This was pretty inspirational the first time this video popped up on my feed... to date, I've finished 10+ successful batches from one six pack of SNPA.
Sierra Nevada's Pale Ale is one of my favorite brews and making anything from that yeast would be worthwhile. WLP001 has always made great beer for me and I understand that's what it is. Getting it almost free from Sierra Nevada will be fun.
My eyes went wide when you put the hot flask into the ice,I thought a boom would occur. Thanks for the info tho,I look forward to harvesting some yeast of my own from some Budweiser
you all probably dont give a shit but does anybody know a method to get back into an instagram account..? I stupidly forgot the account password. I would love any tricks you can give me!
@Rayden Lucca I really appreciate your reply. I found the site thru google and Im trying it out atm. Takes a while so I will reply here later when my account password hopefully is recovered.
I did build not my stir plate. It's pretty straight forward though as long as you have a few things on hand like a CPU cooling fan. I recently rigged up a fan for my keezer to cool air blowing for longer with one. That uses the same concept and won't kill my compressor.
Hey mate, Couple suggestions. When cultivating yeast it's best to pitch into your starter then once that's taken, pitch it into a second starter. This allows for exceptional health, more guaranteed viable cells, although your fermentation didn't seem like it needed any more help, but mostly it allows for yeast harvesting rather than yeast washing. Washing yeast is taking the cake and washing it, harvesting is creating a larger or double starter and decanting half the viable yeast from a 1.040 starter. The benefit is it hasn't been stressed through hops yet giving you more harvests of the culture. The old rule of thumb was typical yeast washing allows for about 4-6 wash cycles, whereas yeast harvesting can go on for as long as needed, people have reported upwards of 13-16 harvests with no detected off flavours. Just my two cents, take it or leave it.
interesting,,but how do you know when your yeast cycle harvested is finally kaput? I am assuming different yeasts have different regeneration properties.
Like the big boys, they get the stuff out the bottom of the fancy pants carboy and reboot over and over. Thats how they can have the same exact taste every batch.
Great video. You may want to boil your stir-bar with you wort. just another step that can possibly contaminate your starter. Especially when handing with bare hands.
Hi! Thanks for posting such wonderful content. I got one 50 cl unopened bottle of wlp400 based Belgian wit back in storage of an amazing batch I made in August last year. Do you think I would be able to salvage anything useful for a future batch from the bottom of this single bottle? It's been kept refrigiated since bottling.
Thanks. I’m not sure if there’s enough viable yeast in there. I have also heard some breweries use different yeast for bottle conditioning than to ferment.
I boiled the DME and water to create a "mini wort" or starter for the yeast that is in the SNPA bottles. Stirring the yeast while in the flask allows for oxygen to get in, which is vital to yeast growth on a small scale.
@@jamierussellmowatt I did make a starter from those 3 bottles. You'd need to build up your yeast. Look up "over building a yeast starter". Many people do that to harvest yeast for future beers while making a batch with what's on hand.
To see if the beer has yeast at the bottom I'd pour the chilled beer out slowly. If it becomes hazy at the end, then you have yeast. Now, that goes out the window if it's a NEIPA. Then, I don't know what to tell you. Using a funnel to get the starter wort into the can with yeast would be a good way to get it out of the can.
Thanks. I did not. It was more proof of concept. The Chico strain is widely available, so I decided to dump it. I have harvested and stored other (store bought) yeast strains and used them for other beers.
How were you able to get away with putting a glass flask at 100C into an ice brine which is probably at -4C without shattering the glass? I wouldn't try that with a pyrex measuring cup and they're supposed to withstand temp extremes. Many decades ago for a college term paper for tech writing I cultured the sediment from a Norwegian lager called Ringnes. I added a 100ml of spring water and 30 grams of sugar to the bottle and sealed it with a balloon. Got a nice strong culture out of it and a mellow beer. I did it just to say I could. Currently I buy my yeast. Less risky.
You know I never thought of that. I forgot that those flasks are meant to withstand extreme temperature swings. I should have recalled it from Chem Lab.
Hey mate, I wanted to leave you a question on one of your partigyle blogs, but I can't find the create account button on your blog page. Is it down for a particular reason, or are you tied into wordpress and I need to create an account from their?
Commercial brewers use a non fermentation yeast for bottle conditioning. Best chance you got bakers yeast out of there. Something about trade secrets and such.
wow..pretty cool . The thing that I am confused on is I thought that most commercial beers like that were flash pasteurized which along with bacteria..it would also kill the yeast . Apparently not if you got a batch out of it...unless some wild yeast was floating around .
scott garvey Some commercial beers are bottle conditioned, like our homebrew. I can't recall any brewery pastuerizing beer, but that doesn't mean they don't do it.
Hey Tom...yea...ill have to do some research on it .I thought they raise the temp on it in big breweries for like a minute or something . I am curious if you could replicate the pale ale flavor if you matched the grain bill. I saw someone do a heady topper yeast grab...seems like it was close ....
I'm on my 3 round of building up a yeast culture I reanimated from 3 cans of a Michigan NEIPA..Frist round smelled like fruit loops, stone fruit and I was very pleased with this, now on the third round it smells like a Belgian beer ,not at all what I'm aiming for .where did I go wrong ?sanitation?oxidization? thanks A
You will have to make what's called a "streak plate". This will ideally grow isolated colonies that you can then culture separately. Using a selective media can be very helpful if you just want the yeast(why we hop beer).
I made my own beer with out hops alc is alcohol i put my own color with caramel sugar and potatoes that were pealed and graded like hash browns and set in cold water for 30 min to take starch out and give it head/ protien and flavor when boiled the protein releases flavour caramel potatoes yum 2 cups of sugar and washed bakers yeast so the wax in the bakers yeast gets cleared to make a brewers yeast, my potatoe beer comes clear and amber
I was using SNPA for proof of concept. When Chico yeast is called for I typically toss in a pack of US-05. This is really meant to harvest yeast from a bottle of some hard (maybe impossible) to get on a home-brew level.
so you can harvest any beer yeast from commercial beers ? that will save tones of money for you ! enjoy the rest of your life in beer sea ! not drunk but healthy beverage and good life ! even do not need probiotic pills to your gut ! Great ! thanks lot1
You can harvest as long as the beer is bottle conditioned. A large majority of beers are not. You'll have to look for some yeast at the bottom of the bottle before you buy it. Be aware, some breweries use different yeast to ferment than they do to bottle. Thanks for watching.
You have inspired me to try a yeast harvest! I've got these 18 beers that I will gratefully consume in the next 45mins and I'll get to it!!!
I so glad I inspired you. If you remember it, let me know how it turns out.
This was pretty inspirational the first time this video popped up on my feed... to date, I've finished 10+ successful batches from one six pack of SNPA.
That's awesome to hear. Thanks for the kind words.
Beers for science! Interesting video. I'm new to home brewing.
It's a great hobby. Lots to learn but well worth it.
Sierra Nevada's Pale Ale is one of my favorite brews and making anything from that yeast would be worthwhile. WLP001 has always made great beer for me and I understand that's what it is. Getting it almost free from Sierra Nevada will be fun.
My eyes went wide when you put the hot flask into the ice,I thought a boom would occur. Thanks for the info tho,I look forward to harvesting some yeast of my own from some Budweiser
The flask can take the thermal shock. If you get a flask, make sure it can handle it.
you all probably dont give a shit but does anybody know a method to get back into an instagram account..?
I stupidly forgot the account password. I would love any tricks you can give me!
@Ares Santino Instablaster :)
@Rayden Lucca I really appreciate your reply. I found the site thru google and Im trying it out atm.
Takes a while so I will reply here later when my account password hopefully is recovered.
@Rayden Lucca it worked and I finally got access to my account again. I'm so happy!
Thanks so much you saved my account :D
Dude, this was cool. Great to see someone thinking outside the box like this.
Did you build your own stir plate? Sorry if you've already covered that in a video..
I did build not my stir plate. It's pretty straight forward though as long as you have a few things on hand like a CPU cooling fan.
I recently rigged up a fan for my keezer to cool air blowing for longer with one. That uses the same concept and won't kill my compressor.
Good video! I've had the same batch of Toppling Goliath King Sue yeast for a year now. It's very hearty!
Awesome video sir! Can't wait to try this.
Hey mate,
Couple suggestions. When cultivating yeast it's best to pitch into your starter then once that's taken, pitch it into a second starter. This allows for exceptional health, more guaranteed viable cells, although your fermentation didn't seem like it needed any more help, but mostly it allows for yeast harvesting rather than yeast washing. Washing yeast is taking the cake and washing it, harvesting is creating a larger or double starter and decanting half the viable yeast from a 1.040 starter. The benefit is it hasn't been stressed through hops yet giving you more harvests of the culture.
The old rule of thumb was typical yeast washing allows for about 4-6 wash cycles, whereas yeast harvesting can go on for as long as needed, people have reported upwards of 13-16 harvests with no detected off flavours.
Just my two cents, take it or leave it.
Really good to know. This was my first time doing this type of thing. I'm glad you commented. Thanks.
interesting,,but how do you know when your yeast cycle harvested is finally kaput? I am assuming different yeasts have different regeneration properties.
Like the big boys, they get the stuff out the bottom of the fancy pants carboy and reboot over and over. Thats how they can have the same exact taste every batch.
Little help with yeast harvesting? Have a 500ml flask and want to double 1 yeast packet. How much DME and water ???
Great video. You may want to boil your stir-bar with you wort. just another step that can possibly contaminate your starter. Especially when handing with bare hands.
Skin oil
nice video mate, just wondering if anyone knows if you can achieve the same results with the cans, as I can't get the bottles here in Australia
I would say you’d have better results just buying a Chico strain.
Hi! Thanks for posting such wonderful content. I got one 50 cl unopened bottle of wlp400 based Belgian wit back in storage of an amazing batch I made in August last year. Do you think I would be able to salvage anything useful for a future batch from the bottom of this single bottle? It's been kept refrigiated since bottling.
Thanks. I’m not sure if there’s enough viable yeast in there. I have also heard some breweries use different yeast for bottle conditioning than to ferment.
great video, very helpful, thanks
Very informative video. Don't worry about the impaired judgement, you're among friends brother.
Whenever I drink 3 beers that fast I also tell everyone "It's for SCIENCE!"
Nice thing about home brewing is you can make regular trips to the local beer store, for research & development purposes
I’ll drink to that.
SORRY I AM NEW TO THIS, CAN YOU TELL ME WHAT DID YOU BOIL??
AND WHY THE LIQUID HAVE TO BE STIRRED TO MAKE THE YEAST?
I boiled the DME and water to create a "mini wort" or starter for the yeast that is in the SNPA bottles. Stirring the yeast while in the flask allows for oxygen to get in, which is vital to yeast growth on a small scale.
What size batch of beer did you make from this yeast?
5 gallons
@@Hypobrew That's impressive from just 3 bottles of beer, for a 10 gallon would it just be a simple case of using 6 bottles and doubling the dme?
@@jamierussellmowatt I did make a starter from those 3 bottles. You'd need to build up your yeast. Look up "over building a yeast starter". Many people do that to harvest yeast for future beers while making a batch with what's on hand.
how do you keep the HOT glass flask from breaking when you shock it with ice water. usually hot glass breaks when cold water contacts it.
Kris Iglehart It's an erlenmeyer flask. It can handle extreme temps. Well worth the cost.
I think they are made by pyrex
I was thinking the same thing. Blew my mind
Borosilicate glass
Have you seen the vd about the beer yeast from a 200 year plus beer bottle from a ship wreck ?
I did see that...would love to see what it can do.
The one I Liked shows them drinking beer made from the yeast strain....I hope they market it for sale..Maybe Wyeast could make it happen ....
Cheers Brother!
What if the beer I want to culture yeast from comes in a can and I can't see if there is residual yeast in the bottom
To see if the beer has yeast at the bottom I'd pour the chilled beer out slowly. If it becomes hazy at the end, then you have yeast. Now, that goes out the window if it's a NEIPA. Then, I don't know what to tell you.
Using a funnel to get the starter wort into the can with yeast would be a good way to get it out of the can.
Love the video! Did you keep the yeast going from the oatmeal pale ale?
Thanks. I did not. It was more proof of concept. The Chico strain is widely available, so I decided to dump it. I have harvested and stored other (store bought) yeast strains and used them for other beers.
@@Hypobrew I see:) Looking forward to your upcoming brewing adventures.
Got any suggestions?
@@Hypobrew Have you done a kombucha sour?
@@rabbitholereins6360 I have made kombucha before...didn't like it. I'm also not a fan of sours. Guess that's a two-for-none deal.
Is it possible to do the same for wine?
It will not work on anything filtered. If you were harvesting from a homebrew batch, I would think it would. But I have nothing to back that up.
How were you able to get away with putting a glass flask at 100C into an ice brine which is probably at -4C without shattering the glass? I wouldn't try that with a pyrex measuring cup and they're supposed to withstand temp extremes. Many decades ago for a college term paper for tech writing I cultured the sediment from a Norwegian lager called Ringnes. I added a 100ml of spring water and 30 grams of sugar to the bottle and sealed it with a balloon. Got a nice strong culture out of it and a mellow beer. I did it just to say I could. Currently I buy my yeast. Less risky.
The glass is meant to handle those swings in temperature. I wouldn't try that with Pyrex either.
You know I never thought of that. I forgot that those flasks are meant to withstand extreme temperature swings. I should have recalled it from Chem Lab.
Hey mate,
I wanted to leave you a question on one of your partigyle blogs, but I can't find the create account button on your blog page. Is it down for a particular reason, or are you tied into wordpress and I need to create an account from their?
Sorry for the late reply. What did you need to know? Leave the comment here and I'll get back MUCH faster...promise.
I've heard that Sierra Nevada filters their beer and adds back a separate yeast for bottling, may not be the same strain they ferment with
bottle bomb issues?
You may be right. I have brewed with SNPA yeast a few times and if it is a different yeast, it's pretty close to "Chico".
thanks dude! great video!
In terms of just alcohol itself, 3 beers in an hour is nothing if you are used to straight liquor. However the volume of liquid in 3 beers is alot!
Commercial brewers use a non fermentation yeast for bottle conditioning. Best chance you got bakers yeast out of there. Something about trade secrets and such.
Some do, but not every brewery does. I chose Sierra Nevada's Pale Ale after extensive research. You have to be careful.
Good stuff -- thanks!
How many times can you harvest the yeast from you trub?
I do it pretty often. More often I'll dump fresh wort onto trub, always moving up in gravity or SRM.
Are you saying that you dump sort of a fresh batch over the trub of your previous batch? Just did my first batch ever, planning the second.
Gabriel Chevalier Yes, but typically I start with lower gravity beers then go bigger. Also start with less hippy and/or lighter colored beers
Nice video i like it..
wow..pretty cool . The thing that I am confused on is I thought that most commercial beers like that were flash pasteurized which along with bacteria..it would also kill the yeast . Apparently not if you got a batch out of it...unless some wild yeast was floating around .
scott garvey Some commercial beers are bottle conditioned, like our homebrew. I can't recall any brewery pastuerizing beer, but that doesn't mean they don't do it.
Hey Tom...yea...ill have to do some research on it .I thought they raise the temp on it in big breweries for like a minute or something . I am curious if you could replicate the pale ale flavor if you matched the grain bill. I saw someone do a heady topper yeast grab...seems like it was close ....
scott garvey If you're looking to do a SNPA then I would suggest getting the "Chico" yeast strain. I chose SNPA for proof of concept.
hmmm...well it worked apparently...interesting experiment ! Cheers!
This worked well for me too.
Chad Snyder I think it's worth it for someone to at least try.
What is DME?
Dried malted extract.
I'm on my 3 round of building up a yeast culture I reanimated from 3 cans of a Michigan NEIPA..Frist round smelled like fruit loops, stone fruit and I was very pleased with this, now on the third round it smells like a Belgian beer ,not at all what I'm aiming for .where did I go wrong ?sanitation?oxidization? thanks A
Anth Kraus sanitation. You gots an infection
Sierra Nevada used to have a fair amount of yeast on the bottom of the bottle and it's a lot less now.
Guess we’ll have to drink more of it 😉
How would you suggest separating the yeast from the bacteria in a sour beer?
I'm not sure (never looked it up). I would think it's like trying to get the milk from chocolate milk.
You might be able to do it by plating it out.
You will have to make what's called a "streak plate". This will ideally grow isolated colonies that you can then culture separately. Using a selective media can be very helpful if you just want the yeast(why we hop beer).
I made my own beer with out hops alc is alcohol i put my own color with caramel sugar and potatoes that were pealed and graded like hash browns and set in cold water for 30 min to take starch out and give it head/ protien and flavor when boiled the protein releases flavour caramel potatoes yum 2 cups of sugar and washed bakers yeast so the wax in the bakers yeast gets cleared to make a brewers yeast, my potatoe beer comes clear and amber
Remember all potatoes have different notes like buttery or nutty etc
I think I'll continue to buy mine in it's easier....... Lotta work there fella !! Hats off to ya though Well done.
I was using SNPA for proof of concept. When Chico yeast is called for I typically toss in a pack of US-05. This is really meant to harvest yeast from a bottle of some hard (maybe impossible) to get on a home-brew level.
yeast making malayalam
Not sure I know why u did it. For the price of three of those beers, you could have bought 001 from your local shop.
Add your stir bar into the flask befor you boil it. No need for sanitizer.
Someone mentioned that below. Been doing it ever since.
$10 a six pack?? we pay like $35 here in australia..
so you can harvest any beer yeast from commercial beers ? that will save tones of money for you ! enjoy the rest of your life in beer sea ! not drunk but healthy beverage and good life ! even do not need probiotic pills to your gut ! Great ! thanks lot1
You can harvest as long as the beer is bottle conditioned. A large majority of beers are not. You'll have to look for some yeast at the bottom of the bottle before you buy it. Be aware, some breweries use different yeast to ferment than they do to bottle. Thanks for watching.
I usually notice the sediment on Belgian beers, trappists, abbeys, quads
Dlaczego zabiłeś drożdże? Przecież nic Ci nie zrobiły?!
Tłumaczenie Google: Nie zabiłem drożdży, tak piwo fermentowało.
.