Harvested yeast

[slats69]

I've been harvesting my yeast the last few months . 8 haven't had any problems yet but the second generation yeast I was going to use looks like it has dark spots in it . Does that mean it's gone off or just a bit of the old brew left in it ?

 

[Ducatiboy stu]

Depends how you harvest it.

 

[lukiferj]

How does it smell? How does it taste?

 

[slats69]

Sterilize jars , wash with boiled filtered water. It smells ok , but I haven't tested the yeast .

 

[lukiferj]

Got a picture? Could be hop/break material from the last brew.

 

[Yob]

how long has it been left in the fridge? Yeast tuns darker as it dies off.

Pics would help..

 

[slats69]

It's been in the fridge for about 6 months . This is how it looks in the fermenter. I've never had 1 look like this before , but it smells quite good, a sorry of set smell

 

[slats69]

Sorry , didn't load pic

 

[Spiesy]

it's fermenting, right?

looks full.

 

[Mickcr250]

Has it been in the fermenter for 6 months?

Sent from my HTC Velocity 4G using Tapatalk

 

[Yob]

You can't tell the state of the yeast from the top mate, if the beer tastes good... Drink it but personally I'd be dumping the yeast... Or at least giving it a faaarking good rinse and assess

 

[slats69]

It is fermenting & has a small krausin. No , the yeast has.been in the fridge that long @ about 3 deg. The brew is only 3 days old in 23 ltrs

 

[slats69]

I did give it a good rinse . The reason I have been persevering with it is it's an American hefeweizen WLP320 liquid yeast that I spent 18 bucks on. But I might just dump it if this brew is no good. But as I said , it does smell good!

 

[Yob]

I'm confused...

 

[slats69]

Well , it's been rinsed and it's a 2nd generation yeast now . All I' m asking is has anybody seen a brew that looks like the pic I posted as I haven't .

 

[jkhlt1210]

I did give it a good rinse . The reason I have been persevering with it is it's an American hefeweizen WLP320 liquid yeast that I spent 18 bucks on. But I might just dump it if this brew is no good. But as I said , it does smell good!

Slats if it smells good bottle it!! If it smells ok give it a taste.... If you reckon it's ok then bottle when ready I reckon. If it tastes good it'll be fine.... If it tastes **** then it's ****

 

[TimT]

I just re-used some MJ British Ale yeast I'd had in the fridge. Does the yeast grow over the generations - so you end up with more yeast than you started with? There was so much yeast cake this time that it initially overflowed the jar I was pouring it into. It's settled down now so it's only taking up about 4/5s of the jar.

I was quite happy with the fermented beer - the second generation yeast did a good job.

 

[Yob]

what do you mean does it grow over the generations?

Evolve? Yes

Spawn / Bud new? Yes

 

[TimT]

Spawn or bud, so you end up with more yeast than you started with. I'm hoping it does so in a while I can split them into two batches, and then split those two batches.... etc...

 

[Yob]

Yeast, when pitched to wort will go through a growth phase, how long depends on a few things..

Why dont you do some starters?

I must have over 50 vials of 'frozen' yeast now so Im looking good for yeast for a few years at least

 

[Moad]

Hey Yob, a little OT but I've been looking for a good way to freeze yeast. Is the best way just into tubes with 15% glycerin + some boiled and cooled water?

I've read all sorts of conflicting info and I'm just starting on culturing/starters etc I mainly use dry yeast but want to start using more liquid and starters

 

[Yob]

Im using %50 slurry and %50 Glycerine

I started with %15 but have moved up the scale

you want sterile water if you can, pressure cooker or water you have boiled over a couple of days (best practice but not essential in my experience)

 

[Grainer]

9-10 is best in my experience with the right setup..going over this kills the cells and the Glycerol is actually toxic to the cells.

Cheers

at least 11 years of Microbiology was good for something !!

 

[Yob]

as in 9-10% Grainer?

Have to say, at up to 15% the solution still freezes causing stress, the higher amount stops the freezing and the results Im getting are fantastic.

That said, my 15% frozen vials still fire

 

[Moad]

Thanks yob will give it a go

 

[Grainer]

yes 9-10% tried and proven in labs..mostly for bacterial cells I must admit tho...

 

[Grainer]

I have a shortage of vials of late tho..might have to pillage some uni laboratories

 

[dave81]

do you generally harvest yeast from the fermentor after fermenting or just make an extra large starter and save some from there?
also what amount of yeast do you save in your viles?

Cheers
Dave

 

[Yob]

both, Splitting from the fresh vial/pack is golden.. but.. often its a particular frement that you want to capture so depending, I'll also rise then freeze as well..

I aim for 25ml thick slurry ~10-15ml yeast (25ml total) and top up to 50ml with the glycerine, fridge for a day, freezer ~ 5 years

 

[dave81]

both, Splitting from the fresh vial/pack is golden.. but.. often its a particular frement that you want to capture so depending, I'll also rise then freeze as well..

I aim for 25ml thick slurry ~10-15ml yeast (25ml total) and top up to 50ml with the glycerine, fridge for a day, freezer ~ 5 years

When msking a starter from su ch a small amoubt of yeast do you do stepped starters or jist a big one for what you require?