Harvesting yeast from carboy

[Swamp Yankee]

Just fininshed a porter, wanna keep the yeast and repropigate it. Any suggestions?

[TapItGood]

Here's what I do SY:
Don't have a Conical, but buckets are great for top cropping yeast too. Clean and Sanitize your brew spoon and your empty WLP vial and screw top. Open the top of your fermenter, scoop out a healthy spoonful right off the top and carefully pour/drip it into the vial. Fill the vial about 3/4 full. Put the cap on the vial and tighten good. I should be airtight. (it's good to get a little wort in there too for yeast health) Immediately refrigerate the yeast. When ready to brew again, remove the vial, warm to room temperature and make a starter. Now you are ready for your next batch.

[Swamp Yankee]

Does the trub at the bottom of the carboy contain healthy yeast? I siphoned off my porter and poured the trub into a sanitized mason jar and stuck it in the fridge. I wasn't sure what to do at the time. I also ferment in a 6.8 carboy, so I wouldn't really be able to scoop the yeast out. I'm gonna try to make a starter tomorrow with the trub, or is this a waste of time? Also I noticed as the jar cooled, it began to settle in layers, a bit of porter on the top, which I drew off, after that a creamy white layer, then a sludgey layer on the bottom, I'm assuming the white layer may be yeast. Am I assuming correctly. Thanks

[Cuda]

Does the trub at the bottom of the carboy contain healthy yeast? I siphoned off my porter and poured the trub into a sanitized mason jar and stuck it in the fridge. I wasn't sure what to do at the time. I also ferment in a 6.8 carboy, so I wouldn't really be able to scoop the yeast out. I'm gonna try to make a starter tomorrow with the trub, or is this a waste of time? Also I noticed as the jar cooled, it began to settle in layers, a bit of porter on the top, which I drew off, after that a creamy white layer, then a sludgey layer on the bottom, I'm assuming the white layer may be yeast. Am I assuming correctly. Thanks

That will work, If you use the yeast in a few days(less than 7 days) you don't need to make a starter. One thing I do is leave the layer of beer on the yeast.
" I'm assuming the white layer may be yeast" you are right. Try and not pitch the bottom layer.

One good thing about putting your yeast in a mason jar,is most jars have oz. or cups on the side so you can see how much yeast you have. Then head on over to http://www.mrmalty.com and check to see how much yeast you will need. Works for me...

[Swamp Yankee]

Thanks to both of you, very helpful.

[Eichenlaub]

I do have a suggestion.
Step 1: Learn English...If you insist on using made up words, at least spell them correctly.

Just how many Porters did you fininshed before you wrote this?

[Elbone]

I do have a suggestion.
Step 1: Learn English...If you insist on using made up words, at least spell them correctly.

Just how many Porters did you fininshed before you wrote this?

Is this some inside joke, or are you just a huge douchebag?

[San_Diego_Matt]

I do have a suggestion.
Step 1: Learn English...If you insist on using made up words, at least spell them correctly.

Just how many Porters did you fininshed before you wrote this?

Is this some inside joke, or are you just a huge douchebag?

I'm going to vote douchebag or someone you personally know as that was their very first post here. If they're posting "inside jokes" I don't think any of us that have been here a bit longer are aware of these inside jokes.

To get back to your original question and as an inside joke, we're not supposed to like/associate with/link to HBT, but I've got some great info from this thread over there on saving yeast.

http://www.homebrewtalk.com/f163/yeast- ... ted-41768/