Corny fermenter - reusing / harvesting yeast

Cider-Wraith

Just began corny fermenting running a trimmed dip tube sitting just right to extract all but a couple ounces of beverage leaving all the sediment ... works like a miracle. Now, in the past, in carboys, after transferring out have had great success with adding fresh ingredients directly onto sediment. Have done many batches and worked every time with great results, best batch was a cider on sediment remaining from a mead. But because sediment production is cumulative a second/third batch submerges the tube
After a batch has completed in a corny how do you reduce the sediment level down to the minimum that would successfully restart a new batch?
Or do you harvest the yeast to start over? - fine but labor intensive? Appreciate feedback -
What's the best way to capture sediment from a keg to wash / isolate / reuse yeast? Long ladel? Sediment pump? Could take minutes to pour out so maybe leave it upside down in an oversized mixing bowl? What works for you?
Thoughts, insights appreciated -

mashpaddled

You could pour the excess out as long as you do a good job cleaning and sanitizing the opening. You don't want some of the trub to make it to the lip and then slide back with some unwelcome yeast/bacteria.
Another option would be to scoop it out. If you have a somewhat soft plastic or silicone cup or ladle you could scoop out what you don't need.
I don't really love any options with keg fermenting to reuse or harvest yeast. For that reason, I tend to clean out the keg and start over with a fresh pitch every time.

Cider-Wraith

Thanks for the reply ... good observation, yeah, if trying to pour out, enough would stick to the upper wall of the keg where it wouldn't be submerged in the next batch and could begin a bacteria problem. Hm
I guess there are a couple of questions. 1) Is the plan to reuse the yeast? Or 2) just to get enough out to run a new batch? ... in which case how about something like this

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With the addition of a section of collapse resistant food-grade hose at the end to be dipped into the keg would something like this allow enough sediment extraction to begin another batch?
Any guesses how much sediment should be left to successfully begin fermenting a new batch of fresh ingredients?

Dr_Jeff

How about tipping the keg towards the diptube and pressurize it until it clears.
Or add a bit of fresh "base juice" swirl the keg and push some out then fill with new juice?

Cider-Wraith

Silicone ladel with extra clean hands and work fast?

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Dr_Jeff

And spray your arm down real good with sanitizer, otherwise you will need to tip the kegs pretty far and it might be a little tough.

Cider-Wraith

Yep!

Dr_Jeff

Another option, would be to use a floating diptube and not worry about it.
That would be a cheaper and "safer" option in my book.

Cider-Wraith

Ah, extra long handle

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who knew?

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Dr_Jeff

A five gallon keg is either 22" or 24" tall.
If you are using a 2.5 or 3 gallon keg, I suppose it would work fine, but again the floating diptube is a cheaper option.
What yeast are you using and how many time are you planning on reusing it, out of curiosity?

Cider-Wraith

Ordinary kegs. Flirting with the idea of floating dip tubes but my trimmed tube is working beautifully and gives me completely predictable results. It's a miracle to behold clean clear beverage transferring and after opening the fermenter I've captured most all the liquid nicely
One of several different yeasts, Nottingham, Mangrove Jack, etc. I'm not knowledgable of yeast and whatever I use seems to come out well
Good question - I guess that's an on-going debate, right? I think I've added new ingredients to existing sediment up to maybe four or five times and it always comes out fine - if anything, subsequent batches come out better

Cider-Wraith

Ladling sediment out of a corny fermenter worked well
Popped the top on a corny fermenter that had made a 3.5 gal batch of cider. Noticed the dip tube trim was right on the money … a luxury to have left all sediment behind and only three ounces of liquid

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Next, tilted back to rest on the back of a chair with a jacket for cushioning with bottom support by placemat

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Had ready ladel, spoon (not shown here), flashlight, bottle, funnel

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About five scoops in under a minute got most sediment with no spills other than a little around rim that was wiped down

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Most sediment out, starter yeast infused (hopefully) liquid ready to go ... yes, still some residue on the walls but that was the same when doing this in carboys and never had a problem

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Added about half a gallon of new ingredients and swirled to get new mix going

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Added remaining juices then some additional swirling to mix and rinse down walls much as reasonable, wiped rim in and out

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Now researching processing yeast

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Extended handle silicon ladel arrives tomorrow
Guess we'll see if something has gone horribly wrong but indications seem good ... if all works out seems like a good method into the future