Beer Forum

So I was thinking of reusing some liquid yeasts, particular the 833 bock yeast.
And, I have been reading up on yeast farming...

I could brew a Pils first, then repitch the Maibock on the cake, then the Bock on that cake.
Would that be 3 generations? Would it even work?
Would it help to wash the yeast each time and build a small 1.040 OG starter?

Or should I make the first starter and pull off two smaller samples for batch #2 and #3?
Basically splitting the yeast into thirds.

Last year I washed a S23 dry lager yeast just for fun.
I made a Pils, washed the yeast, and then made a small starter for a Schwarzbier.
It turned out fine.

How does one keep a "house yeast" around without it mutating?
Aren't you reusing the samples every so often, to create your slants, thus creating generations?

I just buy a packet and use it for four batches of similar beer. After fermentation, I save enough yeast for the next batch and put it in the fridge. Usually, I brew my next batch the same day I move the first batch to secondary. After four beers this way, the yeast has picked up enough hops sludge and trub that it is time to get a new pack, anyway.

I plan on making slants in the near future, though, and growing yeast up in starters. That would allow me to brew with different yeasts on consecutive batches, rather than four similar beers in a row.

I would not worry about mutation if using the yeast for only a few generations. Just make sure you are sanitary with it.

Doug

I do a combination approach to this. After brewing the first batch, I split the cake and use part of this for the next batch. If I am doing a big beer like a barleywine, I will pitch that onto the entire yeast cake from that second generation.

I don't go past 3 generations of yeast. However, by splitting up the yeast cake I can easily get 7 or 8 batches of beer out of a single package of yeast. Once I get the first yeast cake, I only do a small starter with a portion of the cake for the first couple batches. This is because I am pitching a large amount of yeast and all I really need to do is get the yeast active again. After the rest of the cake sits in the fridge for a couple weeks, I do make my normal size starter (2+ liters) to make sure I have healthy yeast.

Wayne

what are you doing to collect yeast from your carboys? or are you using buckets?

To get your yeast out of the carboy just sanitize the opening and rack off the fermented beer leaving an inch or two on top of the cake. Then swirl the carboy to resuspend the cake and pour it into a sanitized container for storage.

Here are some resources for yeast ranching that I've picked up on the interweb.
http://www.mediafire.com/?kng24mzyznm - from rich in this forum
http://www.mediafire.com/?nlgajnnwzly

Also, the amount of propagation required to grow up new slants from old ones is so small that it is generally not considered a generation. I've been re-propagating from master slants for a couple of years with no ill effects.

Where are people buying their slant agar, flasks, and specimen bottles? I was planning on starting this process in the near future.

Doug

I just ordered everything from B3. I got 10 tubes, a rack, alcohol lamp, agar, etc for about $70. That includes the book "First Steps in Yeast Culturing" which looks pretty good after my first skim through it.

BayouBrew wrote:Here are some resources for yeast ranching that I've picked up on the interweb.

Did anyone else read this and say "Baby!" in their head after this line?