Yeast washer conical

[bunkerbrewer]

You want the middle layer. The top sections is all wort so unneeded, and the bottom bit will be trub (proteins and dead yeast cells etc...) the middle section should all be viable live yeast :thumb:

I think maybe troutie has already decanted this once? In which case the lower layer is yeast too?

 

[troutie]

There seems to be conflicting advise kicking around the web
been watching lots of Youtube vids about the yeast washing and some say keep the creamy middle layer
others the milky top layer

anyways as this is a yeast I am not bothered about and for testing only if the darker layer is trub and the creamy layer yeasties the the quantity I guess would not be an issue

made a bit of a cock up here didnot realise the bottle had pressureised a little but the method works a treat

http://www.youtube.com/watch?v=-gAIcW3A ... e=youtu.be

 

[bunkerbrewer]

There seems to be conflicting advise kicking around the web
been watching lots of Youtube vids about the yeast washing and some say keep the creamy middle layer
others the milky top layer

There most definitely is a lot of conflicting advice! The middle and top will contain viable yeast, so it's really about minimising trub. You could actually store it trub and all and it would still work, so there's a very large margin of error!

As long as you're careful with sanitisation, you'll harvest plenty of yeast.

I think where a lot of people go wrong (e.g. can't see the layers) is not using enough sterile water for washing. I use about 2 litres of boiled water for a litre of yeast cake, and it usually separates really well.

Anyway, I like your method - neat idea :thumb:

 

[evanvine]

Thanks for the inspiration troutie. :thumb:

 

[troutie]

Wahhey that look the dogs do das

How have you fixed the tap in the bottle neck

 

[Hawks]

This post is great !! What a good idea ! :thumb:

 

[evanvine]

How have you fixed the tap in the bottle neck

With self amalgamating tape.
It's partially cured rubber, and so forms a solid when stretched round the pipe.
Makes it fit like a cork/bung.

 

[troutie]

With self amalgamating tape.
It's partially cured rubber, and so forms a solid when stretched round the pipe.
Makes it fit like a cork/bung.

Inspired by evanvine`s bottle (thanks :thumb: ) I went rummaging in my plumbing box for a valve but the only one I had was a 22 mm lever ball valve which I got for my boiler and never used .
so a visit to the local Co-op to look for a suitable bottle with the nice cone shape
and found a coop tonic water for £0.49 so bought that for a mess around
Lucky or what a piece of 22 mm copper pipe is just too big to push in so a bit of hot steam from the kettle to soften the neck and pushed on a treat with the bonus of it tightening up as it cooled . :thumb: making a water tight seal
though I guess a jubilee clip might add security .



so all ready for the weekend when my Saison yeast will be the subject of a salvage operation .

 

[evanvine]

Very well done! :thumb:

Just proves that necessity is the mother of invention.

I've already dumped the trub, easy peasy, just don't let it settle too long!

 

[troutie]

Very well done! :thumb:

Just proves that necessity is the mother of invention.

I've already dumped the trub, easy peasy, just don't let it settle too long!

How long is too long and which bit are you going to keep ?

 

[evanvine]

How long is too long and which bit are you going to keep ?

The initial darker **** you get rid of.
This takes less than an hour to settle out.
As soon as the rest drops out, 24/48 hrs, save that!
Don't leave it much longer else it will consolidate.


You a fly fisher by any chance?

 

[troutie]

How long is too long and which bit are you going to keep ?

The initial darker **** you get rid of.
This takes less than an hour to settle out.
As soon as the rest drops out, 24/48 hrs, save that!
Don't leave it much longer else it will consolidate.


You a fly fisher by any chance?

Sounds good will go for that Thanks .

No do a bit of sea fishing now and again . the name Troutie is an old school boy nickname that stuck for life .

 

[evanvine]

Lucky or what a piece of 22 mm copper pipe is just too big to push in so a bit of hot steam from the kettle to soften the neck and pushed on a treat with the bonus of it tightening up as it cooled . :thumb: making a water tight seal
though I guess a jubilee clip might add security .

What an excellent discovery!
Amazed it doesn't leak through the thread.
Would suggest you put a bit of pipe on the outlet of the valve to stop spraying.

Ok on the name.

 

[dennisking]

This is becoming a great thread. :clap:

 

[evanvine]

This is becoming a great thread. :clap:

Out of little acorns................

 

[troutie]

What an excellent discovery!
Amazed it doesn't leak through the thread.
Would suggest you put a bit of pipe on the outlet of the valve to stop spraying.

Ok on the name.

The thread is on the out side the 22 mm pipe pushes inside the bottle neck and is a spot on tight fit when warmed .

 

[evanvine]

The thread is on the out side the 22 mm pipe pushes inside the bottle neck and is a spot on tight fit when warmed .

Ah! It all makes sense now. :thumb:

 

[evanvine]

What water do you use for rinsing the yeast troutie?
I use filtered rain water for both yeast rinsing and diluting my SO2 and Acid measuring chemicals.
I also use it for diluting my acids in yeast washing.

 

[troutie]

Pretty new to brewing and yeast reusing so only used boiled tap water
and the bottled water that came in the yeast conical MK 1

We have very soft water here in Silsden as in no deposits in the kettle. but it does turn Star san cloudy

 

[evanvine]

The draw back with tap water is the chloramins, you need to dose with 1/2 a campden tablet per 5 galls, I normally put a whole one in because I'm a lazy sod.