None of this is possible without you George , your kindness and willingness to help people is humbling . It's amazing and it's impossible without ya . So thanks again for creating this TH-cam channel and sharing your vast knowledge for free ! Your great personality makes it pure fun while learning great amounts of knowledge. I love it . Thanks and take care
This guy talks to the camera like a teacher talks to her pupils. For "Old Fast Newbe's" like me...its perfect education. Learning but not being overwhelmed with info, simplistic to understand, interactive so I don't fall asleep in class. Excellent !!!
Thats why I wanted to learn how to collect my own yeast too! What if it becomes impossible to get it or something. I would rather be self sufficient and know how to make my own yeast..or collect my own yeast. lol
Another nice job George. I just paid 14$ for a pack of Mexican Lager Yeast that worked beautiful. Thanks for info, will be washing for next batch. From Maine... thank you.
I saw your newest videos and I’m glad that you’re back and more glad that you aren’t dead we need good people like you to stay with us and lead the way…Thanks
I have yeast brought to this country from Italy by my great grandparents that my family has saved and used for four generations George works well with any red grapes or fruit say the word and I'll send you some when it cools off and makes it easy to ship as my way to say thanks for your great videos.
@@TravisQuiring first l clean it a few times then I store it in a mason jar in the refrigerator until I need it again and I always add O2 to my water with a oxygen condenser before I add it to my mash to build a good colony and remember you alway have more yeast at the finish of your mash than at the beginning as long as you feed it and keep your ph close as you can to 5.2 your yeast will remain fat and sassy.
@@chuckdontknowdoya6100 what do you feed the yeast to keep it continually growing? In my mind I'm picturing a yeast starter continually growing and only using a part per batch then regrowing the colony for the next batches. Is this correct?
@@TravisQuiring I boil bread yeast to kill it then feed it to my good yeast along with a couple of muti vitamins and a couple of teaspoons of Epson salt and you're right you regrow the colony with each batch so you always have more then when you started especially when you give them plenty of O2 at the start.
George I like your method of explaining details. No fluff, just enough theory, and right to the point. It is very reminiscent of my USAF tech school instructors. (without the war stories) A long time ago I heard of someone finding beer in a shipwreck and they were trying to reproduce the yeast. Don't know if they were successful but I can only imagine this is the separation process they used.
Hi George, love your videos and the way you explain and demonstrate everything..there alot of guys on TH-cam that do these videos and no one can pull it off like you do.....really cant wait for the all grain mash video.. cheers
This is going to be very handy yeast will be hard to find in the near future. I would like to know how much do you pitch again for your next frugal fermentation.
George I really enjoy your videos. I've gathered so much valuable information from you that has helped me alot. Thank You. And Keep the videos coming. Cheers
Very informative videos you make, George. Thank You - I have watched many of them. Years ago when I used to make a very dark beer I would go to the beer store and look at the bottom of Guinness Beer bottles and make a six-pack out of the bottles that had the most "mother" in the bottom. The mother was collected and fed sugar, and we ended up with Guinness's own proprietary live yeast. (and we didn't let the beer go to waste ) I don't know if Guinness is still unpasteurized, but we exploited the yeast back in the day.
Thanks George, New to your videos but have subscribed and watching the series. Yeast hard to find during this Covid BS so this video might be very very helpful.
WoW!! That's pretty kewl George!! I'm loving it!! Some yeasts are a little rare and hard to get your hands on. Its nice to know we can preserve yeast for using again down the road!! Thanks sooo much for another fantastic video and lots of great info!! Happy New Year George, from our family to yours!! Happy winemaking!! Or whatever you are ever making!!🥂 To 2021!! Cheers!!
Gorge you are the man! I have done a similar thing when making different types of bread. I thought it might be a long drawn out process for wine yeast, which would most likely cause me to contaminate or wind up killing it. Thanks for making it simple. I like the cold crashing idea. Also the hose tip. Brew on brother!
I know its fermented out and the yeast is dormant but it's good practice to put the lids on losely the first time in the fridge Also if you want to save a specific strain you should be super sterile the yeast can mutate and lose the flavors your chasing. I know you only have so much time and you weren't giving a brewing lesson lol. Juts thought it was worth mentioning. But for wash/mash any mutation most likely won't be noticed. The benifets is the yeast attach to the hulls of the dead yeast and form clusters, and the dead yeast add nutrients One last thought on saving a specific strain you should use ideal conditions to that strain so no stressing occurs. Thanks for the awesome vids you do I think alot of people will enjoy separating cleaning and reuseing.
@@culturesgroup just using good brewing hygiene is about the best you can do. Boil jars and equipment use unscented bleach solution and starsands. But you are correct unless you have a clean room decon chamber and all the other lab stuff yeast is all around us, and some will get in. Minimizing is the about the best most of us will do. From my experience if I wanted to reuse a specific strain i was able to do so and get the same results as long as I tried to be a sterile as possible. I cant speak for all distillers but being sterile is pretty lax for brewing and transferring to the still for alot of us. By the time the shine reaches the jar sterile has been successfully accomplished lol I'm very far from an expert but I always suspected a more dominant strain of yeasts will overcome a weaker one 🤷♀️ I may be totally wrong it's simply an assumption. So I supose depending on how fast that occurs if it dose determines who much or how little any difference in taste might be and weather those flavors are passed to the whiskey.
Thanks! Totally agree. Yeast demands you always do cold hygiene every time. Pretty sure that's why people buy new dried yeast every time if they can afford it. @@spikelove9533
Mr. just wondering how you got started in this and how you became the wonderful instructor that you are. how about a video on your how i got started. im doing my best here in mo. to get the best of those that will , into brewing, sad thing is i dont drink it. lol ill taste but not a drinker . love brewing . my grandma lived through the depression selling shine, and she would not allow no drinking . lol my granny ran a still up until the 1969 and was great at it . from what i know about it she went to the side of corn but she never cooked it ,soaked it for days then she would taste it,[it stunk] and she would add molasses , we made sorghum cane molasses every year, barrels of it. she cooked 100s of gallons and it went in the cellar. they would sell it as needed. lol
Just in time. Your videos are great. I got a pale ale going in a primary, racked it about an hour ago. I'll have it ready in the Keg for Canada day long weekend. I have always wanted to keep the yeast but haven't so far. I'll see if I can find some turbo clear looking forward to giving that a try. 🍻from Vancouver 🇨🇦
hi george. i have watched alot of your videos and this is one i have question. if you harvest those yeast, how do you know how much of those harvested yeast to put into your next batch of beer? say you pitched 11.6g from the packet (1st generation) and i follow your wash and harvesting steps. how much of those harvested yeast i pitch in, assuming I am making the same second batch?
Hi, great video buddy....great tips you're giving, i have one question maybe anyone can help how long can you keep the yeast in that state in the fridge..TIA
George you are the Man :) I've learned so much from watching and listening to you. If your ever in Aussieland give me a yell and I'll buy you a beer or 7
We tied the syphon 2 inches or so, above the end of a nice sealed dowel. Or use a plastic pipe. Plop it in, and syphon end doesn't touch the bottom. A wine racking method.
Maybe its not technically "worth" spending this much effort on it, but but having "infinite" yeast sounds perfect to my ears. You can use some of the money you save buying your "tried and true" staple to experiment with new ones so you can expand your repetoire and knowledge. You could speed up this process considerably with a centrifuge (basically artificially increasing gravity). Since yeast is somewhere around 3-5 micron size it should also be possible to mechanically filter it. This probably wouldnt be able to separate any of the solids from each other as you would probably catch most of them, but it would be a fast way to remove any water content (for easjer storing, or even further dehydrating?) I have some questions though: - Does the yeast survive fermenting dry? When it reaches its alcohol tolerance, does that kill it or just make it inactive? If it kills it then I guess you have to sample it before dry ferment? - How do we prevent contamination of other bacteria? Do they just get killed off by the alcohol in fermenting in each reuse because they arent bred to be as tolerant? - For long storage, do you need to periodically let them thaw up and feed them a little to keep the colony alive? - How do we deal with other contaminant bacteria
George, I realize this comment comes very late after you posted the video. I was wondering if it would be possible to dry the finished yeast in a dehydrator, obviously while watching the temp so you don't kill it. Or, if there's some other way to dry it so it will store easier?
Yes you can dry it. Spread it out on wax paper or plastic wrap let it dry and put it in storage. We have done the same for my wife's sourdough starter.
Thx George. I do understand this prosess. But once you are finish, do you dry the yeast like dry yeast one buy, ore used itsay wet. If wet, how do you measure it if one have to say put 6 gm in your next mix? Wet yeat yeast are heavier as dry yeast. Sorry if its a dumb Q..
Just curious- when you were racking the water off the top- why did you not rack the yeast off the sludge into a clean jar and then rinse your syphon hose out?
Is there a benefit to cleaning the yeast when distilling? Whenever I have re used my yeast for beer I just toss it straight into the next batch. Never noticed any off flavors or anything. I never reused the same yeast more than once
question: why not make a yeast starter and save a small amount before pitching...then for the next brew, feed to reserved starter...similar to sourdough? Honest question, I want to learn
Some companies charge a fair bit for beer yeasty beasties. I just paid $6 for a package of yeast that is a good name brand at the grocery store. Right now...I just started brewing ales.. IPA is next... then I am going to do one more kit as a dark ale hopped right out. I heard that the kit yeast is not as good as this name brand yeast that will not be mentioned. The extract is $15.99 on sale from $18.99 (canadian) then there is the "enhancer" for about $10 (they can bite me on the primers carbonation things... I have sugars) My hops I got 1 to 2 years old from a good supplier that guarantee's them and stores them well and proper for $3 to $7.50lb... you better believe my tightwad self was interested in how to have a way to save my $6 a package yeast for the next batch. I really don't drink much... or often but I am passionate about teaching people how to live better on less... and I have ALWAYS wanted to try home brewing... I have 2 wines clearing that I used 2 different cheapskate methods to make... one a kit... one from grapes... I also have 2 different meads on the go and 2 more to start. I can get my wine and mead yeast cheap... I don't need to save that... but beer yeast means I can keep costs to around $30 with caps from here on out... for around 50 give or take beers... that is all kinds of awesome sauce. Vids like this are crazy important because I have to face the reality that people who I teach to be thrifty in my local facebook group are spending big bucks on hooch. Last time I bought a case of beer.. a 12 pack in bottles... $28.99 and they have a very different idea of what a craft beer should taste like. I found that just offensive and that was the straw that broke the camel's back... my home brewing journey began. MAN... am I going to have nice Christmas presents this year! I am hunting down every money saving tip I can everyday. A few minutes of watching this vid saved me $6. If I get enough yeast starter to make 2 batches... and do it one more time and get 2 more batches out each of those... then I will be happy to go spend the $6 to get more yeast. I do get that it is not yeast to infinity. LOL I have to price out doing some real brews from scratch. I would really appreciate any tips you have on that. I am kinda hop rich right now...but I would love to see a affordable way to crush 2 row. In the end... brewing in a bag will be more affordable for me. The kits are just my starting point.
I was told to stay away from clarification solution if I could. Because it takes away some of the flavor. Is that true? Also, how much of the yeast do you use for your next batch? I won't always make the same size batch....so I have no idea how much of the yeast to use.
Are you able to use that water that went down the sink? Would it have an ABV? I have been told you can reuse the water in your next wash would that be adviseable especially if it is just a sugar wash? I know with rum you have the Dunder and the backset in whiskey but those are grain and molassis. Could it be usefull with a corn or sugar wash? Or drinkable?
Just a deep though….Curious if you could cultivate yeast over several generations to be more and more tolerable to high alcohol levels making 20% ABV and higher easier and more probable of a dry fermentation.
Bobby in TN and George Thank you much... rather than store it in the refrigerator. Could it be layed out in a dehydrator an be put back in its dry form or made into a cake and frozen? Thxs, Brad
I love saving my yeast and reusing it but, The last time I did it, I made Irish stout and it tasted like detergent. I must have saved too much from the bottom or didn't use it soon enough. Sure hate that it was a ten gallon batch that time but, there was only one thing to do with it at that point. I got some slightly hoppy smelling/tasting alcohol out of it.
That is my question as well. Watched 25+ videos on the subject and no one mentions how much of the save/washed yeast to use in the next batch. Do you use it all? Is there enough there for two or three batches? I guess the world will never know.
Does it taste change if you run it all with all the sediment when you run. Does the flavor change? I know at the end sometimes I can taste the sediment but during the run I never noticed a difference
Apparently in NZ people running low on Yeast to make bread during this pandemic; they're rushing out to use turbo yeast to make bread (admittedly 15% ABV bread lol)
Hi George, I have a unrelated question I hope you can help me with. I live in Barbados and we have hard water. So question one is, will it affect the wash in anyway ? I know when diluting alcohol one needs a good quality distilled water. Second question George. Can I make a 50 gallons of mash and draw off it as I like to make rum? Thank you so much us keeping us on track! As always Excellent work!
Old video I know, but if you do get this I would be interested in knowing how you know how much yeast you end up with, I know that theoretically you can end up with more than you started with, but my recipes call for a minimum amount of yeast (and experiment has shown it's important). I wonder if you could propagate even further?
For me easiest way to collect yeast is when I shift fermented beer to another container, it leaves behind almost all the bad yeast and hops behind and with the 2nd container you get more pure yeast. Then u collect it and rinse one time before use.
George what about using Turbo carbon during fermentation , then using part A and then part B at the end clear process... just like to hear your thoughts on Turbo carbon 👍
Barley and Hops Brewing u got me wonder🤔 been using D.A.D.Y. Turbo carbon and then part A then B. I degass with my drill and stir whip till all large bubbles or gon and then the little bubbles come and gone then rack again, it’s clear as water. Then I use anti foam and then cap and distill it.. just wonder about using it because i got about a lol half a truck load left.. thank George u are my go to guy 👍
How much does your culture multiply? Does it double or triple or what? And how much dies? I was under the impression that the end of the brewing process involved the death of the yeast from too much alcohol. Clearly I was wrong. Thanks for any info, and if I don't get an answer, that's cool too, I'll probably get the answer from watching more of these. Preciatcha!
They go dormant, I think, but don't die. When you add the clean water it dilutes the alcohol and they wake up. Then with oxygen they reproduce, so each time you do this you are making new fresh yeast. Theoretically you could make as much as you wanted in a starter culture. If I'm wrong someone will correct me next year...
So I watched another video about this, and after the first wash from the bucket, in a few hours, the guy said you keep the lighter, cloudy, liquid on the top, and throw away the sediment at the bottom on the second... i'm confused. Seems like the sediment would actually include the dead yeast that falls out and the live yeast would be lighter? Or do I have this backwards? Live yeast on the bottom?
just stumbled across the same, Emmet over at Clawhammer Supply used the liquid, thinned and let it settle out again (3 times to be exact). In my opinion, the difference is in time and temperature. George here shows and refers to cold crushing, refrigerating the stuff for hours and scooping out the sediment, leaving the base layer of "bad stuff" in. Emmet sat his bucket for 45 minutes at room temperature only, so i assume the "bad stuff" settles first ("all" sediment at Clawhammer, "first layer" at Barley & Hops) and the yeast stays in suspension. A pity George's taking a big pause on YT (or quit at all?), would be great to hear his comparison.
Just a comment... On that jug of distilled water - I have found true distilled water from the store (not RO water) to be expensive. If you have a working still I would suggest that making your own distilled water to be more economical.
None of this is possible without you George , your kindness and willingness to help people is humbling . It's amazing and it's impossible without ya . So thanks again for creating this TH-cam channel and sharing your vast knowledge for free ! Your great personality makes it pure fun while learning great amounts of knowledge. I love it . Thanks and take care
l
This guy talks to the camera like a teacher talks to her pupils. For "Old Fast Newbe's" like me...its perfect education. Learning but not being overwhelmed with info, simplistic to understand, interactive so I don't fall asleep in class. Excellent !!!
Agreed, this guy is an excellent teacher.
Thank you George. In South Africa it is currently difficult to get brewers yeast, therefore it is very important to reuse the bit one can get 👍👍
Thats why I wanted to learn how to collect my own yeast too! What if it becomes impossible to get it or something. I would rather be self sufficient and know how to make my own yeast..or collect my own yeast. lol
Another nice job George. I just paid 14$ for a pack of Mexican Lager Yeast that worked beautiful. Thanks for info, will be washing for next batch. From Maine... thank you.
I saw your newest videos and I’m glad that you’re back and more glad that you aren’t dead we need good people like you to stay with us and lead the way…Thanks
I have yeast brought to this country from Italy by my great grandparents that my family has saved and used for four generations George works well with any red grapes or fruit say the word and I'll send you some when it cools off and makes it easy to ship as my way to say thanks for your great videos.
Can you please tell me how to continue to grow the yeast colony once collected.
@@TravisQuiring first l clean it a few times then I store it in a mason jar in the refrigerator until I need it again and I always add O2 to my water with a oxygen condenser before I add it to my mash to build a good colony and remember you alway have more yeast at the finish of your mash than at the beginning as long as you feed it and keep your ph close as you can to 5.2 your yeast will remain fat and sassy.
@@chuckdontknowdoya6100 what do you feed the yeast to keep it continually growing? In my mind I'm picturing a yeast starter continually growing and only using a part per batch then regrowing the colony for the next batches. Is this correct?
@@TravisQuiring I boil bread yeast to kill it then feed it to my good yeast along with a couple of muti vitamins and a couple of teaspoons of Epson salt and you're right you regrow the colony with each batch so you always have more then when you started especially when you give them plenty of O2 at the start.
@@TravisQuiring once you collect it just keep it in the refrigerator until you need it again and it will go dormant until it warms up again.
George I like your method of explaining details. No fluff, just enough theory, and right to the point. It is very reminiscent of my USAF tech school instructors. (without the war stories) A long time ago I heard of someone finding beer in a shipwreck and they were trying to reproduce the yeast. Don't know if they were successful but I can only imagine this is the separation process they used.
Hi George, love your videos and the way you explain and demonstrate everything..there alot of guys on TH-cam that do these videos and no one can pull it off like you do.....really cant wait for the all grain mash video.. cheers
This is going to be very handy yeast will be hard to find in the near future. I would like to know how much do you pitch again for your next frugal fermentation.
George I really enjoy your videos. I've gathered so much valuable information from you that has helped me alot. Thank You. And Keep the videos coming. Cheers
Very interesting thanks, even though I'll probably not do it, still learn so much from watching, great video as always, thank you George
I do this for my mead and cider yeast all the time. Good job!!
Very informative videos you make, George. Thank You - I have watched many of them. Years ago when I used to make a very dark beer I would go to the beer store and look at the bottom of Guinness Beer bottles and make a six-pack out of the bottles that had the most "mother" in the bottom. The mother was collected and fed sugar, and we ended up with Guinness's own proprietary live yeast. (and we didn't let the beer go to waste ) I don't know if Guinness is still unpasteurized, but we exploited the yeast back in the day.
Its awesome that you can do something like this. Most people would’ve never thought about that!
As a beer brewer ... you just had me at cold crashing........... SOOOOO many debates about this subject.........I digress. Continue George please.....
Whenever i search for a specific topic your videos come up. Thank you sir
Thanks George, New to your videos but have subscribed and watching the series. Yeast hard to find during this Covid BS so this video might be very very helpful.
george thank you for your service . i would love to visit and set and talk , you are my best information . thank you so much.
Another mystery solved. Thanks to Bobby for the question and many thanks to you for answering it.
Excellent !! Thanks George 👍
That was awesome Buddy. I appreciate ya very much for showing me this technique. I'm going to be using it on the future for sure.
Thanks George, great lighting.
Was wondering about this....Thanks for clearing that up 4 me GEORGE...
very interesting never seen it done. Thanks George
Awesome video love how well you explain everything and keep it interesting thanks for all you do
WoW!! That's pretty kewl George!! I'm loving it!! Some yeasts are a little rare and hard to get your hands on. Its nice to know we can preserve yeast for using again down the road!! Thanks sooo much for another fantastic video and lots of great info!! Happy New Year George, from our family to yours!! Happy winemaking!! Or whatever you are ever making!!🥂 To 2021!! Cheers!!
Gorge you are the man! I have done a similar thing when making different types of bread. I thought it might be a long drawn out process for wine yeast, which would most likely cause me to contaminate or wind up killing it. Thanks for making it simple. I like the cold crashing idea. Also the hose tip. Brew on brother!
Thanks George, really need this during the current yeast crisis 👍🏻😊
I know its fermented out and the yeast is dormant but it's good practice to put the lids on losely the first time in the fridge
Also if you want to save a specific strain you should be super sterile the yeast can mutate and lose the flavors your chasing.
I know you only have so much time and you weren't giving a brewing lesson lol. Juts thought it was worth mentioning.
But for wash/mash any mutation most likely won't be noticed.
The benifets is the yeast attach to the hulls of the dead yeast and form clusters, and the dead yeast add nutrients
One last thought on saving a specific strain you should use ideal conditions to that strain so no stressing occurs.
Thanks for the awesome vids you do I think alot of people will enjoy separating cleaning and reuseing.
Great comment! How do you be super sterile so to prevent wild yeasts strains getting in?
@@culturesgroup just using good brewing hygiene is about the best you can do. Boil jars and equipment use unscented bleach solution and starsands. But you are correct unless you have a clean room decon chamber and all the other lab stuff yeast is all around us, and some will get in. Minimizing is the about the best most of us will do. From my experience if I wanted to reuse a specific strain i was able to do so and get the same results as long as I tried to be a sterile as possible.
I cant speak for all distillers but being sterile is pretty lax for brewing and transferring to the still for alot of us. By the time the shine reaches the jar sterile has been successfully accomplished lol
I'm very far from an expert but I always suspected a more dominant strain of yeasts will overcome a weaker one 🤷♀️ I may be totally wrong it's simply an assumption. So I supose depending on how fast that occurs if it dose determines who much or how little any difference in taste might be and weather those flavors are passed to the whiskey.
Thanks! Totally agree. Yeast demands you always do cold hygiene every time. Pretty sure that's why people buy new dried yeast every time if they can afford it. @@spikelove9533
great instructor you are as you teach from the viewpoint of a student
great Info im going to do this George
A racking cane makes handling the siphon hose much easier to manage.
Such an intelligent customization of hose
This is great George! I have attempted to re-use my yeast in the past with very little success. I am thrilled to try again using your technique.
Next we are going to make a yeast collecting chamber. Stay tuned for that one soon.
@@BarleyandHopsBrewing Awesome! I look forward to it!
Mr. just wondering how you got started in this and how you became the wonderful instructor that you are. how about a video on your how i got started. im doing my best here in mo. to get the best of those that will , into brewing, sad thing is i dont drink it. lol ill taste but not a drinker . love brewing . my grandma lived through the depression selling shine, and she would not allow no drinking . lol my granny ran a still up until the 1969 and was great at it . from what i know about it she went to the side of corn but she never cooked it ,soaked it for days then she would taste it,[it stunk] and she would add molasses , we made sorghum cane molasses every year, barrels of it. she cooked 100s of gallons and it went in the cellar. they would sell it as needed. lol
Thanks George. I will have to try that sometime.
Can you please make a video on how to make yeast at home for whiskey, rum, vodka ?
Thank you George!
Just in time. Your videos are great. I got a pale ale going in a primary, racked it about an hour ago. I'll have it ready in the Keg for Canada day long weekend. I have always wanted to keep the yeast but haven't so far. I'll see if I can find some turbo clear looking forward to giving that a try. 🍻from Vancouver 🇨🇦
Joshua Thacker I don't think that works with beer
It works with beer and also wine.
Ya? Hmm have to research that
hi george. i have watched alot of your videos and this is one i have question. if you harvest those yeast, how do you know how much of those harvested yeast to put into your next batch of beer? say you pitched 11.6g from the packet (1st generation) and i follow your wash and harvesting steps. how much of those harvested yeast i pitch in, assuming I am making the same second batch?
Hi, great video buddy....great tips you're giving, i have one question maybe anyone can help how long can you keep the yeast in that state in the fridge..TIA
George you are the Man :) I've learned so much from watching and listening to you. If your ever in Aussieland give me a yell and I'll buy you a beer or 7
Sounds great.
George
We tied the syphon 2 inches or so, above the end of a nice sealed dowel. Or use a plastic pipe. Plop it in, and syphon end doesn't touch the bottom.
A wine racking method.
I use a stainless steel rod the same way it's very easy to clean.
My friend, the pink shirt make's you look like Fabio, you are too talented for youtube
I Australia, that stuff on the top we call "legs"..... the expressions across the globe amaze me
David Vincent no. we don’t
Thanks for another very informative video!
What is the downfall of distilling without using any type of turbo clear?
Sustainability is the word.
Love you George, you rock the bells!
Maybe its not technically "worth" spending this much effort on it, but but having "infinite" yeast sounds perfect to my ears. You can use some of the money you save buying your "tried and true" staple to experiment with new ones so you can expand your repetoire and knowledge.
You could speed up this process considerably with a centrifuge (basically artificially increasing gravity). Since yeast is somewhere around 3-5 micron size it should also be possible to mechanically filter it. This probably wouldnt be able to separate any of the solids from each other as you would probably catch most of them, but it would be a fast way to remove any water content (for easjer storing, or even further dehydrating?)
I have some questions though:
- Does the yeast survive fermenting dry? When it reaches its alcohol tolerance, does that kill it or just make it inactive? If it kills it then I guess you have to sample it before dry ferment?
- How do we prevent contamination of other bacteria? Do they just get killed off by the alcohol in fermenting in each reuse because they arent bred to be as tolerant?
- For long storage, do you need to periodically let them thaw up and feed them a little to keep the colony alive?
- How do we deal with other contaminant bacteria
Awesome vid brother. thanks.
you can use some liquid of a fermenting thing to a new batch too.
a compelling reason to collect is for transportation, and storage
Great job George but why do you clarify do you have to before you distill
Lol you said Bobby and I snapped to attention real quick!
It was a good question 🤔
Awesome video! Been wanting to try this:-)
Hi George gr8 tips but just one question, Do I still have to add new yeast to this mix ? I have learned so much watching you thanks
Very cool
3 hours and 2 languages in i went to this video, and now I understand what to do. (I think) Now to try it once and figgure out where i failed!
George, I realize this comment comes very late after you posted the video. I was wondering if it would be possible to dry the finished yeast in a dehydrator, obviously while watching the temp so you don't kill it. Or, if there's some other way to dry it so it will store easier?
Just put the finished jar in the refrigerator it will last for months.
Yes you can dry it. Spread it out on wax paper or plastic wrap let it dry and put it in storage. We have done the same for my wife's sourdough starter.
Your a genius george. Keep the videos coming!
Thx George. I do understand this prosess. But once you are finish, do you dry the yeast like dry yeast one buy, ore used itsay wet.
If wet, how do you measure it if one have to say put 6 gm in your next mix? Wet yeat yeast are heavier as dry yeast. Sorry if its a dumb Q..
Best science teacher online.
Just curious- when you were racking the water off the top- why did you not rack the yeast off the sludge into a clean jar and then rinse your syphon hose out?
Can you collect yeast from a sugar wash in the same manner?
Yes it's easy with a sugar wash because there's a lot less other gunk
This man is a professor!
Is there a benefit to cleaning the yeast when distilling? Whenever I have re used my yeast for beer I just toss it straight into the next batch. Never noticed any off flavors or anything. I never reused the same yeast more than once
question: why not make a yeast starter and save a small amount before pitching...then for the next brew, feed to reserved starter...similar to sourdough? Honest question, I want to learn
Some companies charge a fair bit for beer yeasty beasties. I just paid $6 for a package of yeast that is a good name brand at the grocery store. Right now...I just started brewing ales.. IPA is next... then I am going to do one more kit as a dark ale hopped right out. I heard that the kit yeast is not as good as this name brand yeast that will not be mentioned. The extract is $15.99 on sale from $18.99 (canadian) then there is the "enhancer" for about $10 (they can bite me on the primers carbonation things... I have sugars) My hops I got 1 to 2 years old from a good supplier that guarantee's them and stores them well and proper for $3 to $7.50lb... you better believe my tightwad self was interested in how to have a way to save my $6 a package yeast for the next batch. I really don't drink much... or often but I am passionate about teaching people how to live better on less... and I have ALWAYS wanted to try home brewing... I have 2 wines clearing that I used 2 different cheapskate methods to make... one a kit... one from grapes... I also have 2 different meads on the go and 2 more to start. I can get my wine and mead yeast cheap... I don't need to save that... but beer yeast means I can keep costs to around $30 with caps from here on out... for around 50 give or take beers... that is all kinds of awesome sauce. Vids like this are crazy important because I have to face the reality that people who I teach to be thrifty in my local facebook group are spending big bucks on hooch. Last time I bought a case of beer.. a 12 pack in bottles... $28.99 and they have a very different idea of what a craft beer should taste like. I found that just offensive and that was the straw that broke the camel's back... my home brewing journey began. MAN... am I going to have nice Christmas presents this year! I am hunting down every money saving tip I can everyday. A few minutes of watching this vid saved me $6. If I get enough yeast starter to make 2 batches... and do it one more time and get 2 more batches out each of those... then I will be happy to go spend the $6 to get more yeast. I do get that it is not yeast to infinity. LOL I have to price out doing some real brews from scratch. I would really appreciate any tips you have on that. I am kinda hop rich right now...but I would love to see a affordable way to crush 2 row. In the end... brewing in a bag will be more affordable for me. The kits are just my starting point.
Sir, I can get solid yeast powder from it. Just decan water ,dry it and store in clean polythene bag ?
I was told to stay away from clarification solution if I could. Because it takes away some of the flavor. Is that true? Also, how much of the yeast do you use for your next batch? I won't always make the same size batch....so I have no idea how much of the yeast to use.
Are you able to use that water that went down the sink? Would it have an ABV? I have been told you can reuse the water in your next wash would that be adviseable especially if it is just a sugar wash? I know with rum you have the Dunder and the backset in whiskey but those are grain and molassis. Could it be usefull with a corn or sugar wash? Or drinkable?
question ... if you want to repitch the yeast its in solution or cake... so how much do you use instead of dry yeast
Just a deep though….Curious if you could cultivate yeast over several generations to be more and more tolerable to high alcohol levels making 20% ABV and higher easier and more probable of a dry fermentation.
Thanks george
George, how much of that liquefied yeast would you add to a 12 gallon mash??? Please/thank you!!!
Probably 1/4 if what I collected in one jar.
@@BarleyandHopsBrewing Thank you!!!
@@jfk139 Anytime
i wonder if a pinch of Epsom salts clears a wash like it does with cloudy water.
Bobby in TN and George Thank you much... rather than store it in the refrigerator. Could it be layed out in a dehydrator an be put back in its dry form or made into a cake and frozen? Thxs, Brad
if it taste good, why dont you save it for drink? thanks for the share and cheers!
I know this is an old video but I hope someone can answer but how long can you keep that yeast you reclaimed for in the fridge?
Thanks !!!!!
Sir very nice re used to the yeast infections in different places tempchirue please control of your Srinivasan Trichy Tamil Nada Indian
To me it's "Junk on the Bottom". Well stated brother.
interesting as allways.way to much time and effort.
Hi George, why would you want to have your wash cleared?
To make sure it doesn't scorch in the still. Cleaner in equals cleaner out.
George
Is cold crashing beer essentially what lagering is?
I love saving my yeast and reusing it but, The last time I did it, I made Irish stout and it tasted like detergent. I must have saved too much from the bottom or didn't use it soon enough. Sure hate that it was a ten gallon batch that time but, there was only one thing to do with it at that point. I got some slightly hoppy smelling/tasting alcohol out of it.
Pennington...any relationship to Vance Pennington, flute maker and professional player of the native american flutes? The man is AMAZING!!😃 Cheers!!
That is my question as well. Watched 25+ videos on the subject and no one mentions how much of the save/washed yeast to use in the next batch. Do you use it all? Is there enough there for two or three batches? I guess the world will never know.
Does it taste change if you run it all with all the sediment when you run. Does the flavor change? I know at the end sometimes I can taste the sediment but during the run I never noticed a difference
Quick question on sugar wash,s do you have to clear them before distilling and if so does any clear , like turbo clear work on them ?
Would it be wise to add bimetasulfite to kill any bacteria that may be there in the yeast wash?
Apparently in NZ people running low on Yeast to make bread during this pandemic; they're rushing out to use turbo yeast to make bread (admittedly 15% ABV bread lol)
Hi George,
I have a unrelated question I hope you can help me with. I live in Barbados and we have hard water. So question one is, will it affect the wash in anyway ? I know when diluting alcohol one needs a good quality distilled water. Second question George. Can I make a 50 gallons of mash and draw off it as I like to make rum? Thank you so much us keeping us on track! As always Excellent work!
Couldn't you distill the hard water with your still, then use the distilled water in your mash?
That was the plan for diluting the finished product. Not for the mash unless I have too.
Good conversation here. Your mash will be safe as long as you keep it sealed after you take some out of it.
Old video I know, but if you do get this I would be interested in knowing how you know how much yeast you end up with, I know that theoretically you can end up with more than you started with, but my recipes call for a minimum amount of yeast (and experiment has shown it's important). I wonder if you could propagate even further?
In a five gallon batch it would be at least 20 times more and you can all measure it out by the teaspoon if you need to be precise or by the gram.
@@chuckdontknowdoya6100 but you would have to take into account the weight of the remaining water wouldn't you?
@@vtbn53 not the weight but the gallons I use two teaspoons per five gallons
@@chuckdontknowdoya6100 Yeah but in 95% of the world we use grams, I need to know the equivalent to the 280 grams of dry yeast.
@@vtbn53 3 grams per every 18.92 liters
For me easiest way to collect yeast is when I shift fermented beer to another container, it leaves behind almost all the bad yeast and hops behind and with the 2nd container you get more pure yeast. Then u collect it and rinse one time before use.
Should I use all the harvested Beer to my next batch?
George what about using Turbo carbon during fermentation , then using part A and then part B at the end clear process... just like to hear your thoughts on Turbo carbon 👍
Avoid it at all costs.
Barley and Hops Brewing u got me wonder🤔 been using D.A.D.Y. Turbo carbon and then part A then B. I degass with my drill and stir whip till all large bubbles or gon and then the little bubbles come and gone then rack again, it’s clear as water. Then I use anti foam and then cap and distill it.. just wonder about using it because i got about a lol half a truck load left.. thank George u are my go to guy 👍
Why use Turbo Clear as opposed to the Keiselsol then Chitosan (aren't they the same?)
How much does your culture multiply? Does it double or triple or what? And how much dies? I was under the impression that the end of the brewing process involved the death of the yeast from too much alcohol. Clearly I was wrong. Thanks for any info, and if I don't get an answer, that's cool too, I'll probably get the answer from watching more of these. Preciatcha!
They go dormant, I think, but don't die. When you add the clean water it dilutes the alcohol and they wake up. Then with oxygen they reproduce, so each time you do this you are making new fresh yeast. Theoretically you could make as much as you wanted in a starter culture. If I'm wrong someone will correct me next year...
George ! You started with a pack of yeast ! Under this process how much MORE Yeast do you get??
Not sure. I haven't completed a count or weight but it is a lot.
At least 20 times to starting amount.
George
So I watched another video about this, and after the first wash from the bucket, in a few hours, the guy said you keep the lighter, cloudy, liquid on the top, and throw away the sediment at the bottom on the second... i'm confused. Seems like the sediment would actually include the dead yeast that falls out and the live yeast would be lighter? Or do I have this backwards? Live yeast on the bottom?
just stumbled across the same, Emmet over at Clawhammer Supply used the liquid, thinned and let it settle out again (3 times to be exact).
In my opinion, the difference is in time and temperature. George here shows and refers to cold crushing, refrigerating the stuff for hours and scooping out the sediment, leaving the base layer of "bad stuff" in. Emmet sat his bucket for 45 minutes at room temperature only, so i assume the "bad stuff" settles first ("all" sediment at Clawhammer, "first layer" at Barley & Hops) and the yeast stays in suspension.
A pity George's taking a big pause on YT (or quit at all?), would be great to hear his comparison.
Sheldon Cooper gone moonshiner
Just a comment... On that jug of distilled water - I have found true distilled water from the store (not RO water) to be expensive. If you have a working still I would suggest that making your own distilled water to be more economical.
Also an excellent way to sterilize the still.
how do you know how much to add to next bacth