How to Wash Yeast

1

Boil 1 gallon (3.8 L) of water for 15 minutes, then let it cool.

Boil 1 gallon (3.8 L) of water for 15 minutes, then let it cool.

2

Pour the beer out of the fermenter to expose the yeast.

Pour the beer out of the fermenter to expose the yeast.

3

Swirl the yeast to loosen it, then pour it into a sanitized container.

Swirl the yeast to loosen it, then pour it into a sanitized container.

4

Pour the boiled water into the yeast, leaving some space at the top.

Pour the boiled water into the yeast, leaving some space at the top.

5

Close the container, shake it for a few minutes, then wait 20 minutes.

Close the container, shake it for a few minutes, then wait 20 minutes.

6

Pour the yeast into a large, sterilized jar, then seal the jar.

Pour the yeast into a large, sterilized jar, then seal the jar.

7

Shake the jar, then wait 20 minutes.

Shake the jar, then wait 20 minutes.

8

Pour the yeast into 1-pint (470-mL) jars.

Pour the yeast into 1-pint (470-mL) jars.

9

Label the jars, store them in the fridge, and use them within 1 week.

Label the jars, store them in the fridge, and use them within 1 week.

10

Allow the yeast to cool to 36 to 40 °F (2 to 4 °C).

Allow the yeast to cool to 36 to 40 °F (2 to 4 °C).

11

Transfer your desired amount of yeast into a sterilized glass container.

Transfer your desired amount of yeast into a sterilized glass container.

12

Plan to start washing the yeast 2 hours before you pour it.

Plan to start washing the yeast 2 hours before you pour it.

13

Add phosphoric acid gradually until the pH is between 2.0 and 2.5.

Add phosphoric acid gradually until the pH is between 2.0 and 2.5.

14

Stir the yeast continuously for 60 to 90 minutes.

Stir the yeast continuously for 60 to 90 minutes.

15

Pitch the yeast and acid into the fermenter and the wort.

Pitch the yeast and acid into the fermenter and the wort.

Steps

Boil 1 gallon (3.8 L) of water for 15 minutes, then let it cool.

Pour the beer out of the fermenter to expose the yeast.

Swirl the yeast to loosen it, then pour it into a sanitized container.

Pour the boiled water into the yeast, leaving some space at the top.

Close the container, shake it for a few minutes, then wait 20 minutes.

Pour the yeast into a large, sterilized jar, then seal the jar.

Shake the jar, then wait 20 minutes.

Pour the yeast into 1-pint (470-mL) jars.

Label the jars, store them in the fridge, and use them within 1 week.

Allow the yeast to cool to 36 to 40 °F (2 to 4 °C).

Transfer your desired amount of yeast into a sterilized glass container.

Plan to start washing the yeast 2 hours before you pour it.

Add phosphoric acid gradually until the pH is between 2.0 and 2.5.

Stir the yeast continuously for 60 to 90 minutes.

Pitch the yeast and acid into the fermenter and the wort.

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How to Wash Yeast

Steps

Boil 1 gallon (3.8 L) of water for 15 minutes, then let it cool.

Pour the beer out of the fermenter to expose the yeast.

Swirl the yeast to loosen it, then pour it into a sanitized container.

Pour the boiled water into the yeast, leaving some space at the top.

Close the container, shake it for a few minutes, then wait 20 minutes.

Pour the yeast into a large, sterilized jar, then seal the jar.

Shake the jar, then wait 20 minutes.

Pour the yeast into 1-pint (470-mL) jars.

Label the jars, store them in the fridge, and use them within 1 week.

Allow the yeast to cool to 36 to 40 °F (2 to 4 °C).

Transfer your desired amount of yeast into a sterilized glass container.

Plan to start washing the yeast 2 hours before you pour it.

Add phosphoric acid gradually until the pH is between 2.0 and 2.5.

Stir the yeast continuously for 60 to 90 minutes.

Pitch the yeast and acid into the fermenter and the wort.

Rate This Guide

Comments (0)

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