Does anyone have any easy yeast washing directions?

Didja have to ask a question with more than one answer?

Oh, wait... that's the point of most forums, isn't it?

Washing and reusing yeast is among the most advanced homebrewing skills. Most simply repitch.

Ok, easiest: washing viable yeast from spent and heavy trub.

Hardest: washing trub and ither impurities off of yest. Uh, not covered, here.

sanitized, cooled distilled water. Lots of it.

Take the entire slurry from the primary into a sanitized container.

pour off all clear beer. Dilute out the slurry with 60% distilled water, 30% slurry (if you have 1 pint slurry, use 2 pints water). Swirl it vigorously until it is all in suspention.

After 1 minute, when the heaviest particles fall, decant the liquid into a sanitized container. Leave the heavy particles behind.

Let this settle for 20 minutes.

Repeat 2x. You can use smaller containers like quart mason jars.

When you have a clean, tan to white colored slurry, you have your viable yeast. Immediately pitcjh this into a small amount sanitized wort. Oxygenate and store at room temp for 12 hours. Refrigerate. At this point, the yeast can be stored for about two months, assuming superior sanitaton. It will ferment slowly during this time, but not go into autolysis.

Just realize that this method does not kill bacteria. If you did not have proper sanitation while making the beer, then you're wasting time. Acid washing does more for the yeast health, and helps kill lots of bacteria, but it is harder and more complex.

Kev.

Thanks Kev,

Hey, how come the "Avitar" feature does not work?

What would you say your yield is from start to finish. Whenever I wash 8oz. of yeast I have very little after the washing process.