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Yeast| joonze |
Posted: Sep 17 2009, 10:07 PM
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Advanced Member  Group: Members Posts: 30 Member No.: 17 Joined: 17-September 09  |
do any of you harvest your yeast? what methods do you use?
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| Willie3 |
Posted: Sep 18 2009, 08:39 AM
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Senior Member NJHOPZ Group: Members Posts: 248 Member No.: 7 Joined: 20-March 09 |
BYO has a great couple of articles on harvesting yeast. I would love to get into it as my wife and I have a biology background, and it would be great to do this with my son, he is a big science fan too.
burner, loops, slants and dishes stepped up to a stirplate. The only thing that concerns me is the original source. The only pure strain I think that is available to most is the naturally occuring yeast on fruit in our home. You never know if the yeast on the bottom of your favorite craft is the original fermenting yeast, most times it is a secondary strain used for bottling only. Not to say you could get some great workers from those dregs but don't plan on the profile being exact. Looks like a very fun and exciting thing to do and to become 100% self sufficient is a goal of mine (homegrown hops, barley, and yeast). Fun fun fun!!! WW |
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| joonze |
Posted: Sep 18 2009, 08:57 AM
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Advanced Member Group: Members Posts: 30 Member No.: 17 Joined: 17-September 09 |
i am referring to yeast recycling from a brewed batch. I have not purchased yeast on over a year because i reclaim the yeast i brew with. I have several strains that were originally wyeast smack pack that i have saved from the cake after transfering.
they keep for months in the fridge, but you should make a starter if they are not used within 6-8 weeks. |
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| Willie3 |
Posted: Sep 30 2009, 06:55 PM
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Senior Member NJHOPZ Group: Members Posts: 248 Member No.: 7 Joined: 20-March 09 |
I have made beers off of 5 generations of Chico. The last two were prolly the smoothest and best tasting out of all.
I brewed the first batch, then brewed the second and racked right ontop of the cake up to 5 different times. When all said and done I had a 3" cake on the last batch. I had to remove some from previous batches so I had room for my brew. Of course this was back when I made 5 gallons at a time. Now that I am up to ten, I hardly rack on cakes anymore. I just don't invest the time - call me lazy. I would love to culture yeast from local breweries and see what results I can come to. I am thinking of culturing my own with slants and dishes especially for a farmhouse ale I am thinking about for next spring. WW |
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