Yeast reuse

[Mastoras007]

I harvest yeast a lot. I don't "wash" like the YouTube videos. I simply use a clean and sanitized stainless steel ladle and scoop out into Ball canning jars. I've had no issues at all.
Sometimes I just rack another beer or cider on the yeast etc. left in the fermenter.

So you put a new batch without sanitize in the fermentor?

 

[Donoroto]

I harvest yeast a lot. I don't "wash" like the YouTube videos. I simply use a clean and sanitized stainless steel ladle and scoop out into Ball canning jars. I've had no issues at all.
Sometimes I just rack another beer or cider on the yeast etc. left in the fermenter.

Ditto.

 

[Zambi]

So you put a new batch without sanitize in the fermentor?

Yes and no ..
You leave the trub in the fermenter after kegging ir bottling, and you pour the new wort on top.
I do it often, but try to use it within a day

 

[Mastoras007]

Yes and no ..
You leave the trub in the fermenter after kegging ir bottling, and you pour the new wort on top.
I do it often, but try to use it within a day

The yeast in this case doesn't need to be activated?
I'm learning sorry if i make stupid questions
I thought that the yeast in liquid needs to be activated first
So you pour directly after the keging just so simple?

 

[Minbari]

The yeast in this case doesn't need to be activated?
I'm learning sorry if i make stupid questions
I thought that the yeast in liquid needs to be activated first
So you pour directly after the keging just so simple?

Once there is a fresh supply of sugar (new wort) it will come back to life again.

You should still add yeast nutrients and oxygenate again

 

[Mastoras007]

Once there is a fresh supply of sugar (new wort) it will come back to life again.

You should still add yeast nutrients and oxygenate again

Ok, i understand, the oxygenation from carbonating stone right?
Because of big size fermentation how is that happening?
So theoretically the fermentor is already sanitized, fermenting been can't cause any infection (if everything goes ok) so after the fermentation ends fermentor keeps sanitized and next batch can go in directly, but this is risky to repeat many times i believe, or not?

 

[west1m]

I will be trying this method on my next batch. I can use the same style yeast on the new brew and will be ready to keg about the same time.
Should work out as long as I don't get lazy or procrastinate.

 

[Minbari]

Ok, i understand, the oxygenation from carbonating stone right?
Because of big size fermentation how is that happening?
So theoretically the fermentor is already sanitized, fermenting been can't cause any infection (if everything goes ok) so after the fermentation ends fermentor keeps sanitized and next batch can go in directly, but this is risky to repeat many times i believe, or not?

Oxygen from either shaking the fermenter or using pure o2 gas.

Yes, in theory you Could just keep going. I wouldn't do it me than 3 times or the yeast can start to mutate

 

[Craigerrr]

I thought that the yeast in liquid needs to be activated first

If you are referring to the instructions on the dry yeast packet for rehydrating yeast prior to pitching, you don't need to do this.
There was a time when it was necessary, but dry yeast manufacturers have improved their products considerably in recent years.
I use dry yeast exclusively, and always direct pitch out of the packet into the fermenter.
Some people still like to do this, and maybe the yeast will start fermenting a few hours sooner if you do, but that would be the only benefit.
To me it is an unnecessary step which only creates another opportunity for an infection.
With dry yeast there is also no need to oxygenate the wort.

 

[Zambi]

I read that as liquid yeast...

Back to re-using the trub:
Generally you will now be overdosing yeast. Fermentation starts real quick.
I have never seen the need to oxygenate, except for just pouring in the wort.
I don't use yeast nutrients either in a re-use as I figure there will be enough dead yeast cells that can be eaten by the ones still alive

 

[Mastoras007]

i mean if you use dry yeast, and reuse it , now is liquid yeast (???) so need starter

 

[Minbari]

i mean if you use dry yeast, and reuse it , now is liquid yeast (???) so need starter

No, only need for a starter is build up the cell count. You already have a more than adequate cell count due to the build up from the previous batch

 

[Over The Cliff Brewing]

So you put a new batch without sanitize in the fermentor?

Yes. I keep the yeast cake cold and closed. I recently poured store bought apple juice on the yeast and hops leftover from an IPA. It came out delicious.

 

[Over The Cliff Brewing]

If you are referring to the instructions on the dry yeast packet for rehydrating yeast prior to pitching, you don't need to do this.
There was a time when it was necessary, but dry yeast manufacturers have improved their products considerably in recent years.
I use dry yeast exclusively, and always direct pitch out of the packet into the fermenter.
Some people still like to do this, and maybe the yeast will start fermenting a few hours sooner if you do, but that would be the only benefit.
To me it is an unnecessary step which only creates another opportunity for an infection.
With dry yeast there is also no need to oxygenate the wort.

Same here with 98% usage of dry yeast. Easy, cheap and works like a charm.

 

[Craigerrr]

i mean if you use dry yeast, and reuse it , now is liquid yeast (???) so need starter

I was just referring to newly purchased yeast being dry, or liquid

 

[BarbarianBrewer]

I think there is some confusion on the procedures for using new yeast vs reusing yeast. It doesn't matter whether the original batch was inoculated with dry or liquid yeast. Once it's fermented a beer (or a starter) it's now liquid yeast.

A new packet of dry yeast can just be added to directly the fermenter.
A new pouch of liquid yeast can be added to the fermentor after the wort that has been oxygenated. Yeast nutrient is recommended.
When reusing yeast, you have to use the liquid yeast procedure.

 

[Myotragus Balearicus]

Hello... I have been using the same system for years to recover yeast since it is difficult to get liquid yeast in perfect conditions here. I always wash the yeast with boiled water and sanitize everything by boiling, I wash until I have a small amount of yeast left and the I keep it in the refrigerator for up to 3-4 months at most.
When I am going to use it I always make a starter and after 4-5 hours of inoculating it it begins to ferment fully.
I have never had any problems with infections.