Harvesting Wy1272

Discussion in 'General Brewing Discussions' started by LlewellynBrewHaus, Oct 16, 2015.

  1. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    I just racked my SMaSH IPA off primary and have this nice yeast cake floating on top of the trub. Can I just skim off the top cake or do I need to mix up the whole works to wash the yeast ?
     

    Attached Files:

  2. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    don't know for sure, but I'd assume skimming from the top would work. even if you don't harvest the absolute maximum amount of yeast there, a starter could make up that difference when you go to pitch again. Just keep good sanitation and you should be fine.

    Was this your MOMO smash?
     
  3. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    Thanks for the reply:) Yes it is MoMo
    Finished up @ 1.012 in 5 days !!
    Dry hop now with .75oz more mosaic
     

    Attached Files:

  4. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Very nice color sir
     
  5. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,976
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    on most of my very good light colored beers that ferment very well I just clean the sides as best as I can, leave everything on the bottom untouched for fear of contamination and just pour the wort right on top, shake the crap out of it and put it right back in the chamber. as a matter of fact I did this yesterday, woke up this morning bubbling away very strong too
     
  6. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    That would be an excellent idea OMB but...next batch is not an ale so I need to make 1272 the first deposit into ye ole yeast bank (think maybe I read a post you wrote on the subject)
     
  7. GernBlanston

    GernBlanston New Member

    Joined:
    Mar 22, 2014
    Messages:
    317
    Likes Received:
    2
    Trophy Points:
    0
    Washing yeast is not that hard if you plan ahead. Skim if you want, but remember you are now selecting the yeast that floculated last or not at all. Not the hard working yeast that takes off, and does the main work of fermentation, then floculates out to leave a clear beer. Just my way of looking at it. Also, when you wash the yeast you know exactly the amount you pitch. I only wash and reuse. I never make a starter. Waste of time and resources IMHO. I throw away most of my yeast, and still have plenty.
     
  8. GernBlanston

    GernBlanston New Member

    Joined:
    Mar 22, 2014
    Messages:
    317
    Likes Received:
    2
    Trophy Points:
    0
    Got to thinking I may have misunderstood the original question. Did you mean to skim off the top layer and use it for another beer, or skim off the top layer, toss it and use the remaining yeast cake? If you are talking about the later scenario, that would work fine, only I wouldn't bother to skim. It wouldn't make much of a difference.
     
  9. TheZel66

    TheZel66 Member

    Joined:
    Sep 22, 2012
    Messages:
    162
    Likes Received:
    5
    Trophy Points:
    18
    I use a big mouth bubbler to ferment, and I skim the top kreusen off the beer when fermentation starts to slow, before it drops. Use a well sanitized ladle or large spoon to skim off the yeast, a little beer too doesn't hurt. put it in a sanitized mason jar, and stick it in the fridge. What's cool about this, is that the yeast you save has the exact same characteristics of the parent yeast culture.

    Some yeasts are really good to do this (White Labs California, Burton Ale, many Belgian ale yeasts). I've used three generations (2 skims) of yeast with no problems, but haven't risked more than that. I usually do a starter also, but if you use the yeast in a couple months, and if you collected significantly more than you would get in a White Labs flask, you simply take out of the fridge to let warm up to room temp, and pitch that yeast directly.
     

Share This Page

arrow_white