Harvesting and Storing Yeast

[redoubt]

Having made 3 weizens recently with different Wyeasts, I've decided I'm going to try collecting the yeast to reuse. However, I'm new at this, and I can't find anything to tell me if I'm doing this right...

So far, I've collected the yeast from the bottom of the primary for 2 of the brews (3rd has yet to be racked). Before collecting I swirled it around a bit, then scooped some out of the middle with a sanitized spoon. I put the yeast/trub into a sanitized mason jar, then added cooled water that I had boiled. I swirled that around and then let it sit for 3 mins. Then poured into another sanititzed mason jar, leaving behing the last bit in the bottom. Same thing with water, swirling, 3 mins, pouring. Then topped up with a little more water, covered with tinfoil, and put in the fridge. Does this sound like I'm doing things more-or-less correctly?

The first one I did a couple days ago now looks like this:

DSC04004.JPG

Yeast has settled to the bottom, leaving watery wort (?) on top. Should I continue to store it like this, or should I pour out any of the watery stuff?

Thanks guys!
-Keely.

[Keggermeister]

Just leave it like that. it is ok in the fridge for about a month before things slide. When you want to use it, prepare some malt extract wort to 1.040, pour off the water and add the wort. be sure to make them both close to the same temperature or you will shock the yeast.
Grow that starter the night before brewing. Don't forget to leave head space.

I usually flame the entire neck of the jar before pitching.

[RubberToe]

I don't see anything wrong with what you're doing. I've also read that yeast keeps well under fermented beer too. I've saved yeast post-ferment several times but I just leave a little beer behind, swirl it up, and add to a couple of mason jars. In those cases it wasn't too long between batches and I just decanted the beer and pitched said yeast.

However, nowadays I'm not all that excited about pitching all that trub and possible bacteria into a new brew.

Now I make a starter about 500ml larger than I need and save 500ml of it in a sanitized jar in the fridge when the starter is done. I then make a fresh starter from that yeast next time.

There's a few ways to keep reusing your yeast. I say do what you're most comfortable with.

Nash has me thinking of using Chlorine Dioxide to wash my yeast cake with now. I've done some research and it looks pretty good so I'll be trying that soon.

[Keggermeister]

One thing I do to make starters easier is to take the last few liters of wort from my kettle and pressure can it. Then when I need wort to feed my yeast, it is known to be sterile and at the right temperature.
I can it in 125ml and 250ml jars for easy step up.

You can do this in a pressure cooker.

[AllanMar]

I've also been making larger starters and storing the extra instead of washing.
It's not complicated, but there's a decent guide here: http://www.homebrewtalk.com/entries/yea ... roach.html" onclick="window.open(this.href);return false;

If its likely to sit in the jar for awhile I usually do as mentioned in the link, decant in to a smaller jar with boiled water (cooled).

[jtmwhyte]

I've also been making larger starters and storing the extra instead of washing.
It's not complicated, but there's a decent guide here: http://www.homebrewtalk.com/entries/yea ... roach.html" onclick="window.open(this.href);return false;

If its likely to sit in the jar for awhile I usually do as mentioned in the link, decant in to a smaller jar with boiled water (cooled).

this is exactly what I've been doing recently but I've used the re-sanitized white labs vials to recapture yeast from my starters.

[redoubt]

Thanks, guys! Glad to know I'm on the right track so far.


Keely.

[GuingesRock]

I've also been making larger starters and storing the extra instead of washing.
It's not complicated, but there's a decent guide here: http://www.homebrewtalk.com/entries/yea ... roach.html" onclick="window.open(this.href);return false;

If its likely to sit in the jar for awhile I usually do as mentioned in the link, decant in to a smaller jar with boiled water (cooled).

I’ve been reading up on starters a bit and read that link. I emailed OBK Patrick about the Yeast Bay yeast and he said:

It was propagated Monday. Our entire batch of YB was made Monday and shipped in the evening just for us. It was not pulled from an existing stock (we rarely get that luxury anywhere).


Cheers,

Patrick

Using the calculator here: http://www.mrmalty.com/calc/calc.html" onclick="window.open(this.href);return false;

I figure, if I use 2 vials of yeast, I can make enough yeast for my 10 gal batches of beer (1.06 OG), in a 5L Erlenmeyer with a stir plate, in 1 step, and have 200 billion cells left over.

I plan to let the yeast settle and pour off the spent wort, then pitch what I need and leave the remaining 200 billion cells in the flask, add boiled and cooled water, put foil over the top and put it in the fridge with foil over the top ready to make the next starter.

Would that work? Any issues?

[AllanMar]

Using the calculator here: http://www.mrmalty.com/calc/calc.html" onclick="window.open(this.href);return false;

I figure, if I use 2 vials of yeast, I can make enough yeast for my 10 gal batches of beer (1.06 OG), in a 5L Erlenmeyer with a stir plate, in 1 step, and have 200 billion cells left over.

I plan to let the yeast settle and pour off the spent wort, then pitch what I need and leave the remaining 200 billion cells in the flask, add boiled and cooled water, put foil over the top and put it in the fridge with foil over the top ready to make the next starter.

Would that work? Any issues?

Not sure on these numbers, typically when you need alot of yeast you should do a stepped starter. Also keep in mind, once you decant off the spent wort, how do you know how much 200bln cells is? I typically just take 500ml of the starter off before decanting, but even that isn't the most consistent.

How big of a starter were you planning? 4L? If you plan on buying 2 vials, id probably make my starter with 1, and just save the other. Rather then using both and saving some starter.

Keep in mind Yeast Bay vials have fewer cells then regular liquid yeast packages (50-80 I think? vs 100)

[sleepyjamie]

I've been top cropping. No need to wash yeast and you get all the healthy cells at the top.

[Barkhouse]

This is the video I used when i tried it my first time. It was a Wyeast strain I wanted to reused but can't really remember which one.
I ended up getting 4 mason jars when I did it. I found when you "washed " the yeast, It took out all of the the trub. Made a nice clean product to put into the mason jars.
For my starter I used about 2 cups of water and added roughly 1/2 but of DME. Also added a quarter teaspoon of yeast nutrient. My starter was about 1.040 OG.

[GuingesRock]

I've been top cropping. No need to wash yeast and you get all the healthy cells at the top.

That sounds sensible. What's your process? Do you skim off the yeast and put boiled and cooled water on it and put it in the fridge. How do you estimate cell count, or is there enough that you don't have to worry about that?

[amartin]

I top crop too. I take it on day 3 or so, when it looks right (maybe I'll take pictures next time), then put it in the fridge with boiled and cooled water. I keep it in those disposable plastic containers you get LME in at NG, and it's probably an inch thick or so. I'd have to figure it's enough to repitch as is if I did it right away, but it's usually in at least a few weeks, so I step it up to be safe.

[sleepyjamie]

ImageUploadedByTapatalk1395605300.594638.jpg

Here is a photo of a harvest of wlp burton yeast. I top cropped I think on day 2. I would too crop when the yeast has a good amount of flocculation going on. As Andrew said usually on day 3.

I just sanitize a mason jar and boil water and cool.


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[Broob]

I've also been making larger starters and storing the extra instead of washing.
It's not complicated, but there's a decent guide here: http://www.homebrewtalk.com/entries/yea ... roach.html" onclick="window.open(this.href);return false;

If its likely to sit in the jar for awhile I usually do as mentioned in the link, decant in to a smaller jar with boiled water (cooled).

So if you made an extra 500 ml for the next batch could you make a big starter with an extra 500 ml from that? If so, how many times could you do that?

[GuingesRock]

This is the video I used when i tried it my first time. It was a Wyeast strain I wanted to reused but can't really remember which one.
I ended up getting 4 mason jars when I did it. I found when you "washed " the yeast, It took out all of the the trub. Made a nice clean product to put into the mason jars.
For my starter I used about 2 cups of water and added roughly 1/2 but of DME. Also added a quarter teaspoon of yeast nutrient. My starter was about 1.040 OG.

Interesting!

Found one on top cropping ...

[GuingesRock]

However, nowadays I'm not all that excited about pitching all that trub and possible bacteria into a new brew.

Now I make a starter about 500ml larger than I need and save 500ml of it in a sanitized jar in the fridge when the starter is done. I then make a fresh starter from that yeast next time.

Rob, Do you let that 500mls settle, decant and add water, or do you store in the fridge as is please.

I was reading that second and third generations taken from beer have enhanced flavours/performance, and it's not just done to save money. Do you think there is anything too that?

Thanks

[RubberToe]

When my starter is ready I stake it off the stir plate while the yeast is in suspension and pour that off into a sanitised mason jar and just stick it in the fridge. I don't buy the whole add boiled / cooled water thing; maybe if you need something to wash trub out. I think yeast keeps better under fermented beer.

I've also read that yeast is at its prime after a few generations. However by farming yeast this way might not be the same as brewing a beer with it and harvesting it after. I mean it might not be considdered a next generation this way, I'm not sure.

[GuingesRock]

When my starter is ready I stake it off the stir plate while the yeast is in suspension and pour that off into a sanitised mason jar and just stick it in the fridge. I don't buy the whole add boiled / cooled water thing; maybe if you need something to wash trub out. I think yeast keeps better under fermented beer.

I've also read that yeast is at its prime after a few generations. However by farming yeast this way might not be the same as brewing a beer with it and harvesting it after. I mean it might not be considdered a next generation this way, I'm not sure.

Thanks, I think that’s what I’m going to do. I thought about top cropping for a bit but your process might be simpler. I’m still figuring it out. I’m doing double batches and was thinking of getting 5 L Erlenmyer with a stir plate, putting two vials in there with 4L wort, and after 48 hours tipping half into a mason jar and putting it in the fridge for the next starter, putting the flask also in the fridge until the yeast settles, decant off the spent wort then topping up with more wort (extract boiled with water) and putting back on the stir plate for 48 hours before pitching that. That should give me the cell count I need and enough in the fridge for the next starter.

Is 48 hrs long enough

and thanks for the help.

[biobrewer]

Using the calculator here: http://www.mrmalty.com/calc/calc.html" onclick="window.open(this.href);return false;

I figure, if I use 2 vials of yeast, I can make enough yeast for my 10 gal batches of beer (1.06 OG), in a 5L Erlenmeyer with a stir plate, in 1 step, and have 200 billion cells left over.

I plan to let the yeast settle and pour off the spent wort, then pitch what I need and leave the remaining 200 billion cells in the flask, add boiled and cooled water, put foil over the top and put it in the fridge with foil over the top ready to make the next starter.

Would that work? Any issues?

Not sure on these numbers, typically when you need alot of yeast you should do a stepped starter. Also keep in mind, once you decant off the spent wort, how do you know how much 200bln cells is? I typically just take 500ml of the starter off before decanting, but even that isn't the most consistent.

How big of a starter were you planning? 4L? If you plan on buying 2 vials, id probably make my starter with 1, and just save the other. Rather then using both and saving some starter.

Keep in mind Yeast Bay vials have fewer cells then regular liquid yeast packages (50-80 I think? vs 100)

Hi, Nick from The Yeast Bay here.

For The Yeast Bay pitches, just pitching from the vial, here is the breakdown of cell concentration pitching into 5 gallons:

Saccharomyces: 80 billion cells/vial = ~ 4.2 million cells/mL

Brettanomyces: 2 billion cells/vial = ~ 105,000 cells/mL - sufficient for secondary but would want to prop up for primary

Mixed culture (Saccharomyces, Brettanomyces, Pediococcus, Lactobacillus) : ~20-60 billion cells/vial = ~ 1.1 - 3.2 million cells/mL - sufficient for secondary or primary; starter may significantly alter proportions of mixed culture, as the different organisms have different growth rates.

Hope that helps you all! Cheers!

[sleepyjamie]

Also keep in mind that top cropping yeast from the fermenter will give you the most healthiest yeast from the strain over and over again. Not sure if this holds true when collecting from starters as many dead cells will be found within.

[GuingesRock]

Also keep in mind that top cropping yeast from the fermenter will give you the most healthiest yeast from the strain over and over again. Not sure if this holds true when collecting from starters as many dead cells will be found within.

I think I will still give top cropping a try. I can do both ...on the same batch even. Top cropping also fits with the real ale theme. Do you top croppers find your beer tastes better since you started skimming the yeast? I used to skim the krausen off my real ale and throw the skimmings away, because real ale was traditionally skimmed. I never did sort out whether skimming the krausen has flavour advantages.

[sleepyjamie]

From what I've read it enhances the flavour but I haven't tried it myself. I guess the true test would be to make a 10 gallon batch and use a slurry in one and a new packet of yeast in the other.


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[GuingesRock]

I was trying to find a pot today with a pouring lip on it, so I could make a DME solution for starters on the stove and pour it straight from the pot into the Earlenmeyer flask, but there were only small ones. I found this silicone thing in a cooking shop (Bed Bath and Linin in New Minas). It pours quite well, once you get the hang of it and don't try to pour too quickly. Not perfect though.

[jeffsmith]

I was trying to find a pot today with a pouring lip on it, so I could make a DME solution for starters on the stove and pour it straight from the pot into the Earlenmeyer flask, but there were only small ones. I found this silicone thing in a cooking shop (Bed Bath and Linin in New Minas). It pours quite well, once you get the hang of it and don't try to pour too quickly. Not perfect though.

Looks like a handy gadget. I just boil right in the flask. A few drops of Fermcap just before reaching a boil eliminates any worry of boilover. Also, less risk of picking up a nasties that could cause infection.