Yeast Farming

[MARK123]

HAS ANY ONE TRIED THIS METHOD???
http://beernotes.com/midwest/articles/000253.html

[toneyc]

Yes. It saves money, it works, and it gives me something else to ferment! You can probably get several hits on this board by searching on "parallel yeast propagation". If you brew the same recipe a lot, or if you choose a yeast that is used in several of the recipes you brew, it can easily save hundreds of $$$ per year.

In fact, it is about time I did another batch of 1056. Too late for brewing this weekend, I'll have to spend the extra dough on yeast.

:)
Toney.

[fretlessman71]

1056 is the Wyeast equv. of Sierra Nevada's strain, isn't it? I used to have a page that outlined all of the different yeast strains, but it's gone now... anyone have a link?

[MARK123]

DO YOU MAKE 6 OUT OF ONE...THEN 6 MORE OUT OF THE LAST ONE???....I'M THINKING OF EVEN USING THE CAKE IN THE PRIMARY FOR ANOTHER BATCH ....OR WOULD IT BE BETTER TOO JUST USE A FRESH ONE????..LIKE GOING FROM A PALE ALE TO A RED OR SOMETHING LIKE THAT...

[Fast_Eddy]

Originally posted by MARK123
DO YOU MAKE 6 OUT OF ONE...THEN 6 MORE OUT OF THE LAST ONE???....I'M THINKING OF EVEN USING THE CAKE IN THE PRIMARY FOR ANOTHER BATCH ....OR WOULD IT BE BETTER TOO JUST USE A FRESH ONE????..LIKE GOING FROM A PALE ALE TO A RED OR SOMETHING LIKE THAT...

Stop yelling - someone will answer you.

I've been on yeast kicks lately - I'll start brewing with a yeast and then brew 7 or 8 batches straight with it. I generally wash and re-pitch. I'm currently using Wyeast 1968 for everything - last yeast I used Wyeast 1318 for 10 batches or so.

[MARK123]

You do the jar to jar thing and then don't use a starter just wash and pitch when ready???

[Fast_Eddy]

Originally posted by MARK123
You do the jar to jar thing and then don't use a starter just wash and pitch when ready???

Two requirements influence my decision:

1) Sufficient quantity - I use 250 ml of yeast slurry for an ale for five gallons
2) Age of slurry - slurry should be less than two weeks old (of course it'll have been refrigerated and stored under beer or purified,sterile water)

If requirements #1 and #2 are not met then I generally will prop the yeast back up with a starter. I figure a cup of DME is cheaper than a tube of yeast(and a cup of DME to make a starter).

[MARK123]

I think I'll try both ways. I'm getting ready to do a snpa clone, a red, a czek, and an english bitter next week!!!..Thanx for the help!!!!!

[mmmBeer...]

I've done the yeast washing quite a few times with great results...actually almost explosive! The washed yeast take off very fast, and ferment very violently.

[Moondoggy]

Am I to understand that I can rack my beer off of primary fermentation and take 250ml of the slurry and re-pitch it into a new batch of wort and get a good fermentation?

Could I also bottle and cap the slurry into sanitized bottles and refrigerate until needed?

I am assuming I would need to make a starter with the refrigerated slurry, can this be done?

[MARK123]

I took a wyeast 1056 and brewed it with 80 oz of wort, then bottled it in 6 bottles. I started one bottle with half a gallon of wort and pitched it with awesome results. I'm gonna wash it when it's done and will let ya know. Do I need to wash it if I'm goin from a pale to a red???...Or just dump my red on it???...I did strain it before going in primary.

[Moondoggy]

What does it mean to "wash" yeast?

[MARK123]

Cleaning the yeast of the trub and stuff you used in your primary so you can repitch it.
Here is the page:
http://www.wyeastlab.com/hbrew/hbyewash.htm
or for getting the most for what you pay for:
http://beernotes.com/midwest/articles/000253.html

[Moondoggy]

Thanks for the links.

The washing of yeast method seems like a lot of work for the end result.

In addition, I did read many threads on this and noticed that many people store the starters or slurry under airlocks.

I also noticed on the "Beer Notes" page it states to wait "until all signs of fermentation cease" prior to bottling and storage.

I think I will try the "Beer Notes" method starting with a tube of fresh liquid yeast.

From what I read I now have a concern that I will get a yeast volcano upon opening the bottle to begin a new starter prior to pitching.

Does the possibility exist for a yeast volcano following the "Beer Notes" method?

[MARK123]

I believe the yeast go dormant when in the fridge. Also if you wait till all activty is done, they have nothing else to eat. It's working for me...But than again I am frugal!!

[Moondoggy]

I am going to buy one vial of yeast and make six. This should save me a few bucks. I am all for that!

[MARK123]

Then you can make six more from the last one!!
Don't forget to add a few hops..They add some kinda preservation quality!!

[Moondoggy]

I have read that as you get several generations away from the original yeast that off flavors develop.

Any truth to this?

[MARK123]

I have not read that...Please send me the link!!...
I've heard of people using it 5 times off the primary with no problems..

[Moondoggy]

The only reference that I can quote is from Dave Millers Home Brewing Guide 1995.

On pg 153 it refers to “not re-pitching lager yeast more than 5 generations” and simply refers to them getting tired. It does not refer to off flavors.

The off flavors comment was from reading one of the several hundred threads I today. I cannot specifically say where within this web site.

Although, I have found nothing that leads rationally to why not continue to re-pitch yeast.

Call me Pollyanna but it seems to me that if the yeast is active during re-pitching and sterile techniques are employed throughout indefinite re-pitching can occur.

Thoughts on this anyone?

[mortong]

The problems with repitching yeast safely over more than 6 generations are mutation and sanitation. I asked this question a while back.

Here's the link (http://www.realbeer.com/discussions/showthread.php?s=&threadid=1421)

[MARK123]

Does anyone know how far you can grow 1 wyeast into 6, then into 6, then into 6 etc.???...Are we saying we can use the same yeast from the primary 6 times???

[Moondoggy]

The link to the thread refers to not re-using yeast more than 6 times once it has fermented beer.

Is there a link or further information as to how many times you can parallel culture before problems occur or is it the same?

[Moondoggy]

Mark, you beat me by 5 min!

[banjolawyer]

How about the statement that the 6 starters should keep for 6 months. Anyone have any issues with that? Might not they keep longer?