Yeast Tips for 2016 - Pitching and Reusing Yeast
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- čas přidán 1. 03. 2016
- In this video, Ben Cull summarizes his favourite points from the excellent Yeast presentation at Brouwland by Chris White from White Labs.
We look at simple pitching rates, yeast harvesting, yeast starters and throw in some cool facts about the industry, including sequencing the genome of yeast strains!
Full presentation by Chris White: • Friday night with Chri...
best vid i've ever watched about yeast! quick! and packed so much info in for a new homebrewer. cheers mate!
Finally I found what I was looking for in a no nonsense explanation, thank you very much!
Great videos! Your presenting style is clear, concise and fun. I hope you continue to post more videos as you're covering some interesting and useful stuff.
Best yeast vid I ever watched, short, consice hellpfull , simple . Excellent.
Thanks for all of the awesome info. I generally make multiple jars of yeast from a starter wort. Now I can see, an alternative method, especially top cropping. Thanks again. Cheers!
Thank you for the brief - and giving the link to the full presentation in the description :-)
I always collect some yeast after fermentation in a jar and then I end up not using it because I'm too afraid something might have gone wrong with it. So this gave me atleast some more confidence to try it out. Good video, thx!
Great info, cheers for the tips. been playing with liquid yeasts lately so this is definitely good to know. Cheers,
Nice video, you nailed it. Thanks
Using yeast starters, I've used a 1 year old yeast and it turned out great. I only had one yeast go bad over time.
Awesome, I’m going to try it out on a Munich helles tomorrow which should be at peak Krausen. It’s great that a yeast manufacturer is also recommending methods of reusing yeast
Very helpful. Thank you.
Interesting about the two day starter age. Will try this.
Brilliant video thank you, subscribed..
Love it! Thanks buddy
Great information. Thanks for sharing:)
Great video.
Nice video, thank you, subscribed!
I've had lots of luck reusing yeast. In october 2016 I used the same package of yeast to make three different beers (one at a time), then I stored it in a fridge for three months in a santized air tight jar from IKEA. I pitched it into an APA two weeks ago, and it's worked like a charm even without a yeast starter. :)
awesome! how big was the jar, and once it had settled, how much was slurry?
I think it's about 2-3 liters and probably 70-80% was slurry. :)
Nice tips on yeast Cheers
Yo Dudeski, very good video...!
What I learn is that oxygenate the starter wort promote cell growth and that I like your videos
You'll be surprised how much difference oxygenating the wort with pure oxygen can help too. Thanks for the kind words :)
So with oxygenation, I use a GrainFather and I put the hose from the chiller so sits right on the fermenter rim with the lid on top to hold it in place. There's only a slow flow and the wort falls all the way to he bottom and a huge amount of foam is generated. Pitching a nice WYeast starter straight into that get me some action after about 6-12 hours. Is that process likely to be generating enough aeration ?
Great video thank you very much. If I were to complain about anything it would be to say the video is too short.
Great Video! Is it still okay to reuse yeast without washing if you've got some dry hop pellet particles in there? I love the idea of reusing without washing and the risk of contamination seems like a very good argument against washing. Thanks!
Great video! How do i know how many cells there is in my slurry that i want to reise or make a starter on?
Hey an ty for some good tips!
How do i know what amount of yeast to harvest for my next vort?
Awesome video. For 19L worth how much yeast we should pitch ? would 1 small jar be enough ? thanks
How do you bitter to 20 IBU your yeast starter? The acid alpha of the hops won't be released (isomerated) much at room temperature.
On re-pitching a collected slurry of yeast......did he mention the amount of slurry (ounces) that would be appropriate into a new batch of beer (5 gallon, 1.050 gravity).
Hi Ben, I now is an old video but I wanted to know how do you know how much washed yeast do you need to pitch into a 5 gallon Batch?, Do you weigh it ??? And can you make a yeast starter by saving a bit of worth from a previous batch ???
Great yeast starter info I have been looking for. Your thoughts of building a yeast starter from dry yeast packets for high gravity (8%)IPA 10 gal batch ? Just got 26 gal kettle and would like to build 1 yeast starter if possible. And ferment in 4 car boys.
Can I bottle a "beer" of mostly slurry and put a carb drop in it cap it off would that work and how long would it last in fridge
Some Yeast have the temperature range around 20 degree celcius.. what will happen if we do yeast starter at room temperature? Will it not produce any off flavour or stress the yeast?
see you in the next video
This is a great channel. Many other brewing channels are stupid or beer douchebags. This one is great! Subscribed!
Great video and channel. I have been interested in re-using yeast for a while now but haven't been real keen on all that washing that seemed to be needed. Definitely going to give it a go with out the washing, just wondering how much of that slurry would need to be kept for a standard 20-23l batch? Cheers 🍻
+cassowary22 I'm going to be making a 2L yeast starter from about 100ml of slurry, but from what I've read you can use the same volume of fresh slurry as you would a liquid yeast pack. It all depends on how long you keep it really.
Your channel is a nice discovery! A question though. The recipe am using (theelectricbrewery's ESB) says to use 4 vials of yeast!
Somewhere I read that instead of pitching 4 vials into the full brew length, you can pitch 1 vial into something like 1/4 of the brew length, then a day or whatever later, add the rest of the wert to the fermenter. Have you seen this, and do you fancy commenting or elaborating on this method of in effect using a portion of the brew as a massive starter and saving 75% on yeast costs.
I have heard of it, as you're essentially just making a big starter, but you run the risk of contaminating your other 3/4 while you wait. I'd personally start by making a large yeast starter. A Cool experiment might be to only chill 1/4, then no chill the rest which should buy you the extra day you need to build yeast. Great question!
I Googled & couldn't find the Yeast Graph. Any URL's you can give?
Hi Ben, thanks again for another great vid. My only question is how much yeast do I need to collect from the 'trube' at the bottom on my fermentor? I have just started using my first liquid yeast, and not sure how much to collect and store. Also, do i need to make a yeast starter with 'this yeast' collected from the fermentor, or just straight pitch it into my new beer. Most likely will not be on the same day, but within a couple of days once collected the yeast. Cheers from NZ!
No worries :) It'll take some experimentation. I'd start by keeping a pint jar (~500ml) worth of slurry and using that. If you're pitching within a few days you can go straight in. Any longer and I'd make a starter. As a general rule, using more yeast is a good idea up to a point, but basically the difference is between, "Will it work", "Hey I can improve the flavour" and "This is the best this beer can possibly be!". Let me know how you go.
Thanks for the summary. How long would an aquarium air pump need to oxygenate a wart? I have a new air stone for making bubbles.
+chris fry No Problem :) I'd give it 10-15 mins, but really the longer the better.
thanks!
These guide lines seem to promote using extra pure pitch starters even if you use a starter. If I make a 2 liter starter for 10 gallons I'm not going to want to open more yeast.
I'm brewing a 1.052 OG Saison with a 1.6 liter starter and 1 pure pitch. I'm using (2) 5 gal fermenting vessels. So how should I distribute the above and is it enough. I'm thinking 1 liter to one 5 gal and .6 L + pure pitch to the other. Any suggestions- keep in mind I can add more yeast in the secondary to get the final gravity down.
+Grant T hmm, I mean ideally you'd want two 2-litre starters, one for each vessel. I think your plan is fine, you shouldn't need any secondary yeast, in fact usually it's just a waste of expensive yeast. Let me know how this goes for you. I'm especially curious to see how the Saison style yeast reacts to the pitch rates.
Great video. You've got a new subscriber, sir. Now a question: do I have to make a yeast starter from dried yeast?
Hi, thanks :) Nope, you don't have to make a starter from dry yeast (You'd do more damage than good). You should consider hydrating the yeast though (have a quick google, it's essentially boiling and then cooling some water to add the yeast to before pitching into the fermenter).
Mash Hacks hydrate for how long?
How do we "bitter" our yeast starter to 20 IBU? Are there acids we can add for this? Great video.. Thanks
You'd bitter by adding a little bit of hops during the boiling of the starter
Mash a and the bear
One thing I'm lost on whne it comes to re-using yeast...how do you know if you have enough yeast for a batch? Using Beersmith and specifying WYeast 1056 for a Double it says I need 390 billion cells and doing a 2L yeast starter from a single pack will give me this. But after washing, you don't really know how much there is so how do you know how much of a starter to create?
This is one of the tricky parts about reusing yeast. I've seen a few experiments online and there are a few great calculators that can help here like www.mrmalty.com/calc/repitch.html. Overall though I'd say to experiment by using a couple of pint jars in a 2L starter and take it from there. After a few brews you should get a decent idea of how much yeast you're capturing when harvesting and their overall health.
Mash Hacks Aah so much to learn. Actually I just received Chris White's book Yeast. Got a lot of reading to do.
say you have harvested your yeast, how do you know you pitch enough harvested yeast into your new batch? you wont know how much yeast you have harvested, dont you? say you pitch 11.6g into your beer from the packet (1st generation), once you harvest it, it will be more and you separate then into jars. so in your next batch, now many of those to put in? any rule of thumb?
Hi, quite strange so for 60 L for OG < 1.048 you need 3 packets while for 1.048-1065 just one +3 L starter. So for 60 L for OG < 1.048 why not 1 packet + 1 L starter ? In terms of cost these calculations don't make much sense.
So is there no reason to wash yeast?
isoamyl acetate
Harvesting yeast from beer made from chemically imbalanced wort inherent with single temperature infusion brewing methods causes off flavors during fermentation and conditioning.