Reusing Dry Yeast.

[LeeH]

I know it’s not the norm but I’ve got 4 packets of Lallemand NEIPA yeast here so a potential 16 quid saved in the next batch. FV was achieved a little in 48 hours so I presume it’s a healthy crop in that jar.

The pic is the yeast dumped just before FG, how do I reuse this? Wash it first?

Thanks,

A Yeast Noob.




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[guypettigrew]

Don't wash it, just keep it in the 'fridge, letting any excess gas off now and then.

Make up a starter with about 30-40 ml of it when you're ready to brew next time.

Guy

[Silver_Is_Money]

How long can it be refrigerated?

[Bad 'Ed]

How long can it be refrigerated?

The longer you keep it for the less viable and so the larger amount you'll need to put in the starter.

[guypettigrew]

About 4 weeks for 50ml to be enough for a starter. After that the viability seems to drop quite fast.

Good reason for frequent brewing!

Guy

[Chug]

I regularly use yeast from the fridge that is a month old and have used some that was almost 6 months old, as stated though it loses its vigour and takes a bit longer to wake up the longer its stored.

[Hanglow]

If it gets old I wouldn't use more of it in a starter, rather use a small amount and do a stepped starter, ie 100ml>1L . The less old yeast in your brew the better!

[guypettigrew]

If it gets old I wouldn't use more of it in a starter, rather use a small amount and do a stepped starter, ie 100ml>1L . The less old yeast in your brew the better!

Not sure about this. Wouldn't old (dead) yeast be a nutrient for the new yeast?

Guy

[Top Cat]

I asked a very similar question some time ago and was advised to download the mr malty app.
Works a treat for yeast stored in the fridge.
All you do is put the age of the yeast in the appropriate box with the gravity and amount of beer you wish to brew, and it calculates the amount you need to pitch.
It also has data for liquid and dried yeast as purchased.

[LeeH]

Thanks all. I have the Mr Malty app so I’ll give it a go.


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[Tarmac]

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 edge of fermenter to get rid of air bubbles but would end up with way more yeast than needed for next brew.

That yeast would be used, again. Then skim, re use that. Once a month would acid clean - take the skimmed down to a PH of 2, leave a few hours, then add some wort to bring it back.

It’s been all too convenient to dump yeast and open a new packet, but not necessary.