mash efficiency vs mash volume

[GFHomebrew]

Ok, so now I see a procedural change in my future.....

On bottling day, make that also a brew day, and get a wort ready to go back in. Leave it hot until after I rack off the fermented beer, then chill it and transfer some of the cake and the new wort to a cleaned and sanitized fermenter.

That'll make for a long busy day since I still bottle, but not so bad if the missus helps me with the bottling. We can knock out bottling a 5 gallon batch together in about 15 minutes to a half hour. I pour, she caps and marks and puts them in the storage boxes. That's just about enough time to get a wort to start a hops boil. Efficiency is the name of the game on anything that cannot be hurried.

You can bottle and collect slurry one day refrigerate jar.
Brew whenever you want.
Keep In mind cell count diminishes with time roughly 10%/month

 

[RoadRoach]

You can bottle and collect slurry one day refrigerate jar.
Brew whenever you want.
Keep In mind cell count diminishes with time roughly 10%/month

Kinda liking this idea too. That'll let me at least do a rinse on the yeast.

Let's see if I got this down right. Collect slurry, dilute with water, shake the heck out of it, then let it settle again. Take the 'whitest' looking layer for the most prolific yeast and skim offf the ugly stuff. Bingo, I now have 'clean' yeast to use on any recipe.

I'm just thinkin if I do back-to-back batches of my go-to to build up my stock, I could get a little farther ahead with that method. And here I was thinking the whole time that the crud in the bottom of the fermenter was just waste product.

 

[Bubba Wade]

Ok, so now I see a procedural change in my future.....

On bottling day, make that also a brew day, and get a wort ready to go back in. Leave it hot until after I rack off the fermented beer, then chill it and transfer some of the cake and the new wort to a cleaned and sanitized fermenter.

That'll make for a long busy day since I still bottle, but not so bad if the missus helps me with the bottling. We can knock out bottling a 5 gallon batch together in about 15 minutes to a half hour. I pour, she caps and marks and puts them in the storage boxes. That's just about enough time to get a wort to start a hops boil. Efficiency is the name of the game on anything that cannot be hurried.

You will soon hear a tiny voice calling in your head...

keg...
keg...
keg...

 

[Josh Hughes]

Kinda liking this idea too. That'll let me at least do a rinse on the yeast.

Let's see if I got this down right. Collect slurry, dilute with water, shake the heck out of it, then let it settle again. Take the 'whitest' looking layer for the most prolific yeast and skim offf the ugly stuff. Bingo, I now have 'clean' yeast to use on any recipe.

I'm just thinkin if I do back-to-back batches of my go-to to build up my stock, I could get a little farther ahead with that method. And here I was thinking the whole time that the crud in the bottom of the fermenter was just waste product.

You don’t need to rinse it. Pour it in a sanitized jar

 

[GFHomebrew]

Kinda liking this idea too. That'll let me at least do a rinse on the yeast.

Let's see if I got this down right. Collect slurry, dilute with water, shake the heck out of it, then let it settle again. Take the 'whitest' looking layer for the most prolific yeast and skim offf the ugly stuff. Bingo, I now have 'clean' yeast to use on any recipe.

I'm just thinkin if I do back-to-back batches of my go-to to build up my stock, I could get a little farther ahead with that method. And here I was thinking the whole time that the crud in the bottom of the fermenter was just waste product.

You can or I just pitch the slurry.
Don't fear the slurry.
Any dead yeast cell will act as nutrient and it'll all resettle at the bottom of the new brew also adding water and another Jar adds another infection risk.

 

[Mark Farrall]

Kinda liking this idea too. That'll let me at least do a rinse on the yeast.

Let's see if I got this down right. Collect slurry, dilute with water, shake the heck out of it, then let it settle again. Take the 'whitest' looking layer for the most prolific yeast and skim offf the ugly stuff. Bingo, I now have 'clean' yeast to use on any recipe.

I'm just thinkin if I do back-to-back batches of my go-to to build up my stock, I could get a little farther ahead with that method. And here I was thinking the whole time that the crud in the bottom of the fermenter was just waste product.

You really only need to rinse it if you're doing something pretty drastic to save a yeast you love. Beer is a better storage media than water. If you're worried about the flavour from the previous batch coming through, firstly, it won't in 90% of cases, but for those others, just refrigerate and pour off the excess beer before pitching. You can even grab half a litre of the mash and add that to your slurry to wake it up while you're waiting for the boil to cool.