Tom T. Hall, “I Like Beer”
A little video for the holiday weekend and one of my personal anthems. I’m sure you’ll be a fan too.
Today I’m going to write about conserving yeast. It’s an easy trick many of you probably already know, but worth repeating, since it can save you about $30.00 or so spread out over 4 batches of beer.
So let’s face it: when you add up the costs of homebrewing, you’re really not saving THAt much money. Your average batch of extract/grain beer is going to cost about $25.00 for malt syrup, $10.00 for hops (reflecting increased prices), about $5.00 for a few pounds of grains for steeping, and $8.00 for the yeast. So about $50.00 for 2.5 cases of beer (five gallons).
If you have a particular style you like to make often, and you use liquid yeast (I like wyeast brand), it’s entirely feasible to use the yeast at least four times. Some say you can use it even more than that, but I’ve heard you risk off-flavors at some point, and I’m not about to risk a bad batch. If anyone in comments can clarify, please do so!
The way to do it is VERY easy. When you transfer your beer from the primary to the secondary, a good quantity of sandy brown sludge remains behind. This sludge is filled with still viable yeast. Take a sanitized bottle of some kind (we use a 1 quart antique milk bottle), pour a bunch of that slop right in, stick in an airlock and cork (sanitized of course, but you know that), and put it in the fridge. Overnight, the beer, yeast, and other dregs will separate like a pousse cafe, with the yeast forming a light tan layer between the beer and the nasty stuff.
The yeast will be good for about a week. When you start your brew, take the bottle out of the fridge so the yeast has some time to wake up: those cold temperatures knock them out. Before you pitch, pour off that thin layer of beer, and dump the yeast into the primary fermenter. Try to leave as much of the chunky stuff behind: it’s made of proteins, hot break, and other dregs that can provide off-flavors. Luckily, this stuff tends to cling to the inside of the bottle anyway, so it’s not that hard to accomplish. And if a little gets in, Relax, have a home brew! A little won’t really hurt anything.
We bought the ingredients for a porter today, and will be using the leftover yeast from last week’s brown ale.
1/2# US Victory Malt, 25Lovibond (adding the same nutty flavor that the brown will feature)
1/2# crystal malt, 30-45L (a must for any british ale, IMO)
1/2# chocolate malt
1/2# black patent malt, which is even darker and roastier than the chocolate
6.6 pounds Light Malt extract
1 ounce Target (UK) hops, 10%, 60 minutes
1 tsp Irish moss, 15 minutes
1 ounce Fuggles hops, 4% 5 minutes
Wyeast 1187 Ringwood Ale
Steep the grains in 160-165 degree water for a half hour, then stir in extract. When the wort comes to a rolling boil, set your timer for an hour and pour in the Target hops. At fifteen minutes, add your irish moss, and at 5 minutes add the Fuggles. Or would that be Fuggleses?
Cool rapidly with a wort chiller or ice bath, and add to the primary fermenter. Within a week (give or take a few days) this ale should be ready to bottle or keg.
It’s winter and you KNOW you’re craving those porters, which are best served just below room temperature. Mine’s a little basic: gimme some ideas to make this porter something special, and share your recipes below!
