Thanks for showing the process. Quick question: you purge much of the oxygen in the corny with co2, but is there still oxygen in the tube running from the conical to the corny? Does that oxygen, pushed by the yeast, infiltrate into the co2 blanket in the corny, or does it rise to the top pretty rapidly? I've heard mixed messages about how rapidly co2 and oxygen separate inside vessels.
Yes unless I am dry hopping, then chill to 62, which is enough to harvest and then add hops. If you cold crash to 38 you only need about 5 psi to get things moving. But I've found if you chill to 45 or 50 you get a nice harvest without causing a yeast plug. You can then harvest and continue to chill to 38 before transfer. Our yeast is a huge flocculator.
Thanks for the vid. Always great info. I was wondering if you bought that corny keg yeast brink with the tri-clover fitting on the bottom or did you get someone to weld it on there?
Thank you for the great video. Could you please tell me what beer style the yeast harvested from? Since the yeast is super creamy, i guess the beer doesn't get dry-hopped...
That's a great question. Since we are using a conical, we harvest yeast and THEN dry hop. This yeast is a dry English ale, but it works the same for lagers (just not as thick). Hope that answers your question. Cheers. Tom
@@ekapada thank you for your reply! I have another question to ask: do you dry-hop while fermenting? If beer is dry-hopped after yeast harvest, i guess it would lead to uncomplete fermentation to final gravity... Haven't you ever had this problem? Cheers!
Not quite sure I understand. We completely ferment, then give it a diacytal rest, then chill, harvest yeast and dry hop, so the beer is finished. I would avoid dry hopping during fermentation as you might most likely introduce bacteria and wild yeast into your fermentation.
2.4 billion? So you would just pitch that right into your fermenter tank and that would be enough for your next batch? Depending on how many bbls your brewing 10? Is that enough yeast? Or are you going to step it up for the right amount of pitch rate?
I use a pitching rate calculator from Brewing Science Institute. Then I convert what it tells me to weight. The yeast brink goes on a scale and I transfer the yeast slowly in line while transferring wort to the fermenter. The scale tells me when I have enough. Or, you could simply add about a pint and a half per BBL for medium gravity beers, but then you would miss out on all the fun.
You realize that homebrewers like me are watching this with jaws on the floor, right? Aside from the fact that you dumped out about a billion dollars (in homebrewing terms) worth of yeast because it had the teeniest bit of trub in it, you still managed to grab 25lbs of stunningly clean and raring to go yeast. (Great vid, though!)
I usually go 10 but have gone up to 15. I check yeast viability every time. But if brewing twice a week, the first generation is enough for two batches so I can get about 19 to 20 brews out of one yeast purchase.
Great video, glad you're back into them. You have one of the most useful collections of brewing videos in RUclips! But one question: why vertical? :-) Cheers!
@@ekapada Hey man, thanks for the reply...I read somewhere about 'sterile' co2...which I assume does not mean sterile gas but instead, sterile input, but I may be wrong...
I don't know what that is. The pH in your server is pretty low so I wouldn't be concerned about the CO2 infecting your beer. Some people will fill a tank with water, then displace it with CO2 so they know for sure it's a total CO2 environment, but I think that's taking it a bit too far
Chill your beer to about 50 after fermentation, harvest yeast, dry hop and turn the fermenter back up to 70 and let it sit for about 5 days, then crash and transfer.
In the reverse process. From the bring which gets pressurized into a tee after the heat exchanger and mixed with the wort as it heads to the fermenter. The yeast brink is on a scale so you know how many pounds you are pitching. We don't wash our yeast as we use it again within a few days.
about 12 psi works fine. Open the valve slowly and keep your hand on it so it integrates with the wort as slow as possible. I'll shoot a video on how this is done.
![KSI - Thick Of It (feat. Trippie Redd) [Official Lyric Video]](http://i.ytimg.com/vi/tXEPbotEjZE/mqdefault.jpg)
Thanks for showing the process. Quick question: you purge much of the oxygen in the corny with co2, but is there still oxygen in the tube running from the conical to the corny? Does that oxygen, pushed by the yeast, infiltrate into the co2 blanket in the corny, or does it rise to the top pretty rapidly? I've heard mixed messages about how rapidly co2 and oxygen separate inside vessels.
Great video!! 2 questions: Do you cold crash prior to harvesting? How much pressure do you find you need to put the tank under?
Yes unless I am dry hopping, then chill to 62, which is enough to harvest and then add hops. If you cold crash to 38 you only need about 5 psi to get things moving. But I've found if you chill to 45 or 50 you get a nice harvest without causing a yeast plug. You can then harvest and continue to chill to 38 before transfer. Our yeast is a huge flocculator.
Thanks for the quick reply!!
awesome vid. pls hold phone on the side to film :P
Would have been even better if it was filmed in landscape.😀
Thanks for the vid. Always great info. I was wondering if you bought that corny keg yeast brink with the tri-clover fitting on the bottom or did you get someone to weld it on there?
I bought a new corny keg and had a tc welded (sanitary weld) by Bennett Forgeworks
Great thanks. I'll find someone local to weld a fitting on. Very helpful vid.
Thank you for the great video. Could you please tell me what beer style the yeast harvested from? Since the yeast is super creamy, i guess the beer doesn't get dry-hopped...
That's a great question. Since we are using a conical, we harvest yeast and THEN dry hop. This yeast is a dry English ale, but it works the same for lagers (just not as thick). Hope that answers your question. Cheers. Tom
@@ekapada thank you for your reply! I have another question to ask: do you dry-hop while fermenting? If beer is dry-hopped after yeast harvest, i guess it would lead to uncomplete fermentation to final gravity... Haven't you ever had this problem? Cheers!
Not quite sure I understand. We completely ferment, then give it a diacytal rest, then chill, harvest yeast and dry hop, so the beer is finished. I would avoid dry hopping during fermentation as you might most likely introduce bacteria and wild yeast into your fermentation.
2.4 billion? So you would just pitch that right into your fermenter tank and that would be enough for your next batch? Depending on how many bbls your brewing 10? Is that enough yeast? Or are you going to step it up for the right amount of pitch rate?
I use a pitching rate calculator from Brewing Science Institute. Then I convert what it tells me to weight. The yeast brink goes on a scale and I transfer the yeast slowly in line while transferring wort to the fermenter. The scale tells me when I have enough. Or, you could simply add about a pint and a half per BBL for medium gravity beers, but then you would miss out on all the fun.
You realize that homebrewers like me are watching this with jaws on the floor, right? Aside from the fact that you dumped out about a billion dollars (in homebrewing terms) worth of yeast because it had the teeniest bit of trub in it, you still managed to grab 25lbs of stunningly clean and raring to go yeast. (Great vid, though!)
Any brewery by you would be happy to give you yeast! Just take them a sanitized jar. Easy Peasy.
this is a really bad video when im currently having food poisoning haha. GREAT VIDEO !!!
Just think of it as a big soft serve frozen yogurt machine and everything will be ok!
very nice system! how many times (generations) you Harvest ?
I usually go 10 but have gone up to 15. I check yeast viability every
time. But if brewing twice a week, the first generation is enough for
two batches so I can get about 19 to 20 brews out of one yeast purchase.
super cool!!! that's just a modified cornelius right?
Yep, just had a tri clamp welded on (sanitary weld) and took the long product spear out. Works great for a 7 BBL system
Highly satisfying vid
Suddenly I need to use the restroom
Great video, glad you're back into them. You have one of the most useful collections of brewing videos in RUclips!
But one question: why vertical? :-)
Cheers!
you mean conical? or you mean holding the camera vertical? As you can tell I am not exactly into production quality!
BTW, the count of 2.4B cells is per ml, right?
Cheers!
Yeah, I mean about the camera. Videos looks so much better when shot horizontally :-)
Cheers!
Ahh, I'll remember that. Yes 2.4 B cells per ml. 1st gen, very healthy
Is simply injecting CO2 sufficient for the 'blanket' or do you require something specialized?
Yes, but let it settle before transfer. The gas is of course heavier so the blanket will stay on the beer as you transfer.
@@ekapada Hey man, thanks for the reply...I read somewhere about 'sterile' co2...which I assume does not mean sterile gas but instead, sterile input, but I may be wrong...
I don't know what that is. The pH in your server is pretty low so I wouldn't be concerned about the CO2 infecting your beer. Some people will fill a tank with water, then displace it with CO2 so they know for sure it's a total CO2 environment, but I think that's taking it a bit too far
@@ekapada Gotcha, thank you...yeast brinking here we come...
I guess its not a dry hopped beer? How do you collect yeast when beer dry hopped, or this green creamy (hoppy) yeast is ok too?
Chill your beer to about 50 after fermentation, harvest yeast, dry hop and turn the fermenter back up to 70 and let it sit for about 5 days, then crash and transfer.
You don't track what generation the yeast is? Do you just keep reusing in perpetuity?
No I run 10 generations. We keep track on the brew log.
@@ekapada Ah makes sense, I have taken to writing "gen __" in the harvest vessel.
where did you purchase the conical? China?
Yes China. Here is the contact. wzshuangding@hotmail.com. She goes by Annabel. A lot of our students have used her tanks.
Holy crap thank you! You are amazing
Yeah! Thanks for the contact info :-)
how did you find out how many cells you collected?
I have another video that shows how to do a yeast cell count at coloradoboy.com
How is that yeast pitched? How is the process? Does the yeast need washing?
In the reverse process. From the bring which gets pressurized into a tee after the heat exchanger and mixed with the wort as it heads to the fermenter. The yeast brink is on a scale so you know how many pounds you are pitching. We don't wash our yeast as we use it again within a few days.
Great! Thanks!
I'd love to see a quick video of this process! What PSI do you use to push the yeast into the wort?
about 12 psi works fine. Open the valve slowly and keep your hand on it so it integrates with the wort as slow as possible. I'll shoot a video on how this is done.
@@ekapada hi, great video! how long can I store my yeast like that before it's viability starts droping
That would've taken some counting of the yeast cells. Phew.
See the yeast cell counting video. Just a sample, dilute, calculate cells per ml, then step it up