So I have reused yeast with great luck in the past with the exception of two brews which I quickly tossed. With that said I know where I went wrong with that after more learning on the subject. With that said lets get into it.

So I have been pulling samples of the trub from past brews and storing them in the refrigerator. I have some L17 Harvest jars and just ordered some lager ingredients so figured its time to get a brew together and figured lets take another pass at this yeast reusing. Since Its jars of trub i’m going to assume I have enough for a 1.040 wort and pulled a little more than 1000ML of RO water and added 100 grams of DME. Added 1/2 TSP of yeast nutrient and heated it up to a boil for a few minutes and put in the sink on cold water to chill it down.

Once chilled down to under 75F(~23C) I pulled from the sink and aerated the wort before pitching the yeast. Pulled the jar our of the refrigerator and sprayed the top with sanitizer. Once it sat for a bit I decanted the top liquid off and swirled the rest before pitching into the wort. Once pitched I placed the flask onto the stir plate and let it go to town.

Fermentation kicked off quickly that night, and after two days later, fermentation completed, at least from what I could tell. Kept the temperature around 65-68F(18-20C). Its such a small amount, can’t really take gravity readings. Also seeing that I’m brewing a lager, I want to make sure I have enough yeast. With that said I decide to make up another batch of 1.040 SF wort, same process as before and pitched. I took the start and placed it in my refrigerator for a little bit to help drop out the yeast. Decanted about 200 mL off to taste and allow room for the additional 1000 mL before pitching and added the pump for a few minutes as well. Placed back on the stir plate and get ready for the brew. I’m definitely pushing the boundary of the flash, hopefully its not a vigorous fermentation. You will know what I mean when you look at the photos. Now that its chilled I’ll start the fermentation off around 61F(~16C) and let it free rise up.

I did taste what I pulled off and so far clean flavor with alcohol. I done taste anything off just really flavorless beer.

It quickly took off again and after a few more days no more activity. Placed in the refrigerator for a brew Saturday. I decided to brew my Harrison Lager with it. I know what it taste like and would like to see if this changes it in any way. I do plan on tasting the start prior pitching to ensure there is no funky flavors.