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Mmm, this is new...


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#1 ER Pemberton

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Posted 10 June 2018 - 07:48 AM

One of my kegs of low-O2 beer went down earlier this week and I just replaced it with the summer pale ale which finished carbing today (that's 16 days grain-to-glass on that beer).  When I disconnected the empty keg there was a thick blob of yeast on the post.  I switched the kegs, changed the tap handle, etc. and there was this great aroma from the yeast on my hands and I realized it smelled so great because it's 2124.  Then I realized that there must be a bunch of it at the bottom of that empty keg.  And there was!  I sanitized my funnel and flask, tipped the keg upside and got about 400ml of fresh yeast.  I feel like I could just pitch it but maybe I should make a starter with it.  Has anyone ever harvested yeast from the bottom of a keg before?  I typically wouldn't have that much yeast in a keg but the low-O2 processes are weird like that.  Any thoughts?

 

I think I'll do this with it:

 

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#2 djinkc

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Posted 11 June 2018 - 07:39 AM

I did it back in the greenboard days.  It was drinkable is about all I remember.  Probably not one of my best ideas.


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#3 ER Pemberton

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Posted 11 June 2018 - 07:44 AM

I did it back in the greenboard days.  It was drinkable is about all I remember.  Probably not one of my best ideas.

Do you see an issue with it?  Is this something like "it was the last yeast to floc and may not be healthy" kind of things?  Maybe being under pressure or something?  I don't expect this to be something that happens much in the future.   The yeast looks and smells fantastic.



#4 djinkc

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Posted 11 June 2018 - 07:52 AM

Do you see an issue with it?  Is this something like "it was the last yeast to floc and may not be healthy" kind of things?  Maybe being under pressure or something?  I don't expect this to be something that happens much in the future.   The yeast looks and smells fantastic.

I really don't remember much except I did it once and didn't dump the batch. That's all I got.


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#5 ER Pemberton

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Posted 11 June 2018 - 08:30 AM

I really don't remember much except I did it once and didn't dump the batch. That's all I got.

Given the appearance, aroma and amount of this yeast, I'm going to give it a try.  If I'm not happy with the resulting beer, lesson learned.  Cheers & thanks.  



#6 jayb151

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Posted 11 June 2018 - 08:38 AM

Damn. If you got that much yeast, I would for sure save it. I actually ordered a couple yeasts so I can keep some in the fridge for building a small supply of yeasts I like. Harvesting from the keg is my hope in the end too!


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#7 drez77

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Posted 11 June 2018 - 08:45 AM

When I dumped out my lodo blonde I noticed a huge amount of yeast in the bottom.  Since these beers are moved so soon in the process I think the yeast is still good and viable.  I think it is worth a shot to see what comes of it.


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#8 ER Pemberton

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Posted 11 June 2018 - 08:57 AM

When I dumped out my lodo blonde I noticed a huge amount of yeast in the bottom.  Since these beers are moved so soon in the process I think the yeast is still good and viable.  I think it is worth a shot to see what comes of it.

I had only used that yeast three times before I retired it.  Little did I know there was so much in the keg.  As mentioned, I've been on a bit of a rally lately because I had a low-production, high-consumption stretch in there.  I have Bayern and 2278 waiting as my next lager yeasts but using this fresh-looking (and smelling) 2124 is a welcome thing at this point.  Planning this helles for Friday afternoon/evening.  




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