I've been using the same colony of 34/70 (a dry yeast) since February. I've made five batches from it in the last four months. I have washed both liquid and dry yeast. If you're concerned about yeast nutrient being present in the original packet, just add yeast nutrient to your next batch of wort. Also, you said the layers out of order. The dark layer will be on the bottom, because the dead stuff and trub fall out first. Once the yeast go dormant, they lay on top of the trub, and THAT's the white layer. The beer/water will be on top of that. So, the yeast is the middle layer, not the bottom.
I have used the same us-05 dry yeast for 7 brews now and it's still going strong. Never heard it can't be re used untill now. We must have a "special" variant of yeast 😅
The yeast you use to brew beer, whether dry or liquid, reproduces numerous times during fermentation. That's why there is so much more yeast at the end of the brewing process than you started with. At this point, the yeast is so many generations removed from its parent cells that it is immaterial whether those cells were dry or in liquid when pitched. In other words, there is absolutely no reason one cannot or should not wash and reuse dry yeast.
Hahaha right...if you noticed, he said the dry yeast manufacturer said you can't and shouldn't collect the yeast and reuse it lol..that is the biggest line of BS I have ever heard. They are only saying that because they want you to buy more yeast lol. There is no difference in the overall yeast health, dry or liquid after it has fermented a batch..Its hungry and wants more wart.
Yes what a nonsense, dry yeast or not, when it’s alive it’s alive, when it multiplies they are just good and healthy yeast cells they aren’t genetically broken or something; I’m curious what their arguments are.
@@juanrapington4411 I am PhD in chemical engineering, all yeast change DNA with different environments, each cycle you will have a new different yeast. Similar to COVID, the first virus in 2019 is different from the Delta version in 2021.
@@EDGARQCO Thanks for pointing that out 😊 but I know that, although that’s not my point. My point is that it doesn’t matter whether you use dried yeast or liquid (active) yeast. When they slumber they do not deteriorate to the point it really effects the DNA and therefore the initial culture. Only after an extended period of time, like years. You are correct by saying that mitosis alters the DNA and has an effect on the properties of the yeast. But I’m referring to what the guy in the tutorial says about not starting with dry yeast. A strong cultivated mono-culture dry yeast is just as good as a liquid one, it just means they are hydrated and active or not.
I'm not big on conspiracy theories, but with stuff like that ,it makes me wonder if manufacturers do ghat on purpose, just so you keep buying it! After all it's all about money this days!
@@chefe2152 they can ofcourse play role at how good they will reproduce as numbers or not... So if you have a healty yeast and you feed and oxygize it again after reuse via starter and sugar you are good to go... What every brewer must know, when you reuse yeasts, you have to reproduce them to a certain amount after throwing them to the fermenter or the number of population will be less and the beer and alchole level will go down.. and yes and the yeast producers can limit the reproduction cycle of the yeasts ;)
How many cells do you reckon there are in a ml of the harvested and washed slurry? Some homebrew forum threads were estimating about 2.5 billion cells per ml. Does that sounds about right?
I just washed some S-04 and plan to reuse it frequently, yeast is yeast wether it’s dry or liquid, there is nothing wrong with reusing dry yeast. Look up lallemand’s TH-cam channel they tell you that you absolutely can!
Hello sir. I have a question. Imagine I make a 5 gallons beer with a pack yeast ( like safeale US 05 dry yeast ,10.5g) At the end of process I do all things that you advise and collect the rest of reminded yeast . Now is this harvest enough for next 5 gallons batch? (Sorry. I'm not good in English)🙏🍻
The argument against it makes no sense. The dehydrated yeast make up probably .01% of the final yeast in the end product. Their DNA isn't damages by being freeze dried, and the new yeast and 100% culture grown brand new baby yeast. They will wash fine.
I’ve heard other people have ruined batches more often than not when reusing yeast. The first time I used reused yeast I got mold. Although I also added coconut and chocolate and let it sit for two weeks.
So how much of the saved/washed yeast from one batch do you use for the next batch? All of it? Is there enough for 2 or 3 or more batches? (generally speaking)
You have it backwards dude. The troob sits on the bottom. The yeast sits on top of the troob. Your telling everyone to throw away the good yeast and keep the troob. You better take this video down cause you obviously don’t know what your doing.
I have been brewing kits for a couple of years and now want to get into all grain. I like the idea of washing yeast for re-using. What I dont understand is, how do you establish the number of cells in a washed yeast. I am guessing you would need to use a microscope. But how would you establish the yeast cell count? hope you consider this as the subject for a follow up video. Thanks for educating a novice.
I think you made a critical mistake, but I am not certain. I am certain of my logic and that other brewers agree with this....The layer you want to keep is the middle one not the bottom. The bottom is dead yeast and other sediments. The middle is fresh yeast just deposited.......during a fermenting anyway. I wonder as well, if this is different with bottom or top fermenting yeasts. Does anyone take a liquid sample from a fermenting brew? Add a squirt to a starter? Top fermenting means living yeast in the liquid at the top, yes? If this works there would be no need to save the trub???
This is not washing, this is rinsing of yeast. Washing yeast will include using acids to remove a bacterial infenction. You just seperated trub from dead and live yeast.
Hi I hope you can help me please. I live in the U.K. and where I live the water is very hard is it o.k. to use star san with hard water. because sum vids on youtube say yes and sum say no so what the hell do I do.???
And he's talking about foam on the sanitizer. In a video about yeast. Anyone who is here about reusing yeast knows very well about sanitizing and the foam that goes with it. Hell, I know why there's foam in it, and I've never even used starsan.
Awesome now I know how to re-use my troob to make really strong beer. I washed my yeast using your method. Glad to know I poured my WLP099 down the drain. Super helpful.
I don’t know what the manufacturer has told you but I’m doing it right now mate. And my turbo yeast is bubbling its fucking head off. It was a dry powder when I put it in the first time. I wrapped it off washed it and I’m using it again now. That’s save me $20 Australian.
Never do this to save money. When you are ready to brew make a yeast starter split into 3rds pitch 1 and put the other two in the refrigerator. No need to wash or clean yeast.( will last 3 months in refrigerator ) or drain off beer and add sanitized water then freeze.( will last 2 years + ) P.S. Always make a yeast starter when you brew !!
"Sanitation! Sanitation! Sanitation!" "Roach!" and no time spent on actually washing the yeast. This should have been called "Yeast Harvesting" not washing.
Hey, I just came here to drop a little knowledge bomb on you concerning dehydrated yeast. By the time you have completed fermentation and you are ready to wash/rinse the yeast.... a whole population of healthy never dehydrated yeast has been reproduced. The reason when you call a dry yeast manufacturer and ask them if you can wash/rinse the yeast and get a resounding no..... that is because thier business model is dependent on you buying packs of yeast 🤣 The customer service person you are talking to is not actually an expert, they are repeating things they have been told to tell you if you call asking certain questions lol. Its basically planned obsolescence. Dont buy it. Once the yeast reproduce you have a solution that also contains never dried yeast. At this point there is no real difference between an active or dry yeast.
You want to store wet yeast for years dry? Turn it into a thin pancake batter with water and paint on plastic wrap, let air dry and peel off. Put in a baggie and crumble but if think it'll turn to powder and put it on a shelf, in fridge or freezer if you like but not necessary. Send a sample to friends as your own powdered yeast. It's a process but simple and quick and you can save a mother or make dry yeast easily.
of course you can reuse dry yeast !i did all the time !the easy will be make a big starter and split in 3 or 4 and use one and save the other in a cleaned sanitized jar !no need to go through all this unnecessary work !
People presenting often think they can wing it. Don't, you forget things (mason jars) and repeat (equipment list). Write a script or at least a session plan. This video had good information but was spoiled by waffling about irrelevance and stuff that popped into the guy's head. Presentations are demanding. Plan them.
Hey bud I just asked my neighbour, he doesn’t know who you are so is there somebody else I can arcs. I don’t sanitise anything I wash it keep it clean Jesus go on with a load of shit. Whatever floats your boat
Glad to see you're keeping those yeast happy. Cheers!
We do our best.
I've been using the same colony of 34/70 (a dry yeast) since February. I've made five batches from it in the last four months. I have washed both liquid and dry yeast. If you're concerned about yeast nutrient being present in the original packet, just add yeast nutrient to your next batch of wort. Also, you said the layers out of order. The dark layer will be on the bottom, because the dead stuff and trub fall out first. Once the yeast go dormant, they lay on top of the trub, and THAT's the white layer. The beer/water will be on top of that. So, the yeast is the middle layer, not the bottom.
Thanks Bradley I was wondering about the layers. the other videos say the order that you stated.
I didnt have defined layers between the yeast and trub. Is it ok to get some of the old trub in the next batch or how can I get it out completely?
I have used the same us-05 dry yeast for 7 brews now and it's still going strong. Never heard it can't be re used untill now. We must have a "special" variant of yeast 😅
Yeah I call bullshit on it too. The idea of a yeast that can't be propagated is ridiculous...it propagates when you add it to a wort, or must.
Of course yeast manufacturers don't want you to reuse the yeast, they want to sell more yeast!
You mean a company that sells yeast recommends buying new yeast everytime ?
Retailers and yeast manufacturers would strongly suggest you not reuse dry yeast as it can adversely affect their bottom line.
Two dogs , who gives a shit.
This guy must work for a yeast company. He's telling everyone to save the trub and discard the yeast.
At 11:24, yeast at bottom? Isnt the trub suppose to be there?
Right. Trub at the bottom. Yeast above it. So basically he's washing Trub. lol
Cockroach running across the hotplate lol 7:59, prob should edit that out
Hahaha
@@andyfields1827 Haaa, That cocky made a fast u-turn when he hit the hot plate...................
Wow.
dam bro, good eyes.
Good eye
The yeast you use to brew beer, whether dry or liquid, reproduces numerous times during fermentation. That's why there is so much more yeast at the end of the brewing process than you started with. At this point, the yeast is so many generations removed from its parent cells that it is immaterial whether those cells were dry or in liquid when pitched.
In other words, there is absolutely no reason one cannot or should not wash and reuse dry yeast.
Hahaha right...if you noticed, he said the dry yeast manufacturer said you can't and shouldn't collect the yeast and reuse it lol..that is the biggest line of BS I have ever heard. They are only saying that because they want you to buy more yeast lol. There is no difference in the overall yeast health, dry or liquid after it has fermented a batch..Its hungry and wants more wart.
since 2 years, I reuse my washed US05 dry yeast and its more than 20th gen now.. so...why not...
Yes what a nonsense, dry yeast or not, when it’s alive it’s alive, when it multiplies they are just good and healthy yeast cells they aren’t genetically broken or something; I’m curious what their arguments are.
@@juanrapington4411 I am PhD in chemical engineering, all yeast change DNA with different environments, each cycle you will have a new different yeast. Similar to COVID, the first virus in 2019 is different from the Delta version in 2021.
@@EDGARQCO Thanks for pointing that out 😊 but I know that, although that’s not my point.
My point is that it doesn’t matter whether you use dried yeast or liquid (active) yeast. When they slumber they do not deteriorate to the point it really effects the DNA and therefore the initial culture. Only after an extended period of time, like years.
You are correct by saying that mitosis alters the DNA and has an effect on the properties of the yeast. But I’m referring to what the guy in the tutorial says about not starting with dry yeast. A strong cultivated mono-culture dry yeast is just as good as a liquid one, it just means they are hydrated and active or not.
I'm not big on conspiracy theories, but with stuff like that ,it makes me wonder if manufacturers do ghat on purpose, just so you keep buying it! After all it's all about money this days!
@@chefe2152 they can ofcourse play role at how good they will reproduce as numbers or not... So if you have a healty yeast and you feed and oxygize it again after reuse via starter and sugar you are good to go...
What every brewer must know, when you reuse yeasts, you have to reproduce them to a certain amount after throwing them to the fermenter or the number of population will be less and the beer and alchole level will go down.. and yes and the yeast producers can limit the reproduction cycle of the yeasts ;)
I’ve repitched the same US05 three times and SA04 twice. Better beer each time.
How many cells do you reckon there are in a ml of the harvested and washed slurry? Some homebrew forum threads were estimating about 2.5 billion cells per ml. Does that sounds about right?
Only yeast washing instructions that say to save the bottom trub layer and throw away the yeast. Very confusing.
ya I tried to rewatch because I must have missed something, but he really does say keep the bottom stuff. Everywhere else says trub is the bottom.
I just washed some S-04 and plan to reuse it frequently, yeast is yeast wether it’s dry or liquid, there is nothing wrong with reusing dry yeast. Look up lallemand’s TH-cam channel they tell you that you absolutely can!
Hello sir. I have a question. Imagine I make a 5 gallons beer with a pack yeast ( like safeale US 05 dry yeast ,10.5g)
At the end of process I do all things that you advise and collect the rest of reminded yeast . Now is this harvest enough for next 5 gallons batch? (Sorry. I'm not good in English)🙏🍻
That's exactly what I've been trying to find out.
I've had great success reusing dry yeast. Although I usually only do it once.
The argument against it makes no sense. The dehydrated yeast make up probably .01% of the final yeast in the end product. Their DNA isn't damages by being freeze dried, and the new yeast and 100% culture grown brand new baby yeast. They will wash fine.
I’ve heard other people have ruined batches more often than not when reusing yeast. The first time I used reused yeast I got mold. Although I also added coconut and chocolate and let it sit for two weeks.
When are you going to pitch the washed yeast in a video?
5yrs using same yeast from 1 s23 package approx 60 resusages
I didnt have defined layers between the yeast and trub. Is it ok to get some of the old trub in the next batch or how can I get it out completely?
So how much of the saved/washed yeast from one batch do you use for the next batch? All of it? Is there enough for 2 or 3 or more batches? (generally speaking)
They say don’t reuse packet yeast cause they want to sell you more yeast
Can you wash your yeast if you're using wild yeast ? Ty in advance.
If I’m not mistaken that’s the first step in culturing a ‘pure’ strain
What is the typical life of washed yeast that has been stored in refrigerator?
I heard other brewers say up to a year. But as it gets older make a starter. Looses about 10% viability per month.
You have it backwards dude. The troob sits on the bottom. The yeast sits on top of the troob. Your telling everyone to throw away the good yeast and keep the troob. You better take this video down cause you obviously don’t know what your doing.
I have been brewing kits for a couple of years and now want to get into all grain. I like the idea of washing yeast for re-using. What I dont understand is, how do you establish the number of cells in a washed yeast. I am guessing you would need to use a microscope. But how would you establish the yeast cell count? hope you consider this as the subject for a follow up video. Thanks for educating a novice.
Microscope and an abacus 😂
More than 10min talking about sanity et al. In the end we do not see the layers and how to separate
them :-(
I tried to condense it down in this video th-cam.com/video/AONW4sWSw6Q/w-d-xo.html
I think you made a critical mistake, but I am not certain. I am certain of my logic and that other brewers agree with this....The layer you want to keep is the middle one not the bottom. The bottom is dead yeast and other sediments. The middle is fresh yeast just deposited.......during a fermenting anyway.
I wonder as well, if this is different with bottom or top fermenting yeasts.
Does anyone take a liquid sample from a fermenting brew? Add a squirt to a starter? Top fermenting means living yeast in the liquid at the top, yes? If this works there would be no need to save the trub???
I have had great success as long as I am a little mindful about sanitizing and I keep the yeast fermenting at least twice a year.
This is not washing, this is rinsing of yeast. Washing yeast will include using acids to remove a bacterial infenction. You just seperated trub from dead and live yeast.
Hi I hope you can help me please. I live in the U.K. and where I live the water is very hard is it o.k. to use star san with hard water. because sum vids on youtube say yes and sum say no so what the hell do I do.???
Hahaa...You can't harvest dry yeast from the cake after primary my ass...that's the biggest line of BS I have ever heard. Absolute nonsense..
dmith smith right? Check out 7:59, this clown doesn’t know his ass from his ankles.
And he's talking about foam on the sanitizer. In a video about yeast. Anyone who is here about reusing yeast knows very well about sanitizing and the foam that goes with it. Hell, I know why there's foam in it, and I've never even used starsan.
Awesome now I know how to re-use my troob to make really strong beer. I washed my yeast using your method. Glad to know I poured my WLP099 down the drain. Super helpful.
Tnhx for all the vids. I would like to see whats comes next.
Just a newbie brewer from holland.
manufacturers will always tell you not to wash yeast, it costs them money. There is no good reason you can't wash dry yeast after use.
I don’t know what the manufacturer has told you but I’m doing it right now mate. And my turbo yeast is bubbling its fucking head off. It was a dry powder when I put it in the first time. I wrapped it off washed it and I’m using it again now. That’s save me $20 Australian.
Never do this to save money. When you are ready to brew make a yeast starter split into 3rds pitch 1 and put the other two in the refrigerator. No need to wash or clean yeast.( will last 3 months in refrigerator ) or drain off beer and add sanitized water then freeze.( will last 2 years + )
P.S. Always make a yeast starter when you brew !!
Just gotta ask where you're from. I love your accent
lol dry yeast manufacturers say don’t reuse…. Wonder why they say that..
is it safe to wash with sodium chlorite?
I must have missed the part about using phosphoric acid?
I have never heard about that. I have always washed my yeast this way and it has been amazing. Cheers
Schoolhouse Beer and Brewing This was a good method for rinsing yeast.
Thank you had me worried. HEHEHE
Thats because the title of this video should be called Yeast Rinsing!
Yeast washing involves the use of acid to lower the pH level.
Here is a tip put that bucket on top of a five gallon bucket on the counter and you don't have to work from the floor
Middle layer is the yeast.
It's nit that little money! At 12$ a pack Could be half of your bill!
Did you notice the roach.... Those buggers are everywhere no matter what you do.
90% of the video was an exercise about sanitation.
"Sanitation! Sanitation! Sanitation!" "Roach!"
and no time spent on actually washing the yeast. This should have been called "Yeast Harvesting" not washing.
Just because someone says it or prints it doesn't make it true. I'm with you...boil it.
Hey, I just came here to drop a little knowledge bomb on you concerning dehydrated yeast.
By the time you have completed fermentation and you are ready to wash/rinse the yeast.... a whole population of healthy never dehydrated yeast has been reproduced.
The reason when you call a dry yeast manufacturer and ask them if you can wash/rinse the yeast and get a resounding no..... that is because thier business model is dependent on you buying packs of yeast 🤣 The customer service person you are talking to is not actually an expert, they are repeating things they have been told to tell you if you call asking certain questions lol.
Its basically planned obsolescence. Dont buy it. Once the yeast reproduce you have a solution that also contains never dried yeast. At this point there is no real difference between an active or dry yeast.
When you start a video with absolute nonsense about dry yeast "... try to stress it out and grow it one more time it´s not meant for that".
Trying to learn this for prepper purposes. If your the one with all the fun stuff if the world ever goes south your going to have an easier time.
You want to store wet yeast for years dry? Turn it into a thin pancake batter with water and paint on plastic wrap, let air dry and peel off. Put in a baggie and crumble but if think it'll turn to powder and put it on a shelf, in fridge or freezer if you like but not necessary. Send a sample to friends as your own powdered yeast. It's a process but simple and quick and you can save a mother or make dry yeast easily.
That is contamination waiting to happen, very bad idea.
Of coarse the yeast manufacture is going to tell you not to harvest dry yeast, so...they can sell you more yeast!
Most BS video I've ever seen when it comes to home brewing and yeast washing...
of course you can reuse dry yeast !i did all the time !the easy will be make a big starter and split in 3 or 4 and use one and save the other in a cleaned sanitized jar !no need to go through all this unnecessary work !
People presenting often think they can wing it. Don't, you forget things (mason jars) and repeat (equipment list).
Write a script or at least a session plan. This video had good information but was spoiled by waffling about irrelevance and stuff that popped into the guy's head.
Presentations are demanding. Plan them.
I'm sure your beer is better than your videos. Thanks for the effort though.
Hey bud I just asked my neighbour, he doesn’t know who you are so is there somebody else I can arcs. I don’t sanitise anything I wash it keep it clean Jesus go on with a load of shit. Whatever floats your boat
Poorly made. You failed to show the whole process disappointing..