Jim's Beer Kit

... look at trying, as that also means any dry hops won't mix with the yeast cake (making collecting and reusing a pain in the derriere). The gelatine I will probably leave, largely because there ...

Hi all, I've got a "house" strain that started life as a Wyeast West Yorkshire smack pack about ~2-3 years ago and has been up to now ... the original strain over time (I remember reading something about only reusing yeast ~5x before dumping, but I'm way past that number with no issues ...

PeeBee wrote: ↑

Sat Nov 19, 2022 11:57 am

... the guys back then hadn't heard of yeast ... it was "Godisgood" and the eggheads thought the mucky sediment that appeared was the waste product from a chemical reaction ...

Someone was looking out for me! Sent me this link: When did people start reusing yeast?

You should be buying your malt from a local brewery.
I pay £20 a sack and that's only because we can't be bothered getting change from a £20, I think that the actual cost should be £18.

Lovely people as well.

That and reusing yeast definitely keeps costs down.

Chas

... pale ale and dark beers, I'd thought about brewing the Westmalle. Which yeast did you go with? Well, possibly it's mine. In 3+ years with me it's ... day when it was bottled. Sounds interesting, I really should look into reusing yeast rather than starting from fresh each time. Just from curiosities ...

... but based on what you're asking my honest advice is buy some dried yeast and follow the instructions printed on the back of the sachet. No offence ... yeast" and really liked the simplicity and elegance of IPA's method of reusing and reducing the unit cost. I could have PM'ed IPA and he would undoubtedly ...

... but based on what you're asking my honest advice is buy some dried yeast and follow the instructions printed on the back of the sachet. No offence ... yeast" and really liked the simplicity and elegance of IPA's method of reusing and reducing the unit cost. I could have PM'ed IPA and he would undoubtedly ...

There have been plenty of answers to this question previously. Personally, when I've reused yeast, I've waited till after racking, then washed it, stored it and created a starter for the next brew a few weeks later.

Excellent. Instant protection for the wort from any airborne or otherwise introduced nasties. Should finish it's fermentation very quickly as well.

Guy

Well that went like a rocket!

Yeast from a London Pride clone onto a hoppy single malt ale and over night the krausen is very thick, wavy and high.

I'll be doing it again in the next couple of weeks.

Done much the same this week and it's fermenting happily

There are a few things to look out for :-

Reusing yeast from a very hoppy brew might not go well.
Obviously contamination.
You need to oxygenate / airate the wort I do it with all yeasts.

Atb. Aamcle

The only thing to watch is that dry yeast don't really need aerating, whereas if you're pitching "wet" yeast (regardless of where it came from originally) then you'll need to aerate it to allow it to build up the sterols it needs to multiply.

I've done it that way with a lager yeast, it definitely works.

... batches, it will be easy to be kegging a batch on the same day as brewing another. After kegging, can I simply take a couple of hundred ML of the yeast cake and remaining wort and pitch it into the next batch? Will that work?

Harvesting yeast is going to become popular. At brewery we used to skim the healthy, white/creamy fluffy yeast into a 25 ltr fermentation bucket. Usually just as getting close to FG, then cool to 10c. Had to wack the bucket on ...