I keep reading articles, post, etc…in regards to harvesting yeast post fermentation. Can someone provide some insight on this topic.
I am not sure there is much insight to provide. If you have a general question or are looking for clarity, I say check out the yeast and fermentation section. Yeast Harvesting thread. As simply put it is collecting the yeast that was used to ferment beer. There are many different ways to do it. Some collect the trub, or slurry left post fermentation, top cropping ale yeast that are in the krausen can be scooped out with a spoon and harvested into a mason jar or what have you. Then lager yeast can be gathered via a cone, or slurry. Washing said yeast is also another story, some people do it, some do not. I for one say it depends. To clarify, if you want to make a black lager (schwarzbier), a IPL, and a Pilsner you will need to make the pilsner first otherwise the hop matter from the IPL and the roast from the Schwarzbier will mess up your pils. Is that about as clear as mud or crystal?
It’s dead easy. After you rack the beer from the fermenter, pour the slurry left in the bottom of the fermenter into 3-4 sanitized containers. I use 1/2 gal. plastic containers with snap on lids. Store them in e fridge. You can store them for several months. Up to a month you can just pull out a container and pitch it directly. Older than that, you shoud use the stored yeast to make a new starter.
You will hear about a number of procedures. This is the easiest way to do it and works at least as well as any other procedure.
Actually, I have never seen carryover from a slurry, either in taste or color.
I’m surprised to hear that. Have you tried a Impy Stout slurry in a blonde without washing? That was my first mistake with US05 yeast harvesting. I then realized that saving a bit if the starter slurry to build up again for another planned brew was better than harvest and repitch without washing.
I’ve used yeast from a stout in a pale beer. However, I built up a starter so I wasn’t pitching any of the stout liquid into the pale beer. I didn’t notice any carryover, but I suppose it all depends on how you do it.
As far as the OP, I do pretty much exactly what Denny does. Only difference is I use 1 liter plastic beverage containers. I think they’re rubbermaid. If pressure builds up, the top will pop open, which is nice. I rarely fill more than one container when I’m collecting yeast as I typically build up starters because I don’t brew as often as I’d like.
I’ve done a dunkel into a pils. Others also, but that’s the one that leaps to mind.