Saving yeast made simple

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Saving yeast made simple

Unread postby IPA » Wed Nov 21, 2018 5:00 pm

Apologies if I have posted this before.

36 Hours into the ferment I clear a space in the krausen and remove 500 ml to a sanitised plastic bottle.
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I loosely fit the cap and let fermentation proceed normaly. when fermentation has halted I tighten the cap and store it in the fridge.
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As you can see there is a nice clean deposit of yeast on the bottom of the bottle. The reason I leave it 36 hours before removing the fermenting beer is that I find you get a much cleaner yeast deposit.
When want to make my next starter I pour most of the beer into a glass for quality control purposes to make sure this is no infection. That is to say I drink it :lol:
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I then swirl the remaining beer to dislodge the yeast and added it to my starter flask. 12 hours later it looks like this.
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I have successfully re-used the same yeast for more than 18 months and more than 12 brews using this method.
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Re: Saving yeast made simple

Unread postby chastuck » Wed Nov 21, 2018 10:55 pm

A very nice and informative post. Well done.
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Re: Saving yeast made simple

Unread postby mashy » Thu Nov 22, 2018 6:51 am

You can just pop it in the freezer, after lifting it out.
At 36 hours the yeast count is probably at its greatest.

When you want it just let it thaw, give it a shake and then add it into the next brew.
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Re: Saving yeast made simple

Unread postby Onthebrew » Thu Nov 22, 2018 1:21 pm

looks like a very good idea. how much yeast does that give you compared a packet of liquid yeast?
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Re: Saving yeast made simple

Unread postby IPA » Thu Nov 22, 2018 2:26 pm

Onthebrew wrote:looks like a very good idea. how much yeast does that give you compared a packet of liquid yeast?


A bit less that is why you have to make a starter. Not much of a problem considering that once you have a yeast it's yours fo a very long time. To update the post I have re-used yeast saved in this way four years later. I would not advise freezing the sample much better to store in the fridge at about 4-5° C.
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Re: Saving yeast made simple

Unread postby mashy » Thu Nov 22, 2018 2:55 pm

A bit less that is why you have to make a starter.

Thats not the latest thinking of yeast management being thought in college, but hey ho these things change.

Freezing works with no starter, but different folks, different strokes.
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Re: Saving yeast made simple

Unread postby f00b4r » Tue Nov 27, 2018 9:26 pm

mashy wrote:
A bit less that is why you have to make a starter.

Thats not the latest thinking of yeast management being thought in college, but hey ho these things change.

Freezing works with no starter, but different folks, different strokes.


Source?
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Re: Saving yeast made simple

Unread postby mashy » Wed Nov 28, 2018 6:05 am

Enology courses a couple of years ago. If you really want they papers I will track it down.
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Re: Saving yeast made simple

Unread postby f00b4r » Wed Nov 28, 2018 7:44 pm

mashy wrote:Enology courses a couple of years ago. If you really want they papers I will track it down.


Sure, it would be interesting to see.
I have seen more than one scientist, who specialises in yeast, speak to to IPA's method before but also be quite disapproving of freezing yeast in a home freezer, which is very different to how it gets frozen and stored in a lab.
By the way, if I am remembering right, it is not really that IPA's method gets yeast cells at their highest count but that it gets extremely healthy cells and the early flocculating ones are already dropping out, so you are getting the ones that you would really like to capture.
The time into the ferment is just that too, not from pitching (something that can be quite different).
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Re: Saving yeast made simple

Unread postby mashy » Thu Nov 29, 2018 7:52 am

Yeast has been sucessfully living through freezing for thousands of years - with no help from us at all.

There is no one way.
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Re: Saving yeast made simple

Unread postby RobW » Thu Nov 29, 2018 8:53 pm

Freezing is bad for yeast unless you use glycerol because ice crystals damage the cell walls.
Chris White:

https://www.whitelabs.com/beer/yeast-storage-and-maintenance-0
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Re: Saving yeast made simple

Unread postby mashy » Fri Nov 30, 2018 6:32 am

I have a lot of respect for Chris and the work they do. But there is a big gap between "not optimal" and "bad".

Freezing live yeast does work. It does work. It may not be a commercially viable, I am sure it is not optimal. I have done it many many times, fermenting normally, and making beer on type.

Just saying.
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Re: Saving yeast made simple

Unread postby johnrm » Sun Dec 02, 2018 8:43 am

Maybe start a fresh thread on freezing yeast? Someone that has proven technique.

Kudos to IPA for the info.
Succinct.
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Re: Saving yeast made simple

Unread postby RobW » Sun Dec 02, 2018 10:25 pm

Personally I wouldn't bother with freezing, I find slants are superior for stable long term storage.

Some references:

http://www.alsand.com/beer/yeast/index_E.html

http://www.maltosefalcons.com/tech/MB_R ... turing.php

https://aussiehomebrewer.com/search/678 ... =relevance
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Re: Saving yeast made simple

Unread postby IPA » Mon Dec 03, 2018 7:34 am

RobW wrote:Personally I wouldn't bother with freezing, I find slants are superior for stable long term storage.

Some references:

http://www.alsand.com/beer/yeast/index_E.html

http://www.maltosefalcons.com/tech/MB_R ... turing.php

https://aussiehomebrewer.com/search/678 ... =relevance


Using the method I outlined in the original post the yeast remains viable for years not months as in the case of slants.
It was after I revived the yeast from a bottle of thirty five year old Russian Stout that I devised this method of storage. Since then I have revived several other old yeasts. The oldest was from a bottle of Shepherd Neame brewed for the Silver Jubilee of Queen Elizabeth 11. Some of these yeasts are now in a professional storage facility.
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