The Wort Recovery Protocol

Comment by jt on June 28, 2009 at 12:00pm

It makes making starters more affordable, as you're not having to fork out for Canned Kits, or DME.
Yea that stuff is pricy these days eh ?
I've been considering reusing yeast lately but don't
a) like visiting my local HBS to buy or,
b) like the cost of LME / DME
Might just give it a go, cheers, chap a picture or two is priceless

Comment by Mike Neilson on June 28, 2009 at 12:00pm

I had to do this yesterday as I put 19 in to the fermenter and had 6L of whole hop cones and trub left over in the kettle, I sieved the lot and ended up with 4l of trubby worty shit put that into the fridge for 3 hrs and came back to 2.5L of wort and 1.5 of trub boiled the wort again and chucked it straight into fermenter!! NICE!!!!!

Comment by Mike Neilson on June 28, 2009 at 12:11pm

I have been thinking of brewing 16L of 1.080 beer with ADM pils malt as its cheap $12 per 5kg 5kgs with my system would do the previous!! Brew as usual cool wort then chuck it into 750ml bottles and freeze, when you go make a starter defrost bottle add 800ml of water boil for 20mins and you have 1500ml of 1.040 wort!! nice!! and all this for around 60c got to be good for you!!

Comment by Reviled on June 28, 2009 at 12:16pm

This is definately a good way to save a few pints that were only headed for the drain :o) Waste not want not lol

Comment by Doublehoppy on June 28, 2009 at 12:51pm

Yes, that's very useful. I'm gonna start doing this. I think I'll boil it just to be safe.

Comment by JoKing on June 28, 2009 at 6:58pm

Hops aren't important for the yeasts metobalism. However... they dont hurt. The only reson I say 25 IBU is because it's a general indicator about the amount of hop resin in your wort. Too much of this is harmful to the viability: It coats the cell walls which inhibits the uptake of nutrients, and also could lead to mutated cell division. There's no need to panic about it though - I've re-used yeast from IPAs and cant say that I noticed any funny characteristics. Other strains might complain about it though.

Comment by Mike Neilson on June 28, 2009 at 7:40pm

Heres another tip; use it to prime kegs and bottles krausening hmmm real ale!!

Comment by Tom Innes on July 3, 2009 at 11:31am

I'm not up to starters yet but boiling and adding back to the batch sounds like a good plan. Why tip out good beer!

Comment by Stu McKinlay on January 7, 2011 at 1:00pm

saw Brett Mason had posted about using this method so thought I'd bump the blog for new brewers...

 

*bump*

Comment by Jozsef B Beverly on May 2, 2013 at 8:16pm

This is a good idea. Thanks for posting. I have often let the hot-break settle and drank the resulting highly hopped green wort. Making a starter is a better idea.

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