Frugal Yeasts

[scotchpine]

I use liquid yeasts almost exclusively. I repitch, so I get 2-4 batches of beer from each vial/pouch of yeast. I plan ahead so I will brew successive batches that will work well with the same yeast. The first is always something lighter in color with an OG under about 1.055. The yeast cake can then be split to brew any number of other beers, either by pitching directly or by propagating a small amount in another starter. This drops the cost of yeast down to where it is comparable with dry yeast.

Wayne

Bug, do you wash your yeast after you floc in the fridge and build it back up, or just pitch on the cake or what? I had always pitched on a cake from a smaller, like style batch. The last one though, I separated in the fridge and then washed with sterile water. I put ot back in the fridge about a month ago and wonder how long I've got to use it. Also does'nt look like much yeast at the bottom, but it looks clean. I guess it will rouse back up with starter wort.

[Bugeater]

No yeast washing here. I either pitch onto a full or partial cake or I will take a small portion of the cake to make another starter.

Wayne

[animaldoc]

As a new, frugal brewer, I use the recommended dry yeasts in my extract kits. How much better would the beer be with the recommended liquid yeasts? Are they worth the considerable price difference in extract brewing? Now when I get into all-grain soon I think I will go with the liquid. Are my thoughts off, or?

Yes, I think your thoughts are off

If you're trying to be frugal, go with dry yeast. If you are happy with the results, it matters not whether you are doing extract or all grain. If you think there is an improvement in quality by moving to liquid yeast, it matters not whether you are doing extract or all grain.

[sukivel]

Thanks a lot everyone for the info. All was helpful and I am learning a lot.

One quick last question...

I am brewing a Hefe Weizen today and my next will be a Dunkelweizen. Both are extracts using the same yeast. I know this dry yeast is cheap but for learning purposes I want to reuse the yeast from the hefeweizen. All I need to do is scoop some out of my fermenter after I rack to my keg, and put it into a sanitized jar and into the fridge until I am ready.

Is it this simple? How long will it stay "good"? How much do I need?

Thanks again...

[PhillyBrewer]

If the dry yeast you're intending to use for your hefes is WB-06, I'd wholeheartedly suggest you never use that yeast and go with a liquid yeast. IMO, that yeast is awful and there are a number of amazing liquid hefe yeasts.

[sukivel]

I am using Danstar Munich.

[fatcat660]

I have used dry for about 8 years then switched to liquid for a few years. I have to agree the only differance is the amount of choices you have with liquids. In fact I like the fast kick off I get with dry as opposed to liquids and the cost. BTW I brew mostly british style ales and stouts so dry works well for me.

[siwelwerd]

I am using Danstar Munich.

That yeast is pretty good. I prefer WLP300 over it, but it works pretty well--I would only go for WLP300 over it if I was trying to win a competition. Of course some people swear by 3068, but we won't go there

For your yeast saving question, length of time is strain dependent. Weizen yeasts are notorious for going south faster than others--I'd use it within a week, two at most.