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Alright, I'm taking my first stab at this tonight and I already know I'm doing it a little differently, at least I think. I have some Conan yeast from my last "house" IPA that I made. It's currently sitting in my Erlenmeyer with all of the nice hoppy trub mixed in with it. I poured off some of the beer (and tried it) and then shook up the rest. I have 2 mason jars that I'll pour some boiled, distilled water in to, and then pour what's in the Erlenmeyer on top of that. Then shake again. I'll let that sit for a couple of days, and then see if stuff separates. Does this sound like I'm on the right track? The issue is I use pellet hops and dry hop this, so there's a ton of that shit in there.
I'm gonna go ahead and guess there's a super long blog post on this topic already. That's how things go for my posts :)
Posted 34 days ago.
I don't wash yeast (technically, it's called yeast "rinsing" if you're only using water), as I just overbuild my starters and save from them.
That said, Marshall over at Brulosophy has done some stuff comparing "sloppy" slurry (i.e. just using the crap directly from the bottom of the fermentor) to "clean" yeast, and found no appreciable difference.
In other words... I wouldn't worry too much about it. I think you're on the right track, but I don't think it's a super sensitive process.
Posted 34 days ago.
Yeah, his blog post was the reason I kept part of what I kept "sloppy." Who knows whether this stuff will do any good, but I've never tried re-pitching Conan before, and I'd like to see how it goes.
And as a backup...I ordered more!
Posted 34 days ago.
I would avoid using distilled water. It can cause osmotic shock.
I would actually avoid using any water. While alcohol is toxic to yeast, it is
more toxic to non-yeast spoilage microbes. The key is to avoid unintentionally
ending up with a contaminated culture.
Use aseptic techniques.
Leave some beer on the yeast for suspending the yeast. Mix it thoroughly. Wait
a bit -- usually 10-20 minutes -- until the hops and other trub settles. The
yeast settles last, so he key is to pour off the supernatent while a lot of
yeast remains in suspension into sanitary jars. These will separate into a
layer of mostly yeast and a layer of beer. You can repeat this into a third
jar, or leave as is. Store in fridge. This will be good for 3 weeks to directly
pitch. After that, make a starter.
Posted 34 days ago.
Edited 34 days ago by chino_brews
I run the sloppy method, sort of. I pour off the remaining into a big, gallon size, jar. I put that into the fridge and wait for it to start to separate, 30 minutes or so. Then I pour off the bottom to smaller separate jars, I usually only keep two from each batch.
Posted 34 days ago.
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