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Date: 26 Oct 2006 09:14:55
From: Deacon Bluez
Subject: Captured Yeast
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Hello All,
Brewed this weekend for the first time since July. Made a nice Celebration
clone. It is bubbling away quiet nicely, may too well. The airlock had yeast
that bubbled into it. It pushed all the Iodophor out and left a nice milky
yeast sample. I changed airlocks and thought, can I save this nice layer of
yeast in the airlock? Would it be safe to use?
Thanks
Deacon
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Date: 26 Oct 2006 22:13:01
From: JS
Subject: Re: Captured Yeast
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On Thu, 26 2006 09:14:55 -0700, "Deacon Bluez"
<deaconbluez@sti.net > wrote:
>Hello All,
>
>Brewed this weekend for the first time since July. Made a nice Celebration
>clone. It is bubbling away quiet nicely, may too well. The airlock had yeast
>that bubbled into it. It pushed all the Iodophor out and left a nice milky
>yeast sample. I changed airlocks and thought, can I save this nice layer of
>yeast in the airlock? Would it be safe to use?
>
>Thanks
>Deacon
>
I'd be interested to see your recipe, to compare with one I found
called, either intentionally or not, "Celeration Clone". It turned
out well, but I prefer the Sister Star of the Sun IPA.
John S.
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Date: 27 Oct 2006 11:28:08
From: Deacon Bluez
Subject: Re: Captured Yeast
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I did an extract recipe shown below. I steeped the grainsfrom cold water
heated to 150 degrees where it steeped for 30 minutes. I used 2 gallons for
the steeping and added the LME and brought it to 5.25 gallons. Added
bittering hops as soon as the boil started, flavoring at 50 minutes and
finishing at 58 minutes. Total boil time 1 hour. You can add Irish Moss at
45 minutes, however I chose not to. OG was 1.062. The recipe called for
White Labs 001 California ale yeast but I chose to use the 1056 American.
Experimenting is half the fun!
Ingredients
8 lb. Light Liquid Malt Extract (Alexanders Sun Country Pale Malt Extract)
1 lb. Crystal Malt 80° L
½ lb. Carapils Malt 20° L
1 oz. Magnum Hops 11.1% AA (Bittering)
1 oz. Cascade Hops 4.9% AA (Flavoring)
1 oz. Cascade Hops 4.9% AA (Finishing)
Wyeast 1056 American Smackpak
Deacon
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Date: 27 Oct 2006 15:25:29
From: JS
Subject: Re: Captured Yeast
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On Fri, 27 2006 11:28:08 -0700, "Deacon Bluez"
<deaconbluez@sti.net > wrote:
>I did an extract recipe shown below. I steeped the grainsfrom cold water
>heated to 150 degrees where it steeped for 30 minutes. I used 2 gallons for
>the steeping and added the LME and brought it to 5.25 gallons. Added
>bittering hops as soon as the boil started, flavoring at 50 minutes and
>finishing at 58 minutes. Total boil time 1 hour. You can add Irish Moss at
>45 minutes, however I chose not to. OG was 1.062. The recipe called for
>White Labs 001 California ale yeast but I chose to use the 1056 American.
>Experimenting is half the fun!
>
>Ingredients
>8 lb. Light Liquid Malt Extract (Alexanders Sun Country Pale Malt Extract)
>1 lb. Crystal Malt 80° L
>½ lb. Carapils Malt 20° L
>1 oz. Magnum Hops 11.1% AA (Bittering)
>1 oz. Cascade Hops 4.9% AA (Flavoring)
>1 oz. Cascade Hops 4.9% AA (Finishing)
>Wyeast 1056 American Smackpak
>
>
>Deacon
>Thanks, but you could save yourself some money by using US56 Dry. I'd use two packs for a high grav.
Also, there is some controversy as to whether Carapils can be steeped
with good results. Some sources say it should be mashed.
--
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Date: 27 Oct 2006 19:54:33
From: John 'Shaggy' Kolesar
Subject: Re: Captured Yeast
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On Fri, 27 2006 15:25:29 -0400, < > wrote:
> Also, there is some controversy as to whether Carapils can be steeped
> with good results. Some sources say it should be mashed.
I think it depends on what brand of CaraPils you have. There was a
pretty detailed thread on it early this year (Jan 2006). I did a
search on groups.google.com for "steeping carapils" and that thread came
up as the first hit.
John.
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Date: 26 Oct 2006 19:26:06
From: John 'Shaggy' Kolesar
Subject: Re: Captured Yeast
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On Thu, 26 2006 09:14:55 -0700, <deaconbluez@sti.net > wrote:
> Hello All,
>
> Brewed this weekend for the first time since July. Made a nice Celebration
> clone. It is bubbling away quiet nicely, may too well. The airlock had yeast
> that bubbled into it. It pushed all the Iodophor out and left a nice milky
> yeast sample. I changed airlocks and thought, can I save this nice layer of
> yeast in the airlock? Would it be safe to use?
You might get lucky, but I wouldn't use it. It's basically been exposed to
the environment while sitting in the airlock. Who knows what sorts of
bacteria and/or wild yeast have gotten mixed in with it. I think you'd
be better off harvesting yeast from the bottom of the fermenter rather
than using what "blowoff" ended up in the airlock.
John.
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Date: 27 Oct 2006 10:58:54
From: Dan Logcher
Subject: Re: Captured Yeast
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John 'Shaggy' Kolesar wrote:
> On Thu, 26 2006 09:14:55 -0700, <deaconbluez@sti.net> wrote:
>
>>Hello All,
>>
>>Brewed this weekend for the first time since July. Made a nice Celebration
>>clone. It is bubbling away quiet nicely, may too well. The airlock had yeast
>>that bubbled into it. It pushed all the Iodophor out and left a nice milky
>>yeast sample. I changed airlocks and thought, can I save this nice layer of
>>yeast in the airlock? Would it be safe to use?
>
>
> You might get lucky, but I wouldn't use it. It's basically been exposed to
> the environment while sitting in the airlock. Who knows what sorts of
> bacteria and/or wild yeast have gotten mixed in with it. I think you'd
> be better off harvesting yeast from the bottom of the fermenter rather
> than using what "blowoff" ended up in the airlock.
Can yeast sediment from secondary be reused for primary?
--
Dan
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Date: 27 Oct 2006 15:06:27
From: John 'Shaggy' Kolesar
Subject: Re: Captured Yeast
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On Fri, 27 2006 10:58:54 -0400, <dlogcher*xspam*@comcast.net > wrote:
>> You might get lucky, but I wouldn't use it. It's basically been exposed to
>> the environment while sitting in the airlock. Who knows what sorts of
>> bacteria and/or wild yeast have gotten mixed in with it. I think you'd
>> be better off harvesting yeast from the bottom of the fermenter rather
>> than using what "blowoff" ended up in the airlock.
>
> Can yeast sediment from secondary be reused for primary?
Absolutely. Personally, I prefer to reuse yeast from the secondary.
There's a lot less trub in it.
John.
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Date: 27 Oct 2006 20:17:52
From: Dan Logcher
Subject: Re: Captured Yeast
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John 'Shaggy' Kolesar wrote:
> On Fri, 27 2006 10:58:54 -0400, <dlogcher*xspam*@comcast.net> wrote:
>
>>>You might get lucky, but I wouldn't use it. It's basically been exposed to
>>>the environment while sitting in the airlock. Who knows what sorts of
>>>bacteria and/or wild yeast have gotten mixed in with it. I think you'd
>>>be better off harvesting yeast from the bottom of the fermenter rather
>>>than using what "blowoff" ended up in the airlock.
>>
>>Can yeast sediment from secondary be reused for primary?
>
>
> Absolutely. Personally, I prefer to reuse yeast from the secondary.
> There's a lot less trub in it.
Excellent.. the timing for using the primary yeast cake didn't work out.
But I think I could use the secondary yeast cake now. Only problem I have
is there's free floating Cascade hop flowers in the carboy. Should I use a
course strainer to remove them? I don't mind the added aroma of Cascade.
--
Dan
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Date: 30 Oct 2006 16:33:20
From: John 'Shaggy' Kolesar
Subject: Re: Captured Yeast
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On Fri, 27 2006 20:17:52 -0400, <dlogcher*xspam*@comcast.net > wrote:
> Excellent.. the timing for using the primary yeast cake didn't work out.
> But I think I could use the secondary yeast cake now. Only problem I have
> is there's free floating Cascade hop flowers in the carboy. Should I use a
> course strainer to remove them? I don't mind the added aroma of Cascade.
I'm assuming they were put in for dry hopping? Chances are most of their
aroma contribution has already been used up, however they still might
effect the next beer some if you leavel them in there. It's up to you. If
you don't want the cascades to effect your next beer then it'd probably
be best to try and take them out. If you're not worried about it then
just leave them in there.
I figure the less you mess around with the carboy, the better off it'll be. ;)
John.
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Date: 27 Oct 2006 11:42:23
From: Deacon Bluez
Subject: Re: Captured Yeast
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"You might get lucky, but I wouldn't use it. It's basically been exposed to
the environment while sitting in the airlock."
True, but it was in a closed freezer at 68 degrees when discoverd and I was
thinking of possibly a twisted version of a Belgian recipe? Not worth the
risk in your opinion?
Deacon
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Date: 27 Oct 2006 19:03:10
From: John 'Shaggy' Kolesar
Subject: Re: Captured Yeast
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On Fri, 27 2006 11:42:23 -0700, <deaconbluez@sti.net > wrote:
>
> "You might get lucky, but I wouldn't use it. It's basically been exposed to
> the environment while sitting in the airlock."
>
>
> True, but it was in a closed freezer at 68 degrees when discoverd and I was
> thinking of possibly a twisted version of a Belgian recipe? Not worth the
> risk in your opinion?
I think you'll get a much larger and cleaner sample by using the slurry
in the fermenter, if you wanted to reuse the yeast.
Even if it's free of contaminants, I think the amount of yeast in the
airlock is going to be pretty small. A lot of what gets caught up
in the krausen is trub. That's probably the majority of the milky
stuff you're seeing. I'm not sure how much actual yeast you would
have in the airlock sample.
It's up to you though, you can always try it and see what happens.
John.
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