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5

Yes, the current consensus is don't bother rinsing (homebrewers almost never truly wash) the yeast. I have verified this for myself over the course of hundreds of batches. There is no advantage to rinsing the yeast and it's just another point where you could contaminate it. 1.) I have never found the trub to have any effect on the next batch. When I use ...


4

The honest answer is: There's no black and white answer to this. Reason being that yeast is a living micro-organism, making it very difficult (especially on the homebrewer's scale/budget) to measure these sorts of things. Oh, and also every yeast is different in so many ways, one of which being alcohol tolerance and it's effects on yeast health. I've ...


4

It looks like you streaked several times from the same sample of yeast, and that there was a bit too much liquid in each streak (they resemble puddles). The liquid should be nearly invisible on your when applied to the plate. Also the plate surface should be a bit dry, so liquid is absorbed quickly. The streaking technique is important too: the plate in the ...


2

You'll want to keep the yeast cool (under some beer) or cold (in the fridge after the beer is removed) to minimize autolysis. The warmer it is the faster they run out of glycogen, and once they run out they'll start dying. Dead cells aren't necessarily a problem, as long as your viability hasn't dropped too much. If most of the yeast are alive, then they ...


2

In theory you could reuse yeast forever, that's how breweries were supposed work before the first pure yeast strains were isolated by Carlsberg. But...that probably only works in locations favorable to the yeast (especially certain areas of Belgium), and with continuous brewing happening to keep the yeast in log-phase growth. In reality, most of this beer ...


1

I disagree that yeast slurry shouldn't be 'washed' (purified, really) in general. I think it's all about how you go about it and what you want to accomplish. If it's done right, in a sanitary manner, it's perfectly safe and will allow more consistency and predictability in your finished beer. Storing under cold water over long periods is better than beer for ...


1

You don't mention specifics of sanitation in your description above, but you do mention the "warming" of some of the raw juice to desolve extra sugar. This implies that the rest of your raw juice was not warmed. Was all of the raw juice ever boiled to remove the natural yeast and other fawna from the skins? If not, your medium sherry might be the result ...


1

Although I do not know the exact process, if sterility is the aim, it seems that all that is required is to create a positive air pressure sterile box(PAPSB). This can be done with lexan, a strong fan, and a few high grade HEPA filters. You can create a near sterile environment in this manner with the aid of a strong sanitizer and UV lights. Using this PAPSB ...



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