yeast washing!
  • BenvarineBenvarine
    Posts: 1,606
    Okay, I think that is why some people use beer, the carbonation must help raise the healthy yeast to the top, makes sense a bit. I'm going to try this technique in a few weeks. Great thread.
  • Evan_BEvan_B
    Posts: 312
    jlw said:

    I have read that washed yeast is only good for a few life cycles before it changes. I have no idea of this is true?



    This is true in a sense. Yeast will change in characteristic over many many generations. I have heard of some breweries using the same yeast population for more than 15 different batches before casting that particular population out.
    Other brewers/breweries will use a yeast to the point where it changes in characteristic (mutates), and the brewer prefers the mutation and will harvest this mutated yeast for further use.

    On a note more related to the original topic; I have found that keeping the dregs from a bottle (I recap the bottle as soon as I pour the beer), and then using these dregs in a yeast starter, continuing to build up the started until you have a pitch-able volume works wonderfully. I was able to turn some dregs of WLP004 from a Dry Stout into approx 200 billion cells by stepping up starters over a few days.
    Amigo, lay them raises down.
  • C_BC_B
    Posts: 80,371
    Mutation also depends on sanitation and process (yeast health/stress, ferm temp, etc) also, correct?
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 47,315
    C_dubbs said:

    Mutation also depends on sanitation and process (yeast health/stress, ferm temp, etc) also, correct?



    sanitation, no. process, yes. sloppy sanitation will lead, eventually, to contaminated yeast.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 47,315
    Evan_B said:


    On a note more related to the original topic; I have found that keeping the dregs from a bottle (I recap the bottle as soon as I pour the beer), and then using these dregs in a yeast starter, continuing to build up the started until you have a pitch-able volume works wonderfully. I was able to turn some dregs of WLP004 from a Dry Stout into approx 200 billion cells by stepping up starters over a few days.



    i always do this with bells yeast for my alt. it's a great way to get a specific yeast.
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    Evan_B said:

    jlw said:

    I have read that washed yeast is only good for a few life cycles before it changes. I have no idea of this is true?



    This is true in a sense. Yeast will change in characteristic over many many generations. I have heard of some breweries using the same yeast population for more than 15 different batches before casting that particular population out.
    Other brewers/breweries will use a yeast to the point where it changes in characteristic (mutates), and the brewer prefers the mutation and will harvest this mutated yeast for further use.

    On a note more related to the original topic; I have found that keeping the dregs from a bottle (I recap the bottle as soon as I pour the beer), and then using these dregs in a yeast starter, continuing to build up the started until you have a pitch-able volume works wonderfully. I was able to turn some dregs of WLP004 from a Dry Stout into approx 200 billion cells by stepping up starters over a few days.


    Harvesting yeast from bottles is a sweet way to snag a specialty yeast for later use, and so simple to do!

    It's like free yeast...... Aside from the cost of the starter wort, and the time, and the beers bought for harvesting... But hey, it's free yeast for brewing!!!
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I posted a list somewhere on here listing loads of brews you can harvest from. If you have a beer you harvested from that isn't on the list, post it up! I will edit it into the list!
    Jesus didn't wear pants
  • Evan_BEvan_B
    Posts: 312
    If any one can get their hands on the Sierra Nevada Ovila Saison (especially the one from last year), they are bottle conditioned, and are made with a Belgian yeast, from a Belgian Saison brewer, but the name of the brewer or yeast is some kind of "secret." Sierra Nevada is even kept in the dark on the specifics of the yeast. After I read this last year I drove directly to the liquor store, bought a bottle, downed it, and now I have a culture of the SN Ovila Saison yeast in my fridge. Not to toot my own horn, but it does make me feel more BA having a culture of some secret Belgian yeast.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 108,978
    Evan_B said:

    If any one can get their hands on the Sierra Nevada Ovila Saison (especially the one from last year), they are bottle conditioned, and are made with a Belgian yeast, from a Belgian Saison brewer, but the name of the brewer or yeast is some kind of "secret." Sierra Nevada is even kept in the dark on the specifics of the yeast. After I read this last year I drove directly to the liquor store, bought a bottle, downed it, and now I have a culture of the SN Ovila Saison yeast in my fridge. Not to toot my own horn, but it does make me feel more BA having a culture of some secret Belgian yeast.



    ha! BA in deed. maybe you could split the culture and we could swap, i have a westvleteren culture that im propping right now, i have enough to share something for a starter....
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    Absolutely! I am going to work on some new slants for this particular yeast in the coming weeks, as it was my first ever slant, and I have since honed my slant-skills since. Once I have a nicely propagated slant I would be happy to send one your way!.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 108,978
    Evan_B said:

    Absolutely! I am going to work on some new slants for this particular yeast in the coming weeks, as it was my first ever slant, and I have since honed my slant-skills since. Once I have a nicely propagated slant I would be happy to send one your way!.



    fantastic. I'll probably send a partially full white labs style vial, since I've not done slants and I'm not really set up for that at this point. But the yeast should be clean and ready to prop.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    Lakewood said:

    Evan_B said:

    Absolutely! I am going to work on some new slants for this particular yeast in the coming weeks, as it was my first ever slant, and I have since honed my slant-skills since. Once I have a nicely propagated slant I would be happy to send one your way!.



    fantastic. I'll probably send a partially full white labs style vial, since I've not done slants and I'm not really set up for that at this point. But the yeast should be clean and ready to prop.


    If it'll grow, eat sugar, and poop alcohol you can send it in an old Tic Tac container for all I care, haha.


    If you ever want to try a few slants; apart from most equipment you'll already have around the house, all you would need is a pressure cooker (and you might already have one of those too), and some agar agar flakes/powder, which are found at most health food stores.

    I like gettin' all sciency around the house.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 108,978
    Evan_B said:

    Lakewood said:

    Evan_B said:

    Absolutely! I am going to work on some new slants for this particular yeast in the coming weeks, as it was my first ever slant, and I have since honed my slant-skills since. Once I have a nicely propagated slant I would be happy to send one your way!.



    fantastic. I'll probably send a partially full white labs style vial, since I've not done slants and I'm not really set up for that at this point. But the yeast should be clean and ready to prop.


    If it'll grow, eat sugar, and poop alcohol you can send it in an old Tic Tac container for all I care, haha.


    If you ever want to try a few slants; apart from most equipment you'll already have around the house, all you would need is a pressure cooker (and you might already have one of those too), and some agar agar flakes/powder, which are found at most health food stores.

    I like gettin' all sciency around the house.


    if you wouldn't mind putting up a how to thread on preparing the slants, i might try my hand at it.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    I would be more than happy too. However, I feel it would be beneficial to have some photos to go along with it, and I did not take any with my previous attempts.

    As soon as I get my hand on some vials I am going to make some new slants, and I will make sure to photograph the entire process, and I can make a "How to" to go with it.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 108,978
    Evan_B said:

    I would be more than happy too. However, I feel it would be beneficial to have some photos to go along with it, and I did not take any with my previous attempts.

    As soon as I get my hand on some vials I am going to make some new slants, and I will make sure to photograph the entire process, and I can make a "How to" to go with it.



    sounds great!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 80,371
    Evan_B said:

    I would be more than happy too. However, I feel it would be beneficial to have some photos to go along with it, and I did not take any with my previous attempts.

    As soon as I get my hand on some vials I am going to make some new slants, and I will make sure to photograph the entire process, and I can make a "How to" to go with it.



    A "how to" on slants would be friggin' sweet.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 51,204
    C_dubbs said:

    Evan_B said:

    I would be more than happy too. However, I feel it would be beneficial to have some photos to go along with it, and I did not take any with my previous attempts.

    As soon as I get my hand on some vials I am going to make some new slants, and I will make sure to photograph the entire process, and I can make a "How to" to go with it.



    A "how to" on slants would be friggin' sweet.


    This!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 51,204
    A guy I used to know did a LOT of yeast culturing ... his kitchen table was always covered with test tubes and flasks and such. A neighbor came over to borrow a cup of sugar .... assumed he was running a meth lab and called the police ... took him a while to explain what was going on when the cops raided his house .....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • Evan_BEvan_B
    Posts: 312
    ceannt said:

    A guy I used to know did a LOT of yeast culturing ... his kitchen table was always covered with test tubes and flasks and such. A neighbor came over to borrow a cup of sugar .... assumed he was running a meth lab and called the police ... took him a while to explain what was going on when the cops raided his house .....



    So he lends the guy a cup of sugar, and he still has the nerve to call the cops?! Now that's messed up!
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 51,204
    Evan_B said:

    ceannt said:

    A guy I used to know did a LOT of yeast culturing ... his kitchen table was always covered with test tubes and flasks and such. A neighbor came over to borrow a cup of sugar .... assumed he was running a meth lab and called the police ... took him a while to explain what was going on when the cops raided his house .....



    So he lends the guy a cup of sugar, and he still has the nerve to call the cops?! Now that's messed up!


    Very messed up ....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 51,204
    Or should I say "methed up"....?
    Never attribute to malice, that which can adequately be explained by stupidity.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    maybe he was furious that the "sugar" he asked for was actual sugar. he was looking for something else...

    Thym
  • BenvarineBenvarine
    Posts: 1,606

    maybe he was furious that the "sugar" he asked for was actual sugar. he was looking for something else...



    Yea, I'd like to borrow a bag of "hops!" And they'd better be "hops" or I'm calling the cops beyouch.
  • BenvarineBenvarine
    Posts: 1,606
    So I've washed a few batches of yeast. The last two I did last night. I was washing 1056 and a Belgian strain. I added water, shook up, waited 15, no separation. I waited another 30, about 2mm. I was tired and went to bed. Got up in the morning, all liquid on top, all had settled. So, shook again and waited about 45 min. Nothing. So, fed up just decanted about half into sterile containers. Put in fridge. Got home today, brown liquid (beer), on top. Now what. Do I decant the beer and restore again or just leave it. Last times, did not have a problem, ended up with all yeast and no liquid really.
  • ThymThym
    Posts: 108,978
    if it's not settling out reasonably well i would be a little concerned by the sample purity.
    The only thing between me and a train wreck is blind luck..... - Kenny