I have two recipes in mind that i plan to brew back to back, a ESB and a dry irish stout both OG below 1.060. By chance both call for safale 04. Is it better to repitch from the first fermentor or to just buy new?
If you brew them back to back you could repitch from the first batch. You really only need 1/3 of the yeast so I would harvest the full cake and save 2/3 for laterr batches.
Definitely use the free yeast. It is much quicker of a ferment (less lag time) and you can put the savings into your pocket.
Right…and you don’t have to stop at two batches, either.
Can somebody please explain this to me? I have only done 3 batches so far and they have all been below 1050 OG, so I have been able to just use the Wyeast pack that NB puts in the extract kit for me. I have been reading about people reusing their yeast, how do you do that? Do you keep the stuff that is on the bottom of the carboy and put that in the fridge? What do you need to do to it before you use it again?
Thank you so much for any help on this one.
Do a search on “harvesting yeast” and/or “washing yeast” and you will be entertained for days
Basically, yes…that is all you need to do. You can get into rinsing/washing the stuff but it is not vital, not by any stretch. Done it both ways and got the same results either way, so I just save the whole slurry in a flask in the fridge. On the next brew day, depending on how long the yeast has been stored I’ll use 1/3 to 1/2 of it for the next ferment (and usually more for the stronger brews).
I’ve mentioned this in the past but will repeat here—for whatever it is worth, I have frequently saved slurries from ferments significantly higher than OG 1.050 and repitched. It has never (in 20 years) produced any ill effects in the resulting brews. The success of that will depend in some measure upon the original yeast strain. In my case, the experiment in doing that paid off well. My house yeast (origins lost in time and mutation) doesn’t seem to mind that abuse. :shock:
Trying it yourself is really the only way you’ll know whether or not it’s for you.
Absolutely right about that!! Some of my sledge hammer opinions will likely turn up in that search as well. :mrgreen:
Basically, yes…that is all you need to do. You can get into rinsing/washing the stuff but it is not vital, not by any stretch. Done it both ways and got the same results either way, so I just save the whole slurry in a flask in the fridge. On the next brew day, depending on how long the yeast has been stored I’ll use 1/3 to 1/2 of it for the next ferment (and usually more for the stronger brews).
So essentially, get some mason jars, sanitize them, dump the slurry into the mason jars, fridge, and then repitch?
I have been researching this topic for quite some time. I used Safale 04 & 05 and will be trying their lager. I will tell you that I tried to wash this yeast on two separate occasions and noticed that I only get 2 layers not 3? I am guessing it is an ale yeast and is a bottom fermenter so it must be hiding in the trub?
I will collect the trub in 3 sanitized mason jars and reuse. My question is this - should I create a starter with the trub prior to pitching? If someone says you can do it either way then I will follow up with asking if a starter will help in any way? My final question is regarding starters. Is there a way to know if the yeast is active in a starter? I know it will be milky white or brown/white but it is there a tell tale way to know it is not just trub stirring instead of viable yeast?
One additional question - does prior hop flavor really affect the new batch and at what point should this concern you? Say I make an APA can I then make a marzen styled ale or a hop ridden IPA then a pumpkin ale?
I apologize for the 20 questions but value experienced answers and figured experience sometimes loves challenges… Thanks in advance.
The layering will come with more time at colder temperatures. If you wash really really well you’ll only have a layer of yeast and the beer on top but I’ve always had the darker, older yeast on bottom, new yeast on top of that, then beer.
If you use the yeast within 3 weeks in a mid-range beer (up to 1.080OG), then you don’t need a starter, just pitch 1 jar. If you reuse within 3 weeks on a beer higher than 1.080, pitch 2 jars. If the yeast has been sitting over 3 weeks, make a starter, 1.5L to wake them up and get more cells.
[quote] Is there a way to know if the yeast is active in a starter?[/quote] It will look like normal fermentation with a krausen. Smell is also an indication that the yeast is working.
[quote]does prior hop flavor really affect the new batch and at what point should this concern you?[/quote] As long as you are rinsing the yeast prior to harvesting and leaving most of the hop particles behind this should never concern you. What is more concerning is how hard those yeast had to work to ferment a batch. I wouldn’t go fermenting a low grav APA with yeast harvested from a 1.100 DIPA.
[quote]Say I make an APA can I then make a marzen styled ale or a hop ridden IPA then a pumpkin ale?[/quote] As stated above, I wouldn’t hesitate reusing my harvested yeast as long as I didn’t stress them out during fermentation.
In “brewing with wheat” hieronymus mentions a brewery that ferments their wit with yeast as old as 170 generations. Later on, a german weisse brewer says he replaces his yeast every six months.
If you use the yeast within 3 weeks in a mid-range beer (up to 1.080OG), then you don’t need a starter, just pitch 1 jar. If you reuse within 3 weeks on a beer higher than 1.080, pitch 2 jars. If the yeast has been sitting over 3 weeks, make a starter, 1.5L to wake them up and get more cells.
[quote] Is there a way to know if the yeast is active in a starter?[/quote] It will look like normal fermentation with a krausen. Smell is also an indication that the yeast is working.
I wanted to get back on here and say thanks. This was the first time i reused my yeast and will report back with any off flavors. I drained most all the beer but not sure how to remove all spent hops since it was a safale 05 and there was no way to rinse… I will say that I pitched within a week out of the previous primary and within 8 hours the yeast was back to work on the new wort! I know safale is cheap but I am all about reuse if I can both to save money but also enjoy the homebrewing experience. I even plan on growing my own hops next summer and trying to malt my own barley… Thanks again for all the useful information.
I reuse my 05 also. Even if it is $3 a pack you can save $100’s by reusing yeast. If you figure that 1 pack can yield 3 more batches of yeast, and those three will yield three, you can get 120 additional batches (up to 5th generation) from that one pack saving $360. Here’s a few pics of how I harvest…
viewtopic.php?f=26&t=108103&hilit=Good luck on all your brewing endeavors.
:cheers:
