Subject: Re: yeast washing
Date: 1992-05-06 14:32:37 GMT
I have been using the yeast wash trick described by Jeff Frane for about
nine months now. I found the instructions a little vague. Basically
what I do is dump the slurry in a qt jar, cap and shake hard. There
will be three layers after about 10-20 minutes: a top frothy gelatinous
layer, a middle tan layer and a bunch of crud on the bottom. I use a
bloiled spoon to remove the top layer, pour off the middle layer into a
clean jar and toss the crud.
The middle layer will eventually (30-60 minutes) seperate again into a
thick layer of yeast and clear liquid. Depending upon how much crud there
was originally I might shake and separate again. Anyway usually at this
point I stop as the stuff in the second jar looks pretty clean.
I have stored yeast like this (under clear liquid) for a month and have had
incredible starts by just dumping it into the chilled wort. Also, beers
made with the washed yeast have *always* started faster, fermented faster
and been much much better tasting than beers made with a classic Wyeast
starter.
Oh, I usually get two pint jars of yeast from a 5 gallon carboy primary
each containing about 1/2" of yeast after everything settles down in a
couple days.
- Larry Barello
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