I made some apple cider with WLP648 brettanomyces. I'd like to try this yeast in some other experiments. Can I reuse brett like any other yeast? Can I pitch the lees/dregs into a new batch or can I wash the yeast and keep it in a jar in the fridge?

I want to ferment barley to make whisky (it is perfectly legal in my country, I'm not breaking any law!), the steps before distillation are almost the same than brewing beer (no hops in my case). I have finally found the yeast I wanted (Lallemand's Nottingham, a saccharomyces cerevisiae type used for British Ales), but it is sold in two versions: quite expensive small packages (11 g), one big pack (1/2 kg) that's a pretty good deal. I'd love to …

Just a quick question on reusing yeast. I am about to bottle a 40 pints of St-Peters cream stout this weekend I was going to save the yeast and use it again. I'm going to do a small 1 gallon batch of some dark beer very soon. Question is how much of the liquid reused yeast do i put in to 1 gallon?? Is it worth doing is the second question. Does it take the same amount of time to …

I've recently made a wit and used Wyeast WLP 3944. I didn't have time to make a starter and only had one package of yeast. Beersmith estimated the package to be around 66% viable given the date on the package. I noticed that the yeast took a really long time to get going and the kraüsen lasted for a few weeks. The beer turned out great, but there's a hint of banana on the nose. I've read that under pitching …

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried yeast made/ packaged? Is it something a homebrewer can reasonably do?

I noticed several small pink colonies on the foam of a second stage starter that I made from recovered yeast (originally Gigayeast: GY 054) that was mixed with 25% glycerin and frozen. They were not fuzzy as might be expected for a mold or mycelial species. I've done some research on the Web and PubMed in particular and have found two genera of wild yeast that might be responsible: Rhodotorula and Sporobolomyces. I didn't find any representations that these were …

I have just read an article about harvesting yeast (http://www.homebrewtalk.com/entries/yeast-harvesting-novel-approach.html). The author talks about making a starter and taking a part of the starter and store it in the fridge for the next brewing. I was thinking about it and came up with a couple of questions: Is it worth doing? would it be better to split the yeast into multiple containers and use one at a time, keeping the others sealed to prevent contamination or should I rather make …

I noticed that some breweries and home brewers reuse yeast for next batch. But from what I read about yeast mutation and generations that every new cell generation is bit different and can affect beer taste, so how home brewers and breweries reuse yeast and get consistent result? Also how about yeast starters? as whenever you grow cell count you producing new cells so new cells must be altered as they mutated?

I'm fairly new to beer (6 batches), I was using gelatin to clear my primary, but it has been noted that I then loose the ability to reuse the yeast. I have been using American Ale II liquid yeast and at ~$7 a pop, if I can save it and reuse it batch to batch, this would be a good thing. Can anyone provide me a step by step method on saving the yeast with other pros and cons? Thanks.

I have heard yeast can mutate when you re-use yeast, and when it goes through many yeast-generations. How long does it take for the yeast to mutate? Which factors have an impact on the characteristics of the yeast? Which characteristics will this mutated yeast have? Is the yeast stable and healthy after being mutated?

Reusing yeast at home is something I'm incredibly interested in, but haven't found the time to learn enough about it just yet. What are the basic steps for harvesting, cultivating, or whatever other term you want to use, in order to reuse yeast from previous batches of homebrew? What equipment is required? What equipment is helpful, but not necessary? What are some of the most important things to watch out for? What other advice can you give on the topic? …

i have read that we can culture yeast from commercial bottle conditioned beers, So is it not the same that we can use a bottle of our own beer that has been made from a brew that used a White labs or Wyeast culture ?

Sometimes referred to as "yeast washing," the process of yeast rinsing separates the yeast from the hops and break material in the trub. Most brewers who reuse yeast — and store it for long periods — seem to prefer the rinsing method. Some brewers simply store the trub in one or several sanitized jars. After storing this trub in the fridge, they will then either reuse this yeast directly or create a starter with it. Has anyone tried both methods? …

I will give two examples of yeast cell count. First one is 0.34 B cells/ml in 6 liters of wort starter with just a few amount of slurry cake. 2nd one is 1.46 B cells/ml in 1 liter of starter including Wort+Slurry. So when it comes to total number of yeast cell calculation,do i need to multiply yeast count with 6 liters of wort or a thin layer of slurry which is 300 ml ?? So total yeast count is …

Please tell me if I'm being overly simplistic here. I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a microscope or by dilution until the slurry is clear in a test tube. However, they also mention that the size and weight (density) of a yeast cell is known, the density of water is also known. So couldn't one take a yeast …

I just brewed American Red Ale, great fermentation, no off flavors. 11.25 lbs. Malteurop 2-row 0.75 lbs. Briess Caramel 60L 0.5 lbs. Belgian Special B But yeast, when fermentation is finished, looks a bit strange. I wanted to add new brew on this yeast cake. Have you ever seen yeast like this, chunks not slurry? Thank you.

Made a batch of cider with granny smith apples 13%brix. Juiced my self. used half or maybe less of Kmeta than what is suggested on the packet July 3: saf-ale US05 yeast. Starter was 2L apple juice with 1 packet left to ferment for 24 - 48 hours. took a couple of days to start fermenting. Apple juice was very appley and nice. July 8: I wanted to try adding pectic enzyme at the start of fermenting. July 10: Started …

Second-time brewer (to be). When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and get a reasonable, brand-name yeast that you can be confident is going to work well (it did); I got an 11g sachet of Safale S-04. However, I only have a 11L carboy, so I only needed about half the sachet …

I'm wondering what the easiest way to wash yeast after a brew might be, with the aim to store it in the fridge. The usual recommended method I've seen is to boil the water used for washing with the containers together first - but it seems to me quite a slow process (have to wait for cooling). Would it be possible to just wash the yeast with tap water - or alternatively wash the yeast with starsan? If it helps …

I have a couple of yeast questions that I have not found the answer to yet. I recently washed my yeast from a batch of beer using something like this. I got 5 jars of yeast out of this, and I assume I can brew 5 batches of beer from these. So what exactly is 4 - 6 generations? Because If I take the yeast from another batch of beer, I can get another 5 jars again. Are all of …