As we all know, yeast can be a fairly costly little blighter so some of us try to reuse it.
Anyway, having rescued about a pint and a half of slurry I stored this in the fridge. Since I had brewed a stout and was planning on using the yeast on a lighter berr, I thought it might be an idea to see if I could wash it a bit.
Once the slurry had settled, I poured off most of the beer from the top and replaced this with cooled down boiled water. I mixed the slurry back up and let it settle back down again. Leaving this in the fridge, I forgot about it until about a week later I noticed it again.
The 'water' had turned black (being a stout) so something had washed out of the slurry. BUT the strangest thing was, half of the slurry seemed to have floted to the surface with the black water being trapped in the middle. I have no idea what was going on there but I didn't like it so have since thrown the yeast away.
Anyway, for future reference, what is the best method of collecting and storing yeast.
Is it worth washing the yeast once collected?
And, since I would still like to rescue this yeast if possible, would using the slurry from the bottom of my keg be okay?
Cheers...
Storing Yeast
There is a recommended procedure for washing yeast in this way (not to be confused with 'acid-washing' which is a method of removing accumulated bacteria).
Unfortunately, I've lost the link to the site that explains how to do it, but it goes something like this:
You add cooled boiled water to the slurry and swill it around to get everything in suspension. After leaving it to settle for a while (half an hour maybe) you pour off the liquid and leave the sediment behind. However, it's the liquid that contains the yeast - the sediment is a slurry of dead yeast and sediment.
You then repeat the process, and finally leave the cleaned yeast to settle in the fridge until you need it.
Unfortunately, I've lost the link to the site that explains how to do it, but it goes something like this:
You add cooled boiled water to the slurry and swill it around to get everything in suspension. After leaving it to settle for a while (half an hour maybe) you pour off the liquid and leave the sediment behind. However, it's the liquid that contains the yeast - the sediment is a slurry of dead yeast and sediment.
You then repeat the process, and finally leave the cleaned yeast to settle in the fridge until you need it.
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PieOPah
I think I have seen that on the white labs site (or was it Wyeast).
I assume that the mixing is a gentle process so not to introduce too much oxygen?
Swirling better than shaking?
EDIT - Found the link
http://www.wyeastlab.com/hbrew/hbyewash.htm
Will post it in the links sections as well
I assume that the mixing is a gentle process so not to introduce too much oxygen?
Swirling better than shaking?
EDIT - Found the link
http://www.wyeastlab.com/hbrew/hbyewash.htm
Will post it in the links sections as well
