There once was a time when yeast was non-existent in brewer minds… they would mix all the stuff and leave it sitting waiting for the ‘beer gods’ to transform the liquid…

Little did these brewers know that it was yeast doing the work all along…

… some beers would turn out good (with good yeast), and others not so good (wild yeast or bacteria)…

Then brewers started to use the same fermentation vessels or “brewing sticks” from those beers that turned out good… essentially they started re-using yeast…

This has be the oldest practice in brewing…

Home brewers… and especially new home brewers, think that yeast out of a fresh vial is best…

Well, surprise surprise… through my own experience (and some research) I have found yeast that has gone through a couple of fermentations to be stronger and healthier than yeast out of a vial…

Starters made a huge difference in my beers… but what’s really shaking up the fermentors is my 3rd, 4th or even 5th generation yeasties…

After fermentation, I collect the yeast settled at the bottom of the fermentor… then I proceed to rinse it…

That means I separate the yeast from the trub and other junky stuff at the bottom…

… and literally re-use that yeast to ferment my next batch of beer…

The time it takes for fermentation to start is reduced with my 3rd generation yeast and beyond… not to mention it ferments better…

… and rinsing yeast is not that hard… You can see how I collect yeast and rinse it on my YouTube video above (I lost part of the video, but I believe you can still manage to do this) I’ll probably re-do the video, but for now hope this helps…

Let me know what you think…


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