Pitching yeast from old batch

[liamf89]

Planning to brew a beer which will be same style as one I'm transferring to secondary tonight could I wash the yeast remove as much trub from it and pitch half what I wash straight into new brew.don't like the idea of pitching beer straight onto yeast cake

 

[strange-steve]

Yes but I recommend that you don't rinse it. Just collect about a litre in a sanitised container and put it in the fridge till you need it. Then just dump the liquid off the top and pour the solid stuff into your new brew.

 

[LarryF]

I re-pitch from each yeast 2-3 times. I just pour 1/3 bottle of trub into a sanitised, primed bottle and when the wort's ready I nearly fill the bottle with wort, give it a shake and then pour the it into the FV, rinse the bottle with wort and pour that in and it goes off like a rocket. I do always take a second 1/3 bottle of trub just in case but I've not needed it so far.

 

[strange-steve]

I re-pitch from each yeast 2-3 times. I just pour 1/3 bottle of trub into a sanitised, primed bottle and when the wort's ready I nearly fill the bottle with wort, give it a shake and then pour the it into the FV, rinse the bottle with wort and pour that in and it goes off like a rocket. I do always take a second 1/3 bottle of trub just in case but I've not needed it so far.

What do you mean by primed bottle? Do you add sugar to the trub when you collect it?

 

[liamf89]

Yes but I recommend that you don't rinse it. Just collect about a litre in a sanitised container and put it in the fridge till you need it. Then just dump the liquid off the top and pour the solid stuff into your new brew.

So pour bit of boiled water that has been cooled onto yeast cake swish around then fill a one litre sanitised bottle leave it to settle for hour or so why I'm making my brew and once I'm ready pour liquid of top down sink then pitch the yeast.

 

[strange-steve]

So pour bit of boiled water that has been cooled onto yeast cake swish around then fill a one litre sanitised bottle leave it to settle for hour or so why I'm making my brew and once I'm ready pour liquid of top down sink then pitch the yeast.

Yep, though you don't really need to add the water. Just leave a tiny bit of beer behind when racking then give it a good swirl to mix it up.

 

[liamf89]

Yep, though you don't really need to add the water. Just leave a tiny bit of beer behind when racking then give it a good swirl to mix it up.

Can I but any left overs in fridge then with trub still in then when I want to use it make starter

 

[LarryF]

What do you mean by primed bottle? Do you add sugar to the trub when you collect it?

Steve, when I'm prepping bottles I do 48 500ml bottles with 1/2 tsp sugar, hoping for 46 filled (I wish). The other two bottles, when I end with trub in the bottling wand I pour whats in the bottle back into the FV. Give the FV a good shake and mix it together into a sort of paste and then use a funnel to pour trub into the primed bottles, about 1/3 each (stand the bottles in a heavy mug, then they don't fall over, learned that one the hard way). The priming sugar will start the yeast off again and over four hours you'll have to relieve the pressure a couple of times. If you're doing kits you'll be using the yeast within eight hours so leave it at room temp. If you need to store it, keep it in the fridge for one, two weeks...To be honest with yeast being so resilient, who knows.

 

[liamf89]

Yep, though you don't really need to add the water. Just leave a tiny bit of beer behind when racking then give it a good swirl to mix it up.

My yeast I took from the yeast cake is really active still bubbling away in jar is that still okay to pitch on new brew

 

[strange-steve]

My yeast I took from the yeast cake is really active still bubbling away in jar is that still okay to pitch on new brew

Yeah it's probably just CO2 off gassing, I wouldn't worry about that. And yes you can keep an extra jar in the fridge till you need it. If you use it within a couple of weeks it'll be fine without a starter, otherwise yes do a starter.