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Recultured Coopers yeast - better to wash trub or make fresh starter?

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jimmyfozzers

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As post title really. I have a brew on at the moment using recultured CPA yeast, and will want to use the same yeast in my next brew (or maybe the one after that). I have seen some advice against 'recycling' yeast too many times but, to my mind, the yeast I have in my fermenter is fresher than what's sat in the bottom of the Pale longnecks in the kitchen.

I'm tending towards scooping some trub out when I bottle, washing with cooled boiled water, then pitching that directly into the next brew (after storing in the fridge for a day or so). Is this approach sound, or should I just make up a new starter with bottle dregs?

Finally, if I do wash the trub and keep the yeast, is it OK to pitch that slurry directly, or should I be making another starter from that slurry?
 

Nick JD

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When you have finished bottling, gently swirl the trub at the bottom of the fermenter around into a homologous solution.

Then opene the tap, tilt the fermenter and fill a sanatised 250ml vessel. Store this in the fridge - use it within a week as a direct pitch for a 20-25L batch.
 

jimmyfozzers

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Perfect - thanks Nick, that was just the response I was hoping for :) . Cheers!
 

Bizier

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Yeah, so long as your ferment went/goes OK, the yeast will be far more suitable to another fermentation than bottle yeast.
 

jimmyfozzers

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Ferment seems to have gone OK. Yeast got my pale ale from 1039 all the way down to 1007 so I think it's done it's job, although it did get pretty stinky for a day or two.
 

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