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How to Harvest Yeast in a Brewery
Рет қаралды 4,204
Күн бұрынLearn one of the ways you can take a finished beer, and harvest the liquid yeast to use in another batch of beer. Recycle the yeast if you will. Michael breaks the process down step by step, so that you can reuse your yeast in an efficient and easy manner.
After doing some research it appears there used to be some literature out there recommending that you don't harvest and reuse dry yeast due to sanitation risks and an inability to count cells, plus the low cost of dry yeast may have outweighed the risks.
HOWEVER, as long as you are ensuring safe and sanitary practices there is no biological reason that you cannot harvest and reuse dry yeast just as you would liquid. Hope that clears up everything!
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Cheers!
#craftbeer #homebrew #brewery #brewing #microbrewery #beer #yeast #yeastmaking
@geir.mathello 7 ай бұрын
Nice Thanks for the video. Michael :) Have a nice weekend. Cheers
@michaelbrews 7 ай бұрын
No worries Geir!. Thanks for the video suggestion.
@dburgette7577 7 ай бұрын
I wasn't aware that a local brewery might be willing to give me a little slurry for a 5 gallon home-brew batch. Good to know. How about a video of the front of the house in action for a few minutes?
@michaelbrews 7 ай бұрын
I'll see what I can do, but sometimes that's tricky since folks need to be willing.
@pschannel6685 6 ай бұрын
Not only that, at least 5 gallons of wort tends to go down the drain. I've brought my plastic fermenter to my local brewery and filled it :-) You need to have a good relationship with the brewer though. I wouldn't expect a brewery to do this.
@michaelbrews 6 ай бұрын
@@pschannel6685I think anybody 5 bbls or smaller would be willing. Focus on asking small businesses because the owner is typically present.
@pschannel6685 6 ай бұрын
On a home-brew scale I rarely harvest yeast from a fermenter. What I typically do these days is make a slightly oversized starter and save a bit of that for later propagation and pitch the rest into whatever I'm brewing. Works great on a home-brew scale; not sure it would viable for a commercial brewery.
@michaelbrews 6 ай бұрын
That's totally viable if willing to grow it up! Super resourceful!
@jakebertrand8414 7 ай бұрын
I'm digging this content! 🍺🤘
@michaelbrews 7 ай бұрын
I appreciate it Jake thanks man! Anything you'd like to learn more about?
@jakebertrand8414 7 ай бұрын
@@michaelbrews dealing with spent grain, system cleaning, fermentation monitoring would be a few ideas
@michaelbrews 7 ай бұрын
Great ideas! I was thinking to do a CIP (clean in place) video since that's not really a big homebrew concept. Spent grain, we just make pizza haha. Thanks Jake!
@jakebertrand8414 7 ай бұрын
@@michaelbrews pizza? That's really cool! I'd love to see it! Don't be surprised if this channel takes off. I think there's a hole in the brewing video market ... Lots of home brewing channels, but little to none professional brewery videos. Looking forward to more content!
@michaelbrews 7 ай бұрын
It's funny you say that dude because after the first video performed like it did I realized that there weren't many brewers taking the time to talk through their process. They're kinda tight lipped, but maybe they're just slammed hustling the small business. I guess we'll see and again thank you sincerely. I remember being on active duty trying to learn everything I could about how I was going to get in the brewing industry.
@jayson1270 7 ай бұрын
see you all in a few hours! L F G!
@Green99Tiger 7 ай бұрын
hey ;) thanks for the videos I have never heard of the not reusing dry yeast, in my experience the reused yeast fermented usually much better. I asked my big brewery friend and he said they reuse theirs up to six times. It really is a huge money safer. we are also not there yet with our brewery, cause we only brew twice a month and always different beers. but i‘d recommend it if it‘s possible ;)
@michaelbrews 7 ай бұрын
Maybe it's to make money but I believe the manufacturer advises against it and it might be in the yeast book, but I've never had 1st batch performance issues. If it works it works I guess.
@Green99Tiger 7 ай бұрын
from a biological standpoint i have absolutly no idea, but it seams fishy when it‘s coming from the dry yeast producing company 😂 i also only do it if i can reuse it imediatly or like the day after cause as you said i don‘t really trust all my sanitation 😂
@michaelbrews 7 ай бұрын
There's also a problematic amount of dogma in our industry haha
@pschannel6685 6 ай бұрын
I reuse dry yeast all the time. As long as you make a starter with the yeast you harvest you should be fine. Don't forget to use yeast nutrient making the starter.
@Rangemaster1975 7 ай бұрын
Kudos on the video work. Unfortunately, you’ve gotten some bad information on the repitching of dry yeast. While a repitch won’t typically take off like the "suspended state" dry yeast, as long as you have a healthy fermentation (usually not a stressed fermentation and ideally the right balance of nutrients available) the state of the yeast will not be significantly different (mutations, sterol and lipid levels) then that of a second Gen liquid pitch and in fact can be healthier if depending on how old your liquid yeast was which doesn’t have the benefit of stopped time like dry does. We ideally do at least 2 if not 4-6 rounds with any yeast strain liquid or dry. It’s all about healthy fermentation, nutrient levels and repitch timing. From an ease and sales standpoint I can see a dry yeast supplier tying to say otherwise but I’ve not heard of any of this directly from Lallemand, Fermentis etc.
@michaelbrews 7 ай бұрын
I appreciate the feedback Rangemaster. I'll have to dig back into the library and find where I got that piece of info. If folks can get more bang for their buck I'd absolutely support it. --- UPDATE So this is showing the homebrewing former life, but fermentis in their homebrew FAQ doesn't recommend the re use due to a potential lack of sanitation, ability to count cells, and it is more cost effective to just re purchase at that scale. HOWEVER In the commercial brewery FAQ it says you can repitch 5-6 times no problem. I stand now stand pleasantly corrected and guess we can give that a go haha. Thanks Ranger. Great example of how old information can become personal dogma.
@kennygraley824 7 ай бұрын
Where do you purchase your chemicals? Great video Cheers
@michaelbrews 7 ай бұрын
Ours come from Ecolab. They are consistent and great quality.
@Wulrus_Jones 7 ай бұрын
How do you use it for the next batch? How do you know your starting viable cells for the next pitch etc?
@michaelbrews 7 ай бұрын
This is the most unscientific yoy will ever hear but ill give you honest: match the yeast mass volume as best you can to products you recieve from places like white labs where you can see the yeast mass. We get omega and I can see the quantity of yeast. Most small breweries including us do not have lab capabilities to do cell counts but if the yeast is collected within a couple weeks from a viable fermentation and cared for you shouldn't have issues. If you're concerned do a starter and then remember calcium, nutrient, and appropriate aeration. 😉
@Wulrus_Jones 7 ай бұрын
@@michaelbrews thanks! So on a 5 gallon homebrew scale, if I take the small amount of slurry including the trub from a fermenter. (About the volume of an omega packet with 200b cells) I can assume that amount is around 200b cells? And then calculate pitch rate in a starter calculator from there ?
@michaelbrews 7 ай бұрын
@brandonm6084 if you have trub plus up a bit and watch a video on yeast washing to separate the 2. But basically yes if kept sanitary.
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