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Just had a thought, wondering if anyone has tried it, what if you had a secondary sanitized container with an airlock that you ran your blow off tube into. Would you end up with a container full of cleanish yeast similar to top cropping?

I currently wash my yeast and reuse 2-3 times before replacing with new but the time it takes to boil water, let is cool, then wash + plus the risk of contamination is a major PITA. Looking for other options.
I also tried collecting about 300 ml of trub and re-pitched into a new batch the same day. This was quite effective and easy, a bit of organization is required to keg the old and brew the new on the same day.

Please share your yeast recycling secretes! I'm sure a lot of brenosers have this sh*t locked down.

Hi Nick,

To answer your first question, yes. That's a valid method of of yeast harvesting and it's similar to top cropping. I haven't done it that way but I've read about others doing it.

I've reused my yeast but never actually "rinsed". When I reuse my yeast post-fermentation I collect it and the trub in a mason jar or two and pitch that into a new brew. I don't do that much any more since there's a larger bacterial count in said yeast cake.

What I prefer to do is make a starter that's larger than I need and pour some off into a sanitised mason jar (500ml or so). I store that in the fridge until it's time to make a starter for a fresh batch. No trub to deal with and IIRC it's considered the same generation.

RubberToe wrote:What I prefer to do is make a starter that's larger than I need and pour some off into a sanitised mason jar (500ml or so). I store that in the fridge until it's time to make a starter for a fresh batch. No trub to deal with and IIRC it's considered the same generation.

I've been using dry yeast a lot lately, but this is what I do with liquid yeast as well, at least for strains that I use regularly (American/Belgian).

With those new wide mouth carboys, top cropping will become pretty easy.

I've used yeast saved from a blowoff vessel.

I make large starters and freeze it in 50 ml vials. It resue each vial a few times depending on the beer i made with it (from the bottom of the primary).

mattvincent24 wrote:I make large starters and freeze it in 50 ml vials. It resue each vial a few times depending on the beer i made with it (from the bottom of the primary).

I'm thinking about freezing in vials too. Do you use glycerine?

RubberToe wrote:

mattvincent24 wrote:I make large starters and freeze it in 50 ml vials. It resue each vial a few times depending on the beer i made with it (from the bottom of the primary).

I'm thinking about freezing in vials too. Do you use glycerine?

this is interesting, I always thought freezing would kill off the yeast.

Maritimer wrote:this is interesting, I always thought freezing would kill off the yeast.

If you're interested, read this article:

http://www.homebrewtalk.com/entries/freezing-yeast.html

Does anyone here make slants or plate yeast? I can see that in my future.

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RubberToe wrote:

mattvincent24 wrote:I make large starters and freeze it in 50 ml vials. It resue each vial a few times depending on the beer i made with it (from the bottom of the primary).

I'm thinking about freezing in vials too. Do you use glycerine?

Yup I use glycerine. Its hard to find sometimes. Walmart and superstore has it occasionally so i get it when i see it. I used to slant but it was a pain. I also plate yeast when i run out of frozen stock. Plate,then step up to an amount large enough to freeze 5 to 10 vials. There lots of info online about it and the yeast book is also a great resource.

I used to buy mine here :

http://www.newdirectionsaromatics.ca/gl ... p-540.html" onclick="window.open(this.href);return false;

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Pete's does carry it too, but it's pricey, $13 for 300g.