Poll

Do you harvest your yeast?

Yes, whenver possible.
11 (39.3%)
Sometimes.
11 (39.3%)
No, but I'm considering it.
6 (21.4%)
I have no interest in harvesting my yeast.  I'd rather brew instead.
0 (0%)

Total Members Voted: 28

Author Topic: Yeast Harvesting!  (Read 11651 times)

Offline SharpsRifle

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Re: Yeast Harvesting!
« Reply #15 on: October 17, 2013, 12:47:36 PM »
I've done some yeast harvesting but honestly one of the things that's kept me from doing more of it is the simple fact that I really need another refrigerator or two as is!
This hobby comes with a lot of stuff, and I've been growing the amount of stuff that I have pretty regular.  Yeast harvesting is going to require fridge room and frankly the next fridge I buy is going to be for a fermenting chamber!
I like beer
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I like beer
it helps me unwind and some times it makes me feel mellow
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whiskeys too rough, champagne costs too much and vodka puts my mouth in gear

Offline Scott Ickes

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Re: Yeast Harvesting!
« Reply #16 on: October 17, 2013, 09:33:10 PM »
It's almost like a second hobby!  At least that's how I look at it.  Here is my current collection of harvested yeast.
  • 3 jars of Belle Saison
  • 3 jars of Lallemand Nottingham Ale yeast
  • 2 jars of Wyeast 1728 Scottish Ale yeast
  • 1 jar of WLP300 Hefeweisen Ale yeast
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline SharpsRifle

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Re: Yeast Harvesting!
« Reply #17 on: October 18, 2013, 02:29:22 AM »
I need to hit Craigslist!  I could use about three more refrigerators.   I would even use one of them for food!
I like beer
It makes me a jolly good fellow
I like beer
it helps me unwind and some times it makes me feel mellow
I like beer
whiskeys too rough, champagne costs too much and vodka puts my mouth in gear

Offline Slurk

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Re: Yeast Harvesting!
« Reply #18 on: October 21, 2013, 06:36:07 AM »
It's almost like a second hobby!  At least that's how I look at it.  Here is my current collection of harvested yeast.
  • 3 jars of Belle Saison
  • 3 jars of Lallemand Nottingham Ale yeast
  • 2 jars of Wyeast 1728 Scottish Ale yeast
  • 1 jar of WLP300 Hefeweisen Ale yeast

- What's the storage temperature you use for your harvested yeast?
- How long is the maximum storage period for your harvested yeast?

R, Slurk
Ad Fundum!

Ready to drink: Slurk Fjellbrygg, Slurk Foeyn Ale, Slurk Agurk (Cucumber Wit), Slurk Belgian Blonde, Slurk Eng (Raspberry Wit), Slurk Hav (Seaweed Wit)
Aging: Slurk Whirled White Wheat (Wit)
Fermenting:
Next brew: Slurk Hav

Offline Scott Ickes

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Re: Yeast Harvesting!
« Reply #19 on: October 21, 2013, 12:56:02 PM »
I store it at regular refrigerator temperatures.  If it's been there a month, I do a starter to freshen it up and reharvest it from the starter.  Since the starter is almost all yeast budding from the constant aeration, it's not really making beer as it is multiplying.  It's my understanding that you won't get much mutation in a starter that is well aerated.  The viable cells bud and multiply, the unviable are used as nutrient by the yeast.  It seems to work well for me. 

To keep from using DME for starters, I'll pull some wort from a beer that I'm making and use that for the starter when revitalizing the yeast.  It's nice, because even when I'm out of bottles and have to stop brewing for a month or so, I can still do brewing stuff by making a starter and revitalizing my yeast collection.

Each time when I need to revitalize my yeast, it seems like I end up with an extra pint jar of yeast, so it saves me $7 minus the cost of the DME or wort that I used whenever I do revitalize.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline MaltLicker

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Re: Yeast Harvesting!
« Reply #20 on: October 21, 2013, 02:44:58 PM »
I'm not keeping yeast like that, but I have been canning two jars of excess wort from each brew and storing in my keg fridge. 

I just did a starter Friday using wort, and then re-started it yesterday again (for an altbier), and it's a joy not to have to measure, boil, cool, and wait on DME to make a starter.  Just sanitize and mix.   

Offline Scott Ickes

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Re: Yeast Harvesting!
« Reply #21 on: October 21, 2013, 03:49:19 PM »
The one thing to look out for when using wort from a brewing session for your starters, as MaltLicker and I do, is to make sure you get the gravity correct.  I usually aim for about 1.035 gravity for my starters when making them up with DME.  I don't sweat it too much though, when using wort from a brewing session, even up to about 1.050 and still use it straight.  Once it's above that, I'll dilute it back down to 1.035-1.040 range.  I dilute it with the sterilized water from one of my mason jars that I used for yeast harvesting, so that I don't have to boil it again.  I usually end up boiling and canning sterilized canning jars about once a month for my yeast harvesting, so I always have this stuff on hand. 

For example:
1.  If I've got a wort of 1.060 that I want to preserve for future starters, I'll take down a 2 quart canning jar of sterilized water.  I'll pour out 2/3rds of it and fill back up to full with the sterilized wort.  This takes my gravity down to 1.040 and I have a half gallon of still sterilized wort to put in the refridgerator.

2.  If my wort is at 1.080, I'll only pour half of the water out and refill with wort.  Once again, I'm back to my 1.040 wort.  So if you're brewing a larger beer, that is in the 1.080 range, just plan ahead to have about 1/2 a gallon of extra wort going into the fermenter and pull that off and you can dilute it down by half and have a gallon of starter worts preserved in two different half gallon canning jars.

My problem is that I forget to plan ahead and I don't like taking wort from my batches for future starters, because then I'll less than full cases of beer going into my inventory.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline MaltLicker

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Re: Yeast Harvesting!
« Reply #22 on: October 21, 2013, 03:57:23 PM »
I take the leftover wort from the mash, which is usually around 1.016, and add any post-boil wort I get, and take a reading.   Usually, it's close enough to 1.030-ish that I just boil it 15 minutes, and pour into two mason jars, and then seal up in the canner and pressure cook for 15 minutes.    If it's much lower, I will add the DME needed to reach 1.032 and then boil. 

I do mostly ales, and have a stir plate, so low-SG wort meets my cell count needs.   When I do hybrids or lagers, I would double start, or more likely bail and use two dry lager packages and rehydrate.  Much simpler and a tad cheaper. 

Offline Scott Ickes

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Re: Yeast Harvesting!
« Reply #23 on: October 21, 2013, 04:12:40 PM »
I just did a starter Friday using wort, and then re-started it yesterday again (for an altbier), and it's a joy not to have to measure, boil, cool, and wait on DME to make a starter.  Just sanitize and mix.   

I got a warning that you had posted while I was typing.  I see now that you're canning sterilized wort!  I'm not going to alter my post much, since it might benefit others that would want to start harvesting wort for starters.  There are multiple ways to do this, and I think both ways are safe and effective.  In fact, your way is even safer than mine.

MaltLicker,
I wouldn't be comfortable doing what you do. I am comfortable now, after you posted while I was typing this.  I realize that your storing sterilized wort now. The way I view it, if you pour your wort into a sanitized jar, it is the same as waiting 24 hours to pitch your yeast into a batch of cooled wort when making your beer.  We'd never do that, preferring to get it going as soon as possible to keep the beasties at bay and make the yeasties happy.  I use the same philosophy for my stock of starter worts.  If I'm not going to create the starter immediately and I'm going to be storing it, it goes into a sterilized jar, not a sanitized jar.

I much prefer boiling canning jars in water and then pulling them out of the boil pot full of sterilized water and sealing them up for later blending with wort or just pouring some of the sterilized water out and replacing it with sterilized wort, compared to using my wort that was stored in jars that were only sanitized.  If I put my wort into jars that were only sanitized as opposed to sterilized and store it, I always end up reboiling it before using it, since it was only sanitized and not sterilized.  I'd prefer to boil water than boil wort, unless I'm making beer, of course

I'm just paranoid about infections I guess, although I've never had one that I know of, I'm sure I will eventually.  I've been told and heard that if you homebrew long enough, sooner or later you'll have an infection.  I just prefer to try and hold it off as long as possible.  It took me forever to come over from the dark side (chlorox for sanitation) to no rinse Star San.

« Last Edit: October 21, 2013, 04:19:24 PM by Scott Ickes »
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline Wildrover

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Re: Yeast Harvesting!
« Reply #24 on: October 21, 2013, 04:18:35 PM »
I'm not keeping yeast like that, but I have been canning two jars of excess wort from each brew and storing in my keg fridge. 

I just did a starter Friday using wort, and then re-started it yesterday again (for an altbier), and it's a joy not to have to measure, boil, cool, and wait on DME to make a starter.  Just sanitize and mix.   

that is a great idea.  Making a starter with DME is sort of a pain...do you pitch the whole starter?  I'm guessing you would but want to be sure

Offline Scott Ickes

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Re: Yeast Harvesting!
« Reply #25 on: October 21, 2013, 04:35:47 PM »
I don't know what MaltLicker does.  Are you asking if he pitches the yeast into the entire jar of wort?  If that is the question, I've been considering using a combination of half gallon and pint canning jars, so that when I make my starter I can use the correct combination of wort jars to get the size starter that I need for the brew I'm going to make.  Up until now, I've only saved wort in half gallon canning jars.  If I'm making a starter larger than a half gallon, I end up pouring out some of the wort and I don't like wasting it.  If I were to make a 3/4 gallon starter and had some of the wort in pint jars and some in half gallon jars, then I could mix and match to get the size starter that I needed for the beer I'm making, without wasting any saved wort.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline Slurk

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    • SLURK BEER  By Foeyn Minibryggeri
Re: Yeast Harvesting!
« Reply #26 on: October 22, 2013, 06:15:52 AM »
Scott Ickes and Maltlicker

Thanks a lott! Very interesting!
Ad Fundum!

Ready to drink: Slurk Fjellbrygg, Slurk Foeyn Ale, Slurk Agurk (Cucumber Wit), Slurk Belgian Blonde, Slurk Eng (Raspberry Wit), Slurk Hav (Seaweed Wit)
Aging: Slurk Whirled White Wheat (Wit)
Fermenting:
Next brew: Slurk Hav

 

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