[quote=“Demus”][quote=“dobe12”]I rinse yeast all the time. Just rinsed some 1272 yesterday. Have 2 large and 3 small mason jars in the fridge right now with the yeast slowly dropping out and forming a nice white, dense layer at the bottom. I use this method.
What I like about rinsing is that when I get my final 2-3 mason jars of rinsed yeast, I know exactly how much I have. Mr.Malty will tell you how many ml’s are needed taking into account the viability/age of the yeast. If it’s all mixed with trub I’m not sure how you know how much actual yeast you have. So it’s a little extra work on kegging/bottling day, but I really don’t mind. It’s easy and save’s me a lot of money on yeast. If anything I notice I now have too much yeast and end up throwing a lot out after about 6 months or so. Sometimes I’ll trade jars of rinsed yeast for other supplies (grain, hops, etc) with guys from my brew club.[/quote]
This is all well and good but it brings me back to my original problem; I really don’t see any seperation or layering, just one uniform layer of light brown creamy material. It seems like my “rinsing” didn’t accomplish anything at all. Assuming I did something wrong like not add enough water, how would you seperate one layer from another anyway? Would I be better off trying to transfer off the trub pre-ferment instead?[/quote]
You’re not adding enough water to the yeast cake. 2 cups is just not enough. Try a gallon next time. What I do is:
- Add about 1gal of fresh water (filtered or bottled) to the yeast cake in the primary after I rack the beer from on top and give it a good shake.
- Let the bucket (carboy, better bottle, etc) sit for about an hour so some of the trub drops out first buy most of the yeast is still in suspension
- Carefully pour the yeast/water/beer liquid into a 1gal jug (sanitized of course).
- Put the jug in the fridge for about an hour or until you see the trub (darker beige to brown color) forming a layer at the bottom. If you see 2 distinct color layers at the bottom of the jub (brown, then white) then you let it sit a little too long and the yeast has started dropping out. Just give it a shake and let it sit again so the trub drops out, but not too long.
- At this point most of the yeast should still be in suspention so you want to carefully pour off the yeast/water/beer mixture into several smaller sanitized mason jars (I usually fill about 6 or so).
- Put these small mason jars in the fridge and let them sit for a few days. You should get a nice white’ish layer of yeast at the bottom of each jar.
- I’ll then combine those 6 jars into about 2 or 3 depending how much yeast I actually got.
I’ve learned a few tricks. One is, don’t worry about leaving some yeast/water/beer mixture behind. The more you try to collect the more trub you’ll bring with it. Add more water to the primary then you think you’ll need. The more water, the more yeast will stay in suspension, letting the trub drop out quicker and giving you a very definitive set of layers. Dark brown trub on the bottom, yeast/beer/water mixture on top.
Some yeasts are easier than others to rinse. I just did 1272 this weekend and have 2 large mason jars and 3 small mason jars with yeast slowly dropping out. I should have enough for another 3 batches of beer. Anything that floccs slowly is easy to rinse and save. Anything that floccs to quickly is just too hard. 1968 London ESB is impossible to rinse. It drops out quicker than the drop. Looks like egg drop soup. Just impossible to work with.