1. Home
  2. Home Beer Brewing
  3. 1st time yeast harvest

1st time yeast harvest

Hello, I have a question that may have been covered before but I am hoping to get advice on how to proceed. I took a few bottles of bottle conditioned IPA and sanitized the necks poured out the ale (and consumed it) and let the yeast on the bottom of the bottle get to room temp. It was covered during this time. I boiled a quart and a half of water and added a cup DME. I quickly chilled to room temp and placed it in a sanitized mayo jar and put a piece of cling wrap on it and a rubber band. I placed in a dark cool spot and left it alone. Today there is a thick layer (about an inch) of yeast on the bottom of the jar and there is a nice head of kreusen. It has been in there going on 72 hours this evening. I would like to harvest and save it for another time to brew with. Do I skim the layer off of the top and start the above process over? How do I get the layer off of the bottom and save it? Should I sipheon the wort off of it? Then what? I would like to have it for use in about two to three months. I know it is a lot of questions but it seems my enthusiasm is greater than my knowledge. Any guidance would be appreciated. Thank-you

Reply to
Deacon Bluez
Loading thread data ...

From what I understand, from what I've read about using yeast from "conditioned" bottles, you could just put the jar in the fridge. Keep a good seal on it so nothing can get in. When you want to use it, carefully pour off most of the wort, make a new starter, swirl the jar around to get the yeast into suspension, and add it to the starter. Then brew as normal. One word of caution though, I also have read that some breweries don't use the same strain of yeast for conditioning as they do for brewing. Good luck, Cheers,

Reply to
DragonTail281

Reply to
Deacon Bluez

Deacon, The traditional way is just to let the yeast you have now settle whilst refrigerated. Then pour away the clear liquid. Then add preboiled & cooled water, shake & again leave to settle under refrigeration. Do this again & then store (refrigerated) the remaining "slush" of yeast in a small sealed bottle with as little air as possible. I think the yeast will last up to 6 months but your yeast is a commercial product & only trials will establish how viable the above procedure is. Most of us don't take the risk, we don't have to. Simply purchase a well recognised "performance proven" dried home brew yeast. Then you won't ever ask yourself the question "what if". Regards & good luck, Pete

Reply to
peterlonz

Thank-you Pete

Reply to
Deacon Bluez

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.