Amazing videos!!! How many generations of the same yeast do you use? I've heard some people say 5 for normal SaFale 04 or 05 is usually okay. I'm going to be interviewing for a brewing position for a company shortly, and I am doing some research on good practices.
I am learning so much from your channel for my humble 5 gallon homebrew experiments. I ferment in Blichmann 5 gallon cornical fermenters and do oxygen free transfers to kegs. Going to start harvesting yeast for "my house" strain. Thank you and cheers.
I love all the subtle nuances you include about various aspects of each process you talk about. That added information totally helps in understanding the topics through the lens of your experience. Thank you!
Ahhh thanks jasper,,,yea I see what u saying that diaphragm valve giving more control . You know,,,,I know you are probably super busy with your brewery and the videos and all. But I bet you could have a sideline biz of giving down and dirty 3-5 day courses on hands on brewery ops at your place,,,I think it would do great! Regardless ...thanks for all the info! Everyone else I can see really appreciates these ...u r doing a great service for the up and comers !
I've actually thought about it, but it's probably not currently realistic. Sacrificing for the strength of the community is honorable. Brewing good beer is far less important than being a good person. Thanks again for your kind words Garve, Cheers!
no I hear you man a mini brew school...I think that would be a full time gig just on its own ....you only have so much time in the day . I think , however , that the Colarado Boy Brewery does something like that . So I guess people are toying with it to see if it works . I agree with the good person thing...you are good guy for doing this...I think we all appreciate you taking the time to make these,,,even if it might be a pain in the ass . Brew on Jasper...brew on !!!!!!
Great videos Jasper thanks, not too many info on microbreweries on YT. I wanted to ask what can i do if our Safale S04 yeast kinda flocculated towards the walls of the tank and forms a beer "river" that is coming out, is it ok to push some co2 to move it? Greeting from Cali, Colombia.
These are fantastic videos! How do you work up a pitchable amount of yeast if it is not one of your house yeasts that you have plenty of at the facility?
Another great video!! I'd like to know what kind of beers you brew before and after harvesting that yeast. It's something interesting to me because I don't know if brewing 2 different beers is something I could do. Cheers!!!
Jasper. One more thing. How do you estimate the amount of cells by collecting the yeast this way? From what I understood after you transfer the yeast to the barrel you transfer that later to another fermentation tank.
Great sharing !! But I'm curious about how you harvest the yeast when you brew the beer with whole hops to dry hopping? Will the hops clogged the pipe or contaminate the yeast? Thanks for your sharing again!
This is a very common question/problem for commercial brewers. There seem to be a few schools of thought, and a brewer will have to pick/experiment what works best for him/her. 1) Harvest Yeast like normal from dry hopped beer. It's a "dirtier" slurry but will still ferment a beer. 2) Do Not Harvest Yeast from Dry hopped beer. Safest but expensive. 3)Soft Crash, cool beer slightly (70F to 55F) Then harvest before DryHopping 4)Full Crash , Fully cool beer to 34F harvest then dry hop. I personally do not like to harvest from dry hopped beer but am still experimenting. Hops can clog pipes, but usually with enough pressure they will blow out. Dry hopping can add some contamination but I have never heard of a beer ruining infection solely from Dry hopping. Hope this helps, Cheers!
Hi Jasper, Once the yeast harvesting done and we need to put the dry hops in, do I need to increase the temperature back up to the normal fermentation guidelines or I can leave it at the crush temperature?
Nice video like always. Thank you Jasper! I have 2 question to see if you can help me... 1 - When is convenient to collect? Last day previous chill the fermenter? First or second day of chilled it? 2 - What happen if I'm collecting the yeast and the yeast cone "break" and start to fall out beer? (supposing I not collect the quantity I need). Can I collect next day and mix the harvest yeast? Sorry for my english :P Hope you understand what i'm saying... Cheers from argentina
Thanks for the questions, your english is great! 1) I find 24hrs after start of chilling is best for collection. However, you can collect at just about anytime and ferment a beer. 24hrs just makes for more consistent beer and increased yeast viability. 2) Yes, collecting the next day and mixing will work. You can also over-oxygenate the wort that is being under-pitched, You can feed the yeast with wort to build yeast numbers, You can transfer the beer and collect the yeast left behind. I will normally buy new yeast when the harvest is in question. Hope some of this helps, Cheers!
very interesting,,,, ihavelike the trick with the Y valve and diaphragm valve...could you use just a sanitary valve or ball valve in place of that ? I know there must be an advantage w the diaphragm valvI have an idea... but not 100% sure . Also...since your yeasties are always regenerating...when do you finally say ok...these guys have done 10 batches or whatever,,i am done with them ? Love these vids man...always something new to learn !
Thank you! Yes, a brewer can use nearly any valve and it would work. The advantage of using a sanitary diaphragm valve over say a sanitary butterfly valve is flow control. The diaphragm valve allows me better flow control when slowly dumping the yeast. Yeast Generations are up to the brewer but I only like to go 4-8 generations. I believe 13 generations if yeast is handled perfect (macrobreweries) is when scientific instruments start detecting changes. Some brewers will go way way more so if it tastes good and sells there is no right answer. Cheers!
When you speak about head pressure in the FV, is that because it has been capped at this point, or is it hooked up to gas to push the yeast out? Also, how careful do you need to be about O2? Do you purge the hose going to the brink somehow or just bleed the brink after? Thanks, I'm learning a ton. Keep it up!
Valton Pichette About checking the head pressure, and balance keg pressure close to FV. It's because if there are too much differential pressure between FV & keg, the yeast will get "diving sickness" . Their body fluid might burst out.
Thanks for the question! Yes, pressure is built in the FV from capping the end of fermentation and the positive pressure is maintained throughout the beers conditioning and packaging stages. I purge brink and hose with CO2 after sanitizing them, you do want to be careful about O2. Cheers!
These are the disposable cheap ones I've used. I'm currently looking at others with a stainless housing and replaceable pads, Cheers! www.midwestsupplies.com/sanitary-filter-for-aeration-system?gdffi=aa92829c2cf847b6a646261bd5b23c06&gdfms=21B907D9D86E41B09A3A2DAA4C23C005&gclid=CjwKEAjwjPXIBRDhwICRg-DbgHISJADP6QXpshZ2R1hbauunYeMQAFWY8gf6vTQqs3EQC6MWP86BnxoCxh_w_wcB
Hello, thank you so much for your videos, Im really learning from them, we are planning on building a microbrewery in Mexico City, we have quote with some chinese companies for the equipment, but we haven't figure out the number of fermenting tanks and clarifying tanks, do you have like a 2 x1 rule or something like that?? Like 2 fermentation for 1 clarifying because the time the beer stays in the clarification tanks its normally the double that they stay on the fermentation. We are going nuts about this......... Keep up the good work!!! Cheers!!!!
Hi, Every brewery's goals and setups vary, but I would say 3xFV's for 1xBBT is great. Beer can stay in FV for 8 days and then 2days in BBT. This can all change with lager brewing, no glycol, or using BBT's as serving tanks, ect. Hope this helps, Cheers!
Hi Jasper, in my brewery i don't collect yeast in yeast brink. I keep the yeast in fermenter only and when i am brewing i collect directly from fermenter and pitch it. yeast generally stay 7-10 days in fermenter. is this method is fine.
Please make a set of tutorials for making your own beer/recipe at home from scratch to setting up a small brewery and all steps it takes including all legal stuff. Thank you.
For formulating recipes read Designing Great Beers by Ray Daniels. A great software tool is Beersmith. There are a few good books out there. A Brewer's Guide to Opening a Nano Brewery, Brewery Operations Manual and The Brewers Association's Guide to Starting Your Own Brewery. All are worth the money. That said, I also would not mind a video or two focusing on the business side of the brewery.
![[Part 1] รักมาไม่ทันตั้งตัว❤ หนุ่มสาวโสดถูกจับมาแต่งงานกันกะทันหัน แถมเธอยังเป็นหัวหน้าของเขา?!](http://i.ytimg.com/vi/y2pOOMkuFI0/mqdefault.jpg)
Please never take these videos down
Homebrewers everywhere watching this, see that gallon of discarded yeast, and are currently sobbing on their keyboards.
For me, that was a year's supply of yeast just left behind in the hose! Absolutely fantastic videos, Jasper. Thanks
Amazing videos!!! How many generations of the same yeast do you use? I've heard some people say 5 for normal SaFale 04 or 05 is usually okay. I'm going to be interviewing for a brewing position for a company shortly, and I am doing some research on good practices.
thank you once again. your videos have been a savior in our new brewery!
I am learning so much from your channel for my humble 5 gallon homebrew experiments. I ferment in Blichmann 5 gallon cornical fermenters and do oxygen free transfers to kegs. Going to start harvesting yeast for "my house" strain. Thank you and cheers.
I love all the subtle nuances you include about various aspects of each process you talk about. That added information totally helps in understanding the topics through the lens of your experience. Thank you!
Thanks for the encouragement. If it wasn't for you and other comments I would have stopped making these videos by now. Cheers!
How much yeast are you adding per fermenter? 5bbl? 10bbl? Thanks. Love the set up
Love all the info Jasper. Thanks!
Thankyou Jasper for so amazing and helpful vídeos! Greettings from Tigre, Argentina! Cheers!!!
Hi, Thanks for watching! I'm glad you're finding these videos useful, Cheers!
great watching . looking ffd to your videos on step by step of beer making . this would make us learn in a more chronological order . great videos
Man. That is a door to the unknown you are opening to us.
Reality great!
Ahhh thanks jasper,,,yea I see what u saying that diaphragm valve giving more control . You know,,,,I know you are probably super busy with your brewery and the videos and all. But I bet you could have a sideline biz of giving down and dirty 3-5 day courses on hands on brewery ops at your place,,,I think it would do great! Regardless ...thanks for all the info! Everyone else I can see really appreciates these ...u r doing a great service for the up and comers !
I've actually thought about it, but it's probably not currently realistic. Sacrificing for the strength of the community is honorable. Brewing good beer is far less important than being a good person. Thanks again for your kind words Garve, Cheers!
no I hear you man a mini brew school...I think that would be a full time gig just on its own ....you only have so much time in the day . I think , however , that the Colarado Boy Brewery does something like that . So I guess people are toying with it to see if it works . I agree with the good person thing...you are good guy for doing this...I think we all appreciate you taking the time to make these,,,even if it might be a pain in the ass . Brew on Jasper...brew on !!!!!!
I'm hoping to set up a nano brewery in the near future and your videos are the best Jasper. Real hands on stuff.
Hi there, a question: how many generation of yeast you use?
Jasper, what a great video, could you please tell me the diaphragm valve supplier. Please.
collecting yeast this way requires yeast washing ? or can it be used right away on a new batch ?
Great video. Thanks for sharing. Who made your yeast brink?
awesome vid. looks like you have a 7 bbl system? regardless, do you add straight yeast on the first running's? or do you have a yeast starter?
Great vid as always. Could you do one on the various ways to pitch from the brink? Be good to see your method. Cheers!
Another great video Jasper! 🍻
Thank you, I appreciate it, Cheers!
Great videos Jasper thanks, not too many info on microbreweries on YT. I wanted to ask what can i do if our Safale S04 yeast kinda flocculated towards the walls of the tank and forms a beer "river" that is coming out, is it ok to push some co2 to move it? Greeting from Cali, Colombia.
Interesting. Yes, co2 is fine to push yeast and beer.
These are fantastic videos! How do you work up a pitchable amount of yeast if it is not one of your house yeasts that you have plenty of at the facility?
Another great video. Would love to see one about yeast propagation. Thanks.
Appreciate it, thanks for the suggestion, Cheers!
Another great video!! I'd like to know what kind of beers you brew before and after harvesting that yeast. It's something interesting to me because I don't know if brewing 2 different beers is something I could do. Cheers!!!
Jasper. One more thing. How do you estimate the amount of cells by collecting the yeast this way? From what I understood after you transfer the yeast to the barrel you transfer that later to another fermentation tank.
Great sharing !!
But I'm curious about how you harvest the yeast when you brew the beer with whole hops to dry hopping?
Will the hops clogged the pipe or contaminate the yeast?
Thanks for your sharing again!
Commenting so I see Jasper's reply. I'm guessing dry hopping takes place after the yeast is harvested, during secondary fermentation
This is a very common question/problem for commercial brewers. There seem to be a few schools of thought, and a brewer will have to pick/experiment what works best for him/her.
1) Harvest Yeast like normal from dry hopped beer. It's a "dirtier" slurry but will still ferment a beer.
2) Do Not Harvest Yeast from Dry hopped beer. Safest but expensive.
3)Soft Crash, cool beer slightly (70F to 55F) Then harvest before DryHopping
4)Full Crash , Fully cool beer to 34F harvest then dry hop.
I personally do not like to harvest from dry hopped beer but am still experimenting.
Hops can clog pipes, but usually with enough pressure they will blow out.
Dry hopping can add some contamination but I have never heard of a beer ruining infection solely from Dry hopping.
Hope this helps, Cheers!
Nice video and great question. The book "HOPS" (Stan Hieron..) Explain more about DryHop and Yeast collect in chapter "8 - Dry Hopping".
Hi Jasper,
Once the yeast harvesting done and we need to put the dry hops in, do I need to increase the temperature back up to the normal fermentation guidelines or I can leave it at the crush temperature?
Thanks for your video! Wanna ask will you dry hop before or after the collection of yeast?
Since this was left unanswered - collect yeast before dry hopping.
Great video, mate. Thanks for the amazing content.
Thanks man, I appreciate it!
How to feed the yeast in the brink?
Thanks for the video, very instructive!
If I'm doing a lager than I would Harvest after I crash after the diacetyl rest?
Nice video like always. Thank you Jasper!
I have 2 question to see if you can help me...
1 - When is convenient to collect? Last day previous chill the fermenter? First or second day of chilled it?
2 - What happen if I'm collecting the yeast and the yeast cone "break" and start to fall out beer? (supposing I not collect the quantity I need). Can I collect next day and mix the harvest yeast?
Sorry for my english :P Hope you understand what i'm saying...
Cheers from argentina
Thanks for the questions, your english is great!
1) I find 24hrs after start of chilling is best for collection. However, you can collect at just about anytime and ferment a beer. 24hrs just makes for more consistent beer and increased yeast viability.
2) Yes, collecting the next day and mixing will work. You can also over-oxygenate the wort that is being under-pitched, You can feed the yeast with wort to build yeast numbers, You can transfer the beer and collect the yeast left behind.
I will normally buy new yeast when the harvest is in question. Hope some of this helps, Cheers!
I miss you man.
very interesting,,,, ihavelike the trick with the Y valve and diaphragm valve...could you use just a sanitary valve or ball valve in place of that ? I know there must be an advantage w the diaphragm valvI have an idea... but not 100% sure . Also...since your yeasties are always regenerating...when do you finally say ok...these guys have done 10 batches or whatever,,i am done with them ? Love these vids man...always something new to learn !
Thank you! Yes, a brewer can use nearly any valve and it would work. The advantage of using a sanitary diaphragm valve over say a sanitary butterfly valve is flow control. The diaphragm valve allows me better flow control when slowly dumping the yeast.
Yeast Generations are up to the brewer but I only like to go 4-8 generations. I believe 13 generations if yeast is handled perfect (macrobreweries) is when scientific instruments start detecting changes. Some brewers will go way way more so if it tastes good and sells there is no right answer. Cheers!
How long after fermentation do you run the yeast and trub out?
When you speak about head pressure in the FV, is that because it has been capped at this point, or is it hooked up to gas to push the yeast out? Also, how careful do you need to be about O2? Do you purge the hose going to the brink somehow or just bleed the brink after? Thanks, I'm learning a ton. Keep it up!
Valton Pichette
About checking the head pressure, and balance keg pressure close to FV.
It's because if there are too much differential pressure between FV & keg, the yeast will get "diving sickness" . Their body fluid might burst out.
Thanks for the question! Yes, pressure is built in the FV from capping the end of fermentation and the positive pressure is maintained throughout the beers conditioning and packaging stages.
I purge brink and hose with CO2 after sanitizing them, you do want to be careful about O2. Cheers!
How do you sanitize the hoses and valves before using?
Another great video! Thank you so much.
What brand and pore size are the disk filters you use for bacteria free air?
These are the disposable cheap ones I've used. I'm currently looking at others with a stainless housing and replaceable pads, Cheers!
www.midwestsupplies.com/sanitary-filter-for-aeration-system?gdffi=aa92829c2cf847b6a646261bd5b23c06&gdfms=21B907D9D86E41B09A3A2DAA4C23C005&gclid=CjwKEAjwjPXIBRDhwICRg-DbgHISJADP6QXpshZ2R1hbauunYeMQAFWY8gf6vTQqs3EQC6MWP86BnxoCxh_w_wcB
Thank you ! How many times do you use them before you throw them out?
Depends on process but anywhere from a month to quarterly.
Hey jasper, what other types of vessels have you used to store yeast in when you had your smaller equipment? We ferment 2.5 bbl batches.
I think there was a video on yeast before and he showed some vessels he had used before
I've used smaller kegs and plastic buckets. Maybe check out small homebrewing conical fermenters for that size, Cheers!
Hello, thank you so much for your videos, Im really learning from them, we are planning on building a microbrewery in Mexico City, we have quote with some chinese companies for the equipment, but we haven't figure out the number of fermenting tanks and clarifying tanks, do you have like a 2 x1 rule or something like that?? Like 2 fermentation for 1 clarifying because the time the beer stays in the clarification tanks its normally the double that they stay on the fermentation. We are going nuts about this......... Keep up the good work!!! Cheers!!!!
Hi, Every brewery's goals and setups vary, but I would say 3xFV's for 1xBBT is great. Beer can stay in FV for 8 days and then 2days in BBT. This can all change with lager brewing, no glycol, or using BBT's as serving tanks, ect. Hope this helps, Cheers!
Thank you so much for the info, you made it so much clear!!! Keep up the great job Cheers!!!!
I just finished reading your book. more questions to come. :)
Right on, Thanks! That ebook primer was for a book I really need to finish. I appreciate the support, Cheers!
Hi Jasper,
in my brewery i don't collect yeast in yeast brink. I keep the yeast in fermenter only and when i am brewing i collect directly from fermenter and pitch it. yeast generally stay 7-10 days in fermenter. is this method is fine.
That definitely works. However, getting the yeast away from the beer after fermentation is better for the yeast and beer.
@@brewerylife3596 Thanks for advice
Hey jasper, nice video like always, super usefull, did you get the pictures I send you? Cheers from Argentina
I did, and it looks great! Enjoy the adventure Gustavo, Cheers
How did you do the white pipe sterilisation?
i don't see how to do that if i dry hop at 16°C ?
Please make a set of tutorials for making your own beer/recipe at home from scratch to setting up a small brewery and all steps it takes including all legal stuff. Thank you.
Thanks for the comment!
For formulating recipes read Designing Great Beers by Ray Daniels. A great software tool is Beersmith.
There are a few good books out there. A Brewer's Guide to Opening a Nano Brewery, Brewery Operations Manual and The Brewers Association's Guide to Starting Your Own Brewery. All are worth the money.
That said, I also would not mind a video or two focusing on the business side of the brewery.
thanks very helpful!