Reusing Yeast for Brewing - YEAST WASHING
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- Опубліковано 10 вер 2024
- Help save some money on your next batch of homebrew by keeping the yeast you've already used! Washing yeast is easy and effective so you can keep those precious yeast cells living to ferment another day.
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1:39 - This is arguably untrue. While dry yeast is indeed less costly than liquid yeast, there is absolutely no genetic difference between dry yeast and liquid yeast. Dry yeast is no less a living organism than liquid yeast. Once dry yeast is hydrated, it's liquid yeast, and by the time your beer is done fermenting, trub is trub. Even if you were to argue that dry yeast and liquid yeast are packaged with different kinds of nutrients, after fermentation is complete, those nutrients are gone. Yeast has no idea it used to be dry, and there'd be no reason it would die in fewer generations. I have sustained a colony of 34/70 for 13 months. If you check out the Brulosophy podcast about harvesting yeast, Marshall claimed to have kept a packet of US-05 going for 16 generations.
I have a question, sir. we can store this yeast in a jar with water or simply decan the water dry and store it? I hope you will reply sir.
@@GreatWebSeries1 - I always store it with the water. It is possible to dry the yeast, but that's a process you'd have to research. I've never done it.
Well said mate. This bloke is a goose
I think this is one of the more clear videos out there. Kudos!
I understand the process but I cant get past the fact that you dont really know if you're pouring off viable yeast when you pour off the liquid above the sediment. You dont know how how much youve got after going through all these repeated "washings". I simply swirl the fermenter after racking the bulk of the beer off, and save two large mason jars of the slurry with a bit of beer that rises to the top, like your video above, but I dont wash or open the jars until Im ready to pitch it again on the next brewday. Ive reused some jars of belgian yeast over a year old in the fridge. Made good beer. No washing or repeated decanting, just save the slurry and dump that all into the next beer.
FWIW, I just spun up some 4.25-year-old helio gazer that I had a small vial of in my fridge. I think it was three step ups and then pitched into a 2.5 gallon batch. This was one I never got around to freezing. But I've never had an issue Spinning them up. Also, top cropping can be the best way to get the best yeast for yeast ranching.
i find this confusing. the first time you add the water and do the separation, you're targeting the liquid on top and considering the white particulate below as "dead yeast". the _second_ time you do it, you're targeting the white particulate at the bottom as "live yeast" and the liquid at the top as just water.
Yes, mainly because of time. The dead cells will fall to the bottom a lot faster so letting it settle in a short amount of time and skimming off the live yeast removes the dead cells. Then letting the second run settle for for a full day or more in the fridge means the live cells will be compacted at the bottom.
@@joshuagarciamedia I was unclear on this and just put my yeast dump in a mason jar with some beer from the dump and put it in the fridge for 24 hours. This means I now have dead yeast and live yeast mixed together in a cake at the bottom. Could I simply pour off the beer, make another slurry, and start over with step one (short settle period)? Thanks!!
Let me simplify. The stuff is 3 parts. Dead yeast, live yeast, and water. You want the live yeast, but that is kinda in the middle. So first, you get rid of the dead yeast. Dead yeast falls to the bottom first, so you scoop out the good stuff on top of the dead. After that, it goes in fridge to separate the water from the good yeast. The water stays on top, so that gets removed after separation. Now you have that middle layer we wanted.
I am on my 3 generation of Safale AS2 cider yeast. It doesn't seem to matter that I am reusing it with more cider even with some trub/not rinsing. It seems to be faster than just the dry yeast pitch since it includes dead yeast which is a nutrient and also more cell count. I could just pitch more dry yeast but reusing it just seemed a little faster and easier.
Saved me a lot of time with the advice on dry yeast, thanks. First vid that's mentioned this.
He's wrong about the dry yeast....It's not meant to be used once. Once it's hydrated and fermenting, it's no different than liquid yeast. Not to mention, the amount of cells in a package of US05 is about the same as a package of 1056.
@@seanadams5440 Thanks for that info. Yes, my dry yeast is relatively cheap, but it takes awhile to come in the mail. I'd much rather wash myself as long as it works properly.
He says to only use it 5×... but from what I've gathered through research, yeast are constantly colonizing, reproducing new cells and doing their thing any time conditions are right. Think of human civilization, sure many are going to be dying off constantly; but, especially during times of good and plenty, people tend to live life to the fullest when they're happy and have all their needs met and procreation is a part of that.
From what I've found, the old ways of doing it would be to rack off this batch from primary fermentation to a secondary fermentation after starting the next batch. Do a quick wash and rack (or pour) to get as much of the newer generation live yeasts while leaving the majority of their forefathers who had gone before them behind. Rinse the vessel and pour it our in the garden, flowerbed, compost etc to enrich the soil. Then add the new batch to the primary fermenting vessel and pitch the yeast right back in. If they have the proper food source and proper nutrition they'll grow and multiply in no time and you're right back in business with the next batch already in the words. If it's a constant evolution you you can cold crash secondary fermentation, rack to a bottling vessel and add the yeasts from secondary fermentation to the wash with the yeasts from the primary fermentation for better fermentation.
I would suspect that this is how MANY of those "specially bred yeast strains" came into existence.
For instance. I intend to start experimentation with making hard cidar out of cheap store bought preservative free apple juice, basic dry active bread yeast, a touch of honey and white sugar. If I use this perpetual motion and constant evolution method, in theory, after many batches the yeasts will eventually mutate or adapt to the apple juice and sugar and require little to no additional nutrients and should eventually turn out a better product because they yeast, over many generations, should adapt to prefer apples and give it its own characteristic. From what I understand, WAY back in ancient Egypt, Rome, Greece, Norse etc, when people couldn't go out and buy yeast, the wouldn't wash anything, sterilize anything, they didn't use airlocks... nope. Take the medium for whatever you're making (grapes, grains, berries, fruits, Beets, honey, whatever) mash it up or process it, throw it in the water in the sun, leave it uncovered and occasionally stir with special seasoned wood stirring stick that was dried and had cracks and such in it (the reason for the cracks and dried wood is it allows the yeast to soak into the wood itself and act as a bacterial inhibitor)... side note, this is believed to be where the whole thing about magic wands came from, from these stir sticks used for magically turning food into alcohol that made your life a little less shitty. So stirr occasionally with this stick, in a shaded place, corner of a room, closet, whatever, hand the stick up, when it start bubbling or foaming pour some over a cloth in a bowl, put it over top the vessel, wrap a string or cord around it and leave it. Stirring once a day for at least a week and replace the cloth, then just leave it and keep the cloth humid or moist for a few weeks. Then they would pour it off into another container, put the new batch in thst container or allow it to dehydrate for later and continue on. And this is how bread is a byproduct of beer. Because they would get the yeast for bread from the floculants left over from their last batch of beer. Or even pour off some after stirring to make bread.
At least that's what I gather. And I mean... it worked for basically all of human history. And part of why it worked is they didn't have to wash insecticides or poisons off the grains or berries or fruits, they would just mash them and chuck them in there. Every different type of fruit has it's own wild yeasts that are either produced by the flowers of the plant itself, OR that come in on the wind and prefer that particular fruit or food source. So by mashing them up and throwing them in there they're getting the active wild yeasts that are hanging out on that specific fruit just waiting for it to go over ripe, fall to the ground and bust open so they can get at all that delicious sugary goodness. Because of this, and the lack of sanitation, they had specialized strains for that specific fruit and for what they were making.
If I'm ever able to grow my own fruits and veggies I fully intend to give this a try. Will some of it sour or turn to vinegar? Sure. But it would be a neat experiment.
But like I said, in theory you should be able to rematch the Lee's and get a yeast that gets better and better with time as long as you're using the same or similar recipe. So Say I start making hard apple cidar with breat yeast, I make 5 batches and I want to try making wine. Or making mango... wine? Cidar? Anyway, either way I would probably want to start with bread yeast new all over again with different containers to run parallel to the apple cidar because the yeast over there are adapting to apples while these over here will be adapting to mangos. Though I don't understand why people go crazy over specific strains for beer worth. Like... it's bread. In fact you can dry out the spent grains under low heat, grind them into flour and make spent grain bread with the very grains you used to make the Wart which will carry over some yeast PLUS you can use some of the yeast from the wort.
The stuff you say about dry yeast is pure bs, yeast cells after hydrating are...yeast cells
Simple and clear
can I just throw the combined jar into the fermenter without making a starter?
So uhh I have a question after I freezed it how do I seperate it now
Best wishes from India 🇮🇳
Subscribed.
Did he record the clips of him talking out-of-order? It looks like the yeast layers go back and forth between more and less separated as he's talking
Do you store in fridge until ready to pitch?
Yes, refriderat just like a store bought liquid yeast
How would you know how much to pitch?
There's some calculators online that will tell you your target pitch amount for the beer you're brewing.
Here's the one I like to use: www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
This is misinformation on the dry yeast.
Great job on this video ,cheers
No difference in cell counts on dry or liquid yeast.
Think for a minute...
Nice very explanatory!
Keep the jar lid close 😢