never heard the reason for doing so.
The trub contains dead yeast, hop matter and shit you don't really want to be adding intro a fresh brew, not ideal to just reuse, but you can. I would give it at least one rinse to get rid of the worst of it.
1 billion cells per milliliter..👍 awesome stuff don't think I've actually found a volume comparison to cell count. Invaluable.. and i think i did my first wash wrong(in fridge for too long)... still got clean yeast but I'll clean my next one properly
Great info John. Q. do you keep at room temperature over night between washes or in the fridge? Cheers
I normally rest at room temp as I'm washing. I put these in the fridge after first wash just to help with showing how it looks when finished. Cold will drop everything out and make it hard to separate trub from yeast.
Hi John. Could you use this method for a TPW??
Not sure Pete. I've not tried. Probably would, its similar yeast. I don't know how it would be flavour wise. I know I'm only running 7-8% most of the time, so I doubt the yeast would be stressed.
Good stuff. I'm racking my last batch tomorrow and plan on washing the yeast. Can I add it to the next batch that I make tomorrow (after I clean my kit), or should I let the yeast settle overnight before I throw it in the new batch?
If you are pitching into a similar beer than you could just take some off the cake and reuse it directly, but would recommend giving it one rinse first if you can. Use about 1/3 the cake if washing for the next batch.
hi John,
after rinsing the yeast and it sitting in the fridge overnight. do I just let it reach room temp then pitch strainght on my brew.
Drain of the liquid on top, then let warm up. Add a little cooled boiled water or some of your wort(do it cleanly) and pitch when ready. If you take the liquid off it doesn't take long to come to temp for pitching. If the yeast isn't 'fresh' as in less than 2 weeks since harvesting you will need to do a starter.
Hi John. How long would this last in the fridge between brews?
It will last quite a while. I have restarted 2 year old yeast. But that takes some work. If you are using the same yeasts most of the time, then you don't have an issue with time. It starts to lose viability from day 1, just like any commercial yeast, so 3 months is it's range for reasonable viability.