Storing yeast back in the vial.

[soilboy]

Hey Guys

I was wondering if anyone stores collected yeast back in it's original White Labs vial. Seems quite obvious but not heard of anyone that has done it.

The plan is to collect the yeast at the end of primary fermentation (not decided on exactly how to do this yet), wash it with bud, chill, let settle then decant back into the original sanitised vial (no relabelling required).

I figure this'll be ok in the fridge for a couple of weeks at least. I'll be doing a yeast starter anyway.

I'm sure it's not a perfect method but the original vial I get here in the UK probably isn't in perfect condition considering the journey. They are also really expensive $12+ USD plus shipping.

Thoughts anyone?

White Labs: It's all in the vial...again!

[Mylo]

That's a lot of work and risk to put it back in the vial. The amount would be too small (you'd have to do another starter). The benefit of harvesting yeast from your previous batches is that you don't have to do a starter - you already have enough yeast to pitch. Of course you don't want to overpitch - so use Jamil's calculator. He uses the 1Qt. Nalgene bottles to save his repitch.


Mylo

[soilboy]

I'm not trying to eliminate the starter just the need to purchase a costly yeast vial when I've just poured tons of yeast down the drain a month previous.

Making a yeast starter will be about the same time/effort as ordering a vial then waiting for it to arrive.

I would of thought a yeast starter stepped up from a vial of harvested yeast would have similar amounts of viable yeast to the nalgene.

e.g. 50ml (stepped up to 500ml) Vial vs 500ml Nalgene. (Assuming same viability of yeast for each, also not sure what size nalgene people use)

*All the above also assumes proper sanitation. Which is a huge assumption obviously!!

[Colin Kaminski]

Harvesting and keeping yeast clean is quite difficult. The procedures are very strain dependent. Irish Ale Yeast is pretty easy. English Ale yeast is much harder. Make sure to keep the vial cold.

[Cuda]

If you are doing starters why not just only use 25% of the vial, to make the starter with. You will need to step up the starter to make enough yeast. That will give you 4 brews with the same vial of yeast. You will need to be very clean.
I have done this a few times. After I use my vials of yeast I will put it back in the fridge. The vial has that little bit of yeast left in the vial. I will some times make a starter from the small amount left in the vial. I only do it if I need more yeast and don't want to do a repitch from a big beer that I made...

[Beer_Punk]

I am currently storing WLP001 in a glass jar with screw on lid. It was from a pale ale I made and I plan on using it again after washing (probably with PBR just for JP) and making a starter just to help viability issues that may have occured during cold storage. I'll update after I brew with it to let you know my results.

[Happy Smurf]

Soilboy,

I have done this with moderate success. I say moderate because I did notice that my WLP001 which I stored in my vial was noticably slower in fermentation than my brand new Wyeast W1056 smack pack.

As with any effort to harvest and re-pitch yeast, sanitation is paramount. I say go for it. If you are doing a starter, then you will know ahead of time if there are MAJOR problems. Just smell and maybe even taste your starter prior to brewing.

Good luck!

Smurf

[Ragde!]

viewtopic.php?f=4&t=6290

this is what i did. No issues.