Using yeast from previous brew

[masterosouffle]

Well, I have to admit to not taking any notice of the professional brewer, probably through my own sheer arrogance!!!!
As i said at the start, was willing to let it be an experiment and judge by the results...
Well at the moment the results are all over my cellar carpet! after 45mins it was going absolutely mental, blown the airlock across the room and trying it's hardest to escape.
Luckily I caught it fairly early and fitted a blow off tube fitted into a 2l water bottle, with it is busy making bubbly in!
I will report back with how it gets on

[floydmeddler]

Woops! We live and learn eh?

[masterosouffle]

Woops! We live and learn eh?

Gave me a great excuse to be in the cellar for a couple of hours 'tidying' when i should have been working

[Brotherton Lad]

Is that why you're known as masterosouffle?

[unclepumble]

I tend to try and skim from the top after about 48 hours of fermentation, as long as there is a good crust of yeast on top of the brew.

If you have this


Skim to get this


& the brew will go off like a rocket.

UP

[masterosouffle]

Is that why you're known as masterosouffle?

[EoinMag]

Well, I have to admit to not taking any notice of the professional brewer, probably through my own sheer arrogance!!!!
As i said at the start, was willing to let it be an experiment and judge by the results...
Well at the moment the results are all over my cellar carpet! after 45mins it was going absolutely mental, blown the airlock across the room and trying it's hardest to escape.
Luckily I caught it fairly early and fitted a blow off tube fitted into a 2l water bottle, with it is busy making bubbly in!
I will report back with how it gets on

Good man, as an experiment try the same beer again afterwards using the correct pitching rate, just to "check" if the professional guy knows what he's talking about. Keep samples of this one to see if you can taste the off-tastes and lack of body that he describes in the post, you did read it right?

[masterosouffle]

Well, I have to admit to not taking any notice of the professional brewer, probably through my own sheer arrogance!!!!
As i said at the start, was willing to let it be an experiment and judge by the results...
Well at the moment the results are all over my cellar carpet! after 45mins it was going absolutely mental, blown the airlock across the room and trying it's hardest to escape.
Luckily I caught it fairly early and fitted a blow off tube fitted into a 2l water bottle, with it is busy making bubbly in!
I will report back with how it gets on

Good man, as an experiment try the same beer again afterwards using the correct pitching rate, just to "check" if the professional guy knows what he's talking about. Keep samples of this one to see if you can taste the off-tastes and lack of body that he describes in the post, you did read it right?

Yup, I'm sure it'll be dreadfull...

[EoinMag]

Well, I have to admit to not taking any notice of the professional brewer, probably through my own sheer arrogance!!!!
As i said at the start, was willing to let it be an experiment and judge by the results...
Well at the moment the results are all over my cellar carpet! after 45mins it was going absolutely mental, blown the airlock across the room and trying it's hardest to escape.
Luckily I caught it fairly early and fitted a blow off tube fitted into a 2l water bottle, with it is busy making bubbly in!
I will report back with how it gets on

Good man, as an experiment try the same beer again afterwards using the correct pitching rate, just to "check" if the professional guy knows what he's talking about. Keep samples of this one to see if you can taste the off-tastes and lack of body that he describes in the post, you did read it right?

Yup, I'm sure it'll be dreadfull...

Set your sights low, you'll never be disappointed

[floydmeddler]

My brewday is complete. I pitched just over 100ml of slurry around 90 mins ago. Very slight fermentations signs. Mr Malty rocks!

[Tricky]

Sounds interesting, im considering using some of the cake to start my next berw off, if this one is ok that is...
I got a mix of duvel yeast from the bottle and wyeast 3787.

[beer gut]

Sorry if i sound a little backward but i have never heard of this method before.I do know you can take samples of yeast out of the FV onto pitre dishes and put them into your fridge, you then give the yeast a acid wash for 1 hr and then you can pitch the yeast into your sarter.So if you do the same ale you can pitch the new batch of wort on top of the yeast cake on the botton of the FV. Do you need to add any fresh yeast to the new batch or will the yeast cake that was used in your previous batch ferment out the new batch of ale? iam interested and kind of a novice in reusing yeast but i do know it can save you some cash if you re use your yeasts.Iam also aware that over time yeasts can get tired and are no good to re use.I would love hear back from you guys.

[unclepumble]

If you are brewing the same brew day in day out, you can collect and repitch the yeast 15-20 times no problems, however if you are going to do this its best practise to ensure you do not transfer any cold break trub over to your FV.

And if you are going to do this is best not to give the yeast too long a break between brews, (keep it working and it's less likely to get lazy)


UP

[beer gut]

I everyone i have yet another question that is proberly to you fine people a daft one.My question is when the guy on the link says slurry is that the yeast stuff that is on top while the ale is fermenting or is that the yeast on the bottom of the fermenting vessel.Also can you store the yeast in the frige for a later brew if so how long can you store the yeast for? caus iam brewing a mild at the moment and iam brewing a expermentle stout in a couple of weeks.

[dave-o]

when the guy on the link says slurry is that the yeast stuff that is on top while the ale is fermenting or is that the yeast on the bottom of the fermenting vessel.

It's the sludge on the bottom.