Quick! Ferment it and drink it before the infection takes hold!

[MyQul]

Or maybe not for months
Storing Wort Runs the Risk of Botulism http://beerandwinejournal.com/botulism/

I'm not 100% sureon this as I dont store wort for months so haven't looked into it a lot but I'm sure I read the risks of botulism from stored cubed wort are over exagerated

 

[The Idiot]

MyQul, two points!

First, if you suspect a wild yeast infection, always stick a half dozen pints in containers that can be 'burped' as a prevention against bottle bombs, then let them sit for a long time. Try one every few months. Some wild yeasts are brilliant, and if you've a got a local good one you'll find out this way. If so, it's worth doing a few wild brews.

Second, with regard to botulism, I'm wary of it because I make a lot of charcuterie. If I want to check it out, I invite my aged mother around, feed it to her and wait to see if she complains that her face is going numb. I figure as she's weak, the signs will come on quickly. If she's still talking an hour later, it's good to eat!!!

 

[MyQul]

MyQul, two points!

First, if you suspect a wild yeast infection, always stick a half dozen pints in containers that can be 'burped' as a prevention against bottle bombs, then let them sit for a long time. Try one every few months. Some wild yeasts are brilliant, and if you've a got a local good one you'll find out this way. If so, it's worth doing a few wild brews.

Second, with regard to botulism, I'm wary of it because I make a lot of charcuterie. If I want to check it out, I invite my aged mother around, feed it to her and wait to see if she complains that her face is going numb. I figure as she's weak, the signs will come on quickly. If she's still talking an hour later, it's good to eat!!!

I've got most of the brew in 1L flip top growlers but tbh, I cant be bothered to wait months to see If I've captured an interesting wild yeast

Either you've yet to get a botulism infection or your mother is as hard as a coffin nail as it seems she is still alive and by the sounds of things your still using her as your charcuterie taster

 

[Slid]

I saved some sediment from an Oud Vlaams beer and added some leftover wort from the next brew to build the yeast up. How much should be used when starting off another brew?

Depending on how many containers it is in, and what volume of yeast slurry you have, I would most likely chuck the lot in, as exposure to air is not going to do it any favours at this time of year.

In a 250ml bottle that has settled there is around an inch of yeast in the bottom. A bit more or less won't make much difference as the amount of oxygen present in the pitching wort is the limiting factor on how much yeast you will get for the initial ferment.

 

[Covrich]

MuQul for the next two weeks

 

[BeerCat]

I'm not 100% sureon this as I dont store wort for months so haven't looked into it a lot but I'm sure I read the risks of botulism from stored cubed wort are over exagerated

I think your right too. Nothing would last that long here so not a problem.
Any idea where you get the cubes from? I have a few 25l containers that came with distilled water but presume they are not the same? Also they are filthy.
I remembered when i stored some water in the garage for a few days before a brew that went bit slimy and had to ditch it.

 

[MyQul]

I think your right too. Nothing would last that long here so not a problem.
Any idea where you get the cubes from? I have a few 25l containers that came with distilled water but presume they are not the same? Also they are filthy.
I remembered when i stored some water in the garage for a few days before a brew that went bit slimy and had to ditch it.

Not sure tbh. You could try ebay and get a 23L foodgrade plastic jerry can. The only was for sure I know is to buy one malt millers real work kits and after you've fermented and racked thebeer out and give it a good clean. As the real wort kit is basically a no chilled brew in a cube waiting to be fermented

 

[Hoppyland]

I have several of the 25l size of these (white, food grade):

http://www.ampulla.co.uk/Shop-For-Plastic/UN-Certified---Stackable-Containers-1L---30L/c-9-170-112/

I usually "cask" the beer in them for a couple of weeks before bottling, but I reckon they'd make excellent no-chill cubes.

 

[MyQul]

I have several of the 25l size of these (white, food grade):

http://www.ampulla.co.uk/Shop-For-Plastic/UN-Certified---Stackable-Containers-1L---30L/c-9-170-112/

I usually "cask" the beer in them for a couple of weeks before bottling, but I reckon they'd make excellent no-chill cubes.

Yup, these (or something very similar) are what people use as cubes

 

[Keats]

Cheers Slid. It is in a 750ml jar at the moment as I've been building it up with some leftover wort. There is about an inch at the bottom. From what I've seen before, the dark clear liquid at the top is beer, then yeast below that, with a bit of trub at the bottom. So after pouring off the beer, I'd just add the yeast, leaving the trub behind?

 

[JapanBrew]

If I were you, I'd wash it. First put that in the fridge for 24 hours then decant most of the liquid. Boil and chill 500 ml of water and add it. Shake it then chill in the fridge. After another day, decant that. You can repeat one more time but most of the beer should be washed away. This helps if your going to pitch in a different style of beer.

 

[Keats]

If I were you, I'd wash it. First put that in the fridge for 24 hours then decant most of the liquid. Boil and chill 500 ml of water and add it. Shake it then chill in the fridge. After another day, decant that. You can repeat one more time but most of the beer should be washed away. This helps if your going to pitch in a different style of beer.

Thanks for the advice JapanBrew. I was looking into washing it as I wasn't planning on using the yeast straight away. How long should it last in the fridge once it has been washed?

 

[JapanBrew]

Thanks for the advice JapanBrew. I was looking into washing it as I wasn't planning on using the yeast straight away. How long should it last in the fridge once it has been washed?

Everyone states months. But I had a batch that was in the fridge for 2 months, they never awoke. RIP little friends.
I would say a safe month. Some people actually maintain their yeast. Every month, grow it and split it in half.

 

[strange-steve]

If I were you, I'd wash it. First put that in the fridge for 24 hours then decant most of the liquid. Boil and chill 500 ml of water and add it. Shake it then chill in the fridge. After another day, decant that. You can repeat one more time but most of the beer should be washed away. This helps if your going to pitch in a different style of beer.

Yeast washing is really an unnecessary step and could actually be detrimental to the health of the yeast. Keeping the layer of beer on top is fine for long term storage.

There's some excellent info HERE from someone much smarter than I.

 

[Keats]

Thanks for the advice, JapanBrew and Strange-Steve. Only saw your posts after I had poured off most of the beer so just added a bit back and will try and use the yeast at weekend. Obviously had to drink what I had poured off and it was really nice. Will be very happy if the new brew turns out that good!

 

[JapanBrew]

I don't do it for longevity, Steve your right, but I do it to wash the old remains off. I do feed it. I make a 1.020 wort with light DME if I'm not going to use it in the next week or two.