Thames Valley II yeast saving

[BarnsleyBrewer]

Just got a brew going with a Thames Valley II yeast strain, it's bubblin' away like a gudden with a nice thick head!
Question is.... I want to save some of the yeast for a few more brews...
When I empty the fermenter can I stir some of the sediment into around 2L of the brew and bottle it so I'd get around an inch of yeast in the bottles?
Is this a good idea?? :hmm:

BB

 

[Aleman]

Provided it has fermented out then a few yeasty bottles of beer can be an excellent way of preserving yeast . . . Unfortunately if it hasn't quite finished its a great way of giving the walls a coat of magnolia.

My personal choice would be to just pick up a little extra sediment into the bottles . . . and make a starter from the yeast sediment in those bottles . . . In fact the little 250-300 ml bottles are ideal for this . . . I would go with at most 5mm of yeast sediment in the bottom of the bottle once it has sedimented out. . . . You don't need any more than that.

 

[BarnsleyBrewer]

Thanks' Aleman :thumb:

 

[leedsbrew]

Cheers chaps. I was thinking about the best way to do this for my wlp005 from the bottom of a Blacksheep ale. All I hade come up with a sterile jam jar and boiled, cooled water. :thumb: :thumb:

 

[tubthumper]

i also do mine in sterile jam jars put themin the fridge and relaese pressure if the lid starts to bulge
allways works for me (but sure if not too carefull will get infection opening jars to release pressure one day)
got a brown sauce /ketchup bottle I will use in future as demijon bungs fit and can have under airlock in fridge

 

[highwayman]

Ay Up BB......Where did you get the Yeast from? What have you pitched it in? :hmm:

 

[BarnsleyBrewer]

Ay Up BB......Where did you get the Yeast from? What have you pitched it in? :hmm:

Hi Steve,
I got the yeast from Brewlabs to try out my new stir plate, works a treat.... :thumb:
I pitched the yeast on Saturday into a single malt (Pearl) O.G1053, I used Fuggles and Hallertauer hops.
I wanted a blonde lager type brew at around 4.8%.
I pitched 5 gallon with S-04 and the other 5 with Thames Valley II, want to see which tastes the best! :hmm:

John

 

[Good Ed]

Anything to report BB ? :

 

[Cyclops]

i have a massive yeast head on my ale that i did with TV2, cant believe how much of a top cropper this is. I have only ever used nottingham and safale 04 before though and i think from now on brewlabs will be my 1st port of call. I have made 3 slants of the TV2 and still have the original, so that makes it about £1 each slant, making it cheaper than nottingham.

 

[Good Ed]

I agree, used it in my 1st AG Sarah Hughes Dark Ruby, and while early tastes were predominately liquorice, it is now mellowing to more fruity. Have a starter going harvested from a bottle of said brew, for another strong mild at the w/e, going gangbusters at the moment.

But would be interested how this yeast comes out in other styles :

 

[evanvine]

but sure if not too carefull will get infection opening jars to release pressure one day

If you are letting pressure OUT, I don't really see how anything can get IN! :wha:

 

[unclepumble]

Your only likely to get an infection if you leave the jar wide open.

If you store yeast high co2 pressure damages the yeast so be sure not to let the pressure in the container get to high or you will lower the viability.

I top crop when there is a good healthy yeast head and never had any problems, it will store in the fridge for a good while but is best used up within 10 days.
This will be getting cropped later on today ready for the next brew

If you want to crop from the bottom, scrape a skin off the top of the bottoms and scoop out the middle layer carefully, as the middle layer is usually the most viable yeast.

UP