Washing and reusing yeast (cake)

Discussion in 'Homebrewing' started by Curmudgeon, May 17, 2017.

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  1. Curmudgeon

    Curmudgeon Savant (1,110) May 29, 2014 Massachusetts
    BA4LYFE Society

    Aha! I'm re-reading your first post @NeroFiddled and I see what you're saying now. I read it in the completely opposite way. @videofrog thanks for the link. Alright time to pick up supplies and get brewin'. I'll let you all know how it goes. Thanks again for the tips!
     
    #21 Curmudgeon, May 19, 2017
  2. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    I typically save a couple of pints of slurry from the yeast cake. I don't wash it. I will add a couple of spoonfulls of yeast from the mason jar to make a starter and confirm that the yeast is viable. I don't use Mr. Malty.
     
    #22 mugs1789, May 19, 2017
  3. plaztikjezuz

    plaztikjezuz Initiate (0) Dec 19, 2004 Michigan

    Same opinion here, unless the mason jar has become mostly trub, where you do not see a solid grey band of yeast in the jar. I will wash it then. But more like I just buy a fresh pack and start over.
     
    #23 plaztikjezuz, May 19, 2017
  4. VikeMan

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

    .
    BrewCipher supports yeast slurry pitch rate stuff. And you can adjust the estimate slurry density (based on what it looks like) on the parameters tab.

    I'm sure some other calculators probably do too.

    ETA: I just verified...Mr. Malty does also. So if you want a standalone calculator, Mr. Malty would be a way to go. If you already use BrewCipher or are looking for an "all in one" brewing calculator, BrewCipher would be a way to go for this.
     
    #24 VikeMan, May 20, 2017
    Last edited: May 20, 2017
    Curmudgeon likes this.
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