The Bono Brew House Yeast, V1.0
Since my last fermentation went so well, I decided to harvet the yeast cake from the bottom of my carboy. This way I can try it out with different recipes and maybe start developing a fermentation profile that is unique to my beers.
I mixed two White Labs Yeast strains for my Great Pumpkin Ale. So, I had a lot of yeast multiplied up in the yeast cake at the bottom of the carboy once I siphoned the beer off into the keg. I used the following steps to wash and recover this yeast:
- Rack your beer per usual.
- Take 1L of sterile (pre-boiled) water at room temperature and empty it into the carboy on top of the yeast cake.
- Swirl the carboy to rightly suspend the yeast.
- Pour the entire suspension into a 2L beaker (or jar, whatever you have). Store the sealed flask in the fridge overnight.
- Remove the flask from the fridge and decant the liquid from the top of the settled yeast. Suspend again with sterile water and store in the fridge.
- Again, decant the fluid after keeping it in the fridge.
According to Chris White’s and Jamil Zainasheff’s Yeast book, the yeast should be stored at cold temps (33F-36F) for at the most 14 days. So I guess that means you’ll get some more homebrewed goodness in two weeks! Tally ho!