[MattyAHA]

ok, to sum up everything i learned on this thread and other threads, do not wash yeast, do not add water, simply decant the slurry into a sanitized vessel trub and all with the beer, correct?

Exactly.

thats awesome, as i mentioned before on another thread i take the complicated approach to brewing just cause i think its fun, but yeast harvesting is a something i prefer to simplify as much as possible due to it being a living organism and improper handling can cause harm to my little friends, so this is great news and a lesson of high value for me and all brewers, thinking all this time i was washing my yeast thinking its beneficial when it was actually detrimental, cheers thank you

[a10t2]

all this time i was washing my yeast thinking its beneficial when it was actually detrimental, cheers thank you

This seems like way too much clarity, so I'll muddy the waters...

Yeast "rinsing" using water is what this thread has been discussing as far as I can tell. Chemically washing yeast (generally using either chlorine dioxide or a strong acid) is entirely different and can be beneficial to culture health, though I don't think anyone bothers unless they're serially re-pitching out to 10+ generations.

[MattyAHA]

all this time i was washing my yeast thinking its beneficial when it was actually detrimental, cheers thank you

This seems like way too much clarity, so I'll muddy the waters...

Yeast "rinsing" using water is what this thread has been discussing as far as I can tell. Chemically washing yeast (generally using either chlorine dioxide or a strong acid) is entirely different and can be beneficial to culture health, though I don't think anyone bothers unless they're serially re-pitching out to 10+ generations.

yes rinsing i meant not washing, thanks for clarifying

[denny]

all this time i was washing my yeast thinking its beneficial when it was actually detrimental, cheers thank you

This seems like way too much clarity, so I'll muddy the waters...

Yeast "rinsing" using water is what this thread has been discussing as far as I can tell. Chemically washing yeast (generally using either chlorine dioxide or a strong acid) is entirely different and can be beneficial to culture health, though I don't think anyone bothers unless they're serially re-pitching out to 10+ generations.

Thanks for saving me from even more of my usual pedantry

[ynotbrusum]

all this time i was washing my yeast thinking its beneficial when it was actually detrimental, cheers thank you

This seems like way too much clarity, so I'll muddy the waters...

Yeast "rinsing" using water is what this thread has been discussing as far as I can tell. Chemically washing yeast (generally using either chlorine dioxide or a strong acid) is entirely different and can be beneficial to culture health, though I don't think anyone bothers unless they're serially re-pitching out to 10+ generations.

Thanks for saving me from even more of my usual pedantry

I remember one time doing a tablet of water sanitizer used for hiking (chlorine dioxide based, IIRC) and it presumably worked well enough, but I just abandoned that as overkill.  Swirl it and dump it then reuse it soon. That has been my approach in recent years...YMMV of course and I don’t have a lot invested in a batch like the pros...

[charlie]

...  But exposing yeast to any water will always present the situation of a lower level of dissolved solids outside the cell (water) than inside the cell.  This will cause the yeast to, in simplest terms, spill its guts, as the stuff inside tries to get into the water.

In scientific terms RO and distilled water are hyopotonic solutions. The yeast cells will have a high osmotic gradient against this water, and that's not a good thing. A better option would be to use normal saline  (0.9% NaCL) which is isotonic (same ionic strength) as the cell contents.

Beer made with regular (isotonic) water is probably the best option (as long as it's sterile). But is any beer out there made with real water?

Charlie

[Robert]

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.   For a dry finish.

[Richard]

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.   For a dry finish.

And a complex flavor.

[charlie]

But is any beer out there made with real water?

Charlie

Thinking of making my beer with imaginary water.   For a dry finish.

You know what I mean. Every brewery in this area (except Abita) uses RO water to which they add some CaSO4 and call it good. Abita uses baby butt soft artesian spring water (that's their hook!). Their understanding of brewing water chemistry is on about the 5th grade level!

Try a hoppy Abita brew and you'll see what I mean. No finish!

Charlie