BeerBorg

A couple of people in the New Beers Resolution thread mentioned wanting to get into yeast harvesting and washing. It's surprisingly easy, and the benefits are great, especially if you have a yeast strain you use a lot, or had a yeast that really worked well for you. I was unsure of the process myself, despite a number of threads on the MB board. My issue is that I'm more of a visual learner than a guy who can read and follow directions. If I see someone doing something, while explaining it at the same time, it sticks with me. Watch this video and read the rest of the blog entry, and maybe it'll take some of the mystery and trepidation out of yeast washing. It did for me, and it's been a real plus in my brewing arsenal.

http://billybrew.com/yeast-washing

Awesome...thanks so much for posting this!!!

There are a few other, similar good reads if you want see how others have gone about it. I've followed a number of ways and all work well.
http://www.homebrewtalk.com/f163/yeast- ... ted-41768/

Most recently, I've used this method: http://www.homebrewtalk.com/entries/yea ... roach.html
It doesn't give me as much yeast but it's all first gen and I've had great results with it even though you don't get as much of a savings of $$$.

Paul...since I know you dry hop alot of your stuff....is it hard to get all the hop gunk out too.

No doubt there are lots of variations on the theme, and it's always good to have options. Good links, Paul. I just wanted to share the one that turned the trick for me.

BlackDuck wrote:Paul...since I know you dry hop alot of your stuff....is it hard to get all the hop gunk out too.

That stuff, along with other dead stuff, should filter down into the lower stratum. You want to get the stuff that's just under the "wort". I use a turkey baster to siphon the good stuff out, rather than try to pour it off. Needless to say, it's a dedicated yeast-washing turkey baster, and proper sanitizing procedures should be followed.

The process is a little time-consuming, since you have to wait for things to settle out before proceeding to the next step, but if you plan for the time, such as on a free weekend, or leaving it sit overnight, it's not so bad. Better than watching paint dry, at any rate.

EDIT -

Just thought of this. If you use White Labs yeast, wash and save the vials for your washed yeast collection. They take up less room than mason jars in the fridge. I label them with a Sharpie and masking tape: Yeast strain, date of collection, and which generation it is. I've got some fourth generation California Ale yeast, and that stuff is still working its magic.

I could see how using the turkey baster would work wonders. Thanks.

I sometimes have used washed yeast that isn't as clean as I'd like it but I only use that in my darker and heavier beers. Honestly, the little that's in there isn't going to make a difference except in very light and mild beers. I've gotten much better with this in 2013 and have used washed yeast about 75% of the time with great luck. My only problems seem to be holding temps in the hot summer.

I've even saved used from beers I've used 05 and 04 with and basically just brewed right on top of them. I know Jeff does this alot but for me, I don't always know when I will be able to brew until a few days before so having dry yeast on hand is a good idea. But I know I've saved over $100 last year reusing yeast.

I have made a couple of experiments in washing yeast, but have not re-used any. I've decided that for my needs, I'll only wash and re-use yeast that is expensive (liquid) and likely to be used in the next six months. The $3 I spend on packs of 04 and 05 is worth saving the trouble of washing, storing, making starters.

Now that I have my conical and can drop my yeast out from under my beer when primary fermentation is done. I have thought about the prospect of reusing it. How long does it live in the refrigerator. Would I be able to use yeast 2 weeks after I collect it? And would I be able to save enough from a batch of beer to not have to do a starter with it?

You can use the washed yeast after months.... just remember, it looses yeast as it ages....
I have used 6 month old yeast, using a small starter and it was fine. For some reason, 6 months is in my head as a max I want to save. I'm sure it could go longer, but I have trouble with getting that thought out...

Gym, I think you can use unwashed yeast for a couple of weeks. And either MrMalty or Yeastcalc (maybe both) have pitch rates for slurry.

I have used washed yeast that was in the fridge for about 4 months before it was called upon to ferment a new batch of beer. However, the longer it sits in there unused, the bigger a starter you should make in order to make sure you have enough viable cells to ferment the beer without any ill effects. Today's brew day I had yeast that was washed toward the end of November, and I had quite a bit of it, so I only needed to make a 500 mL starter to get the cell count (pitch rate) I needed. The batch I brewed using the 4-month old washed yeast, I needed 1.5L (that's 1500 mL) worth of starter wort (made in one step of 500 mL, and then a second step of 1000 mL) in order to get my pitch rate where it needed to be.

Pretty good timing on this thread.
I just pitched a 1500ml starter yesterday that was made with Nottingham yeast that was washed on 3-15-13, 9 months ago. I had 2 White Lab viles that were between 1/3 to 1/2 full. It took the starter about 48 hours on a stir plate to show signs of activity, but boy did the beer take off. Pitched at 4pm and had airlock activity at 10pm. Its going stronger than the dry 05 that I pitched in the 5 gallons sitting next to it. And both were pitched at the same time.

I have noticed with older yeast that it will take longer for the starter to get going and have learned not to worry if nothing happens in 24 hours. I just give it another 24 and always have dry yeast back up.

I have done the same thing Inkleg has done. I had some WLP001 that I washed last spring, and used it for a batch this past October. The starter took longer to get going than I was used to, but it went wild after I pitched it, and the beer turned out great. It may take a larger amount of slurry to get a starter going, and it may take the starter a little longer to take off, but if your procedures are sound, it'll be okay.