None of this is possible without you George , your kindness and willingness to help people is humbling . It's amazing and it's impossible without ya . So thanks again for creating this RU-vid channel and sharing your vast knowledge for free ! Your great personality makes it pure fun while learning great amounts of knowledge. I love it . Thanks and take care
This guy talks to the camera like a teacher talks to her pupils. For "Old Fast Newbe's" like me...its perfect education. Learning but not being overwhelmed with info, simplistic to understand, interactive so I don't fall asleep in class. Excellent !!!
I have yeast brought to this country from Italy by my great grandparents that my family has saved and used for four generations George works well with any red grapes or fruit say the word and I'll send you some when it cools off and makes it easy to ship as my way to say thanks for your great videos.
@@TravisQuiring first l clean it a few times then I store it in a mason jar in the refrigerator until I need it again and I always add O2 to my water with a oxygen condenser before I add it to my mash to build a good colony and remember you alway have more yeast at the finish of your mash than at the beginning as long as you feed it and keep your ph close as you can to 5.2 your yeast will remain fat and sassy.
@@chuckdontknowdoya6100 what do you feed the yeast to keep it continually growing? In my mind I'm picturing a yeast starter continually growing and only using a part per batch then regrowing the colony for the next batches. Is this correct?
@@TravisQuiring I boil bread yeast to kill it then feed it to my good yeast along with a couple of muti vitamins and a couple of teaspoons of Epson salt and you're right you regrow the colony with each batch so you always have more then when you started especially when you give them plenty of O2 at the start.
George I like your method of explaining details. No fluff, just enough theory, and right to the point. It is very reminiscent of my USAF tech school instructors. (without the war stories) A long time ago I heard of someone finding beer in a shipwreck and they were trying to reproduce the yeast. Don't know if they were successful but I can only imagine this is the separation process they used.
This is going to be very handy yeast will be hard to find in the near future. I would like to know how much do you pitch again for your next frugal fermentation.
Hi George, love your videos and the way you explain and demonstrate everything..there alot of guys on RU-vid that do these videos and no one can pull it off like you do.....really cant wait for the all grain mash video.. cheers
Very informative videos you make, George. Thank You - I have watched many of them. Years ago when I used to make a very dark beer I would go to the beer store and look at the bottom of Guinness Beer bottles and make a six-pack out of the bottles that had the most "mother" in the bottom. The mother was collected and fed sugar, and we ended up with Guinness's own proprietary live yeast. (and we didn't let the beer go to waste ) I don't know if Guinness is still unpasteurized, but we exploited the yeast back in the day.
I know its fermented out and the yeast is dormant but it's good practice to put the lids on losely the first time in the fridge Also if you want to save a specific strain you should be super sterile the yeast can mutate and lose the flavors your chasing. I know you only have so much time and you weren't giving a brewing lesson lol. Juts thought it was worth mentioning. But for wash/mash any mutation most likely won't be noticed. The benifets is the yeast attach to the hulls of the dead yeast and form clusters, and the dead yeast add nutrients One last thought on saving a specific strain you should use ideal conditions to that strain so no stressing occurs. Thanks for the awesome vids you do I think alot of people will enjoy separating cleaning and reuseing.
@@culturesgroup just using good brewing hygiene is about the best you can do. Boil jars and equipment use unscented bleach solution and starsands. But you are correct unless you have a clean room decon chamber and all the other lab stuff yeast is all around us, and some will get in. Minimizing is the about the best most of us will do. From my experience if I wanted to reuse a specific strain i was able to do so and get the same results as long as I tried to be a sterile as possible. I cant speak for all distillers but being sterile is pretty lax for brewing and transferring to the still for alot of us. By the time the shine reaches the jar sterile has been successfully accomplished lol I'm very far from an expert but I always suspected a more dominant strain of yeasts will overcome a weaker one 🤷♀️ I may be totally wrong it's simply an assumption. So I supose depending on how fast that occurs if it dose determines who much or how little any difference in taste might be and weather those flavors are passed to the whiskey.
Thanks! Totally agree. Yeast demands you always do cold hygiene every time. Pretty sure that's why people buy new dried yeast every time if they can afford it. @@spikelove9533
Thanks George, New to your videos but have subscribed and watching the series. Yeast hard to find during this Covid BS so this video might be very very helpful.
Gorge you are the man! I have done a similar thing when making different types of bread. I thought it might be a long drawn out process for wine yeast, which would most likely cause me to contaminate or wind up killing it. Thanks for making it simple. I like the cold crashing idea. Also the hose tip. Brew on brother!
Thats why I wanted to learn how to collect my own yeast too! What if it becomes impossible to get it or something. I would rather be self sufficient and know how to make my own yeast..or collect my own yeast. lol
WoW!! That's pretty kewl George!! I'm loving it!! Some yeasts are a little rare and hard to get your hands on. Its nice to know we can preserve yeast for using again down the road!! Thanks sooo much for another fantastic video and lots of great info!! Happy New Year George, from our family to yours!! Happy winemaking!! Or whatever you are ever making!!🥂 To 2021!! Cheers!!
George you are the Man :) I've learned so much from watching and listening to you. If your ever in Aussieland give me a yell and I'll buy you a beer or 7
Just in time. Your videos are great. I got a pale ale going in a primary, racked it about an hour ago. I'll have it ready in the Keg for Canada day long weekend. I have always wanted to keep the yeast but haven't so far. I'll see if I can find some turbo clear looking forward to giving that a try. 🍻from Vancouver 🇨🇦
Maybe its not technically "worth" spending this much effort on it, but but having "infinite" yeast sounds perfect to my ears. You can use some of the money you save buying your "tried and true" staple to experiment with new ones so you can expand your repetoire and knowledge. You could speed up this process considerably with a centrifuge (basically artificially increasing gravity). Since yeast is somewhere around 3-5 micron size it should also be possible to mechanically filter it. This probably wouldnt be able to separate any of the solids from each other as you would probably catch most of them, but it would be a fast way to remove any water content (for easjer storing, or even further dehydrating?) I have some questions though: - Does the yeast survive fermenting dry? When it reaches its alcohol tolerance, does that kill it or just make it inactive? If it kills it then I guess you have to sample it before dry ferment? - How do we prevent contamination of other bacteria? Do they just get killed off by the alcohol in fermenting in each reuse because they arent bred to be as tolerant? - For long storage, do you need to periodically let them thaw up and feed them a little to keep the colony alive? - How do we deal with other contaminant bacteria
Some companies charge a fair bit for beer yeasty beasties. I just paid $6 for a package of yeast that is a good name brand at the grocery store. Right now...I just started brewing ales.. IPA is next... then I am going to do one more kit as a dark ale hopped right out. I heard that the kit yeast is not as good as this name brand yeast that will not be mentioned. The extract is $15.99 on sale from $18.99 (canadian) then there is the "enhancer" for about $10 (they can bite me on the primers carbonation things... I have sugars) My hops I got 1 to 2 years old from a good supplier that guarantee's them and stores them well and proper for $3 to $7.50lb... you better believe my tightwad self was interested in how to have a way to save my $6 a package yeast for the next batch. I really don't drink much... or often but I am passionate about teaching people how to live better on less... and I have ALWAYS wanted to try home brewing... I have 2 wines clearing that I used 2 different cheapskate methods to make... one a kit... one from grapes... I also have 2 different meads on the go and 2 more to start. I can get my wine and mead yeast cheap... I don't need to save that... but beer yeast means I can keep costs to around $30 with caps from here on out... for around 50 give or take beers... that is all kinds of awesome sauce. Vids like this are crazy important because I have to face the reality that people who I teach to be thrifty in my local facebook group are spending big bucks on hooch. Last time I bought a case of beer.. a 12 pack in bottles... $28.99 and they have a very different idea of what a craft beer should taste like. I found that just offensive and that was the straw that broke the camel's back... my home brewing journey began. MAN... am I going to have nice Christmas presents this year! I am hunting down every money saving tip I can everyday. A few minutes of watching this vid saved me $6. If I get enough yeast starter to make 2 batches... and do it one more time and get 2 more batches out each of those... then I will be happy to go spend the $6 to get more yeast. I do get that it is not yeast to infinity. LOL I have to price out doing some real brews from scratch. I would really appreciate any tips you have on that. I am kinda hop rich right now...but I would love to see a affordable way to crush 2 row. In the end... brewing in a bag will be more affordable for me. The kits are just my starting point.
Hi, great video buddy....great tips you're giving, i have one question maybe anyone can help how long can you keep the yeast in that state in the fridge..TIA
George, I realize this comment comes very late after you posted the video. I was wondering if it would be possible to dry the finished yeast in a dehydrator, obviously while watching the temp so you don't kill it. Or, if there's some other way to dry it so it will store easier?
Yes you can dry it. Spread it out on wax paper or plastic wrap let it dry and put it in storage. We have done the same for my wife's sourdough starter.
For me easiest way to collect yeast is when I shift fermented beer to another container, it leaves behind almost all the bad yeast and hops behind and with the 2nd container you get more pure yeast. Then u collect it and rinse one time before use.
Just a deep though….Curious if you could cultivate yeast over several generations to be more and more tolerable to high alcohol levels making 20% ABV and higher easier and more probable of a dry fermentation.
Apparently in NZ people running low on Yeast to make bread during this pandemic; they're rushing out to use turbo yeast to make bread (admittedly 15% ABV bread lol)
Is there a benefit to cleaning the yeast when distilling? Whenever I have re used my yeast for beer I just toss it straight into the next batch. Never noticed any off flavors or anything. I never reused the same yeast more than once
Just curious- when you were racking the water off the top- why did you not rack the yeast off the sludge into a clean jar and then rinse your syphon hose out?
I love saving my yeast and reusing it but, The last time I did it, I made Irish stout and it tasted like detergent. I must have saved too much from the bottom or didn't use it soon enough. Sure hate that it was a ten gallon batch that time but, there was only one thing to do with it at that point. I got some slightly hoppy smelling/tasting alcohol out of it.
That is my question as well. Watched 25+ videos on the subject and no one mentions how much of the save/washed yeast to use in the next batch. Do you use it all? Is there enough there for two or three batches? I guess the world will never know.
question: why not make a yeast starter and save a small amount before pitching...then for the next brew, feed to reserved starter...similar to sourdough? Honest question, I want to learn
Thx George. I do understand this prosess. But once you are finish, do you dry the yeast like dry yeast one buy, ore used itsay wet. If wet, how do you measure it if one have to say put 6 gm in your next mix? Wet yeat yeast are heavier as dry yeast. Sorry if its a dumb Q..
Old video I know, but if you do get this I would be interested in knowing how you know how much yeast you end up with, I know that theoretically you can end up with more than you started with, but my recipes call for a minimum amount of yeast (and experiment has shown it's important). I wonder if you could propagate even further?
Bobby in TN and George Thank you much... rather than store it in the refrigerator. Could it be layed out in a dehydrator an be put back in its dry form or made into a cake and frozen? Thxs, Brad
George what about using Turbo carbon during fermentation , then using part A and then part B at the end clear process... just like to hear your thoughts on Turbo carbon 👍
Barley and Hops Brewing u got me wonder🤔 been using D.A.D.Y. Turbo carbon and then part A then B. I degass with my drill and stir whip till all large bubbles or gon and then the little bubbles come and gone then rack again, it’s clear as water. Then I use anti foam and then cap and distill it.. just wonder about using it because i got about a lol half a truck load left.. thank George u are my go to guy 👍
Does it taste change if you run it all with all the sediment when you run. Does the flavor change? I know at the end sometimes I can taste the sediment but during the run I never noticed a difference
Just a comment... On that jug of distilled water - I have found true distilled water from the store (not RO water) to be expensive. If you have a working still I would suggest that making your own distilled water to be more economical.
So I watched another video about this, and after the first wash from the bucket, in a few hours, the guy said you keep the lighter, cloudy, liquid on the top, and throw away the sediment at the bottom on the second... i'm confused. Seems like the sediment would actually include the dead yeast that falls out and the live yeast would be lighter? Or do I have this backwards? Live yeast on the bottom?
just stumbled across the same, Emmet over at Clawhammer Supply used the liquid, thinned and let it settle out again (3 times to be exact). In my opinion, the difference is in time and temperature. George here shows and refers to cold crushing, refrigerating the stuff for hours and scooping out the sediment, leaving the base layer of "bad stuff" in. Emmet sat his bucket for 45 minutes at room temperature only, so i assume the "bad stuff" settles first ("all" sediment at Clawhammer, "first layer" at Barley & Hops) and the yeast stays in suspension. A pity George's taking a big pause on YT (or quit at all?), would be great to hear his comparison.
Another trick I have is I take bakers yeast add it to boiling water after turning down the heat to simmer until it's a thick paste I then put it in the freezer and use as cheap food for my good yeast.
You still have to feed it I boil baking yeast add a touch of Epsom salts and a couple of crushed multi vitamins. Its best to boil the water turn off the heat and then add the yeast or you will have a huge mess on your hands
Hi George just a question on cleaning the Turbo 500, I've seen some different methods on here and there all quite fiddly and messy I'm just wondering if I can run a vinegar or vinegar mix through it and then just flush it out, would that work.
Does yeast die? Does it also grow and multiply? In other words can you get more yeast from the same batch or do you only get the same amount you added or less then added as as it dies off? What is the affect of using new yeast with some of this recycled yeast you just demostrated??
5 grams of wine yeast is about 15 billion yeast cells. As they grow and bud during their anaerobic phase these numbers quickly rise and there are billions and billions (a Carl Seagan phrase) of good viable yeast cells. Some will eventually die off for many different reasons but you will always have more than you started with. If you have a good healthy batch that just finished they can do wonders for the next batch.
I believe yeast duplicate 22 times before they die and drop to the bottom of a brew. So by that math you will never have the same yeast from brew to brew, but a colony you can keep alive for years like a bread starter, and it can even be handed down or frozen for later use.
Great video George, I’ve been waiting for this one for sometime now. Quick question, would this work for turbo yeast? Not knowing what I’m talking about, my best guess would be I would have to add everything that is in the turbo yeast packet?
Start clean, don't bother collecting yeast after fermentation, just leave the yeast in the barrel, make new mash and put it in again. Watch the temp of the new mash. ;) Ps, don't clear, you will have more taste.
@@chuckdontknowdoya6100 Thank you. I'm constantly boil sanitising at the moment. Yes I have that powder sanitizer you're supposed to leave for ten mins then just drain but I always boil it after I just don't like the idea of residue .. I would love to have a sanitizer that you can just spray then dry and it's ok to then ferment , use instruments etc but it seems I have become a bit confused. Can I do that with starsan or will I have to still boil wash before use ?
@@keiramorrison9806 Just clean your fermenter real well then use star san let it set for a minute and you're good to go you don't have to ever boil again you don't even have to let it dry it turns into food for your yeast.
Right! I used to do all that. Now I just toss the slurry into a jar and fridge it. The solids become yeast nutrients and the alcohol in the wash protects against infections.
Very true and 100% correct in the world of distillation......... Not so in the world of Beer, Cider and Wine because the flavours that are imparted on a non distilled product are quite yeast sensitive. Particularly when trying to replicate which is why commercial brewers have various refrigerated sources of the exact same yeast product which has been obtained the same way, just on a larger scale....... I agree with you totally when it comes to distillation except where there's character provided by yeast but given the heat, unlikely........ except champagne yeast, that shit can tolerate some big heat, thus the 'champagne effect'. I've haf this happen with a low alcohol lemonade but still very sugary sweet. The yeast still in the drink activates in the human body and produces alcohol from available sugar........ the 'champagne effect' or 'human fermenter effect' more accurately..... In the case I mentioned, I used champagne yeast because I live in a sub tropical region is Australia where heat and keeping things cool particularly in summer is an issue.
