I've had some questions regarding this topic, so I will share.
Rather than "washing" and harvesting yeast from the bottom of a fermenter, I have found a way to split a yeast starter that is cleaner and much easier.
I start with a 1600ml of H20 and 1 cup of DME in a 2000ml Erlenmeyer flask.
Boil for 5-10 minutes.
Cool to room temperature or below by refrigerating or placing flask on ice.
Pitch yeast.
Cover with a soaked 4-inch piece of sanitized Handiwipe soaked in Star San. Secure with rubber band.
Place flask on stirplate at a speed sufficient enough to create a small vortex. Run for a minimum period of 24 hours.
I begin the above procedure two days before making a 5 gallon beer recipe. When the wort has cooled to a point where the yeast is ready to pitch into the carboy, I use 600ml of the starter ... leaving 1200ml in the flask. I return the flask to the stir plate for 48 hours. If I do not use 600ml for another batch, I separate the remaining 1200ml into sanitized mason jars ... then refrigerate.
I actually use one of the 600ml samples to create a new 1800ml starter. I'm now on my fifth 5-gallon batch ...and all have required a blow off tube into a bucket of sanitizer.
I will admit this is great if you're only using one type of yeast for your recipes. I'm still striving for the perfect IPA!
Rather than "washing" and harvesting yeast from the bottom of a fermenter, I have found a way to split a yeast starter that is cleaner and much easier.
I start with a 1600ml of H20 and 1 cup of DME in a 2000ml Erlenmeyer flask.
Boil for 5-10 minutes.
Cool to room temperature or below by refrigerating or placing flask on ice.
Pitch yeast.
Cover with a soaked 4-inch piece of sanitized Handiwipe soaked in Star San. Secure with rubber band.
Place flask on stirplate at a speed sufficient enough to create a small vortex. Run for a minimum period of 24 hours.
I begin the above procedure two days before making a 5 gallon beer recipe. When the wort has cooled to a point where the yeast is ready to pitch into the carboy, I use 600ml of the starter ... leaving 1200ml in the flask. I return the flask to the stir plate for 48 hours. If I do not use 600ml for another batch, I separate the remaining 1200ml into sanitized mason jars ... then refrigerate.
I actually use one of the 600ml samples to create a new 1800ml starter. I'm now on my fifth 5-gallon batch ...and all have required a blow off tube into a bucket of sanitizer.
I will admit this is great if you're only using one type of yeast for your recipes. I'm still striving for the perfect IPA!