So I brewed up a simple Amber that turned out nice. This was my first attempt at washing yeast and the picture shows what I ended up with. Basically three mason jars w/ about 25-30ml of yeast.
So I have a question about using this washed yeast. I currently do three gallon batches and Mr. Malty states that I should use 66ml of yeast (the two sliders were left in the default position) for the next beer. Next beer will be the same amber, but w/ a little victory added to it (I’ve never brewed w/ victory so this will give me a good chance to see what it adds to the amber). OG for this beer is targeted for 1.054 and will also be 3.25 gallons. The washed yeast will be a week old, counting from the day I washed the yeast.
So should I:
1. Just decant all three mason jars and pitch.
2. Just use one mason jar and make a starter. What size starter (I’ve never made a starter since all my brews have been 3 gallons < 1.060).
As always, thanks for your advice and expert opinions.
That depends, do you want to make three batches of beer with those three jars? is so, make a starter, doesn’t have to be big, maybe 1 liter (1 liter of water 100 grams of DME) or just go the lazy route and pitch all three. it’s not much of an over pitch.
It will get the yeast going again and give you a better fermentation.
It will save you money since you will have 2 more mason jars at your disposal
Second and 3rd and even beyond that, generation yeast usually performs better IME, so that stuff in the mason jar may produce better beers than if you used a fresh pitch of new yeast.
You will have an opporunity to wash the yeast from the new batch and make another culture and test to see that your sanitation is good, and compare a 3rd generation pitch to a 2nd generation pitch.
I just started washing yeast as well, and thought this question may go along with the thread:
How long can washed yeast be stored in the fridge before you have to throw it out?
if you are confident in your sanitation it can be stored quite a while but you will probably need to step it up a couple times after months.
if you want to store several varieties of yeast for the long term look into freezing. search the boards for discussion of this process. it involves glycol and very very cold freezers.
even with slants don’t you need a deep freeze for long term? I could be wrong having never ranched anything including yeast before… but I do know a funny joke about farmers;
Vermont farmer: My spread’s about thirty acres on one side of the road and another 100 on the other
Texas rancher: Well, let me tell you, I get in my truck and drive all day and don’t get from one side of my spread to the other
Vermont farmer: a’yuh, I gotta truck like that.
