Greetings from Poland, nice to watch your movies, I do not speak English well but I've been watching you for several years. I have been brewing myself since 2012, there is nothing better than home-made beer . Cool channel, good job, I greet you
Hi Craig. In Australia we have a company that makes pickled onions. They named them "bum hummers". And they do. Great to see you still making brew. Brendan. Cheers
Craig, you might want to try using some cooled boiled water in the fermenter, swirl. Then let is settle for 15 mins or so. The yeast cells stay in suspension and trub sinks to the bottom. I usually get around 4 or 5 jars of yeast of a brew, I do further settling and transferring to clean the yeast further! Cheers
I have successfully harvested yeast many times that were 6+ months old. The key is to use a very clean jar. I use mason jars with the plastic lids. I would NEVER use a pickle jar. I also add some distilled water to the fermenter to mix it up. Never freeze yeast. Cold storage is fine.
Great video Craig. I have had yeast in my fridge for about 10-11 months and made a brew of it. That was just a PET tube forgot in the dor of my fridge. I have also reused yeast for a bit more than one year. What i did was making a starter, piching some into a new container setting that into the fridge and using the rest. Next time, the same, making a starter, piching some in a new container, using the rest... Made more than 1000 liter of beer in that way. So why buy new yeast every time... Well, have one package in hand is smart if your yeast is going bad. I always do my starter some days ahead and then i have plenty of time to make use of my backup plan.
Hello from Sun City Center Florida. I have been enjoying all your videos. you have encouraged me to try and brew my own beer the easy way. i plan on getting everything i need soon. Thank you Craig!
Hi Craig. Always great to watch you. You were my go-to tube when I first started home brewing. Just a thought...if you hand tighten that jar, it may build up pressure and explode. I normally just leave the cap sitting on top for a bit just to let the CO2 vent. Cheers!
Freezing does not necessary kill living cells. If you freeze a living tissue fast enough, you can actually preserve them for very very long time, easily decades. BUT if you can freeze them fast, like using liquid nitrogen and then keeping them in -80 deg Celsius. Freezing yeast at home maybe you can replace the water with a different medium. Something like glycerin. Maybe that works, I never tried it. But keeping that jar of yeast in your fridge is perfectly fine. If you sanitized the jar and other stuff properly (boiling the jar in pressure cooker or heating it in the oven), then they can be kept in your fridge for at least 3-4 months with sufficient viable cells.
I just started yeast washing and tried the method with white labs 001. I dumped the yeast in a 1 gallon carboy and filled about half full. Swirl it and let it sit for an hour to allow the yeast to separate. Then transfer to Mason jars and rewash as needed with sanitary water. A strain I want to Harvest is White Labs 029 Kolsch yeast. I highly recommend harvesting that strain for light beers. Very clean and crisp.
I do this too! I pour about a half gallon of water into the carboy right after racking the beer off to a keg. I mix the water and trub up really well, then lay the carboy on its side. I cover it with a towel, then wait 30 to 45 minutes. When I come back, the trub has stratified. There will be a dead (gray) layer, a creamy layer, and a reddish/yellowish water layer. I start pouring the top watery layer down the drain, and once it begins looking a bit milky, I start collecting into one or two sanitized mason jars, and fill them to the top. After sitting a couple days in the fridge, the jars stratify again. When I go to pitch into my next batch, I pour about 80% of the clear water layer down the drain, then gently swirl to get the creamy layer in suspension, trying not to dislodge the dead gray layer. Then I just pitch that whole liquid white layer. The gray layer goes down the drain. I brew about two times a month, and in the last three years, I have bought yeast less than ten times. Plus, I buy my grains and hops in bulk. I'm turning out 5-gallon kegs for anywhere between $8 and $15 each, depending on the recipe, and they all turn out great! You'd never know I'm brewing on a budget. Yeast is expensive! It pains me to think of pouring that liquid gold down the drain.
I'm doing an experimental brew with a jar of yeast which has been kept undisturbed in my fridge for ~2 years. I boiled some water and made a sugar solution, let that cool to room temp while allowing the yeast to warm to room temp then poured away the old beer from the yeast jar, added the sugar solution and covered it. It started fermenting so I pitched it all in my brew. The beer (English bitter) has fermented although not as vigorously, it only developed a thin foam on top, the action of the yeast is slowed compared with using fresher yeast. I think it could be compared to planting old seeds where you can expect fewer to germinate and the seedlings may fail to thrive. So, fresher yeast seems better but if your yeast has been stored in the fridge a long time (and possibly frozen?) it can still work apparently.
Thanks for taking time to share your knowledge. Last night I had a team dinner and guess what was in the fridge at the bar?! A nice light green tall can of Sierra Nevada Pale Ale !! Imported from the US to Australia! Wow! Now I want to try the Homebrew and compare the difference!
Yet another nice video Craig. Keep that yeast happy and brew beer. As long as you can avoid contamination, i guess you can use it for many years.... :) 17 and regards to you and your family.
Good to see you back Craig. Interesting comment about freezing yeast. When you experiment with that, could you make a video of it? I agree testing it out as a starter makes more sense to me than possibly skanking up a whole good batch of wort.
hi Craig, love the videos, if you want to give your pickled onions a little pep chop up a small chilli and add it to the onions while they're soaking in the vinegar....very nice.
I'm English and I live in Yorkshire. I would say the thing that differentiates English pickled onions is malt vinegar although a lot of goods in our supermarkets come from France, there are small cucumbers aka cornichon with tiny pickled onions that are equally good especially served with fish and chips or anything greasy. Pickled eggs used to be served in fish and chip shops but have become less common.
Pickled onions yum I store my saved yeast in beer fridge for a couple of months at least and it’s been fine I get jar out crack lid slightly and let it get to room temperature while I’m doing an all grain or a extract brew comes down to how sanitary your jars are while storing don’t freeze yeast hell no keep up the good videos Craig cheers 🍻
Hi from Edinburgh scotland love the content I brewed my first Batch which was a coppers IPA I bought the coppers micro brew kit aswell love it thanks for the instruction videos they are very helpful I couldnt have done it with out them looking forward to brewing more
Thanks for making this video. I know it's old info to you, but you helped make me (and maybe others) feel more comfortable extracting yeast. I would really also like to see how this freezing yeast idea goes in the future too - as that will probably be useful for me, as I tend to only make a fresh batch of beer every few weeks.
Hi Craig. Just want to say thanks for teaching me to brew. I've watched all your videos. Also I want to let you know that Ive kept washed yeast in air-tight jars in a dark cupboard for almost a year with no problem. Much love & greetings from South Africa
Hi, Im also from SA (Cape Town) ... This channel is the reason Im also a homebrewer today.I also cut corners as far as possible ... BIAB, 30min boils, No-chill, re-pitch yeast over and over ... you name it 😆
Hi Craig good to see another video, I started to brew 4or5 months ago because of your videos , keep informing us beginners your doing a great job. I made a coopers ipa but I racked it intending to bottle the next day and it got to hot here in holland 39 c /102 f so I thought wate a few days. Now I got what I think is mold ,do I dump it or do you have any advice , because you’ve been using coopers a long time nobody better to ask ?
Idea from winemaking. scoop off the mold out of the fermenter, add/dissolve 1/4 tsp into 1/2 cup distilled water of Potassium Metabisulphite then add to 5-gallon batch, gently stir, trying not to disturb the trub/sediment. Let the beer sit covered with a towel over the fermenter opening for one day before bottling as normal. The one day gives the Meta time to evaporate and kill mold/bacteria/germs. You might need to add new yeast to your siphon batch before bottling or possibly extend the time needed to prime beer. Or throw the batch out
Ok - Ok I have to give my 2 cents worth. I had a couple of homebrews, so here goes. I save my yeast and have never had a problem Freezing is not good (ever), sanitize, sanitize, sanitize. Also the outside of the funnel, CRAIG. Have a good cap of beer left on top, keep the jar loose, it could explode on you. I have used yeast I saved for months, you just have to add more of the slurry. The longer you keep using it the better it gets, but it will change, but change is good ,right? Being a home brewer is just to keep doing it until you get it right. Learn on your own.You don’t need someone telling you every little step of how to ride a bike or ride a horse, do you? But good video Craig. Keep them coming.
And yes. You can keep on using that yeast culture over and over til the cats come home. I do the same with a sourdough bread culture...now 9 years old. OCD free makes for good. cheap beer. Toss the measuring spoons and just eyeball it. No fail.
Been watching craig for years now , I must admit I have learnt everything beginning brewing from him. Having watched his vids for a while now but bejesus has packed on the bacon.
Definitely going to try harvesting some yeast off my next batch. Thinking I want to brew a pseudo lager with Omega Yeast's Lutra Kveik OYL-071. Been hearing of a lot of brewers having great success with Kveik strains for brewing lager like beers at ale temperatures.
An interesting thing I heard when visiting a local microbrewery they said when dealing with LARGE quantities of yeast at the end of the huge brews they do, that they only want to retain the yeast from the middle. The stuff on the bottom is mostly dead and the top layer isn’t good enough yet. It was quite fascinating. I think when dealing with the yeast from a 5 gallon drum, there’s too little to worry about such things. As to the age of the Yeast, York Brewery has been retaining and using the same yeast for over 100 years.
You can probably keep it going forever if it is anything like sourdough starter (which uses natural yeasts. just dump half, mix up some either dextrox and water, dry malt extract or sugar to replace the volume attach an airlock and you should be all set.. Where you located?
I've inoculated a new batch of wine must, by extracting a turkey baster full of a currently fermenting wine-must, then added the contents of the turkey baster into the new batch. This method of yeast re-use starts off the new batch with a very active fermentation. Depending on the size of your batch you could add more than one sample of the turkey baster inoculation...Less is more...
You can definitely freeze yeast. When freezing occurs, long shards of ice crystal from to penetrate the cells of the yeast. Not all of the yeast will be affected this way. Once you thaw the yeast, it will regenerate more new cells while using any dead cells as a yeast nutrient.
Hi Craig I watched your clip and now I have a couple of questions 1. how much of this 'saved yeast' can we use for a 23litre batch of beer? (I can't understand, the whole jar is more or less half a litre? son we can use 200ml of this yeast?) 2. you said you used this yeast with no matter what kind of beer? so, can we call it an all around yeast? . thanks for your answer and, mainly, for all your videos ciao from Sicily
Hi Craig, I seen on another channel they reused yeast by saving it in a log of wood! They even shipped the log cross country, dumped it into the fermenter and the yeast came out of the wood and fermented the wort! Goes to show that we spend too much time over sanitizing. Cheers from Ireland!
My man, Yeast cells reproduce through budding or binary fission which are both methods of asexual reproduction (Horst, 2010). Budding - A new yeast cell is formed through mitotic cell division and remains attached as a bud on the old cell until it splits and becomes independent. Which means you can put a teaspoon of good yeast in, it will REPRODUCE and do the job anyways.
Craig have you heard of gyle priming or ever done this? It's priming using some saved unfermented wort instead of priming sugar. Just curious on your thoughts about this? Cheers, 17 👍🍻
Hi craig! Greettings from Argentina! Do you use yeast nutrients like servomices? Havent you heard about putting dead yeast in the boiling wort in order to add zinc? Servomices is dead yeast, they say... Let me tell you I love the way you enjoy your first sip of beer! Sometimes I do the same noise after drinking the firt sip hahahha
Hi Craig love your videos mate, can you tell me if its worth keeping yeast from a coopers kit or should i get a better yeast to start with if I’m going to reuse. 17 🍺
I would not re use the Coopers yeast because you get a new one with every kit. Buy a good quality White Labs ale yeast and reuse that, throw away the Coopers yeast, or keep it for the inmate brew.
I think I read somewhere wine produce stuff that fall down with the yeast and it does give a bad taste to the wine if you reuse the whole yeast cake. But I think you could grow a new preculture from a small sample of the old yeast and add that to your wine.
Big funnels no spillages 😉 🤣 ? Get the yeast in a "jar" as soon as possible and feed it to keep it working. I usually just use standard table sugar, have done it for years without a problem but I did have a reply to the previous comment as I didn't really think that it was factual. If you that standard table sugar isn't the way to go feed the yeast with either dry or liquid malt extract Freezing would work but only if you do it slowly. Yeast will go into cellular suspension if you freeze it or if you dry it slowly, not if you do it fast, certainly not in any great quantity, most of it will die off. You are bang right with a lot of the myths; over pitching, reusing your yeast, the need to sanitise the shit out of everything all the time. Pickled onions 👍 OK while your drinking but not while brewing (vinegar yeasts 😉 🤣). Cheers, Schnuz.
yea you can. and he is right all yeast has come from other yeasts for years no reason to throw it away after the 5th time. just like you dont need a secondary but people over think things and alot has to with getting you buy things too.
Unfortunately, I have never been able to fix it. I'm just lucky that I can work at home and sleep whenever I want. You could try some melatonin to try and get to sleep earlier. Or maybe a bottle of wine :D
Thanks for the vid dude. Maybe you are having some issues with it going off because the outside of the funnel wasn't sanitized... Cheers from the West Coast
Craig, Sorry to have to ask you this way, but I was unable to find any contact information for you. Would you be interested in possibly being interviewed? I am in no way a personality of radio or UA-cam but I want to start this process and I feel that you would be an awesome individual to interview. I am a new brewer, thanks to your videos, as well as a musician for quit some time and would love to talk with you. let me know your thoughts. Thanks Craig
hi craig was on youtube long long time ago was on ur ch as friend dont know if u rember me .you look well and hope you are ok .john from uk ...ues chat to u .did lev youtube for some years now back over last 2 years thou look u up and still makeing wine .best wish to you so good to watch your vids .john
Wine yeast costs about $1.50 a pack and so very few wine makers spend any energy in harvesting lab cultured yeast but if you use indigenous yeast and you like the results then it can make good sense to harvest that yeast.
I have with cider yeast going from harvesting from an apple cider batch and then used successfully with a cherry cider only cause I was brewing the cherry the same day i racked the apple so i kicked the must/wort directly into the fermenter and stirred it up.
FREEZING YEAST: You need to add glycerin to the yeast if freezing it. Also, the defrost cycle of a frost free freezer can introduce problems. Further info here: trilliumbrewing.blogspot.com/2009/07/frozen-yeast-banking.html I've previously kept part of a yeast starter in the fridge for a year, then used that to create another yeast starter and pitched that. No problem with the brew encountered.
Lol you star saned the inside of the funnel and dipped the bottom of the spout in it I know by now you cleaned it but somebody will have a hissy about it lol
Greetings from Poland, nice to watch your movies, I do not speak English well but I've been watching you for several years. I have been brewing myself since 2012, there is nothing better than home-made beer . Cool channel, good job, I greet you
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Hi Craig. In Australia we have a company that makes pickled onions. They named them "bum hummers". And they do. Great to see you still making brew. Brendan. Cheers
Craig, you might want to try using some cooled boiled water in the fermenter, swirl. Then let is settle for 15 mins or so. The yeast cells stay in suspension and trub sinks to the bottom. I usually get around 4 or 5 jars of yeast of a brew, I do further settling and transferring to clean the yeast further! Cheers
I have successfully harvested yeast many times that were 6+ months old. The key is to use a very clean jar. I use mason jars with the plastic lids. I would NEVER use a pickle jar. I also add some distilled water to the fermenter to mix it up.
Never freeze yeast. Cold storage is fine.
Great video Craig. I have had yeast in my fridge for about 10-11 months and made a brew of it. That was just a PET tube forgot in the dor of my fridge. I have also reused yeast for a bit more than one year. What i did was making a starter, piching some into a new container setting that into the fridge and using the rest. Next time, the same, making a starter, piching some in a new container, using the rest... Made more than 1000 liter of beer in that way. So why buy new yeast every time... Well, have one package in hand is smart if your yeast is going bad. I always do my starter some days ahead and then i have plenty of time to make use of my backup plan.
Hello from Sun City Center Florida. I have been enjoying all your videos. you have encouraged me to try and brew my own beer the easy way. i plan on getting everything i need soon. Thank you Craig!
Hi Craig. Always great to watch you. You were my go-to tube when I first started home brewing. Just a thought...if you hand tighten that jar, it may build up pressure and explode. I normally just leave the cap sitting on top for a bit just to let the CO2 vent. Cheers!
Some very good ideas in this i`m saving my yeast from now on i didn`t even know it could be done thnk you for sharing craig.
Craig awesome video! I'm gonna try this out. I usually just use S-04 because it has never failed me. Cheers!!!
When we first got in to home brewing your channel was the first we came upon. You’ve been a big help, keep it up!!!
Freezing does not necessary kill living cells. If you freeze a living tissue fast enough, you can actually preserve them for very very long time, easily decades. BUT if you can freeze them fast, like using liquid nitrogen and then keeping them in -80 deg Celsius. Freezing yeast at home maybe you can replace the water with a different medium. Something like glycerin. Maybe that works, I never tried it. But keeping that jar of yeast in your fridge is perfectly fine. If you sanitized the jar and other stuff properly (boiling the jar in pressure cooker or heating it in the oven), then they can be kept in your fridge for at least 3-4 months with sufficient viable cells.
You are an inspiration to a lot of brewers out there Craig. including me mate. Cheers Pierre😀🍻
I just started yeast washing and tried the method with white labs 001. I dumped the yeast in a 1 gallon carboy and filled about half full. Swirl it and let it sit for an hour to allow the yeast to separate. Then transfer to Mason jars and rewash as needed with sanitary water. A strain I want to Harvest is White Labs 029 Kolsch yeast. I highly recommend harvesting that strain for light beers. Very clean and crisp.
I do this too! I pour about a half gallon of water into the carboy right after racking the beer off to a keg. I mix the water and trub up really well, then lay the carboy on its side. I cover it with a towel, then wait 30 to 45 minutes. When I come back, the trub has stratified. There will be a dead (gray) layer, a creamy layer, and a reddish/yellowish water layer. I start pouring the top watery layer down the drain, and once it begins looking a bit milky, I start collecting into one or two sanitized mason jars, and fill them to the top. After sitting a couple days in the fridge, the jars stratify again.
When I go to pitch into my next batch, I pour about 80% of the clear water layer down the drain, then gently swirl to get the creamy layer in suspension, trying not to dislodge the dead gray layer. Then I just pitch that whole liquid white layer. The gray layer goes down the drain.
I brew about two times a month, and in the last three years, I have bought yeast less than ten times. Plus, I buy my grains and hops in bulk. I'm turning out 5-gallon kegs for anywhere between $8 and $15 each, depending on the recipe, and they all turn out great! You'd never know I'm brewing on a budget. Yeast is expensive! It pains me to think of pouring that liquid gold down the drain.
just saved my 1st yeast. after brewing an inn keeper brown ale. yet to use it. but am going to try it on a porter trying a 5 and 7. cheers u legend
I am definitely going to try this the next time i brew! Thanks Craig!
I'm doing an experimental brew with a jar of yeast which has been kept undisturbed in my fridge for ~2 years. I boiled some water and made a sugar solution, let that cool to room temp while allowing the yeast to warm to room temp then poured away the old beer from the yeast jar, added the sugar solution and covered it. It started fermenting so I pitched it all in my brew. The beer (English bitter) has fermented although not as vigorously, it only developed a thin foam on top, the action of the yeast is slowed compared with using fresher yeast. I think it could be compared to planting old seeds where you can expect fewer to germinate and the seedlings may fail to thrive. So, fresher yeast seems better but if your yeast has been stored in the fridge a long time (and possibly frozen?) it can still work apparently.
Thanks for taking time to share your knowledge. Last night I had a team dinner and guess what was in the fridge at the bar?! A nice light green tall can of Sierra Nevada Pale Ale !! Imported from the US to Australia! Wow! Now I want to try the Homebrew and compare the difference!
Yet another nice video Craig. Keep that yeast happy and brew beer. As long as you can avoid contamination, i guess you can use it for many years.... :) 17 and regards to you and your family.
Great vid man. Tried this for the first time today, thanks to you. Keep up the good work Craig!
Good to see you back Craig. Interesting comment about freezing yeast. When you experiment with that, could you make a video of it? I agree testing it out as a starter makes more sense to me than possibly skanking up a whole good batch of wort.
Scottish Expat here.... I miss the onions. Looking forward to your pickling recipe! Cheers.
I have also been wanting a video on this! Thank you very much Craig! Always love to see new vids too!
Awesome. Thanks for sharing and making these videos of your brew knowledge. Learning a lot and advancing quickly with your videos
hi Craig, love the videos, if you want to give your pickled onions a little pep chop up a small chilli and add it to the onions while they're soaking in the vinegar....very nice.
Excellent Video
I'm English and I live in Yorkshire. I would say the thing that differentiates English pickled onions is malt vinegar although a lot of goods in our supermarkets come from France, there are small cucumbers aka cornichon with tiny pickled onions that are equally good especially served with fish and chips or anything greasy. Pickled eggs used to be served in fish and chip shops but have become less common.
Pickled onions yum I store my saved yeast in beer fridge for a couple of months at least and it’s been fine I get jar out crack lid slightly and let it get to room temperature while I’m doing an all grain or a extract brew comes down to how sanitary your jars are while storing don’t freeze yeast hell no keep up the good videos Craig cheers 🍻
Hi from Edinburgh scotland love the content I brewed my first Batch which was a coppers IPA I bought the coppers micro brew kit aswell love it thanks for the instruction videos they are very helpful I couldnt have done it with out them looking forward to brewing more
Thanks for making this video. I know it's old info to you, but you helped make me (and maybe others) feel more comfortable extracting yeast. I would really also like to see how this freezing yeast idea goes in the future too - as that will probably be useful for me, as I tend to only make a fresh batch of beer every few weeks.
Love ya take on life buddy. Keep up the good work
Hi Craig. Just want to say thanks for teaching me to brew. I've watched all your videos. Also I want to let you know that Ive kept washed yeast in air-tight jars in a dark cupboard for almost a year with no problem. Much love & greetings from South Africa
Hi, Im also from SA (Cape Town) ... This channel is the reason Im also a homebrewer today.I also cut corners as far as possible ... BIAB, 30min boils, No-chill, re-pitch yeast over and over ... you name it 😆
@@DimpieDeBruyn Primitive all grain brewing with No-chill but I do 80min boils hehe. Also from Cape Town :)
Great video Craig. You're a good dude. Inspired me to start brewing! Now it's an addiction!
Great video, looking forward to the next one!
Great video.. gonna try this with some kveik .. cheers from Wisconsin!
Cant wait to pitchy gen. 2 kveik
Great Video as always Craig, Cheers!
Enjoy your videos, Would love to see a "making pickled onions video " They go Great with Homebrew !
Hi Craig good to see another video, I started to brew 4or5 months ago because of your videos , keep informing us beginners your doing a great job. I made a coopers ipa but I racked it intending to bottle the next day and it got to hot here in holland 39 c /102 f so I thought wate a few days. Now I got what I think is mold ,do I dump it or do you have any advice , because you’ve been using coopers a long time nobody better to ask ?
Idea from winemaking. scoop off the mold out of the fermenter, add/dissolve 1/4 tsp into 1/2 cup distilled water of Potassium Metabisulphite then add to 5-gallon batch, gently stir, trying not to disturb the trub/sediment. Let the beer sit covered with a towel over the fermenter opening for one day before bottling as normal. The one day gives the Meta time to evaporate and kill mold/bacteria/germs. You might need to add new yeast to your siphon batch before bottling or possibly extend the time needed to prime beer. Or throw the batch out
Ok - Ok I have to give my 2 cents worth. I had a couple of homebrews, so here goes.
I save my yeast and have never had a problem Freezing is not good (ever), sanitize, sanitize, sanitize. Also the outside of the funnel, CRAIG.
Have a good cap of beer left on top, keep the jar loose, it could explode on you. I have used yeast I saved for months, you just have to add more of the slurry. The longer you keep using it the better it gets, but it will change, but change is good ,right? Being a home brewer is just to keep doing it until you get it right. Learn on your own.You don’t need someone telling you every little step of how to ride a bike or ride a horse, do you?
But good video Craig. Keep them coming.
And yes. You can keep on using that yeast culture over and over til the cats come home. I do the same with a sourdough bread culture...now 9 years old.
OCD free makes for good. cheap beer. Toss the measuring spoons and just eyeball it. No fail.
Been watching craig for years now , I must admit I have learnt everything beginning brewing from him. Having watched his vids for a while now but bejesus has packed on the bacon.
TY for your time Craig ;
Definitely going to try harvesting some yeast off my next batch. Thinking I want to brew a pseudo lager with Omega Yeast's Lutra Kveik OYL-071. Been hearing of a lot of brewers having great success with Kveik strains for brewing lager like beers at ale temperatures.
An interesting thing I heard when visiting a local microbrewery they said when dealing with LARGE quantities of yeast at the end of the huge brews they do, that they only want to retain the yeast from the middle. The stuff on the bottom is mostly dead and the top layer isn’t good enough yet.
It was quite fascinating.
I think when dealing with the yeast from a 5 gallon drum, there’s too little to worry about such things.
As to the age of the Yeast, York Brewery has been retaining and using the same yeast for over 100 years.
Hope you make some more homebrew videos soon your videos are great
Really looking forward to the onion video!
Nice one Craig, could you use the other half to make bread ?? just a wondering if it's possible, cheers
Cheers for the info
Hay Craig will that work whith a cheap yeast
You can probably keep it going forever if it is anything like sourdough starter (which uses natural yeasts. just dump half, mix up some either dextrox and water, dry malt extract or sugar to replace the volume attach an airlock and you should be all set.. Where you located?
I've inoculated a new batch of wine must, by extracting a turkey baster full of a currently fermenting wine-must, then added the contents of the turkey baster into the new batch. This method of yeast re-use starts off the new batch with a very active fermentation. Depending on the size of your batch you could add more than one sample of the turkey baster inoculation...Less is more...
Monks have been reusing they're used for hundreds of years in the same beer it works
Good work. I often pitch the slop 👍🏽
Oooooooooooooh!!! Favourite part of Craig's videos haha jars are also good for moonshine ;) ;)
Another Craigtube vid.. awesome .. good timing Craig, I’m on lunch so I get to be the first to view !!! Lol
You can definitely freeze yeast. When freezing occurs, long shards of ice crystal from to penetrate the cells of the yeast. Not all of the yeast will be affected this way. Once you thaw the yeast, it will regenerate more new cells while using any dead cells as a yeast nutrient.
wow... onions and beer. i am going to do this. thanks Craig, cheers !
talking about yeast. would a stillers yeast make a higher avb in 23 lt apple juice with 12 pounds of sugar. with nutrient? how much nutrient to put in
Works great for making beer bread also.
Hi Craig
I watched your clip and now I have a couple of questions
1. how much of this 'saved yeast' can we use for a 23litre batch of beer? (I can't understand, the whole jar is more or less half a litre? son we can use 200ml of this yeast?)
2. you said you used this yeast with no matter what kind of beer? so, can we call it an all around yeast?
.
thanks for your answer and, mainly, for all your videos
ciao from Sicily
Hi Craig, I seen on another channel they reused yeast by saving it in a log of wood! They even shipped the log cross country, dumped it into the fermenter and the yeast came out of the wood and fermented the wort! Goes to show that we spend too much time over sanitizing. Cheers from Ireland!
My man, Yeast cells reproduce through budding or binary fission which are both methods of asexual reproduction (Horst, 2010). Budding - A new yeast cell is formed through mitotic cell division and remains attached as a bud on the old cell until it splits and becomes independent.
Which means you can put a teaspoon of good yeast in, it will REPRODUCE and do the job anyways.
Craig have you heard of gyle priming or ever done this? It's priming using some saved unfermented wort instead of priming sugar. Just curious on your thoughts about this? Cheers, 17 👍🍻
Hi craig! Greettings from Argentina! Do you use yeast nutrients like servomices? Havent you heard about putting dead yeast in the boiling wort in order to add zinc? Servomices is dead yeast, they say...
Let me tell you I love the way you enjoy your first sip of beer! Sometimes I do the same noise after drinking the firt sip hahahha
Cz from my neck of woods he used yeast over and over for many brews I recall and it was fine
Hey craig .. i wouldn't mind if you sent the the ingredients for those pickled ouions . . They look delicious . .
Hi Craig love your videos mate, can you tell me if its worth keeping yeast from a coopers kit or should i get a better yeast to start with if I’m going to reuse. 17 🍺
Hell yes get a different yeast.
I would not re use the Coopers yeast because you get a new one with every kit. Buy a good quality White Labs ale yeast and reuse that, throw away the Coopers yeast, or keep it for the inmate brew.
Thankyou guys much appreciated
Cheers
Craig you all good? Have not seen a video in a couple months. Just checking in on ya. CHEERS!!
You would still need Dexcrose added to the brew?
Where have you gone ?
Wish you the best
Craig, can you do the same with wine yeast? As always, cannot wait to see your next video. Cheers!
I think I read somewhere wine produce stuff that fall down with the yeast and it does give a bad taste to the wine if you reuse the whole yeast cake.
But I think you could grow a new preculture from a small sample of the old yeast and add that to your wine.
hi young fella hope u and your family are well steve of the uk
Big funnels no spillages 😉 🤣 ? Get the yeast in a "jar" as soon as possible and feed it to keep it working. I usually just use standard table sugar, have done it for years without a problem but I did have a reply to the previous comment as I didn't really think that it was factual. If you that standard table sugar isn't the way to go feed the yeast with either dry or liquid malt extract Freezing would work but only if you do it slowly. Yeast will go into cellular suspension if you freeze it or if you dry it slowly, not if you do it fast, certainly not in any great quantity, most of it will die off. You are bang right with a lot of the myths; over pitching, reusing your yeast, the need to sanitise the shit out of everything all the time. Pickled onions 👍 OK while your drinking but not while brewing (vinegar yeasts 😉 🤣). Cheers, Schnuz.
good video
What do they say? People with big funnels make great beer?
i watched a program on the Guinness Brewery in Ireland, they freeze their yeast
yea you can. and he is right all yeast has come from other yeasts for years no reason to throw it away after the 5th time. just like you dont need a secondary but people over think things and alot has to with getting you buy things too.
Hi Craig. Did you ever overcome your delayed phase sleep syndrome? I'm having trouble with it as well and was hoping you had some tips. Thanks.
Unfortunately, I have never been able to fix it. I'm just lucky that I can work at home and sleep whenever I want. You could try some melatonin to try and get to sleep earlier. Or maybe a bottle of wine :D
@@CraigTube Thank you for the tips Craig.
Craig where are you. Been a while since last video.
Could you just reuse the yeast in the carboy by starting a brew directly after racking/bottling?
Pouring fresh wort on top of the previous cake is in fact a method you can use.
@@excessemail2344 Thanks
Mate i need to sen you a jar from Australia. they are called Bum Hummers. the best you will ever eat and they go great with a beer.
Thanks for the vid dude. Maybe you are having some issues with it going off because the outside of the funnel wasn't sanitized... Cheers from the West Coast
Good vid
Reusing yeast makes fermentation start much much faster
Great videos:)! Keep up the good work:) And no I don't know what they say about people with big funnels:)?
Craig, Sorry to have to ask you this way, but I was unable to find any contact information for you. Would you be interested in possibly being interviewed? I am in no way a personality of radio or UA-cam but I want to start this process and I feel that you would be an awesome individual to interview. I am a new brewer, thanks to your videos, as well as a musician for quit some time and would love to talk with you. let me know your thoughts. Thanks Craig
lol I could taste those pickles and had to go looking for the left over ones from Christmas cheers 17
You are the man Graig ,your right there is alot of bullshit about cheers carl
hi craig was on youtube long long time ago was on ur ch as friend dont know if u rember me .you look well and hope you are ok .john from uk ...ues chat to u .did lev youtube for some years now back over last 2 years thou look u up and still makeing wine .best wish to you so good to watch your vids .john
Has anyone tried it with wine or cider yeast?
Wine yeast costs about $1.50 a pack and so very few wine makers spend any energy in harvesting lab cultured yeast but if you use indigenous yeast and you like the results then it can make good sense to harvest that yeast.
I have with cider yeast going from harvesting from an apple cider batch and then used successfully with a cherry cider only cause I was brewing the cherry the same day i racked the apple so i kicked the must/wort directly into the fermenter and stirred it up.
I have had luck with an actively fermenting batch of wine. See my most recent comment
Yeast bank freezes either on a slant or petri dish.
What does 17 mean?
Do a search on his vids. He explains it from a few yrs ago. Cheerz
FREEZING YEAST: You need to add glycerin to the yeast if freezing it. Also, the defrost cycle of a frost free freezer can introduce problems. Further info here: trilliumbrewing.blogspot.com/2009/07/frozen-yeast-banking.html
I've previously kept part of a yeast starter in the fridge for a year, then used that to create another yeast starter and pitched that. No problem with the brew encountered.
Again very nice video. You say at you want to loose little bit weight.. Try lowgarb diet ;)
✌
Hi Craig, wanna be your neighbor not only for beers but also for vinyls :)
some of my yeast may stay in fridge for a month
Craig's funnel is bigger than mine
Lol you star saned the inside of the funnel and dipped the bottom of the spout in it I know by now you cleaned it but somebody will have a hissy about it lol
Looking forward to the onions video,keep going Craig