Collecting Yeast From Trub - Need Tips

Discussion in 'Homebrewing' started by Lamnic, Apr 13, 2015.

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  1. Lamnic

    Lamnic Initiate (0) Mar 1, 2012 Connecticut

    I was wondering both the viability of my yeast and quantity required for a healthy fermentation. I brewed a Golden ale , 5 gallons, at 1.045 OG and pitched roeselare. After racking, I'm planning of completely washing and collecting the yeast from the cake and storing into a mason jar. My question is, should I put the jar in the fridge if I'm going to use the yeast in another beer (same recipe) the next day? Also, is there enough yeast to have two healthy fermentations? Since roeselare is so expensive, I was hoping to make the same beer and give the extra yeast to a friend to do whatever he wants with it.

    Thanks in advance!
     
    #1 Lamnic, Apr 13, 2015
  2. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Don't see how it matters one way or another if your store the washed yeast overnight in the fridge other than remembering to take it out so it warms up in time to pitch it.

    No reason to think there won't be plenty of healthy yeast for Batch 2.0.

    Wyeast sez: YEAST STRAIN: 3763 | Roeselare Ale Blend is a "... blend of lambic cultures. [...] Propagation of this culture is not recommended and will result in a change of the proportions of the individual components."
     
    #2 HerbMeowing, Apr 14, 2015
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  3. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    Normally you would collect about 150-200ml of slurry in a sanitised container and just chuck it in if you are using it within a day or two

    For that blend though, I have no idea.
     
    #3 Hanglow, Apr 14, 2015
  4. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I'm sure folks have propagated this blend. Does anyone know if there any generalities to be made? e.g., it gets more bretty, more sour, etc.
     
    #4 pweis909, Apr 14, 2015
  5. GeoSteve

    GeoSteve Initiate (0) Aug 11, 2014 Maryland

    @OldSock reports it gets more sour with repitching. You could always pitch the slurry along with some healthy "clean" yeast to ensure a good fermentation.
     
    #5 GeoSteve, Apr 14, 2015
  6. Lamnic

    Lamnic Initiate (0) Mar 1, 2012 Connecticut

    Interesting, thanks guys. @HerbMeowing I've read that others have repitched roeselare and gotten great results. Some even pour their wort onto the yeast cake without cleaning it first. I'm not too concerned about the yeast changing much, especially since it's bubbling away at 72 degrees at this moment. Of course, no way of really knowing until you try!
     
    #6 Lamnic, Apr 14, 2015
  7. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Please report back on your results.
     
    #7 HerbMeowing, Apr 15, 2015
  8. Lamnic

    Lamnic Initiate (0) Mar 1, 2012 Connecticut

    One other piece of advice I need, when reusing the yeast, should I also pitch some new sacc with the washed yeast? Apparently the sacc can go to town during primary, and I'd like to try to replicate the balance of yeast again
     
    #8 Lamnic, Apr 17, 2015
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I believe that's what GeoSteve was advising.
     
    #9 VikeMan, Apr 17, 2015
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