harvesting yeast from conical

[fuji6100]

Now that I've got a porter bubbling away in my new conical fermenter, I've decided to start upgrading my yeast to liquid.

A question I had, however, is when is the best time to harvest yeast from a conical, especially since I won't be making the next batch of beer until I'm done with the one already in it? Being able to do this should help me offset the extra cost of liquid yeasts and shipping.

[YamahaXS]

If I were you, which I am not (I know this because there is no conical in my basement), I would pull out some trub into 3-4 mason jars. I suspect (using reason alone - no experience) that the yeast near the top of the trub will be MORE viable than the yeast at the bottom. OF course, this would depend on the yeast sinking to the bottom at some point, which most will do. BUT by pulling it out in sections you can visually inspect it, even culture each section to see which takes off best.


Now I have heard that the process for 'washing the yeast' goes like this:

Put trub in a jar or glass 1/2 full with sterile water. stir if needed and let settle out (30 minutes). Pour top portion of liquid into another such jar, let sit for 30 minutes, repeat 1 more time. The yeast will remain suspended in the liquid while the other crud settles out, so with each transfer you will get a purer sample of yeast.

Store in the fridge up to one year I have heard.

[toneyc]

Here is the link to the Wyeast Labs page on washing yeast:

http://www.wyeastlab.com/hbrew/hbyewash.htm

:)
Toney.

[ray m]

Fuji...I have read, regarding harvesting/reusing yeast, that if you harvest it from a darker, roastier ale (like porter or stout), then it is not advisable to pitch it into, say, a PALE ALE!!!! Of course, I may be assuming some things here that I am not privy to---like maybe you're saving this yeast for your next batch of porter! Anyway, the bit that Yamaha offered you about washing the yeast may take care of this problem---I have no idea, myself, since I buy fresh tubes with every batch. Liquid yeast is definitely the way to go, though.

Just my 2c worth...........I envy you and your conical........

[mmmBeer...]

I have tried the method from the Wyeast site and it worked really well for me. I wouldn’t hesitate to reuse washed yeast in any batch regardless of the batch it was in, as the washing separates the yeast from all the other junk. You just end up with pure yeast and water.

I have a mason jar of WL San Francisco yeast in my fridge that I will be using in the next 2 weeks

[quantum24]

the advice everyone has given sounds good but id note that if you brewed this porter with dry yeast (it sounds like you did), i would not reuse it. from what i have been told dry yeast is not a pure yeast culture as is liquid yeast, and that it can not be reused, in which case id wait and do another batch with a liquid yeast and then use that to repitch. this is what i have been told, id like to head others comment on this.

[fuji6100]

Yeah, I did brew this with dry yeast and this time I planned on just practicing the yeast harvesting/washing so that I would be familiar with the process by the next batch (where I would use a liquid yeast)

I still haven't heard anybody comment on WHEN to harvest your yeast from a conical. I already disposed of about 2 cups of trub after the primary fermentation, but that was mostly settled break proteins and pieces of hop and grain that were too fine to be filtered by my strainer. I'm guessing that you would want to use yeast that settles AFTER this point.

Anyway, thanks for the advice, all!

[YamahaXS]

I can think of two arguements about when to harvest.

First, let me point out that i am drawing from informaion at Wyeasts homepage.

Harvest earlier in the ferment rather than later.
- do this because any genetic or species drift in the yeast culture will be encouraged by the harsh (from a yeast point of view) conditions in mostly finished beer, ie., the low O2 levels and presence of alcohol.

Harvest later in the ferment rather than early.
- do this because like you said, the stuff at the bottom of the fermenter will be mostly hops, protien, and other fall out. The yeast that is at the bottom might have a lower viability than the yeast closer to the top of the trub.

So, being the kind of guy I am, I would compromise and use yeast from the top of the trub after about 3 days of fermentation. just my 2 cents worth... :D

edit: i agree. don't reuse yeast from a driy yeast.... it not like a $6 yeast pack. dry yeast can is too cheap to worry about stretching it. IMO.

[croc4]

Is there a limitation to the number of times one could re-use the yeast?, it obviously could not be done indefinitely because of possible mutation, but can it be re-used for ~5-7 times with out fear.

Croc4
________
Infant Depakote (http://www.classactionsettlements.org/lawsuit/depakote/)

[mmmBeer...]

The Wyeast washing instructions state that yeast should be harvested and washed when transferring from primary to secondary. How this applies to a conical I have no idea.

In one of the other threads (can’t find it), I think it was salad that stated that he harvested after secondary. He felt that the yeast would be more viable, and alcohol tolerant this way. I am going to try this with my hefe yeast I harvested from the first batch (after primary), washed and used in the second batch (now in secondary).

I decided to try it this way due to the amount of trub I had to deal with washing the San Francisco yeast. I ended up with a lot less yeast than when I did the hefe (less trub to wash out). I guess it just doesn’t look like much due to it being in a quart jar, compared to a vial…

I also figured it would be easier to wash since most of the trub was removed in the decanting to secondary…I have heard that hefe yeast can be very picky, so it is an experiment to see how much I can push it.