Gathering Yeast for Utilization
Brewing the finest beer is our passion, and harvesting yeast is a crucial step that not only elevates the quality but also saves some cash. As a homebrewer turned professional, I've found that reusing yeast offers a ton of benefits like gaining extensive knowledge about a specific strain, such as its preferred temperature, attenuation rates, and flavors, among others. Harvesting can be done through top cropping or bottom cropping, with the latter becoming standard thanks to cylindroconical fermenters.
Here's a lowdown on how to reap and reuse yeast effectively:
Sanitation- Sterilize all equipment to ward off contamination. Use a sanitizing solution such as bleach or Star San.- Verify that fermentation is over before yeast harvesting. This typically occurs around 7-14 days, depending on yeast strain and beer style.
Harvesting from a Conical Tank1. Drain off the beer, leaving behind a yeast-trub slurry in the cone.2. Use a sanitized racking cane or tube attached to a sterilized vessel to draw off the yeast slurry gently, a process called bottom cropping.3. (Optional) If the slurry is too thick, dilute it with sterile water for easier storage.
Harvesting from a Bucket or Carboy1. Post beer transfer, leave about a liter of beer above the yeast cake.2. Shake the vessel to break up the cake, creating a yeast slurry.3. Sanitize the opening and pour the slurry into a sterilized container.4. Rinse the yeast with sterile, cool water to separate trub and dead cells. Discard the top, watery layer and store the middle portion.
Storage- Keep the yeast in a clean, airtight container at refrigerator temperatures (roughly 4°C or 39°F). This slows down yeast metabolism and keeps it viable for several months.- Reuse yeast within a couple of months for optimum performance.
By following these guidelines and staying on top of sanitation, you can harvest and reuse yeast for consistent results in your brewing journey. Cheers!
- Loggie, Brewer - Lavery Brewing Company, Erie, PA
In the home-and-garden realm, brewing enthusiasts can replicate professional methods in their homes by harvesting yeast from conical fermenters, a practice commonly referred to as bottom cropping, which involves drawing off the yeast slurry gently using a sanitized racking cane or tube. In the realm of technology, understanding the specifics of various yeast strains, such as their preferred temperature, attenuation rates, and flavors, can significantly enhance one's food-and-drink lifestyle, especially when brewing the finest beer.
