I had another post this week and I mentioned washing yeast, but had never tried it. Well, racked my AIPA to secondary and dry hopped it, and thought… What the heck? GrBbed a couple mason jars, watched a YouTube video, boiled some water, and I harvested a considerable amount of US-05 slurry.
It was easy, and is gonna save me a couple bucks. If you haven’t done it and have been considering it, give it go!
Highly considered that, but then got freaked out by the amount of trub/hop matter.
The beer had a massive amount of hops. So much, that my boil kettle clogged and I hade to siphon into fermenter. That said, I brought like 90% of the hop matter into the fermenter too. I wanted my first harvested yeast project to go well and I’ve read the debates RE: whether or not hop matter in harvested yeast affects flavor, so I decided to play it safe.
Had it been a beer without a boatload of hops, probably would’ve just taken the whole shebang. Next time…
Highly considered that, but then got freaked out by the amount of trub/hop matter.
The beer had a massive amount of hops. So much, that my boil kettle clogged and I hade to siphon into fermenter. That said, I brought like 90% of the hop matter into the fermenter too. I wanted my first harvested yeast project to go well and I’ve read the debates RE: whether or not hop matter in harvested yeast affects flavor, so I decided to play it safe.
Had it been a beer without a boatload of hops, probably would’ve just taken the whole shebang. Next time…[/quote]
Your choice. When I use pellets, almost all of them go into the fermenter. I’ve never had an issue reusing the yeast from a fermentation like that.
I do it all the time without washing with excellent results. I’d go one step further and say that quite often, I don’t even remove the yeast cake from the primary. I just dump the new beer directly into the freshly siphoned primary from the previous batch.
I’ve found that I prefer the beer I make when I use only 1/3-1/2 of the previous slurry. Allowing for some cell growth reduces ester production.[/quote]
That’s how I’ve always done it too… 1/3 of the slurry for most beers, and 1/2 for the stronger ones or if the slurry has been stored for more than 4 weeks or so. The remainder gets dumped into the boil to serve as food for the fermentation (a trick I learned from Fuller’s).
Also, Denny is right (as per usual )…rinsing/washing the yeast is an unnecessary step, even through multiple generations (assuming that sanitation is correctly practiced).
I’ve found that I prefer the beer I make when I use only 1/3-1/2 of the previous slurry. Allowing for some cell growth reduces ester production.[/quote]
That’s how I’ve always done it too… 1/3 of the slurry for most beers, and 1/2 for the stronger ones or if the slurry has been stored for more than 4 weeks or so. The remainder gets dumped into the boil to serve as food for the fermentation (a trick I learned from Fuller’s).
Also, Denny is right (as per usual )…rinsing/washing the yeast is an unnecessary step, even through multiple generations (assuming that sanitation is correctly practiced).[/quote]
+1. I’ve had rinsed yeast go bad in a mason jar. Smells HORRIBLE! I’ve since done a lot of reading and switched to not rinsing. I just swirl the carboy with a little of the left over beer and pour it into a few large mason jars. So far, I haven’t had any issues with this method.
I’ve found that I prefer the beer I make when I use only 1/3-1/2 of the previous slurry. Allowing for some cell growth reduces ester production.[/quote]True but I did not say that. I usually work my way up to bigger beers so I use the appropriate amount.
I’ve found that I prefer the beer I make when I use only 1/3-1/2 of the previous slurry. Allowing for some cell growth reduces ester production.[/quote]True but I did not say that. I usually work my way up to bigger beers so I use the appropriate amount.[/quote]
Yeah, knowing your beers, that’s what I kinda assumed. I was just making a more general comment.