15 replies to this topic

[nbbeerguy]

Everyone keeps mentioning re using yeast So after racking from primary to secondary is what im supposed to harvest the sludge on the bottom of the primary ?

[jayb151]

Everyone keeps mentioning re using yeast So after racking from primary to secondary is what im supposed to harvest the sludge on the bottom of the primary ?

Thats exactly what you do. There are also things like rinsing yeast, but that is a little more complecated. You probably sould do some more research about it too.

[BrewerGeorge]

Everyone keeps mentioning re using yeast So after racking from primary to secondary is what im supposed to harvest the sludge on the bottom of the primary ?

Yep.The sludge (trub - pronounced 'troob') is mostly yeast and break material - possibly hops depending on how you filter into the fermenter.

[Deerslyr]

Everyone keeps mentioning re using yeast So after racking from primary to secondary is what im supposed to harvest the sludge on the bottom of the primary ?

Yes. Just santitize a mason jar, lid and ring. then before pouring the "sludge" wipe the lip of the fermenter with sanitizer and then just pour into the jar. Don't tighten the lid all the way down. You do want to keep it loose so you don't have an unexpected buildup of pressure. After a day or so, you will see separation/stratification of layers. Another option is to rack to a secondary while you are boiling your wort and then put the cooled wort directly on the yeast cake in the fermenter. I did that this last weekend and was bubbling away in 3 hours.

[ncbeerbrewer]

Yes. Just santitize a mason jar, lid and ring. then before pouring the "sludge" wipe the lip of the fermenter with sanitizer and then just pour into the jar. Don't tighten the lid all the way down. You do want to keep it loose so you don't have an unexpected buildup of pressure. After a day or so, you will see separation/stratification of layers. Another option is to rack to a secondary while you are boiling your wort and then put the cooled wort directly on the yeast cake in the fermenter. I did that this last weekend and was bubbling away in 3 hours.

+1

[CoastieSteve]

Another option is to rack to a secondary while you are boiling your wort and then put the cooled wort directly on the yeast cake in the fermenter.

+1 I've been having terrific results doing this. You save $$, time, and have one less vessel to clean (in my case I go directly from primary to keg). If you were brewing a big beer, racking on top of the last batch's yeast cake could be a great option to consider vice a larger-than-normal starter.

[aquahijo]

This was covered on a Brew Strong episode.Brew Strong: Repitching Yeast 03-23-09

[MakeMeHoppy]

I'm thinking of starting to do some secondaries just to clear my beer more. Can I get some options on if I am better to harvest yeast from primary or can I also harvest if from secondary? I am thinking that the secondary would have the healthier yeast that were still in suspension when primary ended and also that secondary will not have the trub and hop material. I also suspect there will be less total yeast in secondary which may make this a bad idea.

[Big Nake]

nbbeerguy: I put some info about this on my site. Click here and it's about halfway down the page. There is info about saving it, storing it, reusing it and the right amount to use. Good luck.

[ncbeerbrewer]

I'm thinking of starting to do some secondaries just to clear my beer more. Can I get some options on if I am better to harvest yeast from primary or can I also harvest if from secondary? I am thinking that the secondary would have the healthier yeast that were still in suspension when primary ended and also that secondary will not have the trub and hop material. I also suspect there will be less total yeast in secondary which may make this a bad idea.

I think your line of thinking is very good. I would not suggest collecting yeast for reuse solely from secondary. As you said there is just not that much around to really use. I have used secondary in almost every beer I brew and the volume of yeast that drops out is really low. I say stick with primary yeast and try to wash. I don't wash just repitch the cake and fermentations have gone great here as well.

[Thirsty]

I'm thinking of starting to do some secondaries just to clear my beer more. Can I get some options on if I am better to harvest yeast from primary or can I also harvest if from secondary? I am thinking that the secondary would have the healthier yeast that were still in suspension when primary ended and also that secondary will not have the trub and hop material. I also suspect there will be less total yeast in secondary which may make this a bad idea.

This yeast is also the colony that has been worked the hardest and the longest. Harvesting this will give you nothing but a bunch of pooped out cells. They are no longer the workhorses you will need for a full ferment. The cake from primary is your best source.

[MakeMeHoppy]

This yeast is also the colony that has been worked the hardest and the longest. Harvesting this will give you nothing but a bunch of pooped out cells. They are no longer the workhorses you will need for a full ferment. The cake from primary is your best source.

Thanks for the replies. I only reused yeast once and at the current prices plan on doing it more. I do like the idea of harvesting yeast from primary and then building a starter with it to ensure the yeast are in good shape. My usual method is to keg a beer one weekend and brew the next.

[chuck_d]

There are some worthwhile pictures about washing that yeast here: https://www.donosbor..._wyeast_way.htm

[consumptionjunction]

+1 I've been having terrific results doing this. You save $$, time, and have one less vessel to clean (in my case I go directly from primary to keg). If you were brewing a big beer, racking on top of the last batch's yeast cake could be a great option to consider vice a larger-than-normal starter.

Assuming the initial pitch is from a healthy starter, does anyone ever feel the effects of autolysis in the second beer?

[3rd party JKor]

This yeast is also the colony that has been worked the hardest and the longest. Harvesting this will give you nothing but a bunch of pooped out cells. They are no longer the workhorses you will need for a full ferment. The cake from primary is your best source.

The yeast in the secondary are also the least flocculant. If you keep harvesting yeast from the secondary over several generations you're going to end up with super high attenuating yeast with really low flocculation.

[3rd party JKor]

Assuming the initial pitch is from a healthy starter, does anyone ever feel the effects of autolysis in the second beer?

If you don't rinse/wash the yeast, you will eventually. Pitching on the cake is fine for saving money and produces good beer (usually), but it's not ideal. You'll likely end up with different results each time you make a beer, depending on what beer you made before it. You also keep passing along the dead yeast cells. If you want consistency in your beers, you should really draw off slurry, separate it from the trub and dead yeast, then only pitch the appropriate amount for your next beer. You can keep the remaining yeast, or jump dump it.